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Fall-inspired donut holes that are baked, not fried and made with wholesome, simple ingredients?! Sounds like a dream come true! 🙂
These little donut holes are the perfect fall breakfast or snack. So good warm and freshly rolled in cinnamon and coconut sugar!
To bake the donut holes, I use this silicone mini muffin pan and this cookie scoop to make the donut holes an even size. For easy removal, I spray the mini muffin pan with coconut oil spray before adding the batter.
I hope you love these donut holes as much as I do! Tag me on Instagram @laurenslovelykitchen if you give it a try!
Ingredients
- 1/2 cup canned pumpkin
- 2 eggs, at room temperature
- 1/4 cup coconut sugar
- 1 TB avocado oil or coconut oil
- 1 cup almond flour
- 2 TB coconut flour
- 1 tsp pumpkin pie spice
- 1/2 tsp baking soda
- 1/4 tsp salt
- For topping: 1/4 cup coconut sugar and 1/2 tsp cinnamon
Instructions
- Preheat oven to 350.
- In a large bowl, combine pumpkin, eggs, coconut sugar and oil.
- In another bowl, whisk together almond flour, coconut flour, pumpkin pie spice, baking soda and salt.
- Add dry to wet and stir to combine.
- Spray 16 mini muffin cups with coconut oil spray. Divide batter between cups.
- Bake 20 minutes or until toothpick comes out clean.
- Let cool on wire rack and remove from pan.
- For the topping, in a small bowl combine coconut sugar and cinnamon.
- Roll donut holes in cinnamon sugar mixture. NOTE: It’s best to roll the donut holes in the cinnamon sugar mixture right before eating. 🙂