Baked Pumpkin Spice Mini Donut Holes


Adapted from Once a Month Meals


1 3|4 cup flour of choice-whole wheat, almond, brown rice, coconut, etc

2 teaspoons baking powder

1|2 teaspoons sea salt

1 1|2 teaspoon pumpkin pie spice

1|3 cup coconut oil

1|2 cup brown sugar, honey or maple syrup

1 medium egg

1 teaspoons vanilla

3|4 cup  organic pumpkin puree

1|2 cup almond milk or any nut or seed milk


1/4-1/2 cup butter or coconut oil melted

1|4 cup sugar of choice-  coconut sugar can be a healthier alternative to processed white sugar.

2 Tablespoons cinnamon


Preheat oven to 350 degrees. Whisk together flour, baking powder, salt, and pumpkin pie spice in medium bowl. In separate large bowl, combine oil, brown sugar, egg, vanilla, pumpkin and milk until smooth. Add dry ingredients to wet ingredients, stirring just to incorporate ingredients. Do not overmix. Divide evenly into greased mini muffin or tassi tin. Bake for 10-12 minutes or until golden brown. Allow muffins to cool for 2 minutes. Melt butter or oil in small bowl, combine cinnamon and sugar in another small bowl. Dip each donut in butter or oil  and then roll in cinnamon-sugar mixture.


Freezing Directions:

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Prepare as directed above, but don’t dip them in butter and sugar. Freeze mini muffins in container or bag of choice. To serve: Thaw and heat in microwave if desired. Dip in butter and sugar mixture, and serve.


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