Vickys Pumpkin Spiced Doughnut Holes, Gluten, Dairy, Egg & Soy-Free
Pumpkin spiced doughnut holes are a popular treat during the autumn season in the United States.
This is vegan and gluten free recipe. Dish can be prepared in 30 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.
Ingredients
- 1 cup Pumpkin Puree
- 1/2 cup Granulated Sugar
- 1/4 cup Vegetable Oil
- 1 tsp Vanilla Extract
- 2 cup Gluten-Free All-Purpose Flour
- 1/2 tsp Baking Powder
- 1/4 tsp Salt
- 1/2 tsp Ground Cinnamon
- 1/4 tsp Ground Nutmeg
- 1/4 tsp Ground Ginger
- 1/2 cup Powdered Sugar
- 1/2 tsp Ground Cinnamon
Instructions
- Preheat the oven to 350°F (180°C). Grease a mini muffin tin.
- In a large bowl, combine the pumpkin puree, granulated sugar, vegetable oil, and vanilla extract. Mix well.
- In a separate bowl, whisk together the gluten-free all-purpose flour, baking powder, salt, cinnamon, nutmeg, and ginger.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Spoon the batter into the prepared mini muffin tin, filling each cup about 3/4 full.
- Bake for 10-12 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the doughnut holes to cool for a few minutes in the tin, then transfer them to a wire rack.
- In a small bowl, combine the powdered sugar and cinnamon. Roll the doughnut holes in the mixture until coated.
- Serve warm and enjoy!
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 7g11%
- Total Carbohydrate 29g10%
- Sugars 15g
- Protein 2g4%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.