Gluten-Free Pumpkin Donut Holes You’ll Love This Fall!
Delicious and fluffy gluten-free pumpkin donut holes perfect for fall.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 donut holes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 1 cup gluten-free all-purpose flour
- 1/2 cup pumpkin puree
- 1/4 cup sugar
- 1/4 cup milk (or dairy-free alternative)
- 1/4 cup vegetable oil
- 2 large eggs
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp salt
Instructions
- Preheat the oven to 350°F (175°C) and grease a mini muffin pan.
- In a large bowl, mix together the gluten-free flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, whisk together the pumpkin puree, sugar, milk, vegetable oil, and eggs until smooth.
- Combine the wet ingredients with the dry ingredients and mix until just combined.
- Fill each muffin cup about 2/3 full with the batter.
- Bake for 10-12 minutes or until a toothpick comes out clean.
- Let cool for a few minutes before removing from the pan.
Notes
- For added flavor, consider rolling the donut holes in cinnamon sugar after baking.
- Store in an airtight container for up to 3 days.
- These can be frozen for up to a month; thaw before serving.
Nutrition
- Serving Size: 2 donut holes
- Calories: 120
- Sugar: 5g
- Sodium: 100mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg