These donut holes are easy to make and offer the most wonderful spiced-pumpkin aroma as they bake in the oven. Sweet, spiced, and everything nice. To make them, you'll simply whisk together the dry ingredients, stir in the wet, form the mixture into balls, and bake them in the oven. They are delicious as is, but I opted to drizzle half the batch with a glaze of coconut butter, cocoa butter, maple syrup, and cinnamon to add an extra layer of decadence. The beauty of these donuts is that you would never know they were made of unprocessed, allergy-friendly ingredients unless you saw the recipe. They have all of the characteristics we so admire in regular donuts but none of the post-donut sluggishness.
Course: Breakfast, Dessert, Donut
15x10-inch sheet of parchment paper
1 ½cupsall-purpose gluten-free flour
¼cuplight buckwheat flour
2teaspoonspumpkin pie spice
¼teaspoonsodium-free baking powder
¼teaspoonfine grain sea salt
3tablespoonsunsweetened plain rice milk**
5tablespoonscanned pumpkin puree
Preheat oven to 325F. Line a 15x10-inch jelly-roll pan with parchment paper.
Whisk together the two flours, pumpkin pie spice, baking powder, guar gum*, and sea salt in a large bowl. Make a well in the middle.
Microwave the coconut nectar and coconut oil in a 2-cup measuring cup for 20 seconds. Add the rice milk** and stevia and stir to combine. Pour into the flour mixture. Add the pumpkin puree and stir to combine.
Take about ½ tablespoon of the dough and shape it into a ball. Place the ball on the prepared pan. Repeat until you have used up all the dough.
Pour the cinnamon into a small bowl. Roll the dough balls in the cinnamon and place them about 2 inches apart on the prepared pan.
Bake the donut holes for 11 to 12 minutes, or until they are golden orange and bounce back slightly to the touch. Rotate the pan from front to back halfway through baking.
Transfer the pan from the oven to a wire rack and let sit for 10 minutes before removing the donut holes to cool completely.
Keep in an airtight container for up to 3 days, or wrap and freeze for up to 3 months.
*I substituted psyllium husk powder for the guar gum. **I substituted plain, unsweetened almond milk for the rice milk.