Cinnamon Sugar Pumpkin Baked Donut Holes (Vegan & Paleo)
Mini bite-sized donuts that are soft and pillowy. They are tossed in cinnamon sugar coating and baked to perfection. This a perfect fall recipe if you are craving all things pumpkin and a little sweet treat.
Equipment
- 1 Mini Muffin Pan
Ingredients
- 1 ½ Cups Almond Flour
- ¼ Cup Coconut Sugar
- ½ Cup Pumpkin Puree
- ¼ Cup Almond Milk
- 1 ½ Tsp Pumpkin Pie Spice
- 1 Tsp Baking Soda
Cinnamon Sugar
- 1 Cup Sugar
- Cinnamon
Instructions
- Start by preheating the oven to 325°F. Then spray a mini muffin pan or mini donut hole pan.
- Next in a large bowl combine the pumpkin puree, almond milk, and coconut sugar. Mix well.
- Then slowly add in the almond flour, pumpkin pie spice, and baking soda. Mix again.
- Once well incorporated divide the batter equally into the muffin pan. Place that into the oven for 20-25 minutes.
- After the donuts are done baking, let them cool completely.
- While the donuts are cooling. Melt some vegan butter and prepare the cinnamon-sugar mixture by combining the sugar and cinnamon on a plate.
- Once cooled, dip the donut in the melted butter first and then coat it in cinnamon sugar. Repeat this step until all donuts are coated.
- Store in an air-tight container for 1 week and enjoy!