A Natural Holiday: Allergen-Free Pumpkin Spice Donut Holes

Welcome back to A Natural Holiday Carnival! Two weeks ago, we looked at decorating with nativities from around the world, and last week we checked out a cheesy green bean casserole and a natural holiday meal plan.

Today’s theme is party food!

Image by littlekata

Pumpkin is, hands down, my favorite seasonal flavor. But up until recently, the only pumpkin I knew was pumpkin pie! Over the past year, I’ve enjoyed experimenting in the kitchen and creating and re-creating all kinds of pumpkin recipes!

These pumpkin spice donut holes are perfect to take to a holiday party—but they’re best served right out of the oven! Be sure to check out the allergen-free version below as well!

Combine dry ingredients.

Combine wet ingredients.

Mix dry ingredients into wet ingredients.

Drop by rounded tablespoonfuls

into mini muffin pan.

Mix coating while donut holes

are baking.

Ingredients for donut holes:

1 ¾ cup white whole wheat flour

2 tsp. baking powder

½ tsp. sea salt

1 ½ tsp. pumpkin pie spice

1/3 cup coconut oil (or butter), melted

½ cup honey

1 egg

¾ cup pumpkin puree

1 tsp. vanilla

½ cup milk

Ingredients for Coating:

1/4 cup coconut oil (or butter), melted

2/3 cup sucanat (or brown sugar)

1 ½ Tbsp. pumpkin pie spice

Method:

Grease a mini muffin pan with coconut oil or butter. Combine all dry ingredients in one bowl and all wet ingredients in another. Pour dry ingredients into wet ingredients and mix well. Drop by rounded tablespoons or with a melon baller into the muffin pan. Bake on 350F for 12-15 minutes. (I had to bake this version for longer than the allergen-free version below.)

While the donut holes are baking, combine sucanat and pumpkin pie spice. Pour melted coconut oil in another dish. I leave mine on the stovetop, so the coconut oil doesn’t harden. Once you take the donut holes out of the oven, dip them in the oil, then roll them in the sucanat/spice mixture.

Makes 48 donut holes!

Allergen-Free Version (gluten, egg, dairy-free)

Ingredients:

1 ¾ cup all-purpose gluten free flour (I use Bob’s Red Mill, but you can use can make your own.)

1 ½ tsp. xanthan gum

2 tsp. baking powder

½ tsp. sea salt

1 ½ tsp. pumpkin pie spice

1/3 cup coconut oil, melted

½ cup honey

1 cup pumpkin puree

1 tsp. vanilla

½ cup allergen-free milk (rice, coconut or almond)

Follow the same method as above. It should take slightly less time to bake the allergen-free version.

*If not consumed within a day, these should be refrigerated. My inspiration for this recipe came from Crumbs and Chaos.

Be sure to check out the other great recipes in today’s hop!

Whole Wheat Vegetable Pizza @Stacy Makes Cents
Velvety Mashed Potatoes (w/ GF/DF options) @Christian Mommy Blogger
Real Food Party Dishes @Modern Alternative Mama
Turkey Pesto Pinwheels @Day2Day Joys
Marinated Goat Cheese @Creative Christian Mama

I am SO EXCITED to announce a GIFT to all my e-mail subscribers! Later this week, we will release Healthy Holidays: Slightly Indulgent Sweet Treats, an eBook with more than 16 recipes for healthier holiday cookies and candies!

Any e-mail subscriber to any of the following blogs will get this book for FREE!!

The Purposed Heart,

Quick and Easy, Cheap and Healthy,

Intentional By Grace, or

The Humbled Homemaker (aka–me!).

I truly appreciate all my readers and subscribers, and I cannot wait to get this special gift into your hands! Stay tuned!!

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