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Pumpkin Spice Donut Holes

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Ingredients

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

Instructions

  • 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.