These gluten-free pumpkin doughnut holes were a total accident. I was tying to make muffins and when the batter was finished I looked at them and thought, “these would make a great cookie or cake.”
I did try to make them into muffins first. They came alright, but not great. That’s when I went to work on my other idea. Pumpkin as we all know has no strong flavor. Much of what people think of when they think pumpkin is really the spices – cinnamon, nutmeg and cloves. I’m not a huge nutmeg or clove fan, so as you will see in the recipe, you can play around with the spices to fit your taste. Have fun with it!
If you can have regular sugar, feel free to roll them in that instead of the coconut sugar. They are really good that way. Confectioners sugar is another option. That was my Dad’s favorite.
Cane sugar is another one of my food sensitivities, so I don’t use it, but you certainly can and it will give it more of a traditional taste, as the coconut sugar is not as strong, and I’ve noticed tends to lose flavor as it sits on the outside of the doughnut hole.
Gluten-Free Pumpkin Donut Holes
what I used …
1/2 cup buckwheat flour
1/2 cup oat flour
1/2 cup coconut flour
1 teaspoon baking soda
1/4 teaspoon salt
1 heaping teaspoon cinnamon (NOTE: for more spicer cookies use 1 teaspoon pumpkin pie spice, or add 1/4 teaspoon nutmeg and a dash of cloves to the cinnamon)
3 tablespoons coconut oil
3 eggs, lightly beaten
1/4 cup honey
1 teaspoon vanilla
3/4 cup pumpkin puree
To roll them in ~ coconut sugar, (or regular sugar/confectioner’s sugar), cinnamon, nutmeg. (you can use regular sugar if you want)
What I did …
Preheat the oven to 350 degrees and line a cookie sheet with parchment paper.
In a small bowl combine your desired amount/ratio of coconut sugar, cinnamon and nutmeg depending on your tastes. Set aside.
In a large bowl whisk together the buckwheat flour, oat flour, coconut flour, baking soda, salt and spices.
In a medium bowl melt the coconut oil. Then, add to it the eggs, pumpkin, vanilla and honey. Whisk together.
Using a wooden spoon, stir the wet ingredients into the dry ingredients until combined.
Roll the dough into small balls, and roll in the sugar, cinnamon and nutmeg mixture before placing them on the cookie sheet.
Bake for about 10-15 minutes or until they just start to crack on the top.
NOTE: If you have a dog, I used some of the dog-friendly ingredients in this to make a gluten-free pumpkin heart dog treat recipe for my pet lifestyle website, My Tail Hurts From Wagging So Much.