Gluten-Free Pumpkin Spice Doughnut Holes Recipe
These Gluten-Free Pumpkin Spice Doughnut Holes are a perfect fall treat, combining warm spices with moist pumpkin puree for a tender, flavorful bite-sized snack. Baked to perfection and coated in a cinnamon sugar mix, they’re quick to make and ideal for breakfast or a sweet snack.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 24 doughnut holes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
For the Doughnuts
- 1¾ cups all-purpose gluten-free flour blend (I prefer Bob’s Red Mill 1-to-1)
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cardamom
- ¼ teaspoon ground allspice
- ½ teaspoon xanthan gum (omit if your flour blend already contains it)
- ⅓ cup vegetable oil
- ½ cup brown sugar
- 1 egg
- 1 teaspoon pure vanilla extract
- ¾ cup pumpkin puree (not pumpkin pie filling)
- ½ cup whole milk
For the Sugar Coating
- 9 tablespoons butter, melted
- ⅔ cup granulated sugar
- 2 teaspoons cinnamon
Instructions
- Prepare the Oven and Pan: Preheat your oven to 350°F (175°C) and generously spray a 24-count or 12-count mini muffin tin with gluten-free cooking spray. This ensures the doughnut holes won’t stick and bake evenly.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the gluten-free flour blend, baking powder, salt, cinnamon, ginger, nutmeg, cardamom, allspice, and xanthan gum until combined thoroughly. This blend of spices adds that signature pumpkin spice flavor.
- Add Wet Ingredients: To the dry ingredients, add the vegetable oil, brown sugar, egg, pumpkin puree, vanilla extract, and whole milk. Whisk everything together until the batter is smooth without lumps, creating a rich and spiced doughnut batter.
- Scoop Batter and Bake: Using a small scoop or tablespoon, fill each muffin hole about three-quarters full with the batter. Place the pan in the oven and bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean. This indicates they are perfectly baked through.
- Cool the Doughnut Holes: Once baked, let the doughnut holes cool in the pan for about 5 minutes to firm up slightly, making them easier to handle without breaking.
- Prepare the Sugar Coating: In a medium bowl, combine the granulated sugar and cinnamon. Melt the butter separately to ensure it’s ready for coating.
- Coat the Doughnut Holes: Dip or brush each doughnut hole on all sides with the melted butter, then roll them in the cinnamon sugar mixture. Use your hands or a spoon to ensure they are evenly coated with the sweet, spiced sugar crust.
- Serve Immediately: These pumpkin spice doughnut holes are best enjoyed fresh and on the same day. Serve right away to experience their warm, spiced flavor and tender texture at their peak.
Notes
- Use pumpkin puree, not pumpkin pie filling, for the best texture and flavor.
- Omit xanthan gum if your gluten-free flour blend already contains it to avoid a gummy texture.
- Mini muffin tins of different sizes can be used, but adjust baking time accordingly.
- These doughnut holes are best eaten the same day as they can dry out over time.
- Can be stored in an airtight container for up to 1 day at room temperature.
Keywords: gluten free, pumpkin spice, doughnut holes, mini doughnuts, fall dessert, baked doughnuts, cinnamon sugar coating
