These moist, bite-sized Vegan Pumpkin Spice Donut Holes coated with cinnamon sugar are the perfect fall treat. Enjoy with your favorite cup of tea. If you want this particular donut “hole” shape, you’ll need to get the pan. It’s easy to find on Amazon or in your local craft store. Let’s make them!
How to make Vegan Pumpkin Spice Donut Holes
In the bowl of a stand mixer, add the oil, eggs for vegetarian (or vegan egg-replacer of your choosing). sugar, pumpkin puree, spices, salt and baking powder. Finally, add the flour, beating just enough to incorporate. The batter should be smooth.
Preheat the oven to 350 degrees and prepare the donut hole pan with cooking spray.
NOTE: If you do not have a donut hole pan, you can use a mini muffin or standard muffin pan (but they won’t be “donuts”). I would also double the recipe if making standard donuts. This recipe makes about a dozen donut holes.
I like using a small cookie scoop and filling these no more than 3/4 full as they will rise considerably.
They puff up into beautiful round balls. They are done when a toothpick inserted comes clean or with just a few crumbs. Allow to cool in the pan for about 5 minutes.
Add sugar and cinnamon to a small bowl and just combine with a fork or spoon.
Add the mixture to a plastic bag (or you can do one at a time directly in the bowl) and shake to coat the warm balls with the cinnamon sugar. After you do them once, you can do them again for a thicker coating if desired.
Don’t they look yummy? I think they are best enjoyed with a simple cup of tea. The perfect fall treat.
Did you make my Vegan Pumpkin Spice Donut Holes? Leave me a comment below and let me know what you thought.
Vegan Pumpkin Spice Donut Holes
Ingredients
FOR THE BATTER:
- 1/4 c Vegetable Oil
- 6 tbsp Applesauce or Flax "Egg" or other egg replacer equal to 1 1/2 eggs (1/4 cup plus 2 Tbsp)
- 3/4 c Sugar
- 3/4 c Pumpkin Puree NOT Pumpkin pie filling
- 3/4 tsp Pumpkin Pie Spice
- 3/4 tsp Baking Powder
- 1/2 tsp Salt
- 3/4 c PLUS 2 Tbsp All Purpose Flour
FOR THE CINNAMON SUGAR:
- 3 tbsp Sugar
- 1 tsp Cinnamon
Instructions
- Preheat oven to 350 degrees and prepare a donut hole pan with cooking spray. If you don't have this pan, feel free to bake these in a mini or standard muffin tin. They'll be muffins, not donuts though 🙂
- In the bowl of a stand mixer, add the oil, eggs for vegetarian (or vegan egg-replacer of your choosing). sugar, pumpkin puree, spices, salt and baking powder. Finally, add the flour beating just enough to incorporate. The batter should be smooth.
- Using a small scoop, a measuring spoon or two tablespoons, add batter half to 3/4 of the way up each well of the donut hole pan. Do not over fill as they rise considerably.
- Bake for about 15 to 18 minutes, time will vary based on your oven. They all cook a bit differently. Please note that if you are making these using a mini or standard muffin pan, they will take more time. For the standard muffin pan, you may want to consider doubling the recipe.
- Remove the pan from the oven and test with a toothpick. They are done when the toothpick comes clean. Allow to cool for 5 minutes, then remove from the pan.
- Take this time to make the cinnamon sugar.
- Toss in the cinnamon sugar mixture while still warm (but no longer fragile) and allow to cool. You could also opt to toss twice for a thicker coating. Enjoy immediately!
Notes
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