Pumpkin Spice “Donut Holes”

Usually, by the time August comes around, I’m completely over summer and already pulling out my fall decorations. This year has been a little different. I haven’t been in a rush for “what’s next” like I usually am. I’m definitely in love with the stage Turner is in right now. He’s hilarious and non-stop, so I’m not trying to wish anything away! I actually wish time could stand still.

Last night seemed to be the turning point for me. I spent the night at Starbucks while Stew hosted a poker game with his friends, and I was enjoying the cooler weather that seemed to just appear out of nowhere! I sipped on my Salted Caramel Mocha and played around on Pinterest. Everything I came across was hinting towards cooler weather: dark nail polish, chunky sweaters, and pumpkin everything! It definitely got me into the fall spirit!

This morning, we had a slow start to the day which allowed me time to bake a little fall treat. I love everything apple and pumpkin-spice! So I made a healthier version of pumpkin spice donut holes. I swapped out the flours and baked them instead of frying. They were absolutely delicious! I had to take a second to share them with you!


Pumpkin Spice "Donut Holes"
A healthy spin on pumpkin-spice donuts!
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Ingredients
  1. 1/2 cup all purpose flour
  2. 1/2 cup coconut flour
  3. 3/4 cup almond meal
  4. 1/2 tsp ground cinnamon
  5. 1/2 tsp ground nutmeg
  6. 1/4 tsp pumpkin pie spice
  7. 1/8 tsp ground clove
  8. 2 tsp baking powder
  9. 1/2 tsp salt
  10. 3/4 cup pumpkin puree
  11. 1/2 cup milk
  12. 1/2 cup brown sugar
  13. 1 egg
  14. 2 Tbsp unsweetened applesauce
  15. 1/3 cup coconut oil (warmed to liquid)
  16. 1 tsp vanilla extract
  17. Cinnamon Sugar (optional)
Instructions
  1. Preheat oven to 350F
  2. Lightly coat a mini muffin pan with nonstick cooking spray.
  3. In a standing mixer, combine flours, spices, baking powder, and salt. In a separate bowl, whisk together pumpkin puree, milk, brown sugar, egg, applesauce, oil and vanilla.
  4. With the mixer on low, pour in the wet ingredients. Mix until just combined.
  5. Use a small ice cream scoop to place batter evenly in muffin tray.
  6. Bake for 15 minutes, or until a toothpick comes out clean.
  7. Remove from oven and sprinkle with cinnamon sugar.
  8. Serve warm or at room temperature.
Little Baby Watson http://littlebabywatson.com/

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