Gluten-Free, Eggless Pumpkin Donut Holes

Instructions

1. Preheat Oven
   Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. Mix Dry Ingredients
   In a large bowl, whisk together flour, sugar, baking soda, baking powder, and spices.

3. Mix Wet Ingredients
   Add pumpkin puree, melted butter, applesauce, and vanilla. Stir with a spatula until combined (you may find mixing with your hands easier).

4. Shape the Donuts
   Scoop dough with a tablespoon or small scoop, roll into balls, and place on the lined baking sheet. If dough is too sticky, add a bit more flour until moldable.

5. Bake
   Bake for 15–18 minutes until golden and firm.

6. Coat
   While still warm, dip donut holes in melted butter, then roll in the cinnamon-sugar mixture.

Tips

• If dough feels too wet, add flour gradually until it’s sticky but moldable.

• Can also be made in the air fryer: cook at 375°F for ~12–13 minutes.

• Best served warm for maximum flavor.

Go to the next page to get the Nutrition