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Sep 7, 2014

Pumpkin Spice Donut Holes {gluten free + vegan}

#glutenfree #vegan #pumpkin #donuts

Fall has always been my favorite time of year. I love to snuggle up in jeans and a sweater with a hot cup of coffee and enjoy the crisp, cooler weather, the beautiful, brightly colored leaves, football games, and of course, anything pumpkin.

I know it is still early September and we still have a few weeks left of summer, but we have been blessed with incredible weather the past few days. It has been a much needed change from the scorching, humid 90+ degree days lately. We started fall soccer this weekend and woke up this morning to a chill in the air. If you couldn't tell, I am beyond ready for fall!

This morning I decided to whip up a favorite breakfast for my boys. They devoured these Pumpkin Spice Donut Holes. They're simple to make and you can tailor them to your preferences (more or less pumpkin flavor and spice; powdered sugar coating or glazed; served warm or cold).

Using products from two of my beloved, go-to brands, Namaste (Muffin Mix) and So Delicious Dairy Free (Pumpkin Spice Creamer), also makes this recipe suitable for many since they are gluten-, dairy-, egg-, soy-, and peanut-free! If you want a little less pumpkin flavor or need to avoid coconut, just use the dairy-free milk of your choice in place of the creamer.

Pumpkin Spice Donut Holes {gluten free + vegan}

  • 1 bag Namaste Muffin Mix (I used the sugar free version; either will work)
  • 1 1/2 cups water
  • 1/2 cup unsweetened applesauce
  • 1 tsp cinnamon
  • 1/4 tsp pumpkin pie spice
  • 1/8 tsp salt
  • Oil for frying

Heat oil in a fryer or a pot on the stove. (I filled a large pot with oil about 2" deep and heated it over medium-high heat on the stove.)

In a medium bowl, combine the muffin mix, water, applesauce, cinnamon, pumpkin pie spice and salt until a thick batter forms.

Place a wire cooling rack over paper towels nearby to drain the donuts once you remove them from the oil.
#glutenfree #vegan #pumpkin #donuts

Once the oil is hot, reduce heat to medium. Using a tablespoon or cookie scoop, carefully drop the batter into the hot oil. (Do this in batches of 5-6 at a time.) Allow donuts to cook for a minute or two until they start to brown. Be sure to turn them so they brown evenly on all sides.

Using a slotted spoon, remove from oil and place on wire cooling rack to drain off any excess oil.

Once all of the donuts are cooked and while they are still warm, you can toss them in a mixture of 1/4 cup powdered sugar and 1/2 tsp pumpkin pie spice, or coat them with Pumpkin Spice Glaze (recipe follows) and allow them to set up before serving.

#glutenfree #vegan #pumpkin #donuts

#glutenfree #vegan #pumpkin #donuts

Pumpkin Spice Glaze {gluten free + vegan} 

  • 1 cup powdered sugar
  • 2 Tbsp pumpkin purée
  • 1/2 tsp pumpkin pie spice
  • 1/4 tsp vanilla
  • Pinch of salt
  • 1-2 Tbsp So Delicious Dairy-free Pumpkin Spice Creamer (or coconut milk)

Combine all ingredients except dairy-free milk in a small bowl. Gradually stir in milk until a thin glaze forms. Dip donuts into the glaze and place back on cooling rack to set.

#glutenfree #vegan #pumpkin #donuts

#glutenfree #vegan #pumpkin #donuts

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