Vegan Pumpkin Donut Holes
Fall just got a lot sweeter! Vegan Pumpkin Donut Holes are made with less than 10 ingredients and ready in 25 minutes, so you can enjoy the flavors of this season in no time!
Donut vs donut hole – that’s the big question. I’d have to say I’m definitely a donut hole girl. They’re tiny, tasty, and the perfect snack where you can eat a few without feeling instant regret. Sometimes a donut can be too big when you just want to satisfy a little craving. Donut holes are the perfect alternative.
These Vegan Pumpkin Donut Holes taste of pumpkin, cinnamon, and all those warm cozy fall flavors. They are pillowy soft and coated in a cinnamon-sugar mixture. They are the perfect tea-time snack, breakfast, or fall gift (cause who doesn’t love receiving freshly baked goodies?)
To make the donut holes, simply whisk all the dry ingredients in a bowl, then add the wet ingredients and mix. Then, pipe into a donut hole pan and bake. Finally, make the cinnamon-sugar coating and dip the donuts in one by one. Serve with tea, coffee, or your cozy drink of choice.
Besides the delicious flavor and simplicity of making these donuts holes, there are a few extra perks to this recipe. One is that if you don’t want to make it into donut holes (or you don’t have a donut hole pan), you can make regular donuts in a donut pan. My favorite donut pans are Wilton. They are non-stick (yes, actually non-stick), meaning you don’t have to grease the pan at all. Plus, they are dishwasher safe. Here are the links to the pans I use: donut hole pan, mini donut pan, and regular donut pan. Another plus with this recipe is that if you don’t want to coat the donuts in cinnamon-sugar (although I highly recommend), they taste just as good on their own. They are already sweet and full of pumpkin flavors. Or, you can make an icing to coat them in. Check out my Chai Donut recipe which includes a Maple Cinnamon Icing which would pair perfect with these donuts.
With fall at our doorstep, it’s the perfect time to bake these Vegan Pumpkin Donut Holes, whether it be for yourself, your family, or fall festive gathering! Let me know your thoughts in the comments!
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Vegan Pumpkin Donut Holes
- ¾ cup non-dairy milk oat, soy, almond, etc.
- ½ cup canned pumpkin puree
- ¼ cup neutral-flavored oil vegetable, canola, coconut
- 1 teaspoon vanilla extract
- Preheat oven to 350℉ and grease a donut hole pan.
- Add all the dry ingredients to a large bowl and whisk until combined.1 ½ cups all-purpose flour, ½ cup sugar, 2 teaspoon pumpkin pie spice, 1 teaspoon baking powder, ¼ teaspoon salt
- Add the wet ingredients to the bowl and mix with a wooden spoon until just combined.¾ cup non-dairy milk, ½ cup canned pumpkin puree, ¼ cup neutral-flavored oil, 1 teaspoon vanilla extract
- Spoon the mixture into each cavity until full.
- Bake for 15 minutes.
- Remove from the oven and let the donut holes cool in the pan for a few minutes. Then, remove the donut holes and place on a wire rack to cool for 10 minutes.
- Meanwhile, make the cinnamon-sugar coating by mixing the sugar and cinnamon in a bowl.1 tablespoon cinnamon, ¾ cup sugar
- Brush each donut hole with vegan butter, then dip into the cinnamon-sugar mixture until well coated. Repeat with each donut hole and serve!¼ cup vegan butter
- Store donut holes in the fridge or pantry in an airtight container for 3-5 days.
Nutrition information is automatically calculated, so it should only be used as an approximation.