Pumpkin Spice Donut Holes
Makes 24 donut holes (nutrition facts per donut hole)
- 1 cup oat flour
- 1/4 cup coconut flour
- 10-15 drops of liquid stevia or stevia to taste (approximately 1/2 cup baking stevia)
- 1 tbs pumpkin pie spice
- 1/2 tsp cinnamon
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp vanilla extract
- 2 egg whites
- 3/4 cup pumpkin puree
- 1 cup unsweetened almond milk
For the cinnamon “sugar” topping
- spray butter*
- 1/3 cup baking stevia (such as Truvia)
- 1/2 tbs cinnamon
*we know this isn’t the healthiest thing but we believe all things in moderation! Feel free to substitute something else such as real butter, this is just so your cinnamon sugar topping sticks! 🙂
Preheat oven to 350 and spray a mini muffin pan with nonstick spray. In a medium bowl, combine all dry ingredients and mix well, set aside. In a small bowl, combine pumpkin, egg whites, vanilla extract and almond milk and mix well. Slowly add your wet ingredients to your dry and mix until well combined. Spoon batter into prepared mini-muffin pan and bake at 350 for 15-20 minutes or until toothpick comes out clean. Let the donut holes cool, and run a knife around the edge of each donut hole to remove them from the pan. In a small bowl combine stevia and cinnamon for the topping. Spray each side of a donut hole with spray butter and then roll in your cinnamon “sugar” topping. Enjoy with a glass of milk or hot apple cider!
