Bursting With Flavor, Your Whole Family Will Love These Pumpkin Donut Holes

Yield: 30 donut holes

Prep Time: 15 min Cook Time: 13 min

Ingredients for the donut holes:

1/2 C gf flour

3/4 C almond flour

1 1/4 t baking soda

3 1/2 t pumpkin pie spice OR Youngevity’s Nutmeg Blend Baking Spice

1/4 teaspoon salt

4 large eggs, room temperature

7 T unsalted butter or ghee, melted

1/2 C maple syrup

2 T light brown sugar, unpacked

1/2 C canned pumpkin puree (not pumpkin pie filling)

2 t vanilla extract

Cinnamon sugar coating

1/3 C granulated sugar

1 1/2 t ground cinnamon

Directions

Preheat the oven to 350 °F. Line a mini muffin pan with 24 muffin liners. In a large bowl, mix together the dry ingredients (flour through salt).

In a separate medium bowl, mix together the wet ingredients (eggs through vanilla). Add the dry mixture to the wet mixture and stir just until combined. Pour the batter evenly into the muffin liners, filling each liner until almost completely full. You'll likely have enough batter for another six donut holes.

Bake for 11-13 minutes or until a toothpick inserted in the middle comes out clean. Turn out onto a wire rack to cool completely.

These need to rest for at least an hour before serving, both because of taste and texture. When ready to serve, mix the cinnamon with the sugar in a small bowl. Roll the donut holes in the cinnamon sugar. As these donut holes are quite moist, the cinnamon sugar tends to liquefy overnight, which is why it's recommended to roll the donuts in the sugar no more than 8 hours before serving. Store in an airtight container for up to 2 days.

https://youngevity.com/us_en/nutmeg-blend-baking-spice-5691.html