Happy (almost) October! I recently had churros at a restaurant after dinner and they didn’t have cinnamon/sugar on them. I was sad…WHAT IN THE HECK! Safe to say my churro craving was not satisfied but since it is October and that means all things pumpkin (obviously). So naturally, I decided to whip up my own donut holes. I baked them instead of frying and added a cinnamon sugar topping. THEY DID NOT DISAPPOINT.
Pumpkin season is one of my favourites because pumpkins are actually SUPER nutritious (lots of Vitamin A, Fibre, Zinc), low calorie with only 15 calories per 1/2 cup and make baking so moist & flavourful.
The perfect bite and texture! This recipe for Baked Pumpkin Spice Donut Holes is super easy to make, dairy-free and requires no frying (aka no oil splatters). If you want to make it refined sugar free, I’d suggest using coconut sugar in place of cane sugar in the topping.
I can’t wait for you guys to try this recipe! Definitely my new go-to when I’m craving a healthy donut hole.
Some tips for recipe success:
- Only coat with cinnamon sugar when ready to eat as it will absorb otherwise. The recipe makes about 18 donut holes so only coat what you’re eating. You can make ahead and refrigerate and then reheat/coat with sugar & cinnamon when ready to eat.
- Instead of coconut oil for the topping, you can also use unsalted butter. This is required to make the cinnamon/sugar topping stick to the donut as we are not frying them.
- To make the recipe refined sugar free, use coconut sugar for the topping instead of cane sugar like I used here.
- The pumpkin puree should be unsweetened and not to be confused with pumpkin pie spice!
- For the flour I used a mix of all purpose and spelt. I wouldn’t do 100% spelt or whole wheat as it will impact the taste but you can use 100% all purpose flour.
As always, please tag me in your recipe creations! I love seeing them all and they just make my day. Please tag me on socials @balancingandie.