The Vegan Cinnamon Sugar Pumpkin Donut Holes are comforting and yummy. We made them with pumpkin puree, sugar, oil, flax eggs, vanilla extract, flour, baking powder, spices, butter, and baking soda. They contain 3 grams of protein and 300 calories. You may prepare them in just 30 minutes and serve them at brunch or lunch. Store these Vegan Cinnamon Sugar Pumpkin Donut Holes for five days in the refrigerator. You may serve them with apple slices, pumpkin bread, vanilla ice cream, mixed berries, cinnamon rolls, pear slices, or pumpkin ice cream. Preparing them is very easy, as the instructions are clear and simple.
STATS:
- Calories: 300 kcal
- Preparation time: 15 minutes
- Serving size: 3 donut holes
- Cooking time: 15 minutes
- Cuisine: American
- Total time: 30 minutes
- Course: Dessert
- Diet: Vegan
- Serving: 8
EQUIPMENT:
- Large mixing bowl
- Small cookie scoop
- Measuring cups
- Donut hole pan
- Medium mixing bowl
- Whisk
- Rubber spatula
- Measuring spoons
- Pastry brush
- Wire cooling rack
- Small bowl
INGREDIENTS:
DONUT HOLES:
- Half cup packed brown sugar
- 1 cup pumpkin puree
- Half cup granulated sugar
- Quarter tsp ground ginger
- Quarter cup vegetable oil
- Half tsp ground nutmeg
- 2 vegan flax eggs (made with 2 tbsp ground flaxseed + 5 tbsp water)
- 1 tsp vanilla extract
- Quarter tsp ground cloves
- 1 1/2 cups all-purpose flour
- 2 tsp baking powder
- Half tsp baking soda
- 1 tsp ground cinnamon
- Half tsp salt
CINNAMON SUGAR COATING:
- 1 cup granulated sugar
- 2 tsp ground cinnamon
- 6 tbsp vegan butter
INGREDIENT NOTES:
PUMPKIN PUREE:
- This is the main taste and moisture component in the dessert. This puree gives a soft texture and a naturally sweet taste to the recipe. You may use sweet potato puree as per your preference.
VEGETABLE OIL:
- It keeps the baked donut holes soft and moist. This oil keeps the dessert from becoming dry. You may use melted refined coconut oil as an alternative.
ALL-PURPOSE FLOUR:
- This gives structure to the donut holes and a cake-like texture to the recipe. You may use gluten-free baking flour as a substitute.
CINNAMON:
- It gives a classic spice taste to the dessert. Cinnamon works well inside the batter and coating. You may use pumpkin pie spice as another option.
BROWN SUGAR:
- This sugar gives a sweet taste and moisture to the recipe. It gives a deeper caramel-like taste in the donut holes. You may use coconut sugar as an alternative.
INSTRUCTIONS:
- First, mix the flaxseed and water in the bowl for ten minutes.
- Warm the oven to 350°F and grease the double-hole pan.
- Whisk pumpkin puree, granulated sugar, brown sugar, vegetable oil, flax eggs, and vanilla in the large bowl.
- Then whisk flour, cinnamon, salt, baking powder, ginger, nutmeg, cloves, and baking soda in a separate bowl.
- Slowly mix the dry ingredients with the pumpkin mixture, then scoop the filling into the donut hole cavity about two-thirds full.
- Bake them for 15 minutes, then cool the donut holes for 5 minutes, then transfer the dessert to the wire rack.
- Mix granulated sugar and cinnamon in the small bowl.
- Brush the donut hole with vegan butter and roll it in the cinnamon sugar, then serve warm.
SERVING SUGGESTIONS:
BREAKFAST & BRUNCH:
- Vegan Pumpkin Spice Latte
- Vegan French Toast
- Pumpkin Oatmeal
- Apple Cinnamon Porridge
TREATS:
- Chai Tea
- Cinnamon Tea
- Vanilla Herbal Tea
- Vegan Hot Chocolate
FRUIT:
- Fresh Apple Slices
- Pear Slices
- Mixed Berries
- Caramelized Apples
DESSERT:
- Vegan Vanilla Ice Cream
- Vegan Pumpkin Ice Cream
- Cinnamon Apple Compote
- Vegan Whipped Cream
FALL DESSERT:
- Pumpkin Bread
- Apple Crisp
- Cinnamon Rolls
- Pumpkin Muffins
TIPS:
- Stir the batter till the flour is combined and avoid overmixing for better results.
- Use plain pumpkin puree instead of pumpkin pie filling so the recipe does not change.
- Make the flax eggs properly thick so they work well as a substitute for an egg.
- Avoid baking the donuts too much to keep them from getting dry.
STORAGE INFORMATION:
FRIDGE:
- Put the donut holes in a closed box and keep for five days.
FREEZER:
- Keep the cooled dessert for two months in the freezer.
FAQs:
Can I make this dessert without using a donut hole pan?
- Yes, you may use a mini muffin tin, although the shape will change slightly.
How can we make this recipe less sweet?
- You may reduce the sugar in the batter, although the texture will change.
What makes the donut holes dense?
- Overmixing the batter or using old baking powder makes the dessert dense.
Are these holes good to prepare earlier?
- Yes, you may bake them one day early and store them in the box.
How can we make this dessert gluten-free?
- You may use a gluten-free flour blend if you do not want gluten in the recipe.
Can I include fresh pumpkin puree in this recipe?
- Yes, you may add fresh pumpkin puree if it is thick and not watery.
NUTRITIONAL INFORMATION:
Calories: 300 kcal
Net carbs: 47 g
Iron: 1.8 mg
Total carbs: 49 g
Vitamin A: 1,600 IU
Fiber: 2 g
Calcium: 35 mg
Protein: 3 g
Sodium: 180 mg
Potassium: 150 mg
