Pumpkin Spice Donut Holes
[Vegan, Gluten-Free]

Donuts:

1. Preheat oven to 350°F.
2. Grease a mini muffin pan with vegan butter alternative.
3. In a medium bowl add gluten-free flour, baking powder, and sea salt. Whisk to sift ingredients, set aside.
4. In a large mixing bowl add 1/3 cup vegan butter alternative, ½ cup cane sugar, and pumpkin puree. Beat until fluffy, about 3 minutes.
5. Add the flour mixture 1/2 at a time, and mix until combined.
6. Add the rice milk and beat until smooth.
7. Divide the batter amongst the 24 mini muffin cups, about 1 tablespoon batter or a rounded melon baller per muffin cup.
8. Bake for 12 minutes, or until a toothpick inserted comes out clean.

Topping:

1. Add 1 cup of cane sugar, 2 teaspoons cinnamon and 2 teaspoons pumpkin pie spice to a large zip top bag, and shake to mix ingredients together.
2. Melt the 1/2 cup of vegan butter alternative.
3. Dip each donut hole into the melted vegan butter, turning to coat the entire donut hole.
4. Drop the donut hole into the bag of spiced sugar. Shake to evenly coat each donut hole. Repeat for all 24 donut holes.