When you’re looking for a special treat to make, may we suggest these scrumptious donut holes? The donut holes are made with pumpkin and the delicious spiced flavors of cinnamon, ginger, nutmeg, and all-spice that accompany it so perfectly. Hope this recipe adds to many good memories, and slow moments of happiness!

Pumpkin Spice Donut Holes [Vegan, Gluten-Free]


Cooking Time





  • 1 1/2 cups gluten-free all-purpose baking flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon sea salt
  • 1/2 cup cane sugar
  • 1/3 cup vegan butter substitute and 1 teaspoon for greasing pan
  • 2 tablespoons pumpkin puree
  • 1 teaspoon pumpkin pie spice
  • 1/2 cup vanilla rice milk


  • 1 cup cane sugar
  • 2 teaspoons cinnamon
  • 2 teaspoons pumpkin pie spice
  • 1/2 cup vegan butter substitute, melted



  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.


  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.

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