What gives these doughnut holes their pumpkin spice flavor?

The primary pumpkin spice flavor comes from using pumpkin spice coconut milk in the batter, complemented by ground nutmeg and pumpkin pie spice for a rich, autumnal taste.

Are these Pumpkin Spice Doughnut Holes fried or baked?

These Pumpkin Spice Doughnut Holes are baked in a greased mini muffin pan at 375 degreesF for 15-20 minutes until the tops are lightly golden brown, rather than fried.

Can I make these without a mini muffin pan?

The recipe specifically calls for a mini muffin pan to achieve the small, round doughnut hole shape. Using a different pan might alter the shape, texture, and baking time.

What kind of vegan butter should I use for this recipe?

The recipe calls for melted vegan butter for both the batter and the coating. Any store-bought vegan butter suitable for baking will work, or you can use a homemade palm oil-free and soy-free option.

How should I store leftover Pumpkin Spice Doughnut Holes?

The recipe suggests serving these immediately for the best experience. If you have any leftovers, store them in an airtight container at room temperature for up to two days, though they are best fresh.

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Pumpkin Spice Doughnut Holes
[Vegan]

LK By: Lee Khatchadourian-Reese

Author Bio

Obsessed with healthy, plant-based cooking and eating, Lee Khatchadourian-Reese is the Chief Blogger at The... Read More

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A pile of golden-brown vegan Pumpkin Spice Doughnut Holes, generously coated in cinnamon sugar, arranged on a serving plate.

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Pumpkin Spice Doughnut Holes [Vegan]

70.7

Dairy Free

Spices reminiscent of pumpkin pie but wrapped into a little dough ball? What is not to like?

Ingredients You Need for Pumpkin Spice Doughnut Holes [Vegan]

1/2 cup granulated sugar
1/4 cup melted vegan butter
1/2 cup pumpkin spice coconut milk
3/4 teaspoon ground nutmeg
1/4 teaspoon pumpkin pie spice
1 teaspoon baking powder
1 cup unbleached all-purpose flour
1/4 cup melted vegan butter
1/2 cup cinnamon sugar

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How to Prepare Pumpkin Spice Doughnut Holes [Vegan]

Preheat the oven to 375°F.
Add the granulated sugar, nutmeg, pumpkin pie spice, and 1/4 cup of the melted vegan butter. Stir in the pumpkin spice coconut milk. Add the flour and baking powder and stir until just combined.
Using a greased mini muffin pan, fill each muffin cup halfway full.
Bake 15-20 minutes until the tops are lightly golden brown.
Once cooled, remove from the muffin tin and dip each in the rest of the melted vegan butter and then roll in cinnamon sugar.
Serve immediately.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.