Dairy Free Pumpkin Donut Holes

Nothing feels like Fall more to me than pumpkin. What better way to add pumpkin than in donuts?! These baked donut holes are a cinch to make and a real hit with the kids. They are easily modified to accommodate different dietary needs and have a healthy ingredient as the star ingredient. According to Allison Topilow, MS, RD, CDN, Nutrition Consultant, pumpkin is a great source of Vitamin A which will help keep your eyes healthy.  It also contains immune-boosting Vitamin C to fight off colds!

Don’t have a cake pop pan? Use a mini muffin pan.

This recipe was originally adapted from here. I swapped a couple of ingredients to add some fiber and reduce the fat. I also reduced the salt and added vanilla extract.The added cinnamon sugar topping is optional for those of you who like a little extra sweetness (like me!).

Kids can help by mixing, measuring and helping you add the ingredients. My daughter liked dipping the donut holes in the butter and then adding the cinnamon sugar. If you or your child do not have a dairy allergy, use regular unsalted butter or low fat butter for the dipping.

1/4 cup canola oil
1/4 cup of applesauce
3 large eggs
1 cup light brown sugar
1/2 cup of granulated sugar
1 1/2 cups pumpkin purée (canned pumpkin)
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon salt
2 teaspoons baking powder
1/2 cup of whole wheat flour
1 cup of white all purpose flour
1 teaspoon of vanilla extract

6 tablespoons of melted soy butter/dairy free butter

1/4 cup of granulated or super fine sugar
1-2 teaspoons of ground cinnamon

Yields about 20 donut holes.

  1. Combine oil through baking powder in a bowl.
  2. Add whole wheat flour and all purpose flour and mix until combined.
  3. Add vanilla extract and combine
  4. Fill each serving in the greased donut hole pan with a tablespoon of batter.
  5. Bake in preheated oven at 375 for about 10 minutes or until done.
  6. While the donut holes are baking, make the cinnamon sugar.
  7. When the holes are still a bit warm, dip each donut hole in melted soy butter and then dip in the cinnamon sugar.
  8. Eat! Don’t store in plastic wrap because the donuts will become mushy. Store under aluminum foil if you have enough for the next day!

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Becca Eisenberg is a certified speech language pathologist and mom of two.Through her own personal challenges at mealtime with her two young children she ventured on creating a website to help parents facilitate language and make mealtime fun. Her website gravitybread.com focuses on facilitating and encouraging language with fun and easy recipes, educational books and recommended toys and apps.

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