Pumpkin Spiced Donut Holes Recipe [vegan, gluten-free]


A few weekends ago, the four of us jumped in the car and drove to a beautiful spot in the forest along a river. It is times like this I feel incredibly grateful to live in scenic North Idaho. My husband and kids had a wonderful time fishing. It’s all catch and release in this particular area. The sound of the river and smell of the pines does wonders for the soul.



“There is certainly something in fishing that tends to produce a gentleness of spirit, a pure serenity of mind.”  ~ Washington Irvin

Some of my very favorite memories are special family weekends. It is such a nice change of pace to take a break from the routines of the week. Making a special breakfast or treat is also a favorite weekend activity of mine. The easy-going atmosphere and smiles on everyone’s face makes for a really good day.

When you’re looking for a special treat to make, may I 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. Just thinking about them makes my face beam and invokes a gentle warmth within my soul.

I hope this recipe adds to many good memories, and slow moments of happiness! Pour yourself a cup of something warm to go along with and toast to gratitude for life.

Pumpkin Spiced Donut Holes


Yields: 24 donut holes




1 ½ cups gluten-free all-purpose baking flour (I used Bob’s Red Mill Gluten-Free All Purpose Baking Flour)

2 tsp. baking powder

½ tsp. sea salt

½ cup cane sugar

1/3 cup vegan butter substitute, + 1 tsp. for greasing pan (I used Earth Balance Organic Whipped Buttery Spread)

2 Tbsp. pumpkin puree

1 tsp. pumpkin pie spice

½ cup vanilla rice milk


1 cup cane sugar

2 tsp. cinnamon

2 tsp. pumpkin pie spice

½ cup vegan butter substitute, melted (I used Earth Balance Organic Whipped Buttery Spread)



Preheat oven to 350 degrees F.

Grease a mini muffin pan with vegan butter alternative.

In a medium bowl add gluten-free flour, baking powder, and sea salt. Whisk to sift ingredients, set aside.

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.

Add the flour mixture ½ at a time, and mix until combined.

Add the rice milk and beat until smooth.

Divide the batter amongst the 24 mini muffin cups, about 1 Tbsp. batter or a rounded melon baller per muffin cup.

Bake for 12 minutes, or until a toothpick inserted comes out clean.

For The Topping:

Add 1 cup of cane sugar, 2 tsp. cinnamon and 2 tsp. pumpkin pie spice to a large zip top bag, and shake to mix ingredients together.

Melt the ½ cup of vegan butter alternative.

Dip each donut hole into the melted vegan butter, turning to coat the entire donut hole.

Drop the donut hole into the bag of spiced sugar. Shake to evenly coat each donut hole. Repeat for all 24 donut holes.

To Print, Email, or Text recipe click here.

With love & warmth,

Wendy Irene





  1. says

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