These cinnamon sugar pumpkin donut holes are paleo, grain-free, gluten-free and dairy-free. Can also be made as regular muffins.
I haven’t been feeling the pumpkin love at all this year. I don’t know what happened but I’m just not excited about it. And it doesn’t help that we don’t have canned pumpkin in Germany. I either have to make homemade pumpkin puree, which I won’t do because moisture content varies too much and I never know how much liquid to drain, or buy imported canned pumpkin from the American section of a department store. For about $4.50 a can. I typically make a recipe several times before posting it and spending $18 on just the pumpkin for one recipe? Eh. I’ll pass.
So for this recipe, I took a short-cut. I adapted my pumpkin spice latte Nutella muffins and made them into the gluten-free pumpkin donut holes that I posted over on My Baking Addiction earlier in the week! I didn’t have to go through my precious cans of pumpkin and y’all get a pumpkin recipe. It’s a win-win for everyone!
If you don’t have a mini muffin pan, these can be made as 16 regular muffins and baked for 13-16 minutes. It doesn’t work quite as well in bread form. I tried! It rises nice and high and then kerplunks. It’s pretty sad.
I’ve seen a lot of recipes where you dip the donut holes in butter first before dipping them in the cinnamon sugar, but when I tried this, the donut holes sucked up so much butter and were so wet that I had to use a ton of sugar to get them properly rolled. It tasted amazing so feel free to do that if you don’t mind a ton of extra sugar. I’m thinking it’s perhaps a grain-free thing. I never had that issue with whole wheat goodies!
I have two more cans of pumpkin left and am very carefully planning what to do with them! What’s your favorite pumpkin recipe?