Pumpkin Doughnut Holes (EF GF)

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Pumpkin Doughnuts

These gluten-free egg-free doughnut holes are crispy on the outside and soft on the inside; cover them in cinnamon and sugar and they're better than a pumpkin spice latte. The dough produces a marvelously textured doughnut - soft and pillowy with just enough spring back to showcase the cake-like air bubbles.


  • ¾ cup Ultrafine brown rice flour
  • ¼ cup white rice flour
  • ⅓ cup tapioca flour
  • ½ cup potato flour
  • 1 tbsp pea flour
  • ½ tsp xanthan gum

  • ½ cup pumpkin puree
  • ¼ cup butter
  • 1 tbsp grape seed oil
  • ¼ cup milk
  • ¼ cup apple sauce
  • ½ cup brown sugar
  • ½ tsp apple cider vinegar
  • ½ tsp vanilla

  • ½ tsp salt
  • 1 tsp cinnamon
  • ½ tsp ginger
  • ½ tsp nutmeg
  • ½ tsp allspice

  • melted butter (optional)
  • cinnamon and sugar


Add apple cider vinegar to milk and let stand 5-10 minutes. Combine dry ingredients and spices in a small mixing bowl. In a medium bowl, beat together butter, oil, and sugar. Add vanilla and applesauce. Stir in the dry ingredients, milk, and pumpkin puree. Chill at least 1 hour in refrigerator.

Scoop rounded tablespoons of dough onto a greased pan and bake 400 for 15 minutes until just browning at the edges. Brush with melted butter and sprinkle cinnamon sugar.

Or deep fry in 1.5 inch of oil at 350 until golden brown and puffy. Roll in cinnamon sugar.


First trial of it deep fried left the center gooey, smaller balls or a pancake shape might cook better (although the gooey center did taste quite good)