Cinnamon Sugar Pumpkin Donut Holes

These baked pumpkin donut holes taste like your favorite cinnamon sugar donut, BUT made with simple ingredients and baked instead of fried. They’re soft, lightly sweet, and perfect to pop right out of the mini muffin pan.

Ingredients (makes 16):

Donut Holes

• ½ cup pumpkin purée

• 2 eggs

• ¼ cup natural peanut butter

• 2 tbsp maple syrup

• ¼ cup stevia (or coconut sugar)

• ½ cup oat flour

• ½ cup vanilla vegan protein powder

• 1 tsp baking powder

• 1 tsp cinnamon

• ½ tsp pumpkin pie spice

• Pinch of salt

Cinnamon Sugar Coating

• 1 tbsp melted butter (or coconut oil)

• 2 tbsp stevia (or coconut sugar)

• 1 tsp cinnamon

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How to Make It:

1. Preheat oven to 350°F.

2. Mix all donut hole ingredients in a bowl.

3. Scoop into 16 mini muffin cups.

4. Bake for 10–12 minutes.

5. While warm, roll each donut hole in the cinnamon sugar mixture.

Macros (per donut hole): 85 cal | 6g protein | 7.5g carbs | 3g fat

Note: Macros vary with coating amount.

These are the definition of a quick fall treat, warm, soft, and perfect alongside coffee after a morning run.