Vegan Gluten Free Baked Pumpkin Spice Donut Holes

This is the best dessert/snack/breakfast I’ve ever made with all natural sweeteners. It’s a healthier twist on one of my favorites. They are warm and have a nice fluffy inside

Turn oven to 325 degrees

Combine Dry ingredients in a bowl with a whisk:

3 cups oat flour- I grind up gluten free oats

3 cups almond flour

1.5 cups coconut sugar

2 Tbsp cinnamon

2 tsp ground ginger

1 tsp Nutmeg

1/2 tsp cloves

1/2 tsp pumpkin pie spice

2 tsp baking soda

2 tsp baking powder

Combine wet ingredients using electric mixer

2 tbsp maple syrup

2 tsp imitation vanilla

1/2 cup coconut oil

1 can of pumpkin purée

Slowly fold wet and dry ingredients together. Let dough sit for 15 minutes

Grease pan with no stick spray. Roll donut holes into a ball. Line balls on cookie sheet. Bake for 15-18 minutes.

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