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Oatmeal Pumpkin Mini Donut “Holes”
Don’t put away the Pumpkin just yet…
We’re still including Pumpkin in our meals & treats all throughout November over here!
AND in DONUT (hole) form…umm. YES PLEASE.
Pumpkin is super filling and satisfying, thanks to its high fiber content, but pumpkin is also low-calorie. So, it’ll fill you up, with high nutrients = energy fuel!
Pumpkin also contains beta carotene, which converts to a BIG dose of vitamin A when we eat it (that bright orange color!) Vitamin A keeps our eyes healthy and boosts our immunity to sickness and disease.
Eating pumpkin can keep us looking young too, thanks to beta-carotene that helps protect us from the sun’s wrinkle-causing UV rays = younger-looking skin.
➡️ Rachel’s Special Notes:
Pumpkin pie filling and pumpkin puree often sit in cans or cartons right next to each other on the grocery store shelf. It can be easy to grab one thinking it is the other because the two products look very similar.
However, they are VERY different products!
Pumpkin Puree (that can also be made at home very easily) should say ONLY Pumpkin on the ingredient label.
Pumpkin pie filling often has many ingredients, one of which is SUGAR.
So, flip those cartons over and READ the ingredients.
We want pure pumpkin puree with nothing else added.
➡️ How To Make Oat Flour
Oat flour is the simplest flour to make at home, using whole rolled oats (old fashioned oats) and your high speed blender or food processor.
2 cups of whole rolled oats equal about a cup of oat flour, or maybe a bit more, depending on how finely you grind it.
You may have to stop your machine and move the flour around with a spoon.
Process for at least 1 minute. You want your flour to be as finely and uniformly ground as possible.
➡️ Also, the sweetness factor is such a very personal preference, so you may want to use less or more honey/maple syrup, depending on YOUR family’s taste preferences.
makes 24 mini donut holes
- 1 2/3 cups oat flour, or ground oats
- 2 tsps baking powder
- 1 tsp pumpkin pie spice
- 1/2 tsp ground nutmeg
- 1/2 tsp sea salt
- 1 cup pumpkin puree
- 2/3 cup raw honey or pure maple syrup
- 1 large egg
- 1/2 cup milk of choice (I used almond milk)
- 2 Tbsps unrefined coconut oil, melted
- 1 1/2 tsp vanilla extract
Cinnamon ‘Sugar’ Coating:
- 2 tsps ground cinnamon
- 1/4 cup shredded coconut, grounded to resemble sugar
Preheat your oven to 350 f. Lightly spray two silicone mini muffin pans with non-stick cooking spray.
In a large bowl, whisk together oat flour, baking powder, pumpkin pie spice, nutmeg, and sea salt.
In a second bowl, whisk together your pumpkin puree, honey, egg, milk, oil, and vanilla; whisk until well combined.
Add the wet ingredients to the dry ingredients and stir until just combined.
Evenly divide your donut batter between the cups of your muffin pan.
Bake for about 12 minutes, or until lightly golden on top and a wooden toothpick inserted into the donut hole comes out clean.
Meanwhile, place the shredded coconut into a grinder or high speed blender and pulse until it resembles powdered sugar.
Transfer to a shallow plate and whisk in the cinnamon.
Once your donuts are done, allow to cool on a rack for a few minutes.
Take each donut hole and roll in the cinnamon mixture to evenly coat.
Serve immediately and enjoy!