I don’t know about you, but I have thoroughly enjoyed the fall season this year. The weather was lovely. I was able to take in the views as the leaves were changing, made a trip out to Charlottesville, indulged in a few Pumpkin Spice Lattes, and did my first ever Fall Home Tour. It has been challenging in the Infertile Myrtle department but outside of that, I have much to be thankful for.

But before my head starts swimming in all things CHRISTmas, I wanted to share one last fall diddy with you. A recipe for Pumpkin Spice Donut Holes that I came across on Pinterest. Um, yea… Yummy is right!

I gave the recipe a try and it’s a definite winner. It’s a pretty simple recipe to follow. Mix all of your dry ingredients. Then all of your wet in a separate bowl. Add both mixtures together. Spoon small amounts into a mini muffin pan. Bake and voila!, you have pumpkin spice donut holes. For an added touch you can then roll the donuts in a cinnamon sugar mixture.

A word about the pan though, the recipe calls for you to use mini muffin liners. I didn’t have any on hand so I greased the pan. All I have to say is USE THE MUFFIN LINERS. For sure… Mine still came out great but the bottoms were a bit broken from sticking to the pan (even after using nonstick spray).

My second tip, is that the Pampered Chef small scoops are PERFECT for spooning them into the pan. If you don’t have one, I would recommend adding one to your kitchen toolbox. You don’t have to have one for this recipe. Good, old fashioned spoons will work just fine.

Brooks and I had these little treasures throughout the week with our normal breakfast of bacon or sausage and bananas. And I thoroughly enjoyed them with my fall flavored coffees. Just wonderful… 🙂

I hope you get a chance to try this wonderful, clean-eating, paleo, gluten free recipe! I’m off to decorate for Christmas. Home tour coming soon! EEE!

PUMPKIN SPICE DONUT HOLES

Ingredients

For the donut holes:
1/2 cup (66 grams) coconut flour
3/4 cup (75 grams) almond flour
1 1/4 teaspoons baking soda
3 1/2 teaspoons pumpkin pie spice
1/4 teaspoon salt
4 large eggs, room temperature
7 tablespoons (98 grams) unsalted butter or coconut oil, melted
1/2 cup (120 milliliters) maple syrup
2 tablespoons coconut sugar or brown sugar
1/2 cup (120 grams) canned pumpkin puree (not pumpkin pie filling)
2 teaspoons vanilla extract
For the cinnamon sugar:
1/3 cup (67 grams) coconut sugar or granulated sugar
1 1/2 teaspoons ground cinnamon

Directions

1 Preheat the oven to 350 °F. Line a mini muffin pan with 24 muffin liners.
2 In a large bowl, mix together the dry ingredients (coconut flour through salt).
3 In a separate medium bowl, mix together the wet ingredients (eggs through vanilla).
4 Add the dry mixture to the wet mixture and stir just until combined.
5 Pour the batter evenly into the muffin liners, filling each liner until almost completely full. You’ll likely have enough batter for another six donut holes.
6 Bake for 11-13 minutes or until a toothpick inserted in the middle comes out clean. Turn out onto a wire rack to cool completely. These need to rest for at least an hour before serving, both because of taste and texture.
7 When ready to serve, mix the cinnamon with the sugar in a small bowl. Roll the donut holes in the cinnamon sugar. As these donut holes are quite moist, the cinnamon sugar tends to liquify overnight, which is why it’s recommended to roll the donuts in the sugar no more than 8 hours before serving.
8 Store in an airtight container for up to 2 days.

Notes

For paleo, use coconut sugar and coconut oil.
For dairy-free, use coconut oil.

*Recipe from www.TexanErin.com