Yields: 24 donut holes
1 ½ cups gluten-free all-purpose baking flour (I used Bob’s Red Mill Gluten-Free All Purpose Baking Flour)
2 tsp. baking powder
½ tsp. sea salt
½ cup cane sugar
1/3 cup vegan butter substitute, + 1 tsp. for greasing pan (I used Earth Balance Organic Whipped Buttery Spread)
2 Tbsp. pumpkin puree
1 tsp. pumpkin pie spice
½ cup vanilla rice milk
1 cup cane sugar
2 tsp. cinnamon
2 tsp. pumpkin pie spice
½ cup vegan butter substitute, melted (I used Earth Balance Organic Whipped Buttery Spread)
Preheat oven to 350 degrees F.
Grease a mini muffin pan with vegan butter alternative.
In a medium bowl add gluten-free flour, baking powder, and sea salt. Whisk to sift ingredients, set aside.
In a large mixing bowl add 1/3 cup vegan butter alternative, ½ cup cane sugar, and pumpkin puree. Beat until fluffy, about 3 minutes.
Add the flour mixture ½ at a time, and mix until combined.
Add the rice milk and beat until smooth.
Divide the batter amongst the 24 mini muffin cups, about 1 Tbsp. batter or a rounded melon baller per muffin cup.
Bake for 12 minutes, or until a toothpick inserted comes out clean.
For The Topping:
Add 1 cup of cane sugar, 2 tsp. cinnamon and 2 tsp. pumpkin pie spice to a large zip top bag, and shake to mix ingredients together.
Melt the ½ cup of vegan butter alternative.
Dip each donut hole into the melted vegan butter, turning to coat the entire donut hole.
Drop the donut hole into the bag of spiced sugar. Shake to evenly coat each donut hole. Repeat for all 24 donut holes.