Irresistible pumpkin spice donut holes

Donuts. Buttery, sugary fried goodness that can't seem to be healthy. The first thing to go on a diet. The thing that has to be eaten in moderation. Until you slave away in the kitchen trying to make the best gluten free, vegan, low sugar option. Voila these little popables were born. 

Adapted from Ashley Palmer's PETA Posted Pumpkin Donut Hole Recipe 

Makes about 40 donut holes

What you'll need:

1 3/4 C bobs gluten free flour

2 tsp baking powder

1/2 tsp salt

2 tsp cinnamon

1/2 C olive oil

1/2 C sugar (I use half truvia & half Florida cane sugar)

1 flax egg (1 tbsp ground flax & 3 tbsp water)

1/2 C almond milk

1/2 tsp Vanilla

5 oz pumpkin purée

3 oz unsweetened apple sauce 

1 tsp corn starch

Mini muffin pan

*optional donut coating

1/4 C melted vegan butter (earth balance!) 

1/4 C sugar (I use my truvia/Florida cane blend) & 2 tbsp cinnamon

Method:

1. Preheat oven to 350

2. Mix all dry ingredients in one bowl (flour, baking powder, cinnamon, salt and starch)

3. Mix all wet ingredients (flax egg, sugar, vanilla, pumpkin, applesauce, oil, milk)

4. Combine all ingredients into a bowl

6. Use cookie scoop to place donuts into mini muffin pan

7. Bake for 12 minutes or until cooked all the way through

8. When cooled place in melted butter and then cinnamon sugar mixture (If you're not a sugar kind of person I recommend omitting this or just sprinkling a bit on top of your donut

9. Enjoy!