Directions

Serving Size: 8

Combine all purpose flour, pumpkin protein spice, baking powder, and salt in a bowl. In a separate bowl, whisk together canned pumpkin, brown sugar swerve, almond milk, melted light butter, and vanilla until smooth. Combine your wet and dry ingredients until thoroughly mixed. Preheat your oven to 350 degrees and use non-stick spray on a mini muffin tin. Fill each about 3/4 full and bake for 11-13 minutes, or until a toothpick comes out clean. You can serve your donut holes plain or make a cinnamon sugar coating. Melt 1.5 tbsp light butter and mix together your cinnamon and swerve. Toss the donut holes in the butter before tossing them into the cinnamon swerve mixture. If you do not have swerve, feel free to use regular sugar as it measures cup for cup! This recipe makes 8 pumpkin donut holes, so feel free to double, or triple the recipe to make enough to feed the whole family!