Pumpkin Spice Donut Holes

I've been experimenting a bit with coconut flour lately. I really like it (and it's pretty healthy), but it's very different from other flours and starches. It really sucks up liquid, and will continue to absorb for a few minutes after mixing, so it's a good idea to let your dough rest for 5 minutes or so before forming the donuts, cookies, or whatever you are making.

Coconut flour will give your baking a sweet, coconutty flavour and a dense texture. Even a few tablespoons can have a big impact on a recipe. I used some coconut flour in a pumpkin scone recipe the other day. It was alright, but needs some more work before I'm happy with it. 

The flour is fairly expensive compared to other GF flours, but you don't usually use much in a recipe. I buy my coconut flour at the bulk barn, but you should be able to find it in any health food store. 

makes 18 donut holes

Ingredients

1/2 cup Coconut Flour

1/2 tsp Baking Soda

Pinch of Salt

1/2 cup Sugar

2 Eggs

3 Tbsp Oil

1/4 cup Pumpkin Puree (or substitute applesauce)

1 tsp Pumpkin Pie Spice (or apple pie spice or cinnamon and nutmeg)

1 tsp Vanilla

1-2 Tbsp Milk if needed (I used homemade pumpkin puree which has a little more liquid than the canned stuff)

1 tsp cinnamon and 2 Tbsp sugar for rolling donuts in 

Directions

Combine wet (except milk) and dry ingredients separately and mix together. Mix  in milk if needed.

Let dough rest for 5 minutes.

Make 1 1/2 inch balls and roll in cinnamon and sugar.

Place dough balls in mini muffin tins (you could probably just used a baking pan because they don't really spread out)

Bake at 350 for 14-16 minutes (until fairly firm)

Let cool and enjoy!

* You could also make a glaze for the donuts after baking instead of rolling in cinnamon and sugar.