It’s the last day of 2017! How was your year? I hope it was filled with love and health. As we leap into 2018, get ready for a positive year filled with all of the wonderful things you desire. 🙂 I am sharing the snack I am bringing to the New Year’s Eve party I am attending tonight. Pumpkin Spice Latte Donut Holes! There are a lot of dietary restrictions among those attending the party, so I try to make something everyone can enjoy.
Although we are not a vegan family, I have been finding myself looking for ways to make dishes vegan friendly anyway, just to be on the healthier side and cut out a lot of the dairy many recipes call for. This recipe was adapted from The Big Man’s World blog and tweaked a few ingredients to my specific tastes. (and what I had around the house) This is a no-bake recipe. Quick and easy!
Now I call these donut holes, and I think they are pretty awesome, but they won’t be an even replacement for Dunkin Donuts munchkins if that is what you are looking for. (Not my style!) These have really great taste to them and are pretty healthy too, made with coconut flour, oats, pumpkin (a superfood) and coconut sugar and maple syrup for sweeteners. Since I am making them for an event, I decided to coat them in organic cane sugar and cinnamon for an extra kick. If I make these just to have around the house, I probably won’t be coating them.
Pumpkin Spice Latte Donut Holes
- 1 1/4 Cup Ground Old Fashioned Oats
- 1/4 Cup Coconut Flour
- 1 TBSP Brown Sugar
- 1 TBSP Coconut Sugar
- 2 TBSP Pumpkin Spice
- 1/4 Cup 100% Pure Maple Syrup
- 1/4 Cup Almond Butter (Can substitute any nut butter)
- 1/4 Cup Pumpkin Puree
- 1 TBSP Almond Milk (Optional)
- Optional (For Coating): Cane sugar & Cinnamon
- Pour old fashioned oats into a blender until smooth. You can keep a few whole oats in there if you want a chunkier donut hole. Otherwise, blend until it's the consistency of flour.
- Combine ground oats, coconut flour and sugars into a bowl. Stir well.
- Add nut butter and maple syrup to a small pan (or microwave) and melt together.
- Add nut butter and maple syrup to dry ingredients along with pumpkin puree and vanilla extract. Mix well.
- If your consistency is too dry, add 1 TBSP Almond Milk. If it's too wet, add more oats.
- Roll into small balls (like donut holes)
- Add sugar and cinnamon into a bowl and coat each donut hole evenly
- Place in fridge to firm for about 10-15 minutes.
If you are like me, you love pumpkin all year round, not just around Halloween. So, next time you need a healthy vegan friendly snack to munch on at home or to take to a holiday get-together, whip these up! Let me know how you like them!
Love & Light,