Vickys Pumpkin Spiced Mini Donut Balls, GF DF EF SF NF. Following a bad day, I decided to bake a cake. No recipe and never made before. This cake is allergy friendly. enjoy.

These gluten free vanilla cake donuts are soft, moist and tender, and bake up in minutes. Baked Pumpkin Spice Mini Donut Recipe. This mini donut recipe makes the most delicious, baked, bite-sized pumpkin spice donuts! You can have Vickys Pumpkin Spiced Mini Donut Balls, GF DF EF SF NF using 22 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Vickys Pumpkin Spiced Mini Donut Balls, GF DF EF SF NF

It's 1 tbsp of ground flaxseed.
Prepare 2 tbsp of warm water.
Prepare 60 ml of coconut milk.
Prepare 1/4 tsp of apple cider vinegar.
You need 240 grams of gluten-free / plain flour.
It's 1/4 tsp of xanthan gum if using GF flour.
Prepare 2 tsp of baking powder.
Prepare 1/4 tsp of baking soda / bicarb of soda.
Prepare 1/2 tsp of salt.
Prepare 3/4 tsp of cinnamon.
Prepare 1/4 tsp of ground ginger.
You need 1 pinch of ground nutmeg.
You need 1 pinch of ground clove.
It's 100 grams of sugar.
You need 2 tbsp of sunflower spread / butter.
You need 1 tsp of vanilla extract.
It's 115 grams of cooked pumpkin puree.
Prepare of oil as required for deep frying.
You need of Spiced sugar topping.
You need 100 grams of sugar.
Prepare 2 1/2 tsp of ground cinnamon.
Prepare 1/2 tsp of ground nutmeg.

Click on the photo to also download the free printable recipe card to share with friends. These Pumpkin-Spiced Mini 'Cake Balls' are so easy! Stuff donut holes with vanilla pudding, whipped topping and pumpkin pie spice drizzle with chocolate syrup. While oil is heating, use your hands to shape and roll the pumpkin donut dough into balls. (Greasing your hands with oil will make this process much easier).

Vickys Pumpkin Spiced Mini Donut Balls, GF DF EF SF NF instructions

Mix the flaxseed with the water and in another bowl, mix the milk with the vinegar. Set both aside. Mix the ingredients for the spiced sugar topping together and set it aside too.
Mix together the butter and sugar then add the wet flax to it and beat in until the mixture is creamy. In another bowl, combine the flour, xanthan gum if using, baking powder, baking soda, salt and spices.
Add to the creamed mixture the vanilla, pumpkin puree and milk and stir in. Add the flour mixture gradually and combine well. At the last addition of the flour mix bring the dough together adding more milk if too dry, then cover and chill for an hour.
When ready, lightly flour a surface and press the dough out to a half inch thickness on it. Cut the holes out using a 1 inch cookie cutter and lay them on a lightly floured baking tray until you've used all the dough. You should get around 70 inch sized balls but of course you can make them bigger if you want to.
Start to heat several inches of oil in a heavy bottomed pan over a medium low heat. Put a wire rack over a baking tray nearby to place the fried balls to drain. Heat the oil to 180C/365-370F.
Test fry a few balls to make sure the temperature is ok and so you can adjust the cooking time. I fry mine for a minute then flip them over for another minute so they're golden all over but it's best to cut some open and check that they're cooked through especially if you make them larger.
Fry off the balls 5 at a time and remove to the wire rack to cool slightly before rolling in the spiced sugar topping.
If you feel brave, when they've cooled you could pipe some jam or cream inside the holes....
Great for party nibbles!.

Cut a thin slice off each donut hole; discard. Super fluffy and made with REAL pumpkin puree, cinnamon sugar and pumpkin whipped cream filling! The filled donuts are just out of this world! Get ready for the ultimate fall dessert and make a large batch of these because you won't have just one! I love this fall edition from Tastykake.