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–+ servings

Vegan Pumpkin Ghost Donut Holes

These delicious pumpkin donut holes with coconut glaze are vegan and gluten-free and fun for Halloween.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Servings: 12 donut holes
Author: Kathy Patalsky

Ingredients

Dry:

  • 1 ¼ cup oat flour
  • 2 teaspoon baking powder
  • ¾ teaspoon salt
  • 1 tablespoon ground flax seeds
  • 1 teaspoon ground cinnamon

Wet:

  • 1 cup mashed banana, ripe
  • 1 cup pumpkin puree, unsweetened
  • ¼ cup vegan protein powder
  • ½ teaspoon apple cider vinegar
  • 1 teaspoon vanilla extract
  • ½ cup virgin coconut oil, melted

Coconut Glaze:

  • 1 cup organic powdered sugar
  • ⅓ cup virgin coconut oil, melted
  • pinch of salt
  • a few drops vanilla extract, optional
  • Ghost Eyes: mini vegan chocolate chips

Instructions

  • Preheat oven to 350 degrees. Generously grease either a mini muffin pan or donut hole pan with virgin coconut oil.
  • Add all dry ingredients to a large mixing bowl, whisk to combine.
  • Add all wet ingredients to a blender and blend until smooth. Blend on lowest speed for at least 1-2 minutes to plump up the flax seeds.
  • Pour wet into dry bowl and stir to combine.
  • Bake at 350 for about 11 minutes. Allow donut holes to cool for at least two minutes before removing from pan.
  • To make glaze, sift powdered sugar into a small bowl and whisk with the melted oil.
  • When the donut holes are cooled or chilled, dip into the glaze and place on a plate. Add the vegan chocolate chip ghost eyes. Once the glaze hardens, serve! Store leftover donut holes in the fridge.
  • Optional: Sift powdered sugar over top if you want "powder-y" ghosts.