These baked candy cane Timbits are are rich, soft, & packed with peppermint & chocolate flavours, evenly covered in a delicious perfectly smooth white chocolate drizzle with candy cane pieces! They are compatible with a gluten, dairy & nut-free diet!
DELICIOUS BAKED CANDY CANE TIMBITS AKA DONUT HOLES
You are going to love these delicious baked candy cane Timbits that are naturally gluten, dairy & nut-free! They are sure to please all & make for a perfect lunchbox or work snack since they are also nut-free!
DAIRY-FREE & GLUTEN-FREE BAKED CANDY CANE TIMBITS
These baked candy cane Timbits are 100% dairy-free by using coconut or avocado oil, I used avocado oil & they came out perfect!
I used my favourite gluten-free baking flour in this recipe to keep it gluten-free. This flour is so authentic & I often sub it 1:1 in regular recipes with great success! Definitely one I like to always have on hand for gluten-free baking! If you are not gluten-free, regular flour should work in a 1:1 ratio for this recipe as well!
HOW TO SWEETEN THESE CANDY CANE TIMBITS
I used real sugar in this recipe to sweeten these candy cane Timbits. However, this can be subbed with your preferred granulated sweetener of choice for the donuts & preferred powdered sweetener of choice for the glaze. My go-to for lower sugar baking is Lakanto. They have both a granulated sweetener & a powdered sweetener option.
MAKE THESE BAKED CANDY CANE TIMBITS INTO A LOAF, REGULAR MUFFINS OR DONUTS:
Simply swap out either a regular muffin pan, a donut pan or a loaf pan to make these mini Timbits aka donut holes into regular muffins, donuts or a loaf (a mini loaf pan would be fun too), if you wish! For the mini muffin pan I used, click here!
Make sure to grease the muffin pan generously, or use liners for easy removal after baking. Note that the pan you use will affect baking time, so just keep an eye on them & check them regularly. I used a mini muffin pan (to make donut holes) & they were perfect after 11 minutes. I also tried a regular donut version using a silicon donut pan & they took around 17 minutes.
HOW TO STORE THESE BAKED CANDY CANE TIMBITS
I store these in an air-sealed container & leave them on the counter for a few days, they likely won’t last too long!
PERFECT TO FREEZE FOR LATER
These candy cane Timbits can easily be frozen & enjoyed as desired. I like to store a couple of them in individual baggies in the freezer so I can take each bag out as needed. I like to re-heat it up in the oven or the microwave until they are nice & warm throughout.
Ingredients you will need to make these baked candy cane Timbits
Candy Cane Timbits
- pumpkin puree
- eggs
- peppermint extract
- pink salt
- baking soda
- chocolate chips, melted (melt on the stovetop over low or in the microwave for 30 second intervals until smooth & creamy)
- cacao powder (or cocoa powder)
- granulated sweetener of choice (regular sugar, coconut sugar, or Lakanto for lower sugar should work great)
- maple syrup
- gluten-free baking flour (this is my favourite or I also like the PC brand at Superstore), if you are not gluten-free regular flour should work as well
- avocado oil (or melted coconut oil)
White Chocolate Topping
- white chocolate (I like these for a lower sugar option or these for a dairy-free/vegan option)
- coconut oil
- candy cane, crushed*
LOOKING FOR MORE HEALTHIER HOLIDAY TREATS?
HEALTHY NO BAKE PUMPKIN OAT BARS WITH WHITE CHOCOLATE
WHITE CHOCOLATE CANDY CANE COOKIES [GLUTEN + DAIRY + NUT-FREE]
BAKED PUMPKIN DONUT HOLES [GLUTEN + DAIRY + NUT-FREE]
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Candy Cane Timbits [Gluten, Dairy & Nut-Free]
Description
These baked candy cane Timbits are are rich, soft, & packed with peppermint & chocolate flavours, evenly covered in a delicious perfectly smooth white chocolate drizzle with candy cane pieces! They are compatible with a gluten, dairy & nut-free diet!
Ingredients
Candy Cane Timbits
- 1/2 cup pumpkin puree
- 2 eggs
- 1 tsp peppermint extract
- 1/2 tsp pink salt
- 1 tsp baking soda
- 1/2 cup chocolate chips, melted (melt on the stovetop over low or in the microwave for 30 second intervals until smooth & creamy)
- 1/2 cup cacao powder (or cocoa powder)
- 1/2 cup granulated sweetener of choice (regular sugar, coconut sugar, or Lakanto for lower sugar should work great)
- 2 tbsp maple syrup
- 1 cup gluten-free baking flour (this is my favourite or I also like the PC brand at Superstore), if you are not gluten-free regular flour should work as well
- 1/4 cup avocado oil (or melted coconut oil)
White Chocolate Topping
Instructions
Candy Cane Timbits
- Pre-heat the oven to 350 degrees F.
- In a large mixing bowl add your ingredients & mix together well.
- Grease or line a mini muffin pan (for donut holes) or a regular muffin pan, or donut pan. I used avocado oil spray for this.
- Add about 2-3 tbsp of batter per muffin & slightly smooth out the top. I wet my fingertips slightly to do this to prevent them from sticking.
- Bake mini muffins for 10-13 minutes, or when a toothpick comes out relatively clean & the top bounces back to the touch.*
- Remove from the oven & let cool slightly before adding the glaze.
White Chocolate Topping
- For the topping, melt the coconut oil with the white chocolate chips in the microwave for 30 seconds or on low on the stovetop, stirring regularly to prevent burning.
- Dip & then drizzle the melted chocolate over the Timbits & top with crushed candy canes, if desired.
- Enjoy!
Notes
*I like to put the candy cane into a Ziploc bag & crush with a rolling pin.
PIN IT FOR LATER!
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