Description
These gluten-free apple fritter donut holes are identical to the real thing (where are my Tim Horton’s Timbits lovers at!?). They are rich, soft, & packed with cinnamon & apple flavours, all evenly covered in a delicious perfectly smooth dairy-free glaze! They are compatible with a gluten, dairy & nut-free diet!
Ingredients
Apple Fritter Donut Holes
- 1 cup pumpkin puree
- 1/2 cup unsweetened applesauce
- 1 apple, thinly diced
- 2 eggs
- 1 tsp vanilla extract
- 1/2 tsp pink salt
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 cup sugar (regular sugar, Lakanto or coconut sugar should all work)
- 2 tbsp maple syrup
- 1/4 cup flax-meal
- 1 + 1/2 cup gluten-free baking flour (this is my favourite)
- 1/4 cup avocado oil (or melted coconut oil)
Dairy-Free Glaze
- 1/2–3/4 cup powdered sugar (this is a lower sugar options but keep in mind it has a cooling effect when not baked)
- 2 tbsp creamer (I used half & half but to keep it dairy-free use a dairy-free creamer, I like this brand)
- 1/4 tsp vanilla extract
Instructions
Apple Fritter Donut Holes
- 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 12-14 minutes, or when a toothpick comes out relatively clean & the top bounces back to the touch & feels firm.*
- Remove from the oven & let cool slightly before adding the glaze.
Dairy-Free Glaze
- Mix the ingredients for the glaze together & whisk until smooth & any lumps are removed.
- You want the glaze thick enough to stay on the donut holes but thin enough to dip them in & have any excess drip off.
- Dip the donut holes into the glaze, let them drip slightly & then place on a plate or wire rack (with parchment paper or foil underneath for easy clean up after they dry) to allow the glaze to harden.
- This takes about 30-60 minutes to harden & then you can store in an air sealed container & enjoy!**
Notes
*Note: baking time will vary depending on the size of your muffin pan. I used a mini muffin pan & they cooked perfectly in 11 minutes. I tested the donuts & they took more around 17 minutes.
**I recommend storing only a few in each container & leaving a little big of your bag or container open to allow some air in. These can hold moisture very well & this is one of the ways I try & prevent the glaze from melting into the donuts & making them too moist.
Keywords: apple fritter, donuts, donut holes