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Pumpkin Chocolate Chip Donut Holes

makes 20 donut holes
prep time 30 mins.


  • 2 ¼ cups gluten free oat flour
  • 1 ½ tsp baking powder
  • ½ tsp salt
  • ½ tsp cinnamon
  • ½ tsp nutmeg
  • ½ tsp ginger
  • ¾ cup pure pumpkin puree
  • ½ cup pure maple syrup
  • 1 tsp pure vanilla extract
  • ¼ cup + ¼ cup Enjoy Life Mini Chocolate Chips, divided


  1. Preheat the oven to 350F and line a large baking sheet with parchment paper (or grease with cooking spray).
  2. Add the oat flour, baking powder, salt and spices to a large mixing bowl and mix until well combined. Once combined, add in the pumpkin puree, maple syrup and vanilla extract and mix until a thick dough forms. Add in ¼ cup chocolate chips and mix well.
  3. To make the donut holes, scoop the dough with a cookie scoop and roll into balls using the palms of your hands.
  4. Place the donut holes on the prepared tray and bake for 15 minutes. Once baked, allow the donuts to cool completely.
  5. While the donuts cool, melt the remaining ¼ cup chocolate chips in the microwave, stirring frequently so the chocolate doesn’t burn.
  6. Dip the tops of the donuts into the melted chocolate, or coat completely with melted chocolate (dipping/coating in chocolate is optional). If dipping/coating in chocolate, place the donuts in the fridge for 15-30 minutes, until the chocolate is hardened.
  7. Enjoy immediately!