Gluten Free 

Pumpkin Spice Doughnut Holes! 

Ingredients:

1 box of Betty Crocker Yellow Cake Mix

1 Cup of Garbonzo Bean Flour (Chickpea flour)

1/2 Cup butter (or Earth Balance for GF/Dairy free)

1/2 of a 15 oz. Can of Pumpkin (Libby's is GF)

2 Teaspoons of Vanilla extract (McCormick is GF)

3 Eggs

1/2 cup granulated sugar (For sprinkling on doughnuts)

1 Bottle of Canola oil (for frying)

Directions

1. Heat oil on Medium heat in a  

small (6 inch diameter) pot.

2. In a mixing bowl mix: butter, 

pumpkin, vanilla extract, and 

eggs on medium for 1-2 minutes.

3. Add the box of cake mix and   

continue mixing until fully 

mixed in.

4. Add the garbanzo bean flour   

and continue mixing until

fully mixed in.

5. Using two spoons scoop dough  

into one spoon and use the other

to shape and drop the dough into

the oil.  Doughnut holes should 

be about 2 inches in diameter.

6. Fry the doughnut holes in oil 

for 4 minutes total flipping

them every 30 seconds.

7. Once the doughnuts are dark,  

chrispy and brown remove them 

from oil and place them on a 

paper towel to drain oil.

8. Lightly sprinkle the doughnuts

in granulated sugar.

9. ENJOY!!!! :)