Gluten Free Pumpkin Doughnut Holes

1. Preheat the oven to 350F.
2. Put the pumpkin, agave nectar or honey, butter or coconut oil, vanilla, eggs, and buttermilk in a blender. Puree until smooth. Set aside.
3. In a large bowl, mix the almond flour, coconut flour, salt, baking powder, baking soda, nutmeg, cinnamon, and pumpkin pie pice. Pour in the pumpkin mixture and stir until thoroughly combined.
4. Line 2 cookie sheets with parchment paper. Form the dough into balls the size of ping-pong balls (around a tablespoon in size) and place on the cookie sheets 1 inch apart. Bake for 20 minutes or till lightly golden brown and cracked. Makes around 35 doughnut holes.

They’re wonderful rolled in a cinnamon sugar mix or drizzled with a vanilla glaze.