I hate to wish away warm summer days but this lazy Sunday’s got me longing for a crisp autumn morning curled up in front of the fire with a fresh cup of coffee and these baked pumpkin donut holes.
Oat flour would work great here for a gluten-free version but I achieved this deep roasted color using flour made from drying and grinding the spent grain from one of my husband’s dark, malty, chocolatey homebrews. (See more about this in No Grain Left Behind.)
The mixed roasted grains add a distinct nuttiness and texture that compliment the pumpkin and pure maple syrup so perfectly. Not to mention, my spent grain flour is a true labor of love, making the final product that much sweeter.