1

Preheat the oven to 350ºF and spray a mini muffin tin with avocado oil.

2

In a small bowl, combine the sugar with the cinnamon, ginger, cardamom, allspice and nutmeg and set aside.

3

In a large bowl combine the applesauce, eggs, vanilla, salt, baking soda, flour, melted coconut oil and ½ cup of the sugar/spice mixture. Mix well with a spatula to combine.

4

Use a spoon to scoop the batter into the prepared muffin tin, filling about ¾ of the way up. Place in the oven and bake for 10 to 13 minutes, until a toothpick inserted comes out mostly clean. Let cool before removing.

5

In a microwave safe bowl, melt the butter.

6

Once the donut holes are cool, coat in the melted butter and then roll in the sugar/spice mixture. Repeat with the remaining donut holes. Enjoy!

7

These taste best when fresh, but leftovers can be refrigerated in a sealed container for up to one week.

8

Substitutions: Flour: regular all-purpose flour will also work. No dairy: use a vegan butter. Brown sugar: use coconut sugar instead.