Cinnamon Sugar Pumpkin Donut Holes (Munchkins)

1. Preheat the oven to 350°F (175°C) and grease a mini muffin pan. Place the prepared pan to the side.
2. In a bowl, using a hand mixer, beat together the 1/3 cup vegan butter (at room temperature) and 1/3 cup coconut sugar until combined.
3. Add in the 2 eggs, 1/3 cup dairy-free milk, 1/3 cup pumpkin puree, and a splash of vanilla. Beat until the mixture is uniform.
4. Add the dry ingredients: 1 cup oat flour, cinnamon, sea salt, pumpkin pie spice, and a pinch of baking powder. Mix until a smooth batter forms.
5. Transfer the batter mixture into the greased mini muffin pan cups.
6. Bake for 20 minutes or until the donut holes are golden brown.
7. Remove from the oven and let cool completely.
8. For the topping, mix together cane sugar and cinnamon in a bowl (adjust quantities to your preference, refilling as needed).
9. Brush each cooled donut hole with olive oil, then dunk it into the cinnamon sugar mixture, ensuring it is well coated. Serve and enjoy!