Healthy Pumpkin Donut Holes (Paleo + Gluten-Free) Recipe

Introduction

These Healthy Pumpkin Donut Holes are a perfect fall treat that’s both paleo and gluten-free. Soft, flavorful, and lightly sweetened, they satisfy your donut craving without the guilt. Enjoy them glazed with a simple maple coating for an extra touch of sweetness.

Ingredients

• ¼ cup (27g) coconut flour
• 2 eggs
• ½ cup (125g) pumpkin puree
• 2 tablespoons honey or maple syrup
• 1 teaspoon vanilla extract
• 1 teaspoon pumpkin spice
• ½ teaspoon cinnamon
• 1 teaspoon baking powder

For the Maple Glaze

• 1 tablespoon melted coconut butter
• 1 tablespoon maple syrup
• 1 tablespoon dairy-free milk

Instructions

1. Step 1: Preheat your oven to 160°C (350°F) and grease a mini muffin tray with coconut oil or non-stick spray.
2. Step 2: In a large bowl, whisk together the eggs, pumpkin puree, honey or maple syrup, and vanilla extract until smooth.
3. Step 3: Add the coconut flour, pumpkin spice, cinnamon, and baking powder to the wet ingredients. Stir until the batter is well combined and smooth.
4. Step 4: Spoon the batter into the mini muffin cavities, filling each about three-quarters full. Bake for approximately 15 minutes or until a toothpick inserted in the center comes out clean.
5. Step 5: While the donuts bake, prepare the glaze by mixing melted coconut butter, maple syrup, and dairy-free milk. If needed, microwave the mixture for 30 seconds and stir until fully combined. Set aside.
6. Step 6: Allow the donut holes to cool for a few minutes, then dip each into the maple glaze. For a finishing touch, dust them lightly with coconut flour or powdered sugar if desired.

Tips & Variations

• Use canned pumpkin puree for convenience and consistent moisture.
• Try adding chopped nuts or dairy-free chocolate chips for added texture.
• If you don’t have coconut flour, almond flour can be used but expect a slightly different texture.
• To make them nut-free, be sure your coconut flour and other ingredients have no cross-contamination.

Storage

Store these pumpkin donut holes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat gently in a microwave or oven before serving. The glaze is best applied fresh to keep the donut holes from becoming soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin instead of fresh?

Yes, canned pumpkin puree works perfectly and is often more convenient. Just be sure to use pure pumpkin and not pumpkin pie filling.

Are these donut holes suitable for a ketogenic diet?

This recipe contains pumpkin and honey/maple syrup, which add natural sugars and carbs. They are paleo and gluten-free but may not fit strict keto guidelines.

Healthy Pumpkin Donut Holes (Paleo + Gluten-Free) Recipe

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★★★★★

4.9 from 77 reviews

These Healthy Pumpkin Donut Holes are a guilt-free treat, made with nutrient-dense ingredients like coconut flour and pumpkin puree. They are paleo-friendly, gluten-free, and naturally sweetened with honey or maple syrup. Soft and moist, baked to perfection and topped with a luscious maple glaze, these donut holes make the perfect autumn-inspired dessert or snack.

• Author: Isla
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 16 mini donut holes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Pumpkin Donut Holes

• ¼ cup (27g) coconut flour
• 2 eggs
• ½ cup (125g) pumpkin puree
• 2 tablespoons honey or maple syrup
• 1 teaspoon vanilla extract
• 1 teaspoon pumpkin spice
• ½ teaspoon cinnamon
• 1 teaspoon baking powder

Maple Glaze

• 1 tablespoon melted coconut butter
• 1 tablespoon maple syrup
• 1 tablespoon dairy-free milk

Instructions

1. Preheat and prepare muffin tray: Preheat your oven to 160°C (350°F). Grease a mini muffin tray with coconut oil or use a non-stick spray to prevent sticking.
2. Mix wet ingredients: In a large bowl, whisk together the eggs, pumpkin puree, maple syrup (or honey), and vanilla extract until fully combined.
3. Add dry ingredients: Stir in the coconut flour, pumpkin spice, cinnamon, and baking powder until the batter is smooth and well incorporated.
4. Fill muffin tray and bake: Spoon the batter evenly into the 16 mini muffin holes, filling each about ¾ full. Bake in the preheated oven for approximately 15 minutes or until a toothpick inserted comes out clean.
5. Prepare the maple glaze: While the donut holes are baking, mix the melted coconut butter, maple syrup, and dairy-free milk in a small bowl. If the mixture is too thick to combine, microwave it for 30 seconds then stir until smooth.
6. Cool and glaze: Allow the donut holes to cool for a few minutes after baking. Dip each donut hole into the maple glaze, then dust with coconut flour or powdered sugar if desired for extra sweetness and presentation.

Notes

• Use fresh or canned pumpkin puree, ensuring it’s pure pumpkin and not pumpkin pie filling.
• Adjust the sweetness by varying the amount of honey or maple syrup according to your taste preference.
• Coconut flour absorbs a lot of moisture; ensure the batter is smooth but not too thick before baking.
• You can dust the donut holes with cinnamon or powdered sugar instead of coconut flour for different flavors.
• Store leftover donut holes in an airtight container in the refrigerator for up to 3 days.
• For nut-free option, ensure the coconut butter is safe or substitute with a suitable alternative like dairy-free margarine.

Keywords: pumpkin donut holes, paleo donuts, gluten-free dessert, healthy pumpkin treats, baked donut holes, maple glaze donuts