Healthy Pumpkin Donut Holes (Paleo + Gluten-Free) Recipe
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.
- 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
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
- 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.
- Mix wet ingredients: In a large bowl, whisk together the eggs, pumpkin puree, maple syrup (or honey), and vanilla extract until fully combined.
- Add dry ingredients: Stir in the coconut flour, pumpkin spice, cinnamon, and baking powder until the batter is smooth and well incorporated.
- 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.
- 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.
- 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
