Pumpkin Donut Holes

These Pumpkin Donut Holes are the perfect healthy breakfast and dessert for fall! They’re easy to make with pure pumpkin, cozy fall spices and coated with a cinnamon sugar topping. Tastes just like a mini doughnut from your favorite bakery and are gluten-free, paleo-friendly, dairy-free and refined sugar free with low carb sweetener options.

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Updated September 2020

Pumpkin Donut Muffin Recipe

Fall just wouldn’t be complete without some pumpkin treats. These Pumpkin Donut Holes make the perfect breakfast treat and are full of pumpkin and cozy warm spices in every bite.

Made with wholesome paleo-friendly ingredients and healthy enough for breakfast or any time you’re craving a donut but don’t want to make a big batch. They’re soft, light and coated in a delicious cinnamon sugar topping that you can have them for dessert or an afternoon snack.

And if you’re looking for more donut recipes, we also love these Donut Muffins, Keto Donut and Pumpkin Donuts.

Why we love this donut hole recipe

• full of cozy autumn and pumpkin flavors
• easy to make in just one bowl
• gluten-free, dairy-free, paleo and grain-free
• easy to customize with low carb or keto sweetener options
• perfect for breakfast on the go or an after dinner dessert

Ingredients you need to make Baked Donut Holes

For the Paleo Pumpkin Donut Holes:

Wet Ingredients

• Eggs – helps bind the ingredients for the batter together and helps these rise. Be sure to bring them to room temperature.
• Pumpkin Puree: (use pure canned pumpkin puree or homemade fresh pumpkin puree by roasting your own sugar pumpkins. Do not use canned pumpkin pie filling since it has added sweeteners and fillers.
• Melted and cooled Coconut Oil: use refined coconut oil if you don’t want any coconut flavor. You could also use ghee, softened like butter.
• Maple Syrup: adds natural sweetness and extra moisture. Sub with another liquid sweetener you have in your kitchen such as coconut nectar syrup, Lakanto Sugar-free maple syrup to make keto pumpkin cake.
• Coconut Sugar: a lower glycemic sweetener that mimics the taste of brown sugar. To make this pumpkin cake keto, simply swap with another brown sugar substitute. We like Lakanto Golden Monk Fruit Sweetener but Swerve or erythritol will work as well.
• Pure Vanilla Extract: balances out the sweetness and adds amazing flavor.

Dry Ingredients

• Super fine blanched almond flour + Coconut flour: our favorite paleo and low carb flours we like to use for the right structure in place of white wheat flour
• Baking powder – the leavener to help the pumpkin donut muffins rise. Be sure to use a gluten-free or paleo baking powder (made with baking soda, cream of tartar and tapioca starch) as needed.

• Fine Grain Sea Salt: balances out the sweetness and adds amazing flavor.
• Pumpkin Pie Spice: If you don’t have homemade pumpkin pie spice, combine cinnamon, nutmeg, cloves and ginger.

For the Cinnamon Sugar Coating:

• Ghee OR sub with vegan butter or refined coconut oil
• Maple sugar OR coconut sugar – for low carb donut holes, sub with Lakanto monk fruit sweetener or other granulated sweetener
• Ground cinnamon

How to make Donut Holes

1. PREPARE THE BAKING PAN: Preheat oven to 350°F. Grease a donut hole pan OR 24-count mini muffin pan with avocado oil spray or coconut oil spray.
2. MIX THE WET INGREDIENTS: In a large mixing bowl, beat the eggs with a fork then add maple syrup, pure pumpkin and vanilla and whisk together until smooth and combined.
3. ADD THE DRY INGREDIENTS: Stir in the almond flour, coconut flour, baking soda, pumpkin pie spice and salt and mix until dough is uniform.
4. FILL DONUT PAN: Use a spoon or fill a ziplock bag with the dough with the corner cut off to drop or pipe a tablespoon of batter into each each hole.
5. BAKE in preheated oven for 11-14 minutes or until a toothpick inserted into the center of the donut holes comes out clean. Remove from the oven and allow to cool in the pan for about 10 minutes.
6. MAKE THE CINNAMON SUGAR TOPPING: Meanwhile melt ghee in a heat-safe bowl in the microwave in 10 second increments or over a double boiler, until just melted. Remove from heat. In a separate bowl, mix together the maple sugar and cinnamon until well combined.
7. ROLL INTO CINNAMON COATING: Take each donut hole and dunk it into the melted ghee until fully coated. Then dip into the cinnamon and sugar mixture, making sure to coat well. Repeat until all of the donut holes are coated, then serve immediately or store in an airtight container in the fridge for up to 2 days.

Donut Hole Variations

• Craving some chocolate? Add some dairy-free chocolate chips
• Swap out the vanilla extract with maple extract and add some chopped walnuts
• You can add an optional dollop of melted chocolate to the center for the best surprise

Storage and Freezer Tips

The great thing about these gluten free donut holes is that you can make them ahead and freeze them to enjoy throughout the week. Allow the pumpkin donut holes to cool completely then put them in an airtight freezer bag and freeze for up to three months.

Thaw them on the counter for 2-3 hours or overnight in the refrigerator, then bring the donuts to room temperature or warm them up in the microwave.

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Pumpkin Donut Holes

Prep Time

12 mins

Cook Time

12 mins

Total Time

24 mins

 

These Pumpkin Donut Holes are the perfect healthy breakfast and dessert for fall! They're easy to make with pure pumpkin, cozy fall spices and coated with a cinnamon sugar topping. Tastes just like a mini doughnut from your favorite bakery and are gluten-free, paleo-friendly, dairy-free and refined sugar free with low carb sweetener options. 

Course: Dessert

Cuisine: American

Keyword: donut holes, nutella dessert recipe, pumpkin dessert no bake

Servings: 24 donuts

Calories: 88 kcal

Author: Kelly

Ingredients

• 2 large eggs
• 1/3 cup pumpkin puree
• 3 tablespoon maple syrup , sub with Lakanto SF maple syrup or liquid sweetener of choice for low carb / keto
• 3 tablespoons coconut sugar , sub with Lakanto golden monk fruit sweetener or brown sugar substitute of choice for low carb / ket
• 1 teaspoon vanilla extract
• 1 1/4 cups superfine blanched almond flour
• 2 tablespoons coconut flour
• 1 1/2 teaspoons gluten free baking powder
• 2 teaspoons pumpkin pie spice
• 1/8 teaspoon fine sea salt
• For the Cinnamon Sugar Coating
• 6 tablespoons ghee OR sub with vegan butter or refined coconut oil
• 2 tablespoon maple sugar OR coconut sugar , sub with Lakanto monk fruit sweetener or granulated sweetener of choice for low carb / keto
• 1 tablespoon cinnamon

Instructions

1. Preheat oven to 350°F. Lightly coat a 24-count mini muffin pan (OR a cake pop / donut hole pan if you have one) with avocado oil spray or coconut oil spray.

2. In a large mixing bowl, beat the eggs with a fork then add pumpkin puree, maple syrup, coconut sugar and vanilla. Whisk together until smooth and combined.

   

3. Stir in the almond flour, coconut flour, baking soda, pumpkin pie spice and salt then mix until you get a smooth batter.

   

4. Use a spoon or fill a ziplock bag with the dough with the corner cut off to drop or pipe a tablespoon of batter into each each hole.

   Bake in preheated oven for 11-14 minutes or until a toothpick inserted into the center of the donut holes comes out clean.

   
5. Remove from the oven and allow to cool in the pan for about 10 minutes.
   
6. Meanwhile melt ghee in a heat-safe bowl in the microwave in 10 second increments or over a double boiler, until just melted. Remove from heat. In a separate bowl, mix together the maple sugar and cinnamon until well combined.

7. Take each donut hole and dunk it into the melted ghee until fully coated. Then dip into the cinnamon and sugar mixture, making sure to coat well. Repeat until all of the donut holes are coated, then serve immediately or store in an airtight container in the fridge for up to 2 days.

Nutrition Facts

Pumpkin Donut Holes

Amount Per Serving (1 donut)

Calories 88 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 3g15%

Carbohydrates 5g2%

Fiber 1g4%

Sugar 3g3%

Protein 2g4%

* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.