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