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Close-up of Pumpkin Donut Holes on a plate

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. 

Course Dessert
Cuisine American
Keyword donut holes, nutella dessert recipe, pumpkin dessert no bake
Prep Time 12 minutes
Cook Time 12 minutes
Total Time 24 minutes
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.

    Top view of gluten free pumpkin cake batter in a large mixing bowl
  3. Stir in the almond flour, coconut flour, baking soda, pumpkin pie spice and salt then mix until you get a smooth batter.

    Top view of almond flour in a bowl with eggs on the side to make healthy pumpkin bread
  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.

    Top view of apple donut hole batter in a mini 24 count muffin pan
  5. Remove from the oven and allow to cool in the pan for about 10 minutes.
    Pumpkin Nutella Donut Muffins on a plate
  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.