Healthy Pumpkin Donut Holes Recipe – Easy Paleo & Gluten-Free Snack

Warm pumpkin spice swirling through the air, a golden batch of healthy pumpkin donut holes cooling on the counter… honestly, that’s how I know fall has truly arrived. The first time I made these little delights was for a cozy family brunch, and I’ll admit, I was skeptical—could a paleo, gluten-free treat actually win over my donut-loving husband? Spoiler alert: we barely had any left for breakfast the next day! These healthy pumpkin donut holes are packed with real pumpkin, warming spices, and just the right amount of sweetness. They’re the kind of snack that feels a bit indulgent but is secretly full of nourishing ingredients. Whether you’re looking to satisfy a sweet tooth without the sugar crash or want a snack that’s safe for gluten-free friends, this recipe delivers big autumn vibes in every bite.

What I love most is how these donut holes come together so quickly (think: easy weeknight treat or spontaneous Sunday baking project). They’re paleo, gluten-free, and dairy-free, too—so just about everyone can enjoy them. If you’re anything like me, you’ll want to make a double batch; trust me, they disappear fast. I’ve tested these healthy pumpkin donut holes at least a dozen times—tweaking the spice blend, swapping out different flours, and experimenting with coatings. Now, they’re my go-to for cozy gatherings, Halloween parties, or just when I need a little pick-me-up with my coffee.

So if you’ve got a can of pumpkin puree, a few pantry staples, and a craving for something sweet but wholesome, you’re about to discover your new favorite autumn snack. Let’s get baking—your kitchen is about to smell amazing!

Why You’ll Love This Healthy Pumpkin Donut Holes Recipe

• Quick & Easy: These healthy pumpkin donut holes come together in just 30 minutes. Perfect for spontaneous cravings or last-minute fall gatherings.
• Simple Ingredients: No mystery sweeteners or hard-to-find flours. Everything you need is likely already in your paleo or gluten-free pantry—think almond flour, coconut sugar, and pure pumpkin.
• Perfect for Autumn Celebrations: These donut holes are the ultimate snack for pumpkin patch trips, Halloween parties, Thanksgiving brunches, or just curling up with a good book and a mug of chai.
• Crowd-Pleaser: I’ve brought these to potlucks and class parties—kids and adults both go nuts for them. No one ever guesses they’re paleo and gluten-free!
• Unbelievably Delicious: The texture is perfectly tender, the pumpkin spice is spot on, and the coconut sugar coating gives a classic donut feel without the fryer or gluten.

What sets this recipe apart? For starters, I blend the wet ingredients until completely smooth, so every bite is soft and fluffy. Almond flour gives a rich, slightly nutty flavor (way better than basic gluten-free blends, in my opinion). And because the recipe skips refined sugar, you get all the flavor—none of the sugar high. These healthy pumpkin donut holes aren’t just “healthier”—they’re genuinely crave-worthy, the kind of treat you look forward to all week.

It’s the kind of baking that makes you feel good—warm, nostalgic, and a little proud of what you’ve whipped up. Whether you’re baking for a gluten-free guest or just want to sneak a little extra nutrition into your snacks (hello, pumpkin fiber!), this is the donut hole recipe you’ll come back to again and again.

Ingredients Needed for Healthy Pumpkin Donut Holes

This recipe uses simple, wholesome ingredients to deliver bold, classic autumn flavor in every bite. Most are pantry staples—no trips to specialty stores required! Here’s what you’ll need:

• For the Donut Holes:
  • Almond flour (finely ground for best texture; I like Bob’s Red Mill or Kirkland brand)
  • Tapioca flour (sometimes labeled tapioca starch; helps make the donut holes light and chewy)
  • Pumpkin puree (not pumpkin pie filling—just pure pumpkin, canned or fresh)
  • Coconut sugar (adds a subtle caramel note; maple sugar works too)
  • Eggs (large, room temperature for best rise)
  • Coconut oil (melted and cooled slightly; avocado oil is a good sub)
  • Vanilla extract (pure, for flavor depth)
  • Baking powder (make sure yours is gluten-free)
  • Pumpkin pie spice (or a mix of cinnamon, nutmeg, ginger, and cloves—see note below)
  • Sea salt (fine grain, just a pinch to balance sweetness)
• For the Cinnamon Sugar Coating:
  • Coconut sugar (or maple sugar—adds a donut shop crunch)
  • Cinnamon (ground, for that classic flavor)
  • Coconut oil (melted, for brushing)

Ingredient Tips:

• If you’re nut-free, try using sunflower seed flour instead of almond flour (just know the color may be a bit greenish—it’s natural!).
• For a lower-carb version, use monk fruit sweetener in place of coconut sugar. I’ve tried it—works great!
• Make your own pumpkin spice: 1 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp ginger, 1/8 tsp cloves.
• If you only have eggs straight from the fridge, submerge them in warm water for 5 minutes before baking.
• Organic pumpkin puree gives the best color and flavor, but any 100% pumpkin will do.

Equipment Needed

One of the best things about these healthy pumpkin donut holes is you don’t need any fancy machines or donut pans—just a few basics you probably already own:

• Mixing bowls (one large, one medium; glass or stainless steel work best)
• Whisk (for blending wet and dry ingredients)
• Cookie scoop or tablespoon (for portioning dough—keeps donut holes uniform; you can also use your hands, but it gets sticky!)
• Baking sheet (lined with parchment paper for easy cleanup)
• Cooling rack (optional, but really helps prevent sogginess)
• Brush (for applying coconut oil; a pastry brush or even the back of a spoon works)
• Small bowl (for tossing donut holes in cinnamon sugar)

If you don’t have a cookie scoop, two spoons work in a pinch. And if you’re out of parchment paper, a silicone baking mat is a great reusable alternative (and eco-friendly!). I’ve even used nonstick foil in a bind, just keep an eye on the bottoms. Clean your pastry brush right away so the coconut oil doesn’t harden—makes washing up way easier!

How to Make Healthy Pumpkin Donut Holes (Step-by-Step)

1. Prep Your Tools & Ingredients (5 minutes):
   • Preheat your oven to 350°F (175°C).
   • Line a baking sheet with parchment paper or a silicone baking mat.
   • Gather all ingredients and bring eggs to room temperature (this helps the batter mix smoothly).
2. Mix Wet Ingredients (2-3 minutes):
   • In a large bowl, whisk together 1/2 cup (120g) pumpkin puree, 2 large eggs, 1/4 cup (60ml) melted coconut oil, and 1 tsp (5ml) vanilla extract until completely smooth.
   • If your pumpkin puree is extra watery, blot it with a paper towel—this keeps the donut holes from being too dense.
3. Combine Dry Ingredients (2 minutes):
   • In a separate bowl, stir together 1 1/2 cups (150g) almond flour, 1/4 cup (30g) tapioca flour, 1/2 cup (80g) coconut sugar, 1 1/2 tsp (6g) baking powder, 1 1/2 tsp (4g) pumpkin pie spice, and 1/4 tsp (1g) fine sea salt.
   • Make sure there are no lumps in the almond flour for the fluffiest texture.
4. Combine & Mix Batter (2 minutes):
   • Pour the wet ingredients into the dry and stir with a spatula until just combined. Don’t overmix—it’s okay if it’s a bit thick!
   • If the batter feels too sticky, let it sit for 2-3 minutes; the almond flour will absorb some moisture.
5. Portion & Shape (5 minutes):
   • Using a small cookie scoop or tablespoon, portion out 1 1/2-inch (about 4cm) mounds of dough and roll gently between your palms to form balls. You should get about 18-20 donut holes.
   • Place each on the prepared baking sheet, spacing about 1 inch (2.5cm) apart.
6. Bake (15-18 minutes):
   • Bake donut holes at 350°F (175°C) for 15-18 minutes, or until golden brown and a toothpick comes out clean from the center.
   • The tops should spring back when gently touched, and you’ll smell those pumpkin spices wafting through the kitchen!
   • If your oven runs hot, check at 14 minutes—better safe than sorry.
7. Coat While Warm (5 minutes):
   • Let donut holes cool for 3-5 minutes, then brush each with melted coconut oil.
   • In a small bowl, mix 1/4 cup (40g) coconut sugar with 1 1/2 tsp (4g) cinnamon. Roll each donut hole in the cinnamon sugar mixture to coat all sides.
   • If you want a thicker coating, double-dip after the first layer absorbs.
8. Cool & Enjoy:
   • Let the coated donut holes cool on a rack. Enjoy warm for the ultimate treat, or store for later (see storage tips below).

Troubleshooting: If your donut holes are too dense, check if you overpacked the flour or didn’t let the batter rest. If they spread too much, your pumpkin may be extra watery—blot it before measuring. And don’t skip the parchment, or they might stick! I’ve learned that lesson the hard way.

Cooking Tips & Techniques for Perfect Pumpkin Donut Holes

• Don’t Overmix: Almond flour batters can get gummy if overworked. Stir just until you don’t see dry flour—lumps are okay!
• Watch Your Oven: Every oven is different. I always set my timer for 2 minutes less than the recipe says, just to check. Overbaking will dry them out, so aim for golden edges and a springy feel.
• Let Batter Rest: Giving your batter a 2-3 minute rest allows the almond and tapioca flours to hydrate, making for lighter donut holes.
• Uniform Sizing: Use a cookie scoop for even baking. If you go rogue and hand-shape (hey, I do it sometimes), just eyeball for similar sizes so everything cooks evenly.
• Warm Coating Is Key: Brush and roll the donut holes in cinnamon sugar while still warm. That’s how you get the classic donut shop crust!
• Personal Lesson: The first time I skipped the parchment, half my batch got stuck. So, I never bake these without lining the pan now.
• Batch Baking: If you’re doubling (which I totally recommend), bake in two sheets or stagger in the oven. Too many on one sheet can steam instead of bake.

Honestly, the mistakes along the way have taught me more than the successes. If your first batch isn’t perfect, don’t stress—just adjust a little next time. Baking is half science, half heart, right?

Variations & Adaptations

• Vegan Version: Replace each egg with a flax egg (1 tbsp ground flax + 2.5 tbsp water, let sit for 5 minutes). The texture will be a bit moister but still delicious.
• Nut-Free Adaptation: Use sunflower seed flour instead of almond flour (1:1 swap). Heads up: the donut holes may turn slightly green due to a reaction with baking powder—totally safe!
• Low-Carb Option: Swap coconut sugar with a granulated monk fruit sweetener or erythritol. I’ve made them this way for a friend with diabetes, and they taste just as good.
• Extra Pumpkin Spice: Add an extra 1/2 teaspoon of pumpkin pie spice if you love a strong spice kick. Sometimes I sprinkle a bit more on top for that “wow” aroma.
• Chocolate Chip Pumpkin Donut Holes: Stir 1/3 cup (60g) mini dairy-free chocolate chips into the batter before portioning. Kids can’t get enough of this version!
• Baked vs. Air Fried: These bake up beautifully, but you can also air fry at 325°F (163°C) for 10-12 minutes for an even crispier crust.

I once added chopped pecans and a drizzle of coconut butter—instant “fancy brunch” status. Don’t be afraid to riff based on what you have or what sounds good!

Serving & Storage Suggestions

These healthy pumpkin donut holes are best enjoyed slightly warm—think just out of the oven, with the cinnamon sugar still a little melty. For a pretty presentation, pile them high on a rustic wooden board or in a basket lined with a linen napkin (Pinterest-worthy, I promise!).

Pair with a creamy chai latte, black coffee, or a mug of hot apple cider for the ultimate cozy snack. They also make a fun, bite-sized dessert for brunch spreads or holiday parties.

Storage: Store leftover donut holes in an airtight container at room temperature for up to 2 days. For longer freshness, refrigerate up to 5 days—just note the coating may soften a bit.

Freezing: Freeze uncoated donut holes in a zip-top bag for up to 2 months. Thaw at room temp, then brush with coconut oil and roll in cinnamon sugar just before serving.

Reheating: Warm briefly in the microwave (10-15 seconds) or in a low oven (300°F/150°C for 5 minutes) to restore that fresh-baked feel. The flavors actually deepen after a day or two—so if you can wait (or hide a few from the family), they’re even better!

Nutritional Information & Benefits

Each healthy pumpkin donut hole (based on a batch of 18) contains approximately:

• Calories: 85
• Fat: 5g (mostly healthy fats from almond flour and coconut oil)
• Carbohydrates: 8g
• Fiber: 1.5g
• Protein: 2g
• Sugar: 3g (all from coconut sugar or natural sweeteners)

Pumpkin is loaded with vitamin A and fiber, while almond flour brings healthy fats and protein for lasting energy. Since this recipe is gluten-free, dairy-free, and paleo, it’s perfect for folks with food sensitivities or just looking to snack smarter. (Contains nuts and eggs unless adapted—see variations above.)

I love knowing I can satisfy my sweet tooth and still feel good—no sugar crashes or heavy, fried feeling! It’s a treat you can actually feel great about sharing with the whole crew.

Conclusion

If autumn had a signature snack, I’m convinced these healthy pumpkin donut holes would be it. They’re soft, warmly spiced, and just sweet enough—the kind of recipe that makes you look forward to fall every year. Plus, they’re paleo, gluten-free, and super easy to whip up (even if you’re short on time or baking experience).

I hope you make these donut holes your own—add more spice, drizzle with chocolate, toss in your favorite mix-ins. That’s half the fun! I make a batch every October and honestly, they never last more than a day in my house.

If you try this healthy pumpkin donut holes recipe, I’d love to hear how you liked it! Drop a comment below, share your photos, or tag me if you make any creative twists. Happy baking and happy fall—may your kitchen always smell like pumpkin spice!

Frequently Asked Questions

Can I make these pumpkin donut holes ahead of time?

Yes! Bake and coat them, then store in an airtight container. They taste great for up to 2 days at room temp, or up to 5 days in the fridge. For best texture, reheat gently before serving.

What can I use instead of almond flour?

Sunflower seed flour can be swapped in for a nut-free version. Just note, the donut holes may have a green tint (it’s totally normal!).

Are these donut holes safe for people with celiac disease?

Yes, as long as you use certified gluten-free baking powder and ensure your flours are gluten-free, these are safe for celiac diets.

Can I freeze pumpkin donut holes?

Absolutely. Freeze uncoated donut holes for up to 2 months. Let thaw, then coat with coconut oil and cinnamon sugar before serving for best results.

Can I air fry these donut holes?

Yes! Air fry at 325°F (163°C) for about 10-12 minutes. They’ll have an extra-crispy crust while staying soft inside.

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