Description
These healthy pumpkin donut holes are soft, warmly spiced, and just sweet enough, making them the perfect paleo, gluten-free, and dairy-free snack for autumn. Packed with real pumpkin and wholesome ingredients, they come together quickly for a cozy treat everyone can enjoy.
Ingredients
Scale
- 1 1/2 cups (150g) finely ground almond flour
- 1/4 cup (30g) tapioca flour (tapioca starch)
- 1/2 cup (120g) pumpkin puree (not pumpkin pie filling)
- 1/2 cup (80g) coconut sugar (or maple sugar)
- 2 large eggs, room temperature
- 1/4 cup (60ml) melted coconut oil (plus more for brushing)
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons baking powder (gluten-free)
- 1 1/2 teaspoons pumpkin pie spice (or 1 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp ginger, 1/8 tsp cloves)
- 1/4 teaspoon fine sea salt
- For the coating:
- 1/4 cup (40g) coconut sugar (or maple sugar)
- 1 1/2 teaspoons ground cinnamon
- Melted coconut oil (for brushing)
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a large bowl, whisk together pumpkin puree, eggs, melted coconut oil, and vanilla extract until smooth.
- In a separate bowl, stir together almond flour, tapioca flour, coconut sugar, baking powder, pumpkin pie spice, and sea salt.
- Pour wet ingredients into dry and stir with a spatula until just combined. Let batter rest for 2-3 minutes if too sticky.
- Using a small cookie scoop or tablespoon, portion out 1 1/2-inch mounds of dough and roll gently into balls (about 18-20 donut holes). Place on prepared baking sheet, spaced 1 inch apart.
- Bake for 15-18 minutes, or until golden brown and a toothpick comes out clean. Tops should spring back when touched.
- Let donut holes cool for 3-5 minutes. Brush each with melted coconut oil.
- In a small bowl, mix coconut sugar and cinnamon. Roll each donut hole in the cinnamon sugar mixture to coat all sides. Double-dip for a thicker coating if desired.
- Let coated donut holes cool on a rack. Enjoy warm or store for later.
Notes
For a nut-free version, use sunflower seed flour instead of almond flour. For vegan, replace eggs with flax eggs. If using monk fruit sweetener, reduce total carbs. Coat donut holes while warm for best texture. Store in an airtight container at room temperature for 2 days or refrigerate up to 5 days. Freeze uncoated donut holes for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Snack
- Cuisine: American
Nutrition
- Serving Size: 1 donut hole
- Calories: 85
- Sugar: 3
- Sodium: 60
- Fat: 5
- Saturated Fat: 2
- Carbohydrates: 8
- Fiber: 1.5
- Protein: 2
Keywords: pumpkin, donut holes, paleo, gluten-free, healthy snack, fall, dairy-free, cinnamon, easy, autumn, baked, dessert