Paleo Pumpkin Donut Holes have a way of brightening a crisp autumn morning, with their warm, spiced aroma filling the kitchen and creating an inviting atmosphere. These bite-sized gems are gluten-free and made from wholesome ingredients, making them a delightful treat you can indulge in without any guilt. Perfectly fluffy with a touch of sweetness from the maple syrup and a hint of pumpkin, they are like cozy little hugs for your taste buds, served up fresh and delicious.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Paleo Pumpkin Donut Holes
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Paleo Pumpkin Donut Holes

I first stumbled upon this recipe during a seasonal cooking spree, trying to embrace all the wonderful flavors of fall. My family always craved comforting foods, and these Paleo Pumpkin Donut Holes quickly became a favorite. With the holidays around the corner, these are not just a treat for breakfast; they are excellent for brunches and gatherings too! Their irresistible flavor and fun presentation make them sure to impress friends and family alike. I can’t wait for you to try them!

Why You’ll Love This Recipe

Simple & Quick: Whip these up in just 15 minutes of prep time, making them perfect for busy mornings.
Irresistible Flavor: Packed with pumpkin and warm spices, each bite is soft and full of autumn goodness.
Eye-Catching Appeal: These mini donut holes are as cute as they are delicious, perfect for special occasions.
Flexible Serving: Great for breakfast, snacks, or holiday treats; everyone will love these.
Diet-Friendly Options: Completely gluten-free and adaptable to fit various dietary needs.

Ingredients You’ll Need

3/4 cup (75 grams) finely ground blanched almond flour: This flour is the base and provides a light, tender texture without gluten. Make sure to use finely ground almond flour for the best results; blanched almond flour is preferable as it yields softer doughnut holes.
1/2 cup (66 grams) coconut flour: Adds a wonderful taste and absorbs moisture well, helping create the right consistency. If you’re not keen on coconut, you can use additional almond flour but adjust the liquid slightly.
3 1/2 teaspoons pumpkin pie spice: A blend that captures the essence of fall, combining cinnamon, nutmeg, and ginger for that cozy flavor. Feel free to adjust according to your preference.
1 1/4 teaspoons baking soda: Essential for leavening the donut holes, giving them a nice rise without any chemicals.
1/4 teaspoon salt: A little salt enhances the sweetness and balances the flavors beautifully.
4 large eggs (about 50 grams each, out of shell, room temperature): These provide moisture and help bind everything together for a fluffy texture. Always use room-temperature eggs for better mixing.
7 tablespoons (98 grams) refined coconut oil or unsalted butter, melted: Adds richness and moisture. Choose refined coconut oil for a neutral flavor, or use butter for a more traditional taste.
1/2 cup (120 ml) maple syrup: This natural sweetener adds a delightful flavor and keeps the donut holes moist. Use pure maple syrup; pancake syrup won’t have the same taste.
2 tablespoons coconut sugar or brown sugar: Adds a subtle caramel-like sweetness, perfect for rolling the donuts in. If you prefer, brown sugar can be substituted directly.
1/2 cup (120 grams) canned pumpkin puree: This is a major player in the flavor department. Be sure to use pure pumpkin puree rather than pumpkin pie filling, which has added sugars and spices.
2 teaspoons vanilla extract: A splash of vanilla enhances the sweetness and complements the pumpkin and spices perfectly.
1/3 cup (67 grams) coconut sugar or granulated sugar: Used for the cinnamon sugar coating that adds a sweet finish to each donut hole.
1 1/2 teaspoons ground cinnamon: You’ll mix this with sugar for a classic flavor combo that feels like a warm hug.

How to Make Paleo Pumpkin Donut Holes

Preheat the Oven: Begin by preheating your oven to 350 °F. Line a mini muffin pan with 24 muffin liners to ensure your donut holes don’t stick.

Mix Dry Ingredients: In a large bowl, whisk together 3/4 cup finely ground blanched almond flour, 1/2 cup coconut flour, 3 1/2 teaspoons pumpkin pie spice, 1 1/4 teaspoons baking soda, and 1/4 teaspoon salt. This blend will form the base of your donut holes, making sure there are no clumps.

Combine Wet Ingredients: In a separate medium bowl, mix together 4 large room temperature eggs, 7 tablespoons melted refined coconut oil (or unsalted butter), 1/2 cup maple syrup, 2 tablespoons coconut sugar, 1/2 cup canned pumpkin puree, and 2 teaspoons vanilla extract. Whisk until fully combined and the mixture is smooth, which helps create an even batter.

Combine Mixtures: Gradually add the dry mixture into the wet ingredients. Stir just until everything comes together; you want to avoid overmixing, as this can make your donut holes tough.

Fill the Muffin Liners: Pour the batter into the muffin liners, filling each one until almost completely full. This recipe yields enough batter for about 30 donut holes, so you may have some extra. Feel free to bake them in a second pan or use larger liners.

Bake: Place in the preheated oven and bake for 11-13 minutes. Keep an eye on them; they’re done when they’re golden brown and a toothpick comes out cleanly when inserted into the center.

Cool: Once baked, allow the donut holes to cool in the pan for a few moments, then carefully turn them out onto a wire rack. Ensure they cool completely; they’ll need at least an hour to really develop their flavor and texture.

Prepare Cinnamon Sugar: When you’re ready to serve, combine 1/3 cup coconut sugar (or granulated sugar) with 1 1/2 teaspoons ground cinnamon in a small bowl. The sweet, warm aroma will have your heart racing!

Finish Off: Remove the liners and roll each donut hole in the cinnamon sugar mixture right before serving. Because these are quite moist, rolling them hours in advance can cause the sugar to liquefy, so try to do this no more than 8 hours before serving.

Storing & Reheating

Store your Paleo Pumpkin Donut Holes at room temperature in an airtight container for up to 2 days for the best taste. For longer storage, refrigerate them in a container for up to a week. You can also freeze them for up to 3 months by placing them in a single layer in a freezer-safe bag. When ready to enjoy, reheat them in an oven at 350 °F for about 5-7 minutes until warmed through, but be aware that their texture could change slightly, so a light rolling in cinnamon sugar prior can refresh them.

Chef’s Helpful Tips

Avoid overmixing your batter; it will keep the donut holes light and fluffy.
Use room temperature eggs for better emulsification in your batter.
If the dough feels overly wet, add a touch more coconut flour; if too dry, a splash of almond milk can help.
If you’re short on time, you can bake them in larger muffin tins—just adjust the baking time accordingly.
For added flavor, try mixing in chocolate chips or nuts folded into the batter before baking.

These tasty treats are well worth a try, combining the rich flavors of fall with a health-conscious spin. Whether you’re brewing a cup of coffee or serving them at a gathering, these little donut holes are bound to become a new staple in your kitchen. Enjoy baking (and tasting!) this lovely recipe!

Recipe FAQs

What can I use instead of coconut flour?

Coconut flour absorbs a lot of moisture, so you can try all-purpose gluten-free flour or additional almond flour, but you might need to adjust the liquids in the recipe since these substitutes behave differently.

How do I know when the donut holes are done baking?

Donut holes are ready when they rise nicely and a toothpick inserted in the center comes out clean—golden edges and fragrant spices wafting through the kitchen are also good indicators!

Can I freeze these donut holes?

Yes! You can freeze them in an airtight container for up to 3 months. When you want to enjoy them again, simply thaw and reheat, adding cinnamon sugar right before serving.

How long do leftovers last?

When stored in an airtight container at room temperature, these donut holes will stay fresh for 2 days. In the fridge, they can last up to a week but may dry out a bit.

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Paleo Pumpkin Donut Holes

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Author: Peter
Prep Time: 15 minutes
Cook Time: 90 minutes
Total Time: 1 hour 45 minutes
Yield: 24 1x
Category: Desserts & Appetizers
Method: Baking
Cuisine: American

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Description

These Paleo Pumpkin Donut Holes are deliciously spiced and made with wholesome ingredients like almond flour and pumpkin puree. Perfect for breakfast or a snack, they’re nutritious and easy to prepare, bringing a touch of fall to your table any time of year.

Ingredients

Scale

3/4 cup (75 grams) finely ground blanched almond flour
1/2 cup (66 grams) coconut flour
3 1/2 teaspoons pumpkin pie spice
1 1/4 teaspoons baking soda
1/4 teaspoon salt
4 large eggs 50 grams each out of shell, room temperature
7 tablespoons (98 grams) refined coconut oil or unsalted butter, melted
1/2 cup (120 ml) maple syrup
2 tablespoons coconut sugar or brown sugar
1/2 cup (120 grams) canned pumpkin puree
2 teaspoons vanilla extract
1/3 cup (67 grams) coconut sugar or granulated sugar
1 1/2 teaspoons ground cinnamon

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Instructions

Preheat the oven to 350 °F and line a mini muffin pan with 24 muffin liners.
Combine the dry ingredients (almond flour through salt) in a large bowl.
In a separate medium bowl, whisk together the wet ingredients (eggs through vanilla).
Fold the dry mixture into the wet mixture, stirring until just combined.
Distribute the batter evenly among the muffin liners, filling each almost to the top. You may have enough batter for six more donut holes.
Bake for 11-13 minutes or until a toothpick inserted in the center comes out clean. Allow cooling on a wire rack for at least an hour before serving.
To serve, mix cinnamon and sugar in a small bowl. Remove liners and roll donut holes in the cinnamon sugar. Roll them in the sugar no more than 8 hours before serving to maintain texture.
Store in an airtight container for up to 2 days.

Notes

For a lighter texture, make sure your eggs are at room temperature before mixing.
These donut holes can become moist, so avoid rolling in cinnamon sugar too soon to prevent liquefying overnight.
If you prefer a sweeter taste, adjust the coconut sugar amount according to your preference.