Paleo Pumpkin Donut Holes
Paleo Pumpkin Donut Holes are an incredible treat — soft, tender, and bursting with the warm spices of autumn. Imagine biting into one of these delightful morsels and savoring the lovely blend of pumpkin and cinnamon, all wrapped up in a wholesome, guilt-free package. Made with nutrient-dense almond and coconut flours, these donut holes are the perfect solution for those following a paleo diet or anyone craving a comforting snack without the heavy ingredients often found in traditional recipes.
Table of Contents
The first time I whipped up a batch of these Paleo Pumpkin Donut Holes, it was a chilly October morning. The sun was just peeking through the clouds, and I had a sudden craving for something sweet but also wholesome. After rummaging through my pantry and finding some pumpkin puree left over from last year’s Thanksgiving, I set to work. The aroma that filled my kitchen as they baked was simply enchanting. I couldn’t wait to share them with friends, and I’m excited for you to give this recipe a try too!
Why You’ll Love This Recipe
- Simple & Quick: With just 15 minutes of prep and around 13 minutes of baking time, you’ll have these delicious bites ready in no time.
- Irresistible Flavor: Rich pumpkin flavor combined with warm pumpkin pie spice and dusted with cinnamon sugar makes for a truly delightful taste experience.
- Eye-Catching Appeal: Their cute mini muffin shape is perfect for snacking or showcasing at gatherings.
- Flexible Serving: Perfect for breakfast, snacks, or even dessert, they fit seamlessly into any occasion!
- Diet-Friendly Options: These donut holes are gluten-free, and dairy-free, making them suitable for many dietary preferences.
Ingredients You’ll Need
- 3/4 cup finely ground blanched almond flour: This gives a moist texture while keeping the recipe paleo-friendly. If you don’t have almond flour, sunflower seed flour works as an alternative.
- 1/2 cup coconut flour: Helps absorb moisture and adds a subtle sweetness, contributing to the light texture. Be cautious, as coconut flour is much more absorbent than almond flour.
- 3 1/2 teaspoons pumpkin pie spice: A blend that brings warmth to the dish; if you don’t have pumpkin pie spice, you can create your own mix with cinnamon, nutmeg, and ginger.
- 1 1/4 teaspoons baking soda: This leavening agent helps the donut holes rise and achieve that fluffy interior.
- 1/4 teaspoon salt: Enhances the flavors without making them taste salty; feel free to omit if you’re watching your salt intake.
- 4 large eggs (room temperature): Eggs provide the structure and moisture needed for this delicate treat. Let them sit at room temperature for better incorporation.
- 7 tablespoons refined coconut oil or unsalted butter, melted: Adds moisture and richness. If you prefer a coconut flavor, choose coconut oil; for a more neutral flavor, use butter.
- 1/2 cup maple syrup: This natural sweetener pairs beautifully with pumpkin. Honey can be used as an alternative, but it may alter the flavor slightly.
- 2 tablespoons coconut sugar or brown sugar: Accents the sweetness while offering a hint of caramel flavor; feel free to skip or adjust for desired sweetness.
- 1/2 cup canned pumpkin puree: Pure pumpkin is vital for that classic pumpkin taste—just make sure it’s not pumpkin pie filling, which has sweeteners and spices.
- 2 teaspoons vanilla extract: Adds depth of flavor and mellows the sweetness.
- 1/3 cup coconut sugar or granulated sugar: For rolling the donut holes, giving them that perfect sweet finish.
- 1 1/2 teaspoons ground cinnamon: This is the finishing touch that makes them irresistible when rolled in sugar.
How to Make Paleo Pumpkin Donut Holes
Preheat oven: Set your oven to 350°F. Prepare a mini muffin pan by placing 24 muffin liners inside.
Mix dry ingredients: In a large bowl, combine 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. Whisk them together until evenly blended.
Combine wet ingredients: In a medium bowl, whisk together 4 large eggs (room temperature), 7 tablespoons melted refined coconut oil or unsalted butter, 1/2 cup maple syrup, 2 tablespoons coconut sugar or brown sugar, 1/2 cup canned pumpkin puree, and 2 teaspoons vanilla extract. Make sure it’s homogeneous for a uniform texture.
Combine mixtures: Pour the dry mixture into the wet mixture, stirring gently until just combined. It’s essential not to overmix, as this could lead to denser donut holes.
Fill muffin liners: Using a spoon or a scoop, evenly distribute the batter among the muffin liners, filling each one almost completely full. You should have enough batter for approximately 30 donut holes, depending on how full you fill them.
Bake: Place the muffin pan in the preheated oven and bake for about 11-13 minutes. The donut holes are ready when a toothpick inserted into the center comes out clean.
Cool down: Allow the donut holes to cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Let them rest for at least an hour, as this enhances their taste and texture.
Prepare cinnamon sugar: When you’re ready to serve, mix 1/3 cup coconut sugar or granulated sugar with 1 1/2 teaspoons ground cinnamon in a small bowl.
Roll the donut holes: Take the cooled donut holes out of their liners and gently roll them in the cinnamon sugar mixture. Since they are quite moist, rolling them too early will lead to liquefied sugar; it’s best to do this within 8 hours of serving.
Storing & Reheating
Store your Paleo Pumpkin Donut Holes in an airtight container at room temperature for up to two days to maintain their best flavor and texture. If you wish to keep them longer, they can be refrigerated in a sealed container for about a week or frozen for up to three months. For reheating, pop them in the oven at 350°F for a few minutes until they are warmed through, though be aware that freezing may alter the texture slightly. For a lovely refresh, serve them warm from the oven.
Chef’s Helpful Tips
- Always use room-temperature eggs in your batter for the best volume and texture in your donut holes.
- Avoid overmixing the batter; a few lumps are perfectly fine for light and fluffy results.
- If you prefer a lighter sweetness, you can reduce the maple syrup by a couple of tablespoons without compromising the flavor.
- These donut holes are wonderful for making ahead; just roll them in the cinnamon sugar right before serving to keep them fresh.
- Experiment with different spices like nutmeg or allspice if you want to customize the flavor further.
Enjoy these delightful bites — they are the perfect fall treat to savor with your morning coffee or as a delightful snack when that sweet craving hits!
Recipe FAQs
How can I make these donut holes dairy-free?
To keep the recipe dairy-free, simply use refined coconut oil instead of unsalted butter. This will maintain the flavors while adhering to a dairy-free diet.
Can I substitute the pumpkin puree?
Yes! While canned pumpkin puree works best, you can use homemade pumpkin puree too. Just ensure you drain excess moisture if it’s too watery.
Can I use a regular muffin pan instead of a mini muffin pan?
Absolutely! If using a regular muffin pan, you’ll need to adjust the baking time to around 15-20 minutes. Keep an eye on them and test with a toothpick to ensure they’re cooked through.
How do I prevent my donut holes from getting dry?
To keep your donut holes moist, make sure not to overbake them. The perfect timing is key—once a toothpick comes out clean, remove them from the oven immediately. Storing them in an airtight container at room temperature helps retain moisture as well.
PrintMore Desserts & Appetizers Recipes
- Burger King Copycat Hershey Pie
- Buffalo Chicken Dip
- Pignoli Almond Pine Nuts
- Easy Hershey’s Red Velvet Blossoms Cookies
- Reese Cup Ritz Cracker Cookies
Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.
📖 Recipe Card
Paleo Pumpkin Donut Holes
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Total Time: 1 hour 45 minutes
- Yield: 24 servings 1x
- Category: Desserts & Appetizers
- Method: Baking
- Cuisine: Paleo
Description
These Paleo Pumpkin Donut Holes are a delightful treat with a moist texture and a perfect balance of spices. Made with wholesome ingredients like almond flour and coconut sugar, they’re ideal for a quick snack or a healthy breakfast option. Enjoy a guilt-free indulgence that’s easy to prepare and absolutely delicious!
Ingredients
- 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
Instructions
- Preheat the oven to 350 °F and line a mini muffin pan with 24 muffin liners.
- In a large bowl, combine the dry ingredients: almond flour, coconut flour, pumpkin pie spice, baking soda, and salt.
- In a separate medium bowl, whisk together the wet ingredients: eggs, melted coconut oil or butter, maple syrup, coconut sugar, pumpkin puree, and vanilla.
- Gradually add the dry mixture to the wet mixture, stirring gently until just combined.
- Distribute the batter evenly into the muffin liners, filling them almost to the top. You might have enough for an additional six donut holes.
- Bake for 11-13 minutes or until a toothpick inserted into the center comes out clean. Let them cool completely on a wire rack. They should rest for at least an hour before serving for the best texture.
- When ready to serve, mix ground cinnamon with sugar in a small bowl. Carefully remove the liners and roll the donut holes in the cinnamon sugar. To prevent the sugar from liquefying, roll them in the mix no more than 8 hours before serving.
- Store the donut holes in an airtight container for up to 2 days.
Notes
For best flavor and texture, allow the donut holes to rest for at least an hour before serving.
Rolling in cinnamon sugar should be done shortly before serving for optimal crispness.
Nutrition
- Serving Size: 1 donut hole
- Calories: 100
- Sugar: 4g
- Sodium: 70mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 30mg
