Paleo Pumpkin Donut Holes are delightful little treats that are perfect for breakfast or a cozy snack. With the rich, warm flavors of pumpkin and aromatic spices, these donut holes are wonderfully soft and bite-sized, making them hard to resist. Perfectly fluffy and naturally sweetened, they satisfy that longing for something comforting without the guilt of traditional pastries. They’re gluten-free, grain-free, and simply scrumptious. Once you’ve tasted these, store-bought versions will seem mighty dull.
I first stumbled upon this recipe during a particularly crisp autumn weekend when the pumpkin cravings were in full swing. After adapting a traditional recipe into a paleo-friendly version, I was thrilled with the outcome. These little bites of joy are not only a hit at family gatherings but also disappearing faster than you can say “pumpkin spice.” Trust me, your friends and family will be begging for the recipe to these Paleo Pumpkin Donut Holes!
Table of Contents
Why You’ll Love This Recipe
- Simple & Quick: Whip these up in just over an hour, from prep to baking.
- Irresistible Flavor: Each bite brings a perfect blend of sweet pumpkin flavor, warming spices, and cinnamon sugar.
- Eye-Catching Appeal: Their adorable, round shapes make them fun and attractive for sharing.
- Flexible Serving: Enjoy them for breakfast, as a snack, or a fun addition to your brunch spreads.
- Diet-Friendly Options: Naturally gluten-free and dairy-free, suitable for most dietary preferences.
Ingredients You’ll Need
- 3/4 cup finely ground blanched almond flour: This is the primary base, providing great texture; make sure it’s finely ground for the best results.
- 1/2 cup coconut flour: It adds a subtle sweetness and is essential for the paleo aspect of the recipe; it’s very absorbent, so be careful not to skip.
- 3 1/2 teaspoons pumpkin pie spice: A blend of spices that enhances the pumpkin flavor and gives warmth; you can make your own or buy it pre-mixed.
- 1 1/4 teaspoons baking soda: This helps the donut holes rise beautifully, creating that fluffy texture.
- 1/4 teaspoon salt: Just a touch to bring out the flavors and balance the sweetness.
- 4 large eggs, room temperature: Eggs bind the ingredients and contribute to the moistness; let them sit out ahead of time for the best rise.
- 7 tablespoons refined coconut oil or unsalted butter, melted: This adds richness; use refined coconut oil for a neutral flavor or butter for richness.
- 1/2 cup maple syrup: A natural sweetener that complements pumpkin perfectly and keeps the batter moist.
- 2 tablespoons coconut sugar or brown sugar: For an extra hint of sweetness; you can adjust the amount to your taste.
- 1/2 cup canned pumpkin puree: Ensure it’s pure pumpkin, not pumpkin pie filling; this gives that classic pumpkin flavor.
- 2 teaspoons vanilla extract: Adds depth of flavor and enhances the overall taste.
- 1/3 cup coconut sugar or granulated sugar: This is for rolling the donut holes in after baking; it gives a lovely sweet crust.
- 1 1/2 teaspoons ground cinnamon: A staple spice that pairs beautifully with pumpkin.
How to Make Paleo Pumpkin Donut Holes
Preheat the Oven: Begin by preheating your oven to 350 °F (175 °C). Line a mini muffin pan with 24 muffin liners to make removal easier.
Mix the 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. Stir these together until well blended, ensuring there are no lumps.
Prepare the Wet Ingredients: In a separate medium bowl, whisk together 4 large 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. The mixture should be smooth and homogenous.
Combine Mixtures: Gently fold the dry mixture into the wet mixture until just combined. Be careful not to overmix as this can lead to denser donut holes.
Fill the Muffin Liners: Pour the batter evenly into the muffin liners, filling each liner almost completely full. You may have enough batter for an additional six donut holes, so don’t worry if your pan looks a bit empty!
Bake: Place the pan in the oven and bake for 11-13 minutes, until they are puffed up and a toothpick inserted in the center comes out clean. They should look golden around the edges and fragrant.
Cool: Carefully remove the muffin tray from the oven and let it cool for a few minutes before transferring the donut holes to a wire rack. Allow them to rest for at least an hour; this step is crucial for developing the texture and flavor.
Roll in 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. Remove the liners and roll each donut hole in the cinnamon-sugar mixture. Keep in mind that these will absorb the sugar if you roll them too early, so try to do this no more than 8 hours before enjoying.
Storing & Reheating
Store your Paleo Pumpkin Donut Holes in an airtight container at room temperature for up to two days. If you wish to keep them longer, try refrigerating them for up to a week in a sealed container to maintain freshness. They also freeze well for up to three months, just make sure they are fully cooled first. When ready to enjoy, pop them in the oven at 350 °F (175 °C) for about 5-10 minutes to refresh them—this will help restore some of that soft texture.
Chef’s Helpful Tips
- Avoid overmixing the batter to keep the donut holes fluffy and light.
- Make sure your eggs are at room temperature; this helps them incorporate better into the batter.
- If you want more pumpkin flavor, use 3/4 cup of pumpkin puree instead.
- If the donut holes somehow turn out too dry, consider adding a bit more pumpkin puree next time.
- Feel free to make ahead and freeze them; just thaw and refresh in the oven before serving.
These Paleo Pumpkin Donut Holes are not just delightful, they’re a great way to celebrate the flavors of fall (or any time of the year)! Their cozy spices and moist texture make them a go-to treat – perfect for when you want something sweet without the guilt. Go ahead, make a batch, and enjoy them fresh or share with friends. I hope you love them as much as I do!
Recipe FAQs
Can I use a different sweetener?
Certainly! If you prefer another sweetener, such as honey or agave syrup, you can substitute maple syrup in equal amounts. Just keep in mind that the flavor and moisture might slightly change.
How can I make these vegan-friendly?
You can replace the four eggs with a flax egg mixture (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water per egg) for a great vegan option. Just allow it to sit until it becomes gelatinous before mixing with the wet ingredients.
How do I know when the donut holes are done baking?
Insert a toothpick into the center of one of the donut holes; if it comes out clean without wet batter stuck to it, they’re done! They should also look slightly golden around the edges and feel firm to the touch.
Can I use other flours instead of almond and coconut flour?
While almond and coconut flour work best for the paleo aspect, you could experiment with cashew flour or a pre-packaged gluten-free flour blend. Just be mindful of the texture, as results may vary based on the flour’s absorbency.
PrintMore Desserts Recipes
- Fluffy & Healthy Greek Yogurt Bagels
- Caramel Brownie Cheesecake Bliss
- Soft Molasses Cookies
- Apple Brie Phyllo Galette
- Valentine Irresistible Chocolate Peanut Butter Pie
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
- Method: Baking
- Cuisine: Paleo
Description
These Paleo Pumpkin Donut Holes feature an irresistible blend of almond flour and pumpkin puree, making them a delightful treat. They’re simple to prepare and ideal for breakfast, snacks, or an afternoon dessert that will please your taste buds!
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 your oven to 350 °F and line a mini muffin pan with 24 muffin liners.
- In a large bowl, combine the almond flour, coconut flour, pumpkin pie spice, baking soda, and salt.
- In a medium bowl, whisk together the eggs, melted coconut oil (or butter), maple syrup, coconut sugar (or brown sugar), pumpkin puree, and vanilla extract.
- Pour the dry ingredients into the wet mixture and stir until just combined.
- Distribute the batter evenly into the muffin liners, filling each almost to the top. You should have enough for about six more donut holes.
- Bake for 11-13 minutes or until a toothpick inserted into the center comes out clean. Let them cool on a wire rack before removing from the pan, allowing them to rest for at least an hour before serving.
- When ready to serve, mix the cinnamon with the sugar, then remove the liners and roll the donut holes in the cinnamon sugar. For best results, roll them no more than 8 hours before serving as the sugar may liquify overnight due to the moisture.
- Store any leftovers in an airtight container for up to 2 days.
Notes
For added sweetness, roll the donut holes in cinnamon sugar shortly before serving.
These donut holes are best enjoyed fresh; however, they can be stored effectively for a couple of days in a sealed container.
Experiment with different spices like nutmeg or adding chocolate chips for variegated flavors.
Nutrition
- Serving Size: 1 donut hole
- Calories: 100
- Sugar: 4g
- Sodium: 60mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 30mg
