Name: Paleo Pumpkin Donut Holes
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Cuisine: Paleo
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

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These delectable Paleo Pumpkin Donut Holes are not only a delightful treat but also a perfect blend of flavors and textures that embody the spirit of fall. Each little bite is tender and moist, thanks to the rich pumpkin puree, while the combination of almond flour and coconut flour gives them a unique taste that sets them apart from traditional donuts. With hints of warm spices that dance on your palate, these donut holes capture the essence of autumn in every bite. Whether you’re enjoying them for breakfast, a snack, or as a festive holiday treat, they are guaranteed to please.

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 discovered this recipe during a cozy autumn gathering with friends, where the flavors of pumpkin and spices filled the air. We enjoyed them warm out of the oven, the cinnamon-sugar coating adding a sweet crunch that contrasted beautifully with the soft insides. Since then, these Paleo Pumpkin Donut Holes have become a staple in my kitchen. They’re simple to make and a wonderful option for those looking to indulge in something sweet while sticking to a healthier diet. I can’t wait for you to try these; they’re truly irresistible!

Why You’ll Love This Recipe

Simple & Quick: With just 15 minutes of prep time, you can whip up a batch in no time!
Irresistible Flavor: The warm spices and pumpkin create a comforting taste that feels like a hug in food form.
Eye-Catching Appeal: Perfectly round and small, these donut holes are as cute as they are delicious, making them a great addition to any gathering.
Flexible Serving: Enjoy them for breakfast, as an afternoon snack, or even as a sweet treat at a fall party.
Diet-Friendly Options: These donut holes are gluten-free and can be made dairy-free with coconut oil.

Ingredients You’ll Need

3/4 cup (75 grams) finely ground blanched almond flour: This gives the donuts a soft, tender texture. Almond flour is a fantastic gluten-free alternative to traditional flours.
1/2 cup (66 grams) coconut flour: Adds a light, fluffy quality, but it also absorbs moisture. Make sure to use it in moderation.
3 1/2 teaspoons pumpkin pie spice: A blend of cinnamon, nutmeg, and ginger that epitomizes fall flavors.
1 1/4 teaspoons baking soda: Helps the donuts rise, making them light and fluffy.
1/4 teaspoon salt: Enhances flavors; don’t skip it!
4 large eggs (50 grams each out of shell, room temperature): Binds the ingredients together and contributes to a moist texture; room-temperature eggs mix better.
7 tablespoons (98 grams) refined coconut oil or unsalted butter, melted: Adds richness and moisture. Use coconut oil for a dairy-free version.
1/2 cup (120 ml) maple syrup: Offers natural sweetness and pairs beautifully with pumpkin. Honey can work, but the flavor will vary slightly.
2 tablespoons coconut sugar or brown sugar: For a touch of extra sweetness; both options will add depth of flavor.
1/2 cup (120 grams) canned pumpkin puree: Essential for moisture and flavor! Always opt for pure pumpkin puree, not pumpkin pie filling.
2 teaspoons vanilla extract: A must-have for enhancing overall flavor.
1/3 cup (67 grams) coconut sugar or granulated sugar: Used for the cinnamon-sugar coating, provides a sweet crunch.
1 1/2 teaspoons ground cinnamon: A classic spice that complements pumpkin perfectly.

How to Make Paleo Pumpkin Donut Holes

Preheat the oven: Start by preheating your oven to 350°F. This ensures that your donut holes cook evenly through the center while developing a lovely golden-hued exterior.

Prepare the muffin pan: Line a mini muffin pan with 24 muffin liners. This makes for easy removal and cleanup, and it keeps the donut holes intact.

Mix the dry ingredients: In a large bowl, combine 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, and 1/4 teaspoon salt. Stir just until thoroughly blended, breathing in that wonderful spice aroma!

Combine the wet ingredients: In a separate medium bowl, whisk together 4 large eggs, 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, and 2 teaspoons vanilla extract. You want a smooth, cohesive mixture.

Combine wet and dry mixtures: Gradually add the dry mixture to the wet mixture, stirring until just combined. Avoid over-mixing to keep the donut holes tender!

Fill the muffin liners: Evenly pour the batter into the muffin liners, filling each one almost completely full. You might just have enough batter for an additional six donut holes, so don’t be surprised if you have leftovers.

Bake the donut holes: Place the muffin pan in the oven and bake for 11–13 minutes, or until a toothpick inserted in the center comes out clean. The donut holes should be lightly golden on top and fragrant.

Cool completely: Remove the muffin pan from the oven and turn out the donut holes onto a wire rack to cool completely. They need at least an hour to rest, which allows the flavors to meld beautifully.

Cinnamon sugar coating: When you’re ready to serve, mix 1/3 cup (67 grams) coconut sugar or granulated sugar with 1 1/2 teaspoons ground cinnamon in a small bowl. Take each donut hole out of its liner and roll it in the cinnamon-sugar mixture. Be mindful that these donut holes are quite moist, which may cause the sugar coating to liquefy overnight, so it’s best to roll them in the sugar no more than 8 hours before serving.

Storing & Reheating

To keep your Paleo Pumpkin Donut Holes fresh, store them in an airtight container at room temperature for up to 2 days. If you want to keep them longer, refrigerate them for up to a week in a tightly sealed container. You can also freeze them for up to 3 months; just ensure they are well-wrapped to prevent freezer burn. When ready to enjoy, simply reheat in a microwave for about 10-15 seconds. Keep in mind that the texture may slightly change after freezing, but a quick reheat can refresh their taste.

Chef’s Helpful Tips

Make sure to use room-temperature eggs, as cold eggs can affect the overall texture of your dough.
Avoid over-mixing the batter once the wet and dry ingredients have combined. This keeps the donut holes tender and fluffy.
Test for doneness using a toothpick; it should come out clean without wet batter sticking to it.
If you’re looking to amp up the flavor, consider adding some chopped nuts or dairy-free chocolate chips to the batter!
If you prefer a less sweet treat, reduce the amount of maple syrup or sugar used in the recipe.

The beauty of these Paleo Pumpkin Donut Holes lies in their simplicity and the joy they bring to gatherings or simply as a delightful snack to enjoy. With vibrant flavors and wholesome ingredients, they prove that healthier options can still satisfy sweet cravings. I encourage you to experiment with the spices or toppings to make them your own. Enjoy every bite, and happy baking!

Recipe FAQs

Can I make these donut holes in advance?

Yes, you can prepare the batter in advance and store it in the refrigerator for up to 24 hours before baking. Just be sure to let the batter sit at room temperature for about 30 minutes before baking to help with even cooking.

What can I use instead of maple syrup?

If you’re looking for alternatives, honey can work well as a substitute for maple syrup. Just be aware that it may slightly alter the flavor profile. Agave syrup or a sugar-free syrup can also work if you’re watching sugar intake.

How do I prevent the cinnamon sugar from melting overnight?

To keep the cinnamon sugar coating intact, roll the donut holes in the sugar just before serving. If you do have leftovers, store them without the sugar coating and add it when you are ready to enjoy them.

Can I use regular flour instead of almond or coconut flour?

This recipe is designed to be gluten-free with almond and coconut flours, but if you’re not adhering to a gluten-free diet, you could substitute with regular all-purpose flour. Note that you may need to adjust the liquid content slightly to get the right batter consistency.