Paleo Pumpkin Donut Holes
Paleo Pumpkin Donut Holes are the perfect way to celebrate the flavors of fall while adhering to a healthy lifestyle. These delightful little treats are soft, moist, and packed with the warm spices of pumpkin pie, making them a fantastic choice for breakfast or an afternoon snack. Each bite is a blend of pumpkin puree, fragrant spices, and a touch of sweetness that feels indulgent yet wholesome.
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I first encountered these charming donut holes during a cozy fall gathering with friends. The aroma of them baking filled the home, drawing everyone into the kitchen. Once they were out of the oven, the irresistible smell of cinnamon and pumpkin could not be ignored. Trust me, these little delights are easy to whip up, and they’re bound to impress anyone with their taste and texture. You’ll find yourself reaching for more!
Why You’ll Love This Recipe
- Simple & Quick: Ready to eat in just about 1 hour, perfect for a last-minute treat.
- Irresistible Flavor: Soft, moist, and bursting with the cozy flavors of pumpkin and spices.
- Eye-Catching Appeal: Cute mini donut holes that are perfect for sharing or enjoying solo.
- Flexible Serving: Ideal for breakfast, snacks, or even dessert; they suit any occasion nicely.
- Diet-Friendly Options: Gluten-free and made with natural ingredients, fitting into paleo diets effortlessly.
Ingredients You’ll Need
- 3/4 cup (75 grams) finely ground blanched almond flour: This nutty flour provides a moist base and helps keep the donut holes gluten-free.
- 1/2 cup (66 grams) coconut flour: Absorbs moisture and adds fiber; be cautious since coconut flour has a high absorbency.
- 3 1/2 teaspoons pumpkin pie spice: A delightful blend gives these donut holes that classic fall flavor.
- 1 1/4 teaspoons baking soda: Helps the donut holes rise and become fluffy.
- 1/4 teaspoon salt: Balances the sweetness and enhances flavor.
- 4 large eggs (50 grams each out of shell, room temperature): Essential for binding and adding structure; room temperature eggs yield better results.
- 7 tablespoons (98 grams) refined coconut oil or unsalted butter, melted: Adds richness; if using coconut oil, ensure it’s in a liquid state when mixing.
- 1/2 cup (120 ml) maple syrup: Natural sweetness that pairs perfectly with pumpkin.
- 2 tablespoons coconut sugar or brown sugar: A slight caramel flavor that complements the donuts.
- 1/2 cup (120 grams) canned pumpkin puree: Use pure pumpkin for the best flavor; this keeps them moist.
- 2 teaspoons vanilla extract: Enhances the overall taste with a hint of warmth.
- 1/3 cup (67 grams) coconut sugar or granulated sugar: For rolling the donut holes, providing that sweet, cinnamon dusting.
- 1 1/2 teaspoons ground cinnamon: Offers a warm, inviting aroma and flavor, perfect for fall.
How to Make Paleo Pumpkin Donut Holes
Preheat the oven: Start by preheating your oven to 350 °F. Line a mini muffin pan with 24 muffin liners to prepare for your batter.
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. Stir well to ensure everything is evenly mixed.
Combine 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. Mix until it’s all well combined and smooth.
Combine mixtures: Gently fold the dry ingredients into the wet mixture, stirring just until combined. Be careful not to overmix; you want a smooth batter that will rise beautifully.
Fill muffin liners: Pour the batter evenly into the muffin liners, filling them nearly to the top. You might have enough for an extra six donut holes, so prepare to bake a second batch.
Bake: Place the muffin pan in the oven and bake for 11-13 minutes. They’re done when a toothpick inserted in the center comes out clean, and the tops are slightly golden.
Cool: Once baked, remove them from the oven, turn the donut holes out onto a wire rack, and let them cool for at least one hour. This resting time is crucial for the best taste and texture.
Roll in cinnamon sugar: When you’re ready to serve, mix together 1/3 cup coconut sugar (or granulated sugar) with 1 1/2 teaspoons ground cinnamon in a small bowl. Remove the muffin liners and gently roll each donut hole in the cinnamon-sugar mixture. Since they can be quite moist, it’s best to roll them shortly before serving to keep that coating intact.
Storing & Reheating
Store your Paleo Pumpkin Donut Holes in an airtight container at room temperature for up to 2 days. If you want them to last longer, keep them in the refrigerator for up to a week. You can also freeze them for up to 3 months. Just make sure to seal them well! For reheating, pop them in a 350°F oven for about 5 minutes; this will help refresh their texture and flavor. However, keep in mind that the cinnamon sugar coating might lose some crispness over time.
Chef’s Helpful Tips
- Avoid overmixing the batter which can lead to dense donut holes; mix just until combined.
- Use room temperature eggs for a smoother batter that incorporates air better.
- Keep a close eye on the baking time since ovens can vary; check a minute or two before the timer goes off.
- For a flavor boost, consider adding a pinch of nutmeg or cloves along with the pumpkin pie spice.
- These donut holes can be made ahead of time, making them a great option for busy mornings.
These delightful bites not only bring the spirit of autumn into your kitchen but they also offer a nourishing way to indulge your pumpkin cravings. The combination of warm spices and sweet pumpkin puree creates an inviting flavor that you won’t be able to resist. Don’t shy away from changing things up with a drizzle of dark chocolate or a sprinkle of chopped nuts for added texture.
Recipe FAQs
Can I use fresh pumpkin instead of canned pumpkin puree?
Absolutely! If you prefer using fresh pumpkin, simply roast it until soft, then blend until smooth to achieve the right consistency. This will work perfectly in your Paleo Pumpkin Donut Holes.
How can I make these donut holes sweeter?
If you have a sweet tooth, feel free to increase the amount of maple syrup or sprinkle a bit more cinnamon sugar on top before serving. Just be cautious, as too much sugar can affect the batter’s texture.
Can I make these donut holes ahead of time?
Yes! You can make these donut holes up to 3 days in advance. Just store them in an airtight container at room temperature, and roll them in cinnamon sugar right before serving for the best results.
What’s the best way to store leftovers?
Leftover donut holes should be stored in an airtight container at room temperature for up to 2 days. If you want to keep them longer, transfer to the fridge for up to a week, or freeze them for up to three months. Reheat in the oven for freshness!
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📖 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 delicious and healthy treat made with almond flour and pumpkin puree. With a fluffy texture and warming spices, they are a perfect guilt-free indulgence for breakfast or a sweet snack!
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, mix the almond flour, coconut flour, pumpkin pie spice, baking soda, and salt together.
- In another bowl, whisk the eggs, melted coconut oil (or butter), maple syrup, coconut sugar (or brown sugar), pumpkin puree, and vanilla extract until combined.
- Combine the dry ingredients with the wet ingredients, stirring gently until just mixed together.
- Distribute the batter evenly among the muffin liners, filling them almost to the top. You may have enough batter for six additional donut holes.
- Bake for 11-13 minutes or until a toothpick comes out clean when inserted into the center. Cool completely on a wire rack, allowing at least an hour before serving for optimal taste and texture.
- To serve, mix the cinnamon with the sugar in a small bowl. Carefully remove the liners and roll the donut holes in the cinnamon sugar mixture. It’s best to do this no more than 8 hours before serving to prevent liquification of the sugar.
- Store the donut holes in an airtight container for up to 2 days.
Notes
These donut holes taste best after letting them rest for at least an hour after baking.
For a sweeter flavor, feel free to adjust the amount of coconut sugar used in the rolling mixture.
Store leftovers in an airtight container to maintain freshness.
Nutrition
- Serving Size: 1 donut hole
- Calories: 120
- Sugar: 4g
- Sodium: 40mg
- Fat: 7g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
