What better Fall treat is there than pumpkin donuts? These Paleo Pumpkin Donut Holes are the perfect baked alternative for my health-conscious friends! These little babies are grain-free, gluten-free and free of refined sugar.
You all know I have a die-hard love for all things pumpkin. Pumpkin is one of those magical foods that work so well in sweet and savory dishes. When Fall comes around I am itching to experiment with new ways to incorporate pumpkin into recipes.
One of my favorite Fall memories from living in Washington was going to Green Bluff, a small farming community just north of the city I grew up in. My sisters and I, like most people in the area, would make a trip the Green Bluff for pumpkin picking and U-pick apples. The trip would not be complete without purchasing some fresh pumpkin donuts.
This Paleo Pumpkin Donut Hole recipe ignites the nostalgia. It yields sweet and moist little bits of perfection, full of Fall flavor. If you love pumpkin like I do, you will certainly love this recipe too.
Possible Substitutions
- Almond Flour - I don't recommend substituting this ingredient.
- Coconut Flour - This is important to help absorb moisture, no substitution is recommended here.
- Eggs - You may be able to use flax seed eggs in this recipe but I have not tested this. Another possible substitution could be gelatin, but again I have not tested and can't verify that it would work so substitute with caution.
- Coconut Milk - Coconut milk is best because it add a little fat to the recipe, but you could use any milk or milk alternative.
- Maple Syrup - Maple sugar and coconut sugar would also work well in this recipe. Using a granulated sweetener would make the recipe a little less moist but still tasty.
- Coconut Oil - Avocado oil or another neutral flavored cooking oil may be substituted but, again, this has not been tested for this specific recipe.
Equipment Needed
- Mixing bowl
- Electric hand mixer
- Spatula
- Mini Muffin Tins
If you don't have an electric hand mixer, you could definitely get away with using a whisk. The mixer just makes it a little easier but is in no way a deal breaker. I do, however, recommend using a mini muffin tin versus a regular muffin tin. The donut holes will flatten out in a larger muffin mold.
Storing This Recipe
The pumpkin puree in this recipe makes these donut holes very moist. To help prevent them from getting soggy I either loosely wrap them in tin foil or line an airtight container with parchment paper to help absorb some excess moisture. Store them in the fridge for 3-4 days.
To freeze, allow to cool completely and store in a Ziploc bag for up to 1-2 month. They will be safe for longer, but may dry out a bit if stored too long. When ready to enjoy, just reheat for 30 seconds in the microwave.
Recipe Tips
- To make the dough easier to handle, you can pop it in the freezer for 5-10 minutes before rolling the balls.
- Do not swap out the coconut flour. Coconut flour is very absorbent and is needed to absorb some of the moisture in this recipe to allow it to hold together.
- Allow the donut holes to cool completely before removing them from the muffin tin. They are delicate when hot and may break apart.
Related Recipes
- Keto Pumpkin Cream Cheese Muffins
- Paleo Pumpkin Pie Chia Pudding
- Keto Pumpkin Bread
- Paleo Pumpkin Spice Coconut Chips
- Pumpkin Protein Balls
- Flourless Almond Butter Cookies
Did you make these Paleo Pumpkin Donut Holes? If so, leave a comment and a rating below! I would love to hear how it worked for you.
📖 Recipe
Paleo Pumpkin Donut Holes
Equipment
- Electric hand mixer
- Mixing bowls
- Spatula
- Mini muffin tins
Ingredients
- 2 cups Almond flour
- 2 tbsp Coconut flour
- 2 Eggs
- ½ cup Canned pumpkin puree
- ¼ cup Coconut milk
- ¼ cup Maple syrup
- ½ tsp Salt
- 1 tsp Baking soda
- 1 tsp Pumpkin pie spice
- 1 tsp Vanilla extract
- 2 tbsp Coconut oil melted
Sugar Coating
- 2 tsp Coconut sugar
- ½ tsp Pumpkin pie spice
Instructions
- Preheat oven to 350 degrees F.
- Combine all ingredients in a large mixing bowl and mix together using an electric hand mixer.
- Place dough in freezer for at least 5-10 minutes while you prepare the pans. This will make it a little easier to work with.
- Prepare the mini muffin pans by greasing with coconut oil.
- Mix together the extra pumpkin pie spice and coconut sugar. Set aside.
- Once dough is firm enough, begin rolling it in to small balls and placing in greased muffin tin. You could also use a #60 cookie scoop. Your dough will be pretty soft still. The pumpkin puree makes it really moist but you should be able to roll into balls still.
- Cook for about 12-14 minutes. Check at 12 minutes by poking with a toothpick and if it comes out clean the donut holes are done.
- Place muffin tins in fridge and allow to cool and set before rolling in coconut sugar mixture. Avoid removing the donut holes from the tin before they have cooled completely because they might break. See blog post for storing tips.
erica morency says
I have made these so many times and everywhere I bring them all kids and adults love them. Super easy to make .
foodbornewellness.com says
I am super happy to hear that, Erica! Thanks for trying out the recipe and I am glad everyone enjoyed them!