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    Home » Paleo Pumpkin Donut Holes

    Published: Oct 17, 2020 · Updated: Oct 17, 2020 · This website contains affiliate links. See privacy policy and full disclosure linked in my menu.

    Paleo Pumpkin Donut Holes

    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.

    Two stacked donut holes covered in cinnamon coconut sugar.

    Jump to:
    • Possible Substitutions
    • Equipment Needed
    • Storing This Recipe
    • Recipe Tips
    • Related Recipes
    • 📖 Recipe

    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.

    Hand holding paleo pumpkin donut hole.

    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

    Two stacked donut holes covered in cinnamon coconut sugar, one is broekn open to show a fluffy center.

    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

    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

    Two stacked donut holes covered in cinnamon coconut sugar.

    Paleo Pumpkin Donut Holes

    Amanda McGillicuddy
    These paleo pumpkin donut holes are sweet, soft and flavorful making them the perfect healthier fall treat.
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 15 mins
    Total Time 25 mins
    Course Breakfast, Dessert
    Cuisine American
    Servings 24 donut holes
    Calories 70 kcal

    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.

    Notes

    The pumpkin puree makes these donut holes very moist. To store, place donut holes in an airtight container lined with parchment paper. Store in the fridge for up to 4 days or freezer for 1-2 months. Reheat in the microwave or air fryer.
    This recipe can yield 24-30 donut holes depending on the size you roll them.

    Nutrition

    Serving: 1donut holeCalories: 70kcalCarbohydrates: 4gProtein: 2gFat: 5gSaturated Fat: 2gCholesterol: 11mgSodium: 45mgPotassium: 23mgFiber: 1gSugar: 2gVitamin A: 651IUVitamin C: 1mgCalcium: 22mgIron: 1mg
    Keyword gluten free, paleo
    Tried this recipe?Let us know how it was!
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    Reader Interactions

    Comments

    1. erica morency says

      December 23, 2020 at 10:44 am

      5 stars
      I have made these so many times and everywhere I bring them all kids and adults love them. Super easy to make .

      Reply
      • foodbornewellness.com says

        December 23, 2020 at 2:43 pm

        I am super happy to hear that, Erica! Thanks for trying out the recipe and I am glad everyone enjoyed them!

        Reply

    Trackbacks

    1. Paleo Desserts for Thanksgiving says:
      April 20, 2021 at 6:33 pm

      […] Let everyone enjoy these donut holes and make extra as they do well even when refrigerated. Find out more about this recipe at foodbornewellness.com. […]

      Reply

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