Name: Paleo Pumpkin Donut Holes
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: 24
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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Paleo Pumpkin Donut Holes are an irresistibly tasty treat perfect for breakfast or a snack. These delightful little bites feature a warm, comforting flavor that screams fall, thanks to a generous helping of pumpkin puree and a cozy blend of spices. Unlike traditional donuts, they are made with almond and coconut flour, making them a fantastic choice for those following a Paleo or gluten-free diet. With their soft, moist texture paired with a sprinkle of cinnamon sugar, these donut holes will have you craving more. Best of all, they’re quick to whip up, meaning you can enjoy a homemade breakfast treat in no time!

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 stumbled upon the idea of making these Paleo Pumpkin Donut Holes during a crisp autumn weekend. As the leaves turned and the air filled with the scent of pumpkin spice, I wanted to create something that captured that seasonal essence. After a few experiments, I found this recipe that not only satisfies my sweet tooth but also aligns perfectly with my dietary preferences. They are crowd-pleasers at gatherings and always disappear fast, leaving smiles all around!

Why You’ll Love This Recipe

Simple & Quick: With only 15 minutes of prep time, you can have these baked and ready in no time!
Irresistible Flavor: The combination of pumpkin, coconut, and warm spices creates a delightful taste experience.
Eye-Catching Appeal: These mini donut holes are cute and perfect for sharing, making you the star of any brunch.
Flexible Serving: They’re ideal for breakfast, snacks, or even dessert, fitting seamlessly into any meal.
Diet-Friendly Options: Naturally gluten-free and dairy-free, these donut holes cater to various dietary needs.

Ingredients You’ll Need

3/4 cup finely ground blanched almond flour: This light flour provides a nutty flavor and a great texture. Avoid alternatives here to ensure the best results.
1/2 cup coconut flour: This flour absorbs moisture beautifully and adds a subtle sweetness. Make sure not to substitute with regular flour.
3 1/2 teaspoons pumpkin pie spice: A warm mixture that gives the donut holes their signature autumn flavor. If you don’t have this, a mix of cinnamon, nutmeg, and ginger will work too.
1 1/4 teaspoons baking soda: This helps the donut holes rise and become fluffy. Be sure it’s fresh for the best results.
1/4 teaspoon salt: This enhances the flavors of the other ingredients.
4 large eggs (50 grams each out of shell, room temperature): Eggs provide moisture and binding. Using room temperature eggs helps with an even mixture.
7 tablespoons refined coconut oil or unsalted butter, melted: This adds richness and moisture. Refined coconut oil has a neutral flavor; if using butter, consider the taste it will lend.
1/2 cup maple syrup: A natural sweetener that brings a subtle complexity to the flavor. You can replace it with honey if needed, though it may slightly alter the taste.
2 tablespoons coconut sugar or brown sugar: Adds a light caramel sweetness. If unavailable, granulated sugar works fine.
1/2 cup canned pumpkin puree: Pure pumpkin puree is key for that perfect pumpkin flavor; avoid canned pumpkin pie filling, which contains added sugars and spices.
2 teaspoons vanilla extract: This enhances the overall flavor and aroma.
1/3 cup coconut sugar or granulated sugar: For rolling at the end, it adds a sweet finish. Use granulated sugar if that’s what you have on hand.
1 1/2 teaspoons ground cinnamon: The perfect spice for rolling the donuts for that cozy flavor pairing.

How to Make Paleo Pumpkin Donut Holes

Preheat the Oven: Set your oven to 350°F. This temperature ensures a perfectly baked donut hole.

Prepare the Muffin Pan: Line a mini muffin pan with 24 muffin liners. The liners prevent the donut holes from sticking and make for easy serving.

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. Whisk to blend thoroughly.

Combine Wet Ingredients: In a separate medium bowl, mix together 4 large eggs (room temperature), 7 tablespoons melted refined coconut oil or unsalted butter, 1/2 cup maple syrup, 2 tablespoons coconut sugar (or brown sugar), 1/2 cup canned pumpkin puree, and 2 teaspoons vanilla extract. Stir until well combined and smooth.

Combine Mixtures: Pour the dry ingredient mixture into the wet mixture. Stir gently until just combined; don’t overmix, as this will make the donut holes dense.

Fill Muffin Liners: Pour the batter evenly into the muffin liners, filling each one until almost completely full. You may have enough batter for about six additional donut holes, so consider prepping a second pan or baking them after!

Bake the Donut Holes: Place the muffin pan in the oven and bake for 11 to 13 minutes. Check for doneness by inserting a toothpick in the center of a donut hole; if it comes out clean, they’re ready. They should have a slight golden color around the edges.

Cool Completely: Once baked, remove the muffin pan from the oven and let the donut holes cool on a wire rack. It’s essential to let them rest for at least an hour before serving; this helps with texture and flavor development.

Prepare Cinnamon Sugar: When you’re ready to serve, mix 1/3 cup coconut sugar (or granulated sugar) with 1 1/2 teaspoons ground cinnamon in a small bowl.

Roll in Cinnamon Sugar: Once cooled, gently remove the donut holes from the liners. Roll each donut hole in the cinnamon sugar mixture, ensuring they are well-coated. Keep in mind that these donut holes are quite moist, so avoid rolling them too far in advance to prevent the sugar from liquifying.

Storing & Reheating

Store your leftover Paleo Pumpkin Donut Holes in an airtight container at room temperature for up to 2 days. If you’d like to keep them longer, refrigerate them for up to a week. For freezing, simply place them in a freezer-safe container where they can last for up to 3 months. To enjoy, reheat them in a microwave for about 10 seconds or in a toaster oven until warmed through. Remember, while they might lose a bit of that freshly baked texture, a quick reheat can bring back some of that delightful warmth.

Chef’s Helpful Tips

Ensure your eggs are at room temperature for the best mixing results; this helps the ingredients combine better.
Avoid overmixing the batter. A few lumps are okay; it helps keep the donut holes light and fluffy.
If you want a stronger pumpkin flavor, add a little more pumpkin puree and balance it with a touch more coconut flour to absorb extra moisture.
For an extra twist, consider adding chocolate chips or nuts to the batter before baking.
Keep an eye on baking time, as ovens can vary! A perfect donut hole is golden brown and puffs gently on the edges.

These Paleo Pumpkin Donut Holes deliver deliciousness in every bite! They not only capture the essence of fall but are incredibly easy to make. Feel free to indulge in a recipe that satisfies both health-conscious choices and sweet cravings. I can’t wait for you to give them a try and perhaps even put your spin on them.

Recipe FAQs

Can I use a different flour instead of almond flour or coconut flour?

Absolutely! While almond flour and coconut flour create the perfect texture for these donut holes, you could experiment with other gluten-free flours like oat flour or a gluten-free all-purpose blend. Keep in mind that you may need to adjust the quantities to achieve the right consistency.

How do I know when the donut holes are done baking?

The best way to check for doneness is by inserting a toothpick into the center of a donut hole. If it comes out clean or with just a few moist crumbs, they’re ready. Additionally, they should be lightly golden around the edges and slightly spring back when gently pressed.

Can I make these donuts ahead of time?

Yes, you can prepare the batter ahead of time and store it in the refrigerator for up to 24 hours. However, for the best texture, I recommend baking them fresh. If you have leftovers, store them as mentioned above and enjoy them within a few days.

Can I add toppings or glaze to the donut holes?

Of course! While these donut holes are perfect as-is with the cinnamon sugar coating, you could drizzle them with a simple icing made from powdered sugar and water or a maple glaze for added sweetness. Get creative with your favorite toppings!

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