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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Paleo Pumpkin Donut Holes are a delightful treat that strikes the perfect balance between wholesome ingredients and indulgent flavor. These little bites of joy are gluten-free, grain-free, and filled with the warm spices of fall. Picture this: moist, fluffy donuts infused with rich pumpkin and warm spices, then rolled in a cinnamon-sugar coating that adds just the right touch of sweetness. With a crispy outer layer and soft, tender center, they absolutely melt in your mouth. It’s hard to believe something this delicious can also be so nutritious!

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 still remember the first time I made these Paleo Pumpkin Donut Holes for a brunch gathering. Not only did they disappear in no time, but they also sparked enthusiastic conversations about healthy eating. Everyone was thrilled to indulge without the guilt typically associated with traditional baked goods. These little gems are not just for special occasions; they’re perfect for breakfast, snacks, or any time you’re craving that pumpkin spice goodness. I can’t wait for you to bring this recipe to life in your kitchen!

Why You’ll Love This Recipe

Simple & Quick: Whip these up in no time, taking only about 15 minutes of prep and just 11-13 minutes in the oven.
Irresistible Flavor: Enjoy the warm, cozy taste of fall in every bite, thanks to the aromatic pumpkin pie spice.
Eye-Catching Appeal: Their adorable little shapes will brighten up any table and impress your friends!
Flexible Serving: Whether it’s breakfast or an afternoon snack, these donut holes are versatile enough for any time of day.
Diet-Friendly Options: Perfect for those following a Paleo or gluten-free diet, so everyone can enjoy!

Ingredients You’ll Need

3/4 cup (75 grams) finely ground blanched almond flour: This forms the base, adding moisture and healthy fats. If you don’t have almond flour, finely ground cashew flour can work as a substitute.
1/2 cup (66 grams) coconut flour: Helps absorb liquid and adds fiber. Be cautious with substitutions, as coconut flour has different moisture needs; using it in place of almond flour isn’t a 1:1 ratio.
3 1/2 teaspoons pumpkin pie spice: This blend of spices adds warmth and comfort to your donut holes. If you lack this spice, a mix of cinnamon, nutmeg, ginger, and allspice can be used.
1 1/4 teaspoons baking soda: Essential for leavening, this ingredient gives your donut holes the lift they need. Don’t confuse it with baking powder!
1/4 teaspoon salt: Enhances the sweetness and overall flavor of the donut holes. Always use fine sea salt for the best results.
4 large eggs (50 grams each out of the shell, room temperature): Eggs bind everything together while adding protein and richness.
7 tablespoons (98 grams) refined coconut oil or unsalted butter, melted: This adds moisture and flavor. For a dairy-free option, stick with coconut oil.
1/2 cup (120 ml) maple syrup: Natural sweetener that keeps these donut holes soft and moist. You can swap it with agave nectar for a different flavor profile.
2 tablespoons coconut sugar or brown sugar: Adds extra sweetness and depth. Granulated sugar can be used here as a substitute.
1/2 cup (120 grams) canned pumpkin puree: Make sure it’s pure pumpkin and not pie filling! This makes the donut holes irresistibly moist.
2 teaspoons vanilla extract: Elevates the flavor and rounds off the sweetness.
1/3 cup (67 grams) coconut sugar or granulated sugar: Used for the cinnamon coating to give it that lovely crunchy texture.
1 1/2 teaspoons ground cinnamon: This spice is perfect for rolling the donut holes in after baking, providing an aromatic finish.

How to Make Paleo Pumpkin Donut Holes

Preheat the oven: Begin by preheating your oven to 350 °F (175 °C). This ensures an even bake, giving your donut holes the perfect texture.

Prepare the muffin pan: Line a mini muffin pan with 24 muffin liners. This makes for easy removal and clean-up later on.

Mix dry ingredients: In a large mixing 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 the mixture gently to ensure everything is well combined.

Whisk wet ingredients: In a separate medium bowl, whisk together 4 large room temperature eggs, 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 until smooth and blended.

Combine mixtures: Gradually add the dry mixture to the wet ingredients. Stir gently until just combined—avoid over-mixing, as this can lead to dense donut holes.

Fill muffin liners: Using a spoon, pour the batter evenly into the muffin liners, filling each almost to the top. You may have enough batter for an additional six donut holes, so be prepared!

Bake: Place the pan in the oven and bake for 11-13 minutes. Keep an eye on them; they are ready when a toothpick inserted in the center comes out clean, and the tops are set.

Cool completely: Once baked, gently turn the donut holes out onto a wire rack. They need to cool completely for about an hour. Taking this time allows the flavors to meld beautifully.

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: Carefully remove the paper liners from the donut holes. Roll each one in the cinnamon sugar mixture until coated. Note that they are quite moist, and rolling too early may make the sugar dissolve; so do this no more than 8 hours before serving.

Storing & Reheating

Store your Paleo Pumpkin Donut Holes in an airtight container at room temperature for up to 2 days. If desired, refrigerate them for a slightly different texture (up to a week). You can also freeze these treats for longer storage, up to three months, just make sure to use a freezer-safe bag. When you’re ready to enjoy again, warm them in a toaster oven at 350°F for about 5-7 minutes, refreshing their delightful texture and flavor.

Chef’s Helpful Tips

Use room temperature eggs for better emulsification and a fluffier donut.
Avoid over-mixing the batter; this helps maintain a light texture.
Don’t skip cooling; this allows the donut holes to firm up and makes them easier to handle.
Feel free to add nuts or chocolate chips for an extra element of texture and flavor.
For a pumpkin spice flavor boost, try adding an extra pinch of pumpkin pie spice to the batter.

These Paleo Pumpkin Donut Holes are the epitome of fall baking, tapping into the cozy flavors we all love this time of year while catering to dietary needs. With their delightful moisture and comforting spice, they are sure to become a staple in your home. I encourage you to experiment with the flavors and make this recipe your own. Cozy up with a warm cup of tea or a delicious coffee and enjoy these delightful bites!

Recipe FAQs

Can I use other types of flour in this recipe?

While almond flour and coconut flour are the stars of this recipe, you can experiment with other nut flours like hazelnut or a gluten-free all-purpose blend. However, be cautious with your liquid ratios, as different flours absorb moisture differently.

How can I adjust the sweetness of the donut holes?

If you prefer a less sweet version, you can reduce the maple syrup slightly while retaining the moisture. Just remember, the pumpkin puree also adds a natural sweetness, so it’s all about finding the perfect balance for your tastebuds.

Can I make these donut holes ahead of time?

Absolutely! You can prepare the batter the night before and refrigerate it until you’re ready to bake, or you can bake them a day ahead. Just store them in an airtight container to maintain their freshness.

What’s the best way to serve these donut holes?

These donut holes are delicious on their own, but serving them warm with a drizzle of maple syrup or a dollop of whipped coconut cream makes for an extra special treat. Enjoy them at breakfast or as a delightful snack anytime!