Description
These Paleo Pumpkin Donut Holes boast an irresistible flavor and simple prep, made with almond flour, coconut flour, and pumpkin puree. Perfect for a quick snack or healthy dessert, they’ll have everyone asking for more.
Ingredients
Scale
- 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 the oven to 350 °F and line a mini muffin pan with 24 muffin liners.
- In a large bowl, combine the dry ingredients: almond flour, coconut flour, pumpkin pie spice, baking soda, and salt.
- In a medium bowl, whisk together the wet ingredients: eggs, coconut oil, maple syrup, coconut sugar, pumpkin puree, and vanilla.
- Pour the dry ingredients into the wet mixture and stir until just combined.
- Distribute the batter evenly among the muffin liners, filling each one almost to the top. You may have extra batter for a few more donut holes.
- Bake for 11-13 minutes or until a toothpick inserted in the center comes out clean. Cool the baked donut holes on a wire rack.
- Let the donut holes rest for at least an hour before serving for optimal taste and texture.
- When ready to serve, mix ground cinnamon with sugar in a bowl. Remove the muffin liners and roll the donut holes in the cinnamon sugar. For best results, roll them no more than 8 hours before serving to prevent moisture from affecting the sugar.
- Store donut holes in an airtight container for up to 2 days.
Notes
For best texture, ensure eggs are at room temperature before mixing.
Cinnamon sugar can be prepared ahead; just roll the donut holes right before serving to maintain crispness.
These donut holes are delicate, so handle them gently after baking.
Nutrition
- Serving Size: 1 donut hole
- Calories: 115
- Sugar: 6g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg