Paleo Pumpkin Donut Holes
These Paleo Pumpkin Donut Holes are a delightful blend of rich pumpkin flavor and cozy spices, all wrapped up in a bite-sized treat. Whether you’re looking for a breakfast indulgence, a tasty snack, or a sweet addition to your fall gatherings, these little gems will not disappoint. They’re perfectly soft and moist, infused with just the right amount of warmth from pumpkin pie spice and cinnamon. And the best part? They’re completely guilt-free, following the friendly confines of the paleo diet. Trust me; these are not your average donut holes.
Table of Contents
I first stumbled upon the idea of creating Paleo Pumpkin Donut Holes one crisp autumn morning when I was craving something sweet yet wholesome. As the leaves turned, my thoughts turned to pumpkin everything, and I knew I had to give these a try. They came out beautifully and quickly became a family favorite. Each bite is a little hug from the inside, and who doesn’t need that in their life? These donut holes will surely brighten your mornings or afternoon tea, so gather your ingredients and let’s get baking!
Why You’ll Love This Recipe
- Simple & Quick: Ready in about 15 minutes of prep time and just 11-13 minutes in the oven, you can enjoy these delights in no time.
- Irresistible Flavor: The combination of pumpkin puree, maple syrup, and pumpkin pie spice creates a rich, satisfying taste with a hint of autumn.
- Eye-Catching Appeal: Their adorable, bite-sized shape makes them perfect for sharing, and they look fantastic on any table.
- Flexible Serving: These are great for breakfast, an afternoon snack, or a dessert at fall gatherings.
- Diet-Friendly Options: Gluten-free and dairy-free, making them suitable for a variety of dietary needs while still being delicious.
Ingredients You’ll Need
- 3/4 cup (75 grams) finely ground blanched almond flour: This flour gives the donut holes a delightful, moist texture while keeping them grain-free. You can substitute with sunflower seed flour if you need a nut-free option.
- 1/2 cup (66 grams) coconut flour: Helps absorb moisture and adds a gentle sweetness. Be careful not to replace it with regular flour as the absorbency is different.
- 3 1/2 teaspoons pumpkin pie spice: A warm blend that brings all the cozy autumn flavors right to your donuts. You can make your own if preferred!
- 1 1/4 teaspoons baking soda: Essential for rising; this ensures your donuts are fluffy.
- 1/4 teaspoon salt: A crucial ingredient that enhances the flavors in sweet dishes.
- 4 large eggs (50 grams each out of shell, room temperature): They bind the ingredients and add richness. Ensure they’re at room temperature for the best results.
- 7 tablespoons (98 grams) refined coconut oil or unsalted butter, melted: Adds moisture and richness. If you have lactose intolerance, coconut oil is a great alternative.
- 1/2 cup (120 ml) maple syrup: This natural sweetener gives a delicious flavor and keeps it moist without refined sugars. You can substitute with agave syrup if needed.
- 2 tablespoons coconut sugar or brown sugar: Adds a lovely caramel-like sweetness. You can swap with date sugar for a more natural choice.
- 1/2 cup (120 grams) canned pumpkin puree: Not just for flavor; it keeps the donuts moist. Use pure pumpkin puree, not pumpkin pie filling.
- 2 teaspoons vanilla extract: A staple ingredient that enhances sweetness and flavor depth.
- 1/3 cup (67 grams) coconut sugar or granulated sugar: For coating those beautiful donut holes, use granulated sugar for a crunchier outer layer.
- 1 1/2 teaspoons ground cinnamon: This classic spice complements the pumpkin beautifully; it adds warmth and sweetness when rolled on the donut holes.
How to Make Paleo Pumpkin Donut Holes
Preheat the oven: Begin by setting your oven to a warm 350 °F. This temperature will ensure a perfectly baked donut hole that’s soft yet slightly golden around the edges. Don’t forget to line your mini muffin pan with 24 muffin liners for easy removal later!
Mix dry ingredients: In a large bowl, whisk together 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. Ensure there are no lumps and everything is well combined, as this creates a consistent texture and flavor.
Combine wet ingredients: In a separate medium bowl, beat 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. The mixture should be creamy and smooth, filling your kitchen with a sweet aroma.
Combine mixtures: Stir the dry mixture into the wet mixture just until combined. Be careful not to overmix; you want to keep the batter light and fluffy. It should be slightly thick, with some small lumps remaining.
Fill the muffin liners: Spoon the batter evenly into the lined muffin cups, filling each liner almost to the top for those delightful, puffy donut holes. You may find you have enough batter for six more donut holes, so keep that muffin pan handy!
Bake: Place the muffin pan into the preheated oven and bake for 11-13 minutes. The donut holes are done when you insert a toothpick in the middle, and it comes out clean. Enjoy the warm, fragrant aroma wafting through your kitchen.
Cool the donut holes: After baking, let the donut holes cool in the pan for a few minutes. Carefully turn them out onto a wire rack and allow them to cool completely. Trust me, letting them rest for at least an hour helps develop their delicious flavors and perfect texture.
Roll in cinnamon sugar: When you’re ready to serve, mix 1 1/2 teaspoons ground cinnamon with 1/3 cup coconut sugar (or granulated sugar) in a small bowl. Gently remove the muffin liners and roll each donut hole in the cinnamon sugar mixture. Since these donut holes are quite moist, avoid rolling them too early to prevent the sugar from liquifying overnight.
Storing & Reheating
To keep your delicious Paleo Pumpkin Donut Holes at their best, store them in an airtight container at room temperature for up to two days. For longer freshness, you can refrigerate them for about one week. If you’re lucky enough to have leftovers, freeze them for up to three months. To reheat, simply pop them in a preheated oven at 350 °F for about 5-7 minutes, allowing them to regain their delightful texture. Remember, the longer they sit, the softer they may become, so a quick refresh is perfect!
Chef’s Helpful Tips
- Pay attention to measurement accuracy when it comes to ingredients, especially coconut flour; it’s highly absorbent, and too much can make the donuts dry.
- Ensure eggs are at room temperature before mixing; this allows for a better texture in the final product.
- Have all your ingredients laid out before starting to make the process smoother and faster!
- Avoid overmixing the batter; this keeps the donuts airy and fluffy.
- If you want to add a little zest, try mixing in some chopped nuts or dark chocolate chips for added texture and sweetness.
- These donut holes can also be made ahead of time; just store them properly to maintain freshness!
With each delightful bite of these Paleo Pumpkin Donut Holes, you’re not just enjoying a treat; you’re embracing the essence of autumn and the warmth it brings. Feel free to experiment with spices or even a drizzle of chocolate to make them your own. Enjoy these yummy bites any time of the day; I promise they’ll brighten up your table and your spirit alike. Happy baking!
Recipe FAQs
Can I use different sweeteners in this recipe?
Absolutely! While maple syrup and coconut sugar are used here for a natural sweetness, feel free to substitute with honey, agave syrup, or even a sugar substitute if you prefer. Just remember that each sweetener may affect the final texture and flavor slightly.
Can I freeze these donut holes?
Yes, these donut holes freeze beautifully! Just ensure they’re stored in an airtight container or freezer bag to avoid freezer burn. When you’re ready to enjoy them, simply reheat in a preheated oven, and they’ll taste just as good as fresh.
How do I prevent my donut holes from sticking to the liners?
Using good-quality muffin liners helps prevent sticking. You could also lightly spray them with coconut oil spray before filling them with batter for an extra non-stick assurance.
Can I make these without eggs?
Yes! To make these Paleo Pumpkin Donut Holes egg-free, you can substitute the four large eggs with a flaxseed meal or chia seed mixture. For each egg, combine 1 tablespoon of flaxseed meal or chia seeds with 2.5 tablespoons of water, letting it rest for a few minutes to thicken before adding it to the wet mixture. Enjoy experimenting!
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📖 Recipe Card
Paleo Pumpkin Donut Holes
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Total Time: 1 hour 45 minutes
- Yield: 24 servings 1x
- Category: Desserts & Appetizers
- Method: Baking
- Cuisine: Paleo
Description
Paleo Pumpkin Donut Holes are a delightful treat loaded with the flavors of fall. Made with almond flour and pumpkin puree, they bring wholesome goodness to any occasion. Simple to prepare and perfect for snacking or a healthy dessert!
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
Instructions
- Preheat your 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 separate medium bowl, whisk together the wet ingredients: eggs, melted coconut oil or butter, maple syrup, coconut sugar, pumpkin puree, and vanilla extract.
- Gradually add the dry mixture to the wet mixture, stirring until just combined.
- Distribute the batter evenly into the muffin liners, filling them almost to the top. You will likely have enough batter for an additional six donut holes.
- Bake for 11-13 minutes or until a toothpick inserted into the center comes out clean. Allow them to cool on a wire rack.
- Before serving, mix the ground cinnamon with the remaining sugar in a small bowl. Once cooled, remove the liners and roll the donut holes in the cinnamon sugar. It is best to do this no more than 8 hours before serving as the sugar may liquify overnight.
- Store any leftovers in an airtight container for up to 2 days.
Notes
Letting the donut holes rest for at least an hour before serving enhances both taste and texture.
These donut holes are gluten-free and dairy-free, making them a healthier treat option.
Nutrition
- Serving Size: 1 donut hole
- Calories: 120
- Sugar: 6g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
