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 the perfect bite-sized treat that captures the essence of autumn in every delicious mouthful. Soft, moist, and bursting with warm spices, they evoke cozy memories of chilly mornings and festive gatherings. These little treasures have all the fall flavor you crave while fitting beautifully into a Paleo lifestyle. Whether you’re indulging in a quiet breakfast or sharing them with friends, they promise to light up the room and satisfy every sweet tooth.

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 discovered this delightful recipe while searching for a healthier option to satisfy my pumpkin spice cravings. The moment I took the first bite, I knew I had stumbled upon something special. Unlike dense store-bought treats, these homemade donut holes are airy and infused with real pumpkin, making them a crowd-pleaser for breakfast or snack time. With a sprinkle of cinnamon sugar, they’re not just a treat; they’re an experience! If you’re ready for a wholesome indulgence, let’s roll right into making these Paleo Pumpkin Donut Holes!

Why You’ll Love This Recipe

Simple & Quick: Ready in just about 90 minutes, including prep time.
Irresistible Flavor: Each bite is moist and delicious, filled with the warm spices of pumpkin pie.
Eye-Catching Appeal: These donut holes are cute and perfect for any fall gathering or brunch table.
Flexible Serving: Enjoy them as a breakfast treat, midday snack, or even dessert.
Diet-Friendly Options: Totally gluten-free, dairy-free, and sweetened with natural maple syrup.

Ingredients You’ll Need

3/4 cup finely ground blanched almond flour: This adds a nutty flavor and keeps the donut holes light and fluffy. Look for a fine grind to ensure enjoyable texture.
1/2 cup coconut flour: It’s essential for absorbing moisture and gives a delectable crumb. Coconut flour can be tricky, so always measure it correctly.
3 1/2 teaspoons pumpkin pie spice: This warm blend of spices brings the pumpkin flavor to life. Feel free to mix your own blend if you prefer.
1 1/4 teaspoons baking soda: This leavening agent helps the donut holes rise and creates that perfect soft texture.
1/4 teaspoon salt: Enhances the sweetness and balances the flavors in the recipe.
4 large eggs (room temperature): The eggs bind the ingredients and add richness. Room temperature eggs create a better batter.
7 tablespoons refined coconut oil or unsalted butter, melted: This keeps the donut holes moist and adds a subtle richness. Coconut oil gives a slight coconut flavor.
1/2 cup maple syrup: A natural sweetener that imparts a lovely flavor. You can substitute with honey, but the taste will change.
2 tablespoons coconut sugar or brown sugar: For a little extra sweetness and depth. Brown sugar can also be used for a more caramel-like taste.
1/2 cup canned pumpkin puree: Ensure it’s pure pumpkin puree, not pumpkin pie filling, for a healthier option. This adds moisture and flavor.
2 teaspoons vanilla extract: A touch of vanilla elevates all the flavors harmoniously.
1/3 cup coconut sugar or granulated sugar: Used for rolling the donut holes for that sweet, cinnamon-dusted finish.
1 1/2 teaspoons ground cinnamon: This adds a warm, inviting scent and flavor that perfectly complements the pumpkin.

How to Make Paleo Pumpkin Donut Holes

Preheat the oven: Set your oven to 350 °F and line a mini muffin pan with 24 muffin liners. This ensures the donut holes have a lovely shape and are easy to remove after baking.

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 together until evenly mixed to create a well-blended dry mixture.

Whisk wet ingredients: In a separate medium-sized 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, 1/2 cup canned pumpkin puree, and 2 teaspoons vanilla extract. Make sure all the ingredients are nicely combined and feel free to taste the mixture—it’s delightful!

Combine mixtures: Gradually add the dry ingredient mix into the wet ingredients, stirring gently until just combined. Be careful not to overmix; a few lumps are perfectly fine. This guarantees our donut holes remain fluffy.

Fill muffin liners: Pour the batter evenly into the prepared muffin liners, filling each one almost completely full. You should have enough batter for six additional donut holes, so keep an extra pan handy.

Bake donut holes: Slide the muffin pan into the preheated oven and bake for 11-13 minutes. They’re ready when a toothpick inserted into the center comes out clean and they smell wonderfully fragrant.

Cool completely: Once baked, transfer the pan to a wire rack, allowing the donut holes to cool completely. Be patient; letting them rest for at least an hour improves the taste and texture.

Roll in cinnamon sugar: When you’re ready to enjoy, mix 1/3 cup coconut sugar with 1 1/2 teaspoons ground cinnamon in a small bowl. Carefully remove the muffin liners and roll the donut holes in the cinnamon sugar to coat them lightly. Note that the moisture from the donut holes may cause the sugar to liquify if rolled too early, so wait until just before serving!

Storing & Reheating

These delightful Paleo Pumpkin Donut Holes can be stored at room temperature in an airtight container for up to 2 days. For longer storage, you can refrigerate them, and they’ll save well for about a week. If you’re looking to keep them longer, freeze them in a single layer in a freezer-safe bag for up to 3 months. To reheat, pop them back in the oven at 350 °F for about 5-7 minutes or until warm and cozy again. Do keep in mind that while the flavor remains amazing, the texture may soften slightly when thawed.

Chef’s Helpful Tips

Ensure that your almond and coconut flours are fresh; old flour can produce off-tastes and affect texture.
When mixing, avoid overmixing the batter; this keeps the donut holes tender and light.
For a little extra crunch, you can add finely chopped nuts to the batter.
If you find the mixture is too thick, add a tad more maple syrup or a little bit of almond milk to reach the desired consistency.
Make these donut holes ahead of time for a party and freeze until needed; they’ll retain their flavor!
For a lower sugar option, reduce the sweetener slightly, as the natural pumpkin will still provide some sweetness.

These tantalizing donuts are not only a treat for your taste buds but also a warm hug for your soul. The combination of wholesome ingredients and comforting spices makes this recipe a go-to for sharing and enjoying year-round.

Recipe FAQs

Can I use other sweeteners?

Yes! You can experiment with different sweeteners like honey, agave syrup, or even a sugar substitute suitable for baking. Just keep in mind that it may affect the flavor and texture slightly.

Can I make these donut holes in advance?

Absolutely! You can prepare and bake these donut holes ahead of time. They store well in an airtight container in the fridge for about a week or freeze them for longer storage.

What’s the best way to freeze them?

To freeze, place the cooled donut holes in a single layer on a baking sheet to flash freeze them. Once frozen, transfer them to a freezer-safe bag. This prevents them from sticking together.

Can I omit the coconut flour?

While you can omit coconut flour, it’s essential for absorbing moisture and maintaining the correct donut texture. If you’re looking to substitute it, try using a different gluten-free flour blend, but adjustments may be needed.