Paleo Pumpkin Donut Holes
There’s something magical about the aroma of freshly baked Paleo Pumpkin Donut Holes wafting through your kitchen. These delightful little bites are not just a treat for the senses but also a wholesome way to indulge. Imagine sinking your teeth into soft, spiced donut holes, each one bursting with the rich flavor of pumpkin and warm spices. Made with wholesome, gluten-free ingredients like almond and coconut flour, these treats offer a delicious excuse to enjoy the flavors of fall any time of year.
Table of Contents
I first stumbled upon this recipe during a chilly autumn afternoon craving something comforting yet guilt-free. The combination of pumpkin and warm spices instantly made me feel cozy, and I just knew friends and family would love them too. Whether you’re starting your day on a sweet note, needing a tasty afternoon snack, or planning a festive gathering, these Paleo Pumpkin Donut Holes are the perfect solution. They’re quick to whip up, irresistible in flavor, and they’ll certainly impress anyone who tries them. Trust me, once you taste them, you won’t want to stop at just one!
Why You’ll Love This Recipe
- Simple & Quick: With just 15 minutes of prep time, you can easily whip these up for breakfast or a sweet snack.
- Irresistible Flavor: The combination of pumpkin and pumpkin pie spice creates a warm, comforting flavor that’s hard to resist.
- Eye-Catching Appeal: These little donut holes are as cute as they are tasty, perfect for sharing or as a sweet party treat.
- Flexible Serving: Enjoy them for breakfast, dessert, or even a mid-afternoon pick-me-up!
- Diet-Friendly Options: Made without gluten or dairy, these treats fit perfectly into a Paleo lifestyle.
Ingredients You’ll Need
3/4 cup (75 grams) finely ground blanched almond flour
A staple in many paleo recipes, almond flour gives a moist and tender texture while adding healthy fats. If you don’t have almond flour, you can substitute with another nut flour.1/2 cup (66 grams) coconut flour
Coconut flour is highly absorbent and provides a subtle sweetness. While you could use more almond flour in a pinch, adjust the liquid in the recipe since coconut flour needs it.3 1/2 teaspoons pumpkin pie spice
This spice blend captures the essence of fall with cinnamon, nutmeg, and cloves. If you’re in a pinch, you can make your own mix!1 1/4 teaspoons baking soda
Baking soda helps these donut holes rise beautifully, creating a light texture. Make sure it’s fresh for the best results.1/4 teaspoon salt
A little salt balances the sweetness and enhances flavors beautifully.4 large eggs (50 grams each, out of shell, room temperature)
Eggs add moisture and structure, so using room temperature helps them blend in smoothly.7 tablespoons (98 grams) refined coconut oil or unsalted butter, melted
This fat keeps the donut holes moist and adds a delicious richness. Use refined coconut oil for a neutral taste, or butter for a more traditional flavor.1/2 cup (120 ml) maple syrup
Sweet and perfectly complementing the pumpkin flavor, maple syrup serves as the natural sweetener.2 tablespoons coconut sugar or brown sugar
This adds a caramel note to the donut holes while being a less refined sugar option.1/2 cup (120 grams) canned pumpkin puree
Pure pumpkin adds moisture and the signature flavor you’re looking for. Avoid pumpkin pie filling, which contains added sugars and spices.2 teaspoons vanilla extract
Vanilla enhances sweetness and rounds out the flavors beautifully.1/3 cup (67 grams) coconut sugar or granulated sugar
This is for the cinnamon sugar coating that adds a delightful crunch to the exterior of your donuts.1 1/2 teaspoons ground cinnamon
A perfect companion to pumpkin flavors, cinnamon adds warmth and coziness to your treat.
How to Make Paleo Pumpkin Donut Holes
Preheat Oven: Begin by preheating your oven to 350 °F. Line a mini muffin pan with 24 muffin liners to make baking and serving a breeze.
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 them together so they’re evenly distributed, creating a flavorful base.
Combine Wet Ingredients: In a separate medium bowl, whisk together the 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. Mix well until all ingredients are fully incorporated.
Combine Mixtures: Pour the dry mixture into the wet mixture and stir gently until just combined. Be careful not to overmix to avoid tough donuts.
Fill Muffin Liners: Use a spoon to pour the batter into the muffin liners, filling each one almost to the top. You may find you have enough batter for an extra six donut holes, so don’t be shy about filling those liners!
Bake: Place the muffin pan in the preheated oven and bake for 11-13 minutes. They’re ready when a toothpick inserted in the center comes out clean. You’ll notice the edges are golden and fragrant!
Cool: Once baked, turn the donut holes out onto a wire rack and allow them to cool completely. Wait at least an hour before serving. This resting time helps the flavors develop beautifully.
Coat in 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. Remove the liners from the donut holes and roll them in the cinnamon-sugar mixture. It’s best not to do this more than 8 hours before serving to prevent moisture from liquefying the sugar.
Storing & Reheating
These Paleo Pumpkin Donut Holes can be stored at room temperature in an airtight container for up to 2 days. If you’d like to keep them longer, refrigerate for up to a week or freeze them for up to 3 months. To refresh, you can reheat them in the oven at 350 °F for about 5-7 minutes, restoring their delightful texture. Keep in mind, though, that moisture can change their texture slightly over time.
Chef’s Helpful Tips
- Avoid overmixing the batter after combining wet and dry ingredients, as it can lead to dense donuts.
- Use room temperature eggs for the best consistency; colder eggs can create lumps in your batter.
- If you want an extra kick, consider adding a touch of nutmeg or cloves to the wet ingredients for more depth of flavor.
- If you find your batter too thick, a small splash of almond milk can help achieve the desired consistency.
- Make-ahead: Prepare the batter the night before and bake in the morning for freshly made donuts.
These delightfully spiced Paleo Pumpkin Donut Holes are not only a joy to eat, but they also bring comfort to your kitchen during any season. With their fluffy texture and exquisite flavors, it’s no wonder they’ve become a staple in my household. Experimenting with different spices or sugars can add personal flair, so don’t hesitate to make them your own. Sharing these little treasures with family and friends will surely create fantastic memories. Enjoy the delightful experience of baking—and the even sweeter experience of tasting.
Recipe FAQs
Can I use other flours instead of almond and coconut flour?
Absolutely! While almond flour and coconut flour work harmoniously in this recipe, you can experiment with other flours like cassava or a gluten-free blend. Just keep in mind that you may need to adjust the moisture level due to different absorbency in those flours.
How can I make these donuts sweeter?
If you prefer a sweeter donut, consider adding an extra two tablespoons of maple syrup or coconut sugar to the wet mixture. You can also serve them with a drizzle of maple syrup for added sweetness.
Can I freeze these donut holes?
Yes, these pumpkin donut holes freeze beautifully! Just ensure they’re in an airtight container or freezer bag to prevent freezer burn. When you’re ready, thaw them in the fridge overnight or pop them in the microwave for a quick warm-up.
What’s the best way to store leftovers?
To keep your donut holes fresh, store them in an airtight container at room temperature for up to 2 days. If you want to preserve them longer, refrigerate or freeze them. Just remember that freezing may change their texture slightly, but they still taste delicious!
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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
These Paleo Pumpkin Donut Holes are not only gluten-free but also packed with flavor. Made with almond flour and sweetened with maple syrup, they are a delightful treat for any occasion. Enjoy their unique texture and taste, perfect for breakfast or as a snack!
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 the oven to 350°F and line a mini muffin pan with 24 muffin liners.
- In a large mixing bowl, combine the almond flour, coconut flour, pumpkin pie spice, baking soda, and salt.
- In another bowl, whisk together the eggs, melted coconut oil or butter, maple syrup, coconut sugar, pumpkin puree, and vanilla extract.
- Add the dry ingredients to the wet mixture and stir until just combined.
- Carefully pour the batter into the muffin liners, filling each one almost full. You may have enough batter for six additional donut holes.
- Bake for 11-13 minutes or until a toothpick inserted comes out clean. Allow them to cool on a wire rack for at least one hour before serving.
- To serve, mix the cinnamon and sugar together in a small bowl. Remove the liners and roll the donut holes in the cinnamon sugar just before serving, as the coating may dissolve if done too early.
- Store any leftover donut holes in an airtight container for up to two days.
Notes
These donutsholes require at least one hour of cooling time for optimal taste and texture.
Roll the donut holes in cinnamon sugar no more than 8 hours before serving to maintain the coating texture.
These can be stored in an airtight container, but they’re best enjoyed fresh within two days.
Nutrition
- Serving Size: 1 donut hole
- Calories: 100
- Sugar: 4g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
