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
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 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