Healthy Pumpkin Donut Holes Recipe

Introduction

These healthy pumpkin donut holes are a delightful bite-sized treat perfect for fall or anytime you crave a cozy snack. Made with wholesome ingredients like pumpkin puree and coconut flour, they offer a naturally sweet and spiced flavor without the guilt.

Ingredients

• ¼ cup (27g) coconut flour
• 2 eggs
• ½ cup (125g) pumpkin puree
• 2 tablespoons honey or maple syrup
• 1 teaspoon vanilla extract
• 1 teaspoon pumpkin spice
• ½ teaspoon cinnamon
• 1 teaspoon baking powder

For the maple glaze:

• 1 tablespoon melted coconut butter
• 1 tablespoon maple syrup
• 1 tablespoon dairy-free milk

Instructions

1. Step 1: Preheat your oven to 160°C (350°F) and grease a mini muffin tray with coconut oil or non-stick spray.
2. Step 2: In a large bowl, whisk together the eggs, pumpkin puree, maple syrup (or honey), and vanilla extract until well combined.
3. Step 3: Add the coconut flour, pumpkin spice, cinnamon, and baking powder to the wet ingredients. Mix until the batter is smooth and free of lumps.
4. Step 4: Spoon the batter into the mini muffin tray, filling each hole about three-quarters full. Bake for approximately 15 minutes, or until a toothpick inserted into a donut hole comes out clean.
5. Step 5: While the donut holes bake, prepare the maple glaze by combining melted coconut butter, maple syrup, and dairy-free milk in a small bowl. If the mixture is difficult to combine, microwave it for 30 seconds and stir again until smooth. Set aside.
6. Step 6: Allow the donut holes to cool slightly, then dip each one into the maple glaze. For a finishing touch, lightly dust with coconut flour or powdered sugar if you prefer extra sweetness.

Tips & Variations

• Use fresh pumpkin spice blend for the best flavor, or substitute with equal parts cinnamon, ginger, nutmeg, and cloves.
• For a richer texture, replace the eggs with flax eggs for a vegan option.
• Swap the maple syrup glaze for a simple dusting of cinnamon sugar if you prefer a lighter finish.

Storage

Store the pumpkin donut holes in an airtight container at room temperature for up to 2 days. For longer freshness, keep them refrigerated for up to a week. Reheat briefly in the microwave or oven before serving to restore their soft texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of coconut flour?

Coconut flour absorbs much more liquid than regular flour, so substituting it 1:1 won’t work. If you prefer to use all-purpose flour, reduce the amount to about 1/3 cup and adjust liquids accordingly.

Can I freeze these donut holes?

Yes, you can freeze the cooled donut holes in a single layer on a baking sheet, then transfer to a freezer bag. Freeze for up to 3 months. Thaw at room temperature and warm before serving.

Healthy Pumpkin Donut Holes Recipe

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★★★★★

4.4 from 149 reviews

These Healthy Pumpkin Donut Holes are a delicious and nutritious snack perfect for fall or any time you crave a sweet treat. Made with coconut flour and pumpkin puree, they are lightly spiced with pumpkin spice and cinnamon, then baked to perfection and finished with a luscious maple glaze. Ideal for those looking for a gluten-free and low-sugar dessert option, these donut holes are moist, flavorful, and easy to make.

• Author: Bella
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 16 mini donut holes 1x
• Category: Dessert, Snack
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Pumpkin Donut Holes

• ¼ cup (27g) coconut flour
• 2 eggs
• ½ cup (125g) pumpkin puree
• 2 tablespoons honey or maple syrup
• 1 teaspoon vanilla extract
• 1 teaspoon pumpkin spice
• ½ teaspoon cinnamon
• 1 teaspoon baking powder

Maple Glaze

• 1 tablespoon melted coconut butter
• 1 tablespoon maple syrup
• 1 tablespoon dairy-free milk

Instructions

1. Preheat Oven and Prepare Pan: Preheat your oven to 160°C (350°F). Grease a mini muffin tray generously with coconut oil or spray to ensure the donut holes don’t stick during baking.
2. Mix Wet Ingredients: In a large bowl, whisk together the 2 eggs, ½ cup pumpkin puree, 2 tablespoons honey or maple syrup, and 1 teaspoon vanilla extract until fully combined and smooth.
3. Add Dry Ingredients: To the wet mixture, add ¼ cup coconut flour, 1 teaspoon pumpkin spice, ½ teaspoon cinnamon, and 1 teaspoon baking powder. Stir thoroughly until the batter is smooth and free of lumps.
4. Fill the Muffin Tray: Spoon the batter evenly into the 16 mini muffin holes, filling each about ¾ full to allow room for rising during baking.
5. Bake the Donut Holes: Place the tray in the oven and bake for about 15 minutes, or until the donut holes are firm and a toothpick inserted in the center comes out clean.
6. Prepare Maple Glaze: While the donut holes bake, combine 1 tablespoon melted coconut butter, 1 tablespoon maple syrup, and 1 tablespoon dairy-free milk in a small bowl. If the mixture is difficult to combine, microwave it for 30 seconds and stir well until smooth.
7. Cool and Glaze: Allow the baked donut holes to cool slightly for a few minutes. Then dip each donut hole into the maple glaze, coating them evenly. Optionally, dust them with a light sprinkle of coconut flour or powdered sugar for an extra touch of sweetness and texture.

Notes

• You can substitute honey with maple syrup to keep the recipe vegan.
• Use dairy-free milk such as almond or oat milk to keep the glaze dairy-free.
• Be careful not to overfill the muffin cups to prevent spilling during baking.
• Donut holes are best enjoyed the same day but can be stored in an airtight container for up to 2 days.
• For a more festive touch, sprinkle cinnamon sugar or chopped nuts on the glaze before it sets.

Keywords: pumpkin donut holes, healthy pumpkin treats, gluten-free donuts, baked donut holes, pumpkin spice, maple glaze, fall desserts, healthy snacks