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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.

Ingredients

Scale

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

Find it online: https://bitesizedbenny.com/healthy-pumpkin-donut-holes-recipe/