Paleo Pumpkin Donut Holes
Paleo Pumpkin Donut Holes are the perfect blend of autumn flavors and wholesome ingredients. These tiny treats are soft, moist, and bursting with the warm essence of pumpkin and spices. They’re sweetened just right with maple syrup and coconut sugar, making them a delightful choice any time of day. Whether you’re enjoying them for breakfast or as a sweet afternoon pick-me-up, these donut holes are sure to please anyone’s palate.
Table of Contents
I first stumbled upon this delightful recipe during one of those crisp fall days when the urge for all things pumpkin hits hard. I decided that I needed a healthier alternative to those store-bought treats packed with sugar and gluten. What I found was a simple recipe for Paleo Pumpkin Donut Holes that not only met my health goals but also satisfied my sweet cravings. Trust me, you won’t miss the bakery versions once you taste these little gems!
Why You’ll Love This Recipe
- Simple & Quick: With just 15 minutes of prep time, these treats are a breeze to make, perfect for busy mornings or impromptu gatherings.
- Irresistible Flavor: Each bite offers a delightful blend of pumpkin and spices that warms the soul and tantalizes the taste buds.
- Eye-Catching Appeal: The mini muffin size makes these donut holes adorable and perfect for sharing.
- Flexible Serving: They’re perfect for breakfast, snacks, or even dessert!
- Diet-Friendly Options: Made without gluten and dairy, these bites are perfect for Paleo diets while still being delicious.
Ingredients You’ll Need
- 3/4 cup finely ground blanched almond flour: This flour is a staple in Paleo baking. It adds moisture and richness to the donut holes. For a nut-free option, consider sunflower seed flour.
- 1/2 cup coconut flour: Coconut flour helps absorb moisture and gives a slight sweetness. If you’re in a pinch, you might try substituting it with extra almond flour, but the texture may differ.
- 3 1/2 teaspoons pumpkin pie spice: This blend gives the donut holes their warm, seasonal flavor. If you don’t have it on hand, a mix of cinnamon, nutmeg, and ginger will work well.
- 1 1/4 teaspoons baking soda: This is essential for giving your donut holes a light, fluffy texture.
- 1/4 teaspoon salt: A small amount helps enhance all the flavors in your donuts.
- 4 large eggs (50 grams each out of shell, room temperature): Eggs provide structure and moisture. Be sure they’re at room temperature for optimal mixing.
- 7 tablespoons refined coconut oil or unsalted butter, melted: Coconut oil keeps everything dairy-free while providing a subtle flavor; butter adds a rich taste. Use either based on your dietary preferences.
- 1/2 cup maple syrup: This natural sweetener gives a lovely flavor while keeping things Paleo-friendly. Honey could be a substitute if needed.
- 2 tablespoons coconut sugar or brown sugar: This adds a depth of sweetness. If unavailable, just increase the maple syrup slightly.
- 1/2 cup canned pumpkin puree: Make sure to use pure pumpkin puree, not pumpkin pie filling, for the right flavor.
- 2 teaspoons vanilla extract: Vanilla adds an aromatic essence that compliments the pumpkin perfectly.
- 1/3 cup coconut sugar or granulated sugar: You’ll use this to roll the donut holes for a touch of sweetness and extra flavor.
- 1 1/2 teaspoons ground cinnamon: Who doesn’t love cinnamon in their pumpkin treats? It provides that cozy fall flavor.
How to Make Paleo Pumpkin Donut Holes
Preheat the oven: Start by preheating your oven to 350 °F and lining a mini muffin pan with 24 muffin liners. This step ensures the donut holes won’t stick and are easy to remove after baking.
Mix dry ingredients: In a large bowl, combine the almond flour, coconut flour, pumpkin pie spice, baking soda, and salt. Give this mixture a good stir to ensure everything is evenly incorporated.
Combine wet ingredients: In another medium bowl, whisk together the eggs, melted coconut oil (or butter), maple syrup, coconut sugar, pumpkin puree, and vanilla extract. Beat until smooth, making sure there are no lumps.
Combine mixtures: Carefully add the dry mixture to the wet mixture, stirring gently until combined. Be cautious not to overmix, as this can affect the texture of your donut holes.
Fill muffin liners: Pour the batter evenly into the muffin liners, filling each nearly to the top. You’re likely to have enough batter for another six donut holes, so consider preparing two pans if you have them!
Bake: Pop the muffin pan in the oven and bake for about 11-13 minutes. They’re ready when a toothpick inserted in the center comes out clean, and the tops are lightly golden.
Cool down: Once done, transfer the donut holes onto a wire rack to cool completely. It’s best to let them rest for at least an hour because this enhances their texture and flavor.
Cinnamon sugar coating: When you’re ready to serve, mix the ground cinnamon with the coconut or granulated sugar in a small bowl. Once they’ve cooled, remove the liners and roll the donut holes in the cinnamon-sugar mixture. Be mindful that due to their moisture, rolling them too far in advance may result in a sugary syrup overnight, so aim to do this just before serving.
Storing & Reheating
Store your Paleo Pumpkin Donut Holes in an airtight container at room temperature for up to 2 days. If you’ve got leftovers beyond that, you can refrigerate them for up to a week, but the texture will change slightly. For longer storage, freeze them in a well-sealed container for up to 3 months. When you’re ready to enjoy a donut hole, reheat it in the microwave for about 15-20 seconds, or until warm. Just remember, their delightful moistness may diminish slightly over time, so they’re best enjoyed fresh.
Chef’s Helpful Tips
- Avoid overmixing the batter to ensure light and airy donut holes. Gently fold until just combined.
- Ensure your eggs are at room temperature for easy blending; this helps create a smoother batter.
- If you notice your donut holes are a bit too moist after baking, try reducing the pumpkin puree slightly in your next batch, or let them cool longer.
- For added flavor, consider mixing in chocolate chips or nuts based on your preference.
- You can also make the dough ahead of time, store it in the fridge, and bake fresh donut holes whenever you’re ready.
These Paleo Pumpkin Donut Holes are not just friendly for your health but they also capture the essence of fall in every bite. Their fluffy texture and warm spices create a comfort food experience that feels indulgent without the guilt. I encourage you to experiment with the ingredients or serve them fresh out of the oven for a delightful treat. Enjoy sharing these sweet bites with family and friends—they’ll be hooked!
Recipe FAQs
Can I use a different flour instead of almond flour?
Absolutely! While almond flour gives these donut holes a lovely moist texture, you can use sunflower seed flour for a nut-free version. Keep in mind that the flavor and texture may vary slightly, so adjustments might be necessary.
How can I make these donut holes sweeter?
If you prefer a sweeter treat, consider increasing the maple syrup by a tablespoon or adding a bit more coconut sugar to the batter. Just be cautious not to add too much or it may affect the batter’s consistency.
Can I make these ahead of time?
Yes, you can prepare the batter ahead and store it in the fridge for a day. Just be sure to bring it back to room temperature before pouring it into the muffin liners and baking. Freshly baked donut holes are always the best!
How do I store leftovers?
Store your Paleo Pumpkin Donut Holes in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a sealed container for up to 3 months and reheat them gently when you’re ready to enjoy.
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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 donut holes 1x
- Category: Desserts & Appetizers
- Method: Baking
- Cuisine: Paleo
Description
These Paleo Pumpkin Donut Holes are a delightful treat made with almond flour and pumpkin puree. Perfect for breakfast or a quick snack, these wholesome donut holes are easy to prepare and oh-so-tasty!
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.
- Combine the dry ingredients in a large bowl.
- In another bowl, whisk the wet ingredients together.
- Mix the dry ingredients into the wet ingredients until just combined.
- Distribute the batter into the muffin liners, filling nearly to the top. You may have extra batter for six more donut holes.
- Bake for 11-13 minutes until a toothpick comes out clean. Let cool on a wire rack for at least an hour before serving.
- Mix cinnamon and sugar in a small bowl. Remove liners and roll the cooled donut holes in the cinnamon sugar, doing this no more than 8 hours before serving to prevent liquification.
- Store in an airtight container for up to 2 days.
Notes
Using room temperature eggs helps improve the batter’s consistency.
Allowing the donut holes to cool completely enhances their flavor and texture.
Rolling in cinnamon sugar too early may lead to liquification of the sugar.
Nutrition
- Serving Size: 1 donut hole
- Calories: 120
- Sugar: 6g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
