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
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.
- 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