Healthy Pumpkin Donut Holes Recipe

Introduction

These Healthy Pumpkin Donut Holes are a delightful fall treat that combines the warm flavors of pumpkin and spices with a light, fluffy texture. Perfect for snacking or breakfast, they’re easy to make and naturally sweetened with honey or maple syrup.

Ingredients

• 1/4 cup (27g) coconut flour
• 2 eggs
• 1/2 cup (125g) pumpkin puree
• 2 tablespoons honey or maple syrup
• 1 teaspoon vanilla extract
• 1 teaspoon pumpkin spice
• 1/2 teaspoon cinnamon
• 1 teaspoon baking powder
• 1 tablespoon melted coconut butter
• 1 tablespoon maple syrup (for glaze)
• 1 tablespoon dairy-free milk (for glaze)

Instructions

1. Step 1: Preheat the oven to 160°C (350°F) and grease a mini muffin tray with coconut oil or cooking spray.
2. Step 2: In a large bowl, whisk together the eggs, pumpkin puree, maple syrup (or honey), and vanilla extract until smooth.
3. Step 3: Add the coconut flour, pumpkin spice, cinnamon, and baking powder to the wet ingredients. Stir until the batter is smooth and well combined.
4. Step 4: Fill each of the 16 mini muffin holes about 3/4 full with the batter. Bake in the oven for approximately 15 minutes or until a toothpick inserted comes out clean.
5. Step 5: While the donut holes are baking, prepare the glaze by mixing together the melted coconut butter, maple syrup, and dairy-free milk. If the glaze is too thick or hard to mix, microwave it for 30 seconds and stir until smooth.
6. Step 6: Allow the donut holes to cool slightly before dipping each one into the glaze. Optionally, dust with extra coconut flour or powdered sugar before serving.

Tips & Variations

• Use pumpkin pie spice if you don’t have pumpkin spice blend for an easy substitute.
• Try dipping the donut holes in melted dark chocolate instead of the maple glaze for a richer treat.
• For a nutty flavor, replace coconut butter with almond butter in the glaze.
• Make sure to fill the muffin holes 3/4 full to prevent overflow and ensure even baking.

Storage

Store the pumpkin donut holes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. To reheat, warm them briefly in the microwave for 15-20 seconds or in a preheated oven at 160°C (325°F) for 5 minutes. Glaze the donut holes just before serving to maintain freshness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of coconut flour?

Coconut flour behaves differently than regular flour, so substituting it on a 1:1 basis won’t work well. If using regular flour, expect a different texture and adjust the amount since coconut flour absorbs more liquid.

Are these donut holes gluten-free?

Yes, this recipe is gluten-free since it uses coconut flour and no wheat-based ingredients.

Healthy Pumpkin Donut Holes Recipe

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★★★★★

4.8 from 63 reviews

Delight in these Healthy Pumpkin Donut Holes, a wholesome twist on a classic treat. Made with coconut flour, pumpkin puree, and natural sweeteners like honey or maple syrup, these mini baked delights are perfect for a guilt-free snack or dessert. Finished with a luscious maple glaze, they offer warm autumn flavors in every bite.

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

Ingredients

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Donut Holes

• 1/4 cup (27g) coconut flour
• 2 eggs
• 1/2 cup (125g) pumpkin puree
• 2 tablespoons honey or maple syrup
• 1 teaspoon vanilla extract
• 1 teaspoon pumpkin spice
• 1/2 teaspoon cinnamon
• 1 teaspoon baking powder
• 1 tablespoon melted coconut butter

Glaze

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

Instructions

1. Preheat Oven: Preheat your oven to 160°C (350°F) and grease a mini muffin tray with coconut oil or spray to prevent sticking.
2. Mix Wet Ingredients: In a large bowl, whisk together the eggs, pumpkin puree, maple syrup (or honey), and vanilla extract until fully combined.
3. Add Dry Ingredients: Stir in the coconut flour, pumpkin spice, cinnamon, and baking powder, mixing until you get a smooth batter without lumps.
4. Fill Muffin Tray: Spoon the batter into the mini muffin holes, filling each about three-quarters full to allow space for rising.
5. Bake: Place the tray in the preheated oven and bake for approximately 15 minutes, or until a toothpick inserted comes out clean.
6. Prepare Glaze: While the donut holes bake, mix together the 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 until smooth.
7. Cool and Glaze: Allow the baked donut holes to cool for a few minutes, then dip each one into the maple glaze, letting the excess drip off.
8. Finish: Dust the glazed donut holes lightly with coconut flour or powdered sugar for an optional decorative touch and added flavor.

Notes

• You can substitute dairy-free milk with almond, soy, or oat milk as preferred.
• For a sweeter glaze, adjust maple syrup quantity to taste.
• Ensure the batter is smooth before baking to avoid dense textures.
• Use a toothpick to check doneness; it should come out clean.
• These donut holes store well in an airtight container for up to 3 days.

Keywords: healthy pumpkin donut holes, gluten-free donuts, baked donut holes, pumpkin spice donut recipe, low sugar donut recipe, autumn treats