Delicious Pumpkin Donut Holes That Will Brighten Your Day

Enjoy these healthy Pumpkin Donut Holes, a guilt-free, gluten-free treat infused with fall spices and maple sweetness.

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Prep Time 10

Cook Time 15

Cooling Time 5

Total Time 30

Servings: 12 donut holes

Course: Dessert

Cuisine: American

Calories: 80

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Batter

1 cup Pumpkin Puree homemade for best results
2 large Eggs room temperature
3/4 cup Coconut Flour reduce other flours by half if needed
1/2 cup Maple Syrup adjust for sweetness
1 teaspoon Baking Powder
2 teaspoons Pumpkin Pie Spice or substitute with cinnamon, nutmeg, and ginger

For the Glaze

1/4 cup Coconut Butter or melted white chocolate
2 tablespoons Maple Syrup adjust as needed

Equipment

donut hole pan

Method

Step-by-Step Instructions

Preheat your oven to 350°F (175°C) and prepare a donut hole pan with non-stick spray or coconut oil.
In a large bowl, combine pumpkin puree, eggs, maple syrup, and pumpkin pie spice; whisk until smooth.
Sift in coconut flour and baking powder, stir gently until just combined.
Fill each cavity of the donut hole pan halfway with the batter and smooth the tops.
Bake for about 15 minutes, or until they spring back when pressed and a toothpick comes out clean.
Cool in the pan for 5 minutes, then carefully transfer to a wire rack to cool completely.
Mix together coconut butter and maple syrup in a small bowl until smooth.
Once cooled, dip the tops of the donut holes into the glaze and allow excess to drip off.

Nutrition

Serving: 1donut holeCalories: 80kcalCarbohydrates: 10gProtein: 1gFat: 4gSaturated Fat: 3gMonounsaturated Fat: 1gCholesterol: 20mgSodium: 50mgPotassium: 70mgFiber: 1gSugar: 3gVitamin A: 5000IUCalcium: 20mgIron: 0.5mg

Notes

Use fresh homemade pumpkin puree for optimal flavor and moisture. Allow donut holes to cool completely before glazing for the best results.

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