Paleo Pumpkin Donut Holes
Paleo Pumpkin Donut Holes are the perfect way to indulge in the cozy flavors of fall any time of year. Soft, fluffy, and subtly sweet, these little bites capture the essence of autumn with the warmth of pumpkin and aromatic spices. Imagine biting into a perfectly baked donut hole, where the gentle sweetness of maple syrup mingles with the warmth of cinnamon and pumpkin pie spice. Each little morsel brings a wave of comfort, perfectly making them an enjoyable treat. Not only do they satisfy those seasonal cravings, but they’re also packed with wholesome ingredients, making them a fabulous gluten-free option.
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I discovered these delightful treats during a cozy afternoon baking session with friends. As we blended together simple ingredients, the kitchen filled with sweet and spicy aromas that whisked us away to autumn parks and cozy gatherings. There’s something magical about baking that brings people together, and these Paleo Pumpkin Donut Holes truly make the experience worthwhile. Easy to whip up and beautiful to share, these donut holes have a charming appeal that makes them the star of any breakfast table or snack platter. I can’t wait for you to experience them!
Why You’ll Love This Recipe
- Simple & Quick: With a prep time of just 15 minutes, these are great for busy mornings.
- Irresistible Flavor: The blend of spices and pumpkin is both comforting and delicious.
- Eye-Catching Appeal: These adorable donut holes look impressive and are a hit at parties.
- Flexible Serving: Perfect for breakfast, an afternoon snack, or brunch gatherings.
- Diet-Friendly Options: Made without grains, they cater to those following a paleo lifestyle.
Ingredients You’ll Need
- 3/4 cup (75 grams) finely ground blanched almond flour: This is the base for our donut holes, providing a wonderful texture and a nutty flavor.
- 1/2 cup (66 grams) coconut flour: Adds a hint of sweetness and helps absorb moisture in the dough.
- 3 1/2 teaspoons pumpkin pie spice: A warm blend of spices that brings the essence of fall to every bite.
- 1 1/4 teaspoons baking soda: This leavening agent helps our donut holes puff up and become light and fluffy.
- 1/4 teaspoon salt: Enhances all the flavors and balances the sweetness.
- 4 large eggs (50 grams each out of shell, room temperature): Eggs bind the mixture and provide structure, so make sure they’re at room temp for best results.
- 7 tablespoons (98 grams) refined coconut oil or unsalted butter, melted: Adds moisture and richness; coconut oil gives a subtle flavor while butter offers a luxurious touch.
- 1/2 cup (120 ml) maple syrup: Natural sweetness that complements the pumpkin beautifully.
- 2 tablespoons coconut sugar or brown sugar: A hint of caramel flavor that rounds out the sweetness.
- 1/2 cup (120 grams) canned pumpkin puree: The star of the show; pure pumpkin adds moisture and a rich flavor.
- 2 teaspoons vanilla extract: Just a splash to enhance the sweetness and aroma.
- 1/3 cup (67 grams) coconut sugar or granulated sugar: Used for coating after baking to create a delightful finish.
- 1 1/2 teaspoons ground cinnamon: Another warm, comforting spice that makes these donut holes irresistible.
How to Make Paleo Pumpkin Donut Holes
Preheat the Oven: Start by heating your oven to 350°F and lining a mini muffin pan with 24 muffin liners. This little step sets the stage for perfectly baked donut holes.
Mix the Dry Ingredients: In a large bowl, combine 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, and 1/4 teaspoon salt. Whisk these together until well blended, ensuring no lumps remain.
Combine Wet Ingredients: In a separate medium bowl, whisk together 4 large room temperature eggs, 7 tablespoons (98 grams) melted refined coconut oil (or unsalted butter), 1/2 cup (120 ml) maple syrup, 2 tablespoons coconut sugar (or brown sugar), 1/2 cup (120 grams) canned pumpkin puree, and 2 teaspoons vanilla extract. Mix until everything is smoothly combined.
Combine Ingredients: Add the dry mixture to the wet mixture, stirring gently until just combined. Avoid over-mixing; a few lumps are okay! This ensures the batter remains light and fluffy.
Fill the Muffin Liners: Pour the batter evenly into the muffin liners, filling them to almost the top. You may find there’s enough for an additional batch of six donut holes, which is always a delightful surprise!
Bake: Place the muffin pan in your preheated oven and bake for 11-13 minutes. You’ll know they’re done when a toothpick inserted in the center comes out clean. The aroma of pumpkin and spice will fill your kitchen, inviting anticipation.
Cool Down: Once baked, turn the donut holes out onto a wire rack to cool completely. For the best texture and flavor, allow them to rest for at least an hour before serving.
Coat with Cinnamon Sugar: When you’re ready to enjoy these, mix 1/3 cup (67 grams) coconut sugar or granulated sugar with 1 1/2 teaspoons ground cinnamon in a small bowl. Gently remove the muffin liners and roll the donut holes in the cinnamon sugar mixture. Be mindful that these donut holes are quite moist, so coating too early may cause the sugar to liquefy.
Store Properly: Store your delicious creations in an airtight container for up to 2 days at room temperature, or enjoy them fresh out of the oven!
Storing & Reheating
To keep your Paleo Pumpkin Donut Holes fresh, store them in an airtight container at room temperature for up to 2 days. If you want to extend their shelf-life, consider refrigerating them for up to a week. You can freeze these delightful bites for up to 3 months in a well-sealed container. When you’re ready to enjoy them again, simply reheat in a 350°F oven for about 5-7 minutes or until warmed through. Note that the texture may change slightly after freezing, but a quick warm-up will refresh their delightful flavor.
Chef’s Helpful Tips
- Always use room temperature eggs for a smoother batter that incorporates better.
- Avoid over-mixing your batter to keep those donut holes light and fluffy.
- Make sure your pumpkin puree is pure, not the spiced pie filling, for the best flavor.
- If your batter is too thick, a splash of almond milk can help achieve the perfect consistency.
- Roll in the cinnamon sugar right before serving to keep that delightful coating crisp.
- Consider adding a dash of nutmeg for an extra layer of warm spice!
These Paleo Pumpkin Donut Holes are not just your average baked good; they’re a testament to how simple ingredients can create something magical. You’ll love the ease of preparation combined with the rich flavors that will leave everyone asking for seconds. Don’t hesitate to experiment with spices or toppings to find your perfect blend. Whether for breakfast or a cozy snack, I invite you to indulge in these delightful bites of bliss!
Recipe FAQs
Can I use other types of flour?
Yes! If you’re not strictly following a paleo diet, you can experiment with a mix of all-purpose flour and whole wheat flour. Just keep in mind that the texture may vary slightly.
Are these donut holes vegan-friendly?
To make these Paleo Pumpkin Donut Holes vegan, you can replace the eggs with flax eggs. Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water for each egg, letting it sit for a few minutes to thicken.
Why did my donut holes sink in the middle?
This could happen if the batter was over-mixed or if they were removed from the oven too soon. Be sure to check your toothpick and allow them the full bake time for a fluffy result!
Can I make these ahead of time?
Absolutely! You can bake the donut holes ahead of time and store them as described. Just remember, it’s best to roll them in the cinnamon sugar right before serving for the best texture.
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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 servings 1x
- Category: Desserts & Appetizers
- Method: Baking
- Cuisine: Paleo
Description
These Paleo Pumpkin Donut Holes are delightfully flavorful, combining the richness of pumpkin with spices. Perfect for a quick snack or a healthy treat, they’re easy to make and incredibly satisfying!
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 your oven to 350 °F and line a mini muffin pan with 24 muffin liners.
- In a large bowl, combine the dry ingredients: almond flour, coconut flour, pumpkin pie spice, baking soda, and salt.
- In another medium bowl, whisk the wet ingredients: eggs, melted coconut oil or butter, maple syrup, coconut sugar, pumpkin puree, and vanilla extract.
- Combine the dry mixture into the wet mixture and stir until just blended.
- Evenly fill each muffin liner with the batter, leaving a little space at the top. You may have extra batter for six more holes.
- Bake for 11-13 minutes, or until a toothpick inserted into the center comes out clean. Allow cooling on a wire rack for at least one hour before serving.
- To serve, mix the ground cinnamon with sugar in a small bowl. Remove the muffin liners and roll each donut hole in the cinnamon sugar mixture. For best results, roll the donut holes in sugar no more than 8 hours before serving as they retain moisture.
- Store in an airtight container for up to 2 days.
Notes
Make sure the ingredients are at room temperature for better batter consistency.
For a sweeter flavor, adjust the amounts of coconut sugar or brown sugar to taste.
These donut holes are best enjoyed fresh but can be stored for a short period.
Nutrition
- Serving Size: 1 donut hole
- Calories: 115
- Sugar: 4g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg
