Transform your fall breakfast routine with Pumpkin Spice Donut Holes! These bite sized treats make a delicious portable breakfast, afternoon snack, or even dessert. Easy to make and a kid friendly breakfast that is also Paleo and Gluten-Free.
I’m baaaaaack when another recipe for fall’s food mascot: pumpkin. And I know you are here for all of it! These delectable pillowy, soft pumpkin donut holes are coated with an extra dose of pumpkin spice and sugar. I know you’re just going to devour them like my family did!
The weather is telling me that it’s still summer, but my heart and my head are wanting everything pumpkin. Something about the nostalgic taste of fall wrapped in up in a delicious bite is something I look forward to every September!
My cookbook, One Pot Gluten-Free Cooking, has a really fun recipe for Chai-Spiced Apple Donut Holes. After my kids and I baked and enjoyed that recipe a few weeks ago, I knew we needed a pumpkin variation on the blog. ASAP.
So let’s get started!
How to make Pumpkin Spice Donut Holes:
These actually require a mini muffin pan to bake. Just so we can get that circular shape. You can also bake full sized donuts if you have a donut pan and I’ll give you baking instructions for those down below!
Gather up these ingredients:
- almond flour
- coconut flour
- coconut sugar
- pumpkin pie spice
- baking soda
- canned pumpkin
- coconut oil
- maple syrup
If you are pumpkin obsessed like I am, you might already have these in your pantry!
Stir together your dry ingredients in one bowl, and in another whisk together the egg, pumpkin, coconut oil, and syrup.
Combine both until the dry pockets no longer remain using a rubber spatula. Prepare a mini muffin tin by lightly greasing each muffin cup with spray. Spoon about 1 tablespoon in each mixture and transfer to the oven. Bake for 12 minutes.
Remove from the oven, and let cool. While cooling, prepare the topping. Stir together coconut sugar and pumpkin pie spice in a small bowl. In another bowl, melt coconut oil.
Take each ball and dip into the coconut oil first, then dip or sprinkle with the sugar/pumpkin pie spice mixture. Place on parchment paper.
Serve warm, or at room temperature!
Because of the coconut oil, the outside texture will change a bit after these are refrigerated or frozen.Store in the fridge in a covered container, or covered in plastic wrap. They will stay fresh for 3-4 days.
If you have a donut pan, go ahead and make the batter exactly the same. Bake for 16-17 minutes. Dip each donut in the coconut oil first, then the pumpkin spice/sugar mixture.
Pumpkin Spice Donut Holes
- 1 cup blanched almond flour
- 1 tbsp coconut flour
- 3 tsp pumpkin pie spice (divided)
- 1/2 cup coconut sugar (divided)
- 1/2 tsp baking soda
- 1 egg
- 1/2 cup melted coconut oil (divided)
- 3 tbsp canned pumpkin
- 1 tbsp real maple syrup
- 1 tsp cinnamon
Preheat the oven to 350 degrees. Lightly grease a 24 mini muffin tin with a non stick spray. Set aside.
In a large bowl, combine the flours, 2 tsp pumpkin pie spice, 2 tbsp coconut sugar, and baking soda. Mix well.
In a smaller bowl, whisk together the egg. Now add the pumpkin, 1/4 cup coconut oil, and maple syrup. Add the wet ingredients to the dry, and continue to mix with a wooden spoon until the batter is well combined.
Scoop the batter into the muffin tin, filling each cup almost to the top. You will get right around 20 donut holes. Smooth the top of each muffin cup. Transfer to the oven and bake for 12 minutes. Remove and set aside to cool for a few minutes.
For the topping: mix together the remaining sugar, pumpkin pie spice, and cinnamon. In another bowl, ensure you have the remaining coconut oil melted. Dip each donut hole in coconut oil, then into the sugar mixture. Set aside on parchment paper.
Enjoy warm or at room temperature.