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Pumpkin Spice Donut Holes

Prep Time10 minutes
Cook Time12 minutes
Course: Breakfast
Servings: 20 Donut holes
Author: Amy Rains

Ingredients

  • 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

Instructions

  • 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.

Nutrition

Calories: 101kcal | Carbohydrates: 6g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 8mg | Sodium: 44mg | Potassium: 12mg | Fiber: 1g | Sugar: 4g | Vitamin A: 362IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg