Paleo Pumpkin Donut Holes
Paleo Pumpkin Donut Holes are like little bites of autumn, filled with the warm, inviting flavors of pumpkin and spice. These delightful treats are perfect for indulging your sweet tooth while sticking to healthier dietary choices. Imagine sinking your teeth into a tiny donut hole that’s soft, moist, and bursting with the comforting taste of cinnamon and nutmeg. They offer a wholesome twist on traditional donuts, making them an ideal breakfast or snack!
Table of Contents
I first stumbled upon this recipe while searching for a way to enjoy something sweet that wouldn’t derail my healthy eating goals. As the leaves began to change colors and cooler days crept in, I craved something festive yet guilt-free. That’s when these Paleo Pumpkin Donut Holes became a staple in my kitchen. They’re not only easy to whip up but also incredibly satisfying, making them a delightful addition to any autumn gathering. One bite, and you’ll see why they’re such a hit!
Why You’ll Love This Recipe
- Simple & Quick: You can whip these up in just about 15 minutes, plus a short bake time!
- Irresistible Flavor: The combination of pumpkin and spices creates a warm, cozy taste that’s simply divine.
- Eye-Catching Appeal: These little donut holes are not just tasty; they’re adorable too, perfect for impressing guests.
- Flexible Serving: Enjoy them for breakfast, snack time, or even dessert—anytime is a great time!
- Diet-Friendly Options: They’re gluten-free, grain-free, and can cater to various dietary needs.
Ingredients You’ll Need
- 3/4 cup (75 grams) finely ground blanched almond flour: This adds a wonderful, nutty flavor and is grain-free, making it a perfect base for paleo recipes.
- 1/2 cup (66 grams) coconut flour: Absorbs moisture and provides a light, fluffy texture. Be cautious when substituting, as it behaves differently than other flours.
- 3 1/2 teaspoons pumpkin pie spice: This is a delightful blend that captures the essence of fall with warm spices.
- 1 1/4 teaspoons baking soda: This will help the donut holes rise and become fluffy.
- 1/4 teaspoon salt: Enhances the flavors and balances the sweetness.
- 4 large eggs (about 50 grams each out of shell, room temperature): Adds moisture and creates a rich texture. Room temperature eggs mix better, so take them out ahead of time.
- 7 tablespoons (98 grams) refined coconut oil or unsalted butter, melted: Helps bind the ingredients together while adding richness. Use refined coconut oil to avoid a coconut flavor.
- 1/2 cup (120 ml) maple syrup: A natural sweetener that adds a lovely hint of caramel flavor without being overly sugary.
- 2 tablespoons coconut sugar or brown sugar: Adds sweetness and moisture; if you prefer, you can use honey or agave syrup.
- 1/2 cup (120 grams) canned pumpkin puree: Not just for decoration; it keeps the donut holes moist and flavorful. Be sure to use pure pumpkin puree, not pumpkin pie filling.
- 2 teaspoons vanilla extract: This adds a delightful depth of flavor that complements pumpkin beautifully.
- 1/3 cup (67 grams) coconut sugar or granulated sugar: This will be mixed with cinnamon for rolling your donut holes, adding just the right touch of sweetness.
- 1 1/2 teaspoons ground cinnamon: This warm spice adds that irresistible cinnamon-sugar kick perfect for coating.
How to Make Paleo Pumpkin Donut Holes
Preheat: Begin by preheating your oven to 350°F (175°C). While the oven warms up, line a mini muffin pan with 24 muffin liners to prepare for the batter.
Mix Dry Ingredients: In a large bowl, combine the dry ingredients—3/4 cup finely ground blanched almond flour, 1/2 cup coconut flour, 3 1/2 teaspoons pumpkin pie spice, 1 1/4 teaspoons baking soda, and 1/4 teaspoon salt. Stir well until everything is evenly distributed, creating a fragrant base for your delicious treats.
Combine Wet Ingredients: In a separate medium bowl, whisk together the wet ingredients—4 large room temperature eggs, 7 tablespoons melted refined coconut oil (or unsalted butter), 1/2 cup maple syrup, 2 tablespoons coconut sugar, 1/2 cup canned pumpkin puree, and 2 teaspoons vanilla extract. Make sure the mixture is smooth and uniform to ensure a delightful texture.
Combine Mixtures: Pour the dry mixture into the wet mixture, stirring gently just until combined. It’s important not to over-mix; you want a cohesive batter without lumps—a little mix here goes a long way toward fluffy donuts.
Fill Muffin Liners: Evenly pour the batter into the muffin liners, filling each one almost to the top. This batter is rich and you’ll likely find you have enough for another six donut holes as well!
Bake: Place the pan in your preheated oven and bake for 11-13 minutes. You’ll know they are done when a toothpick inserted in the center comes out clean and the tops look golden brown. Be patient, and resist the temptation to open the oven early; we don’t want to disturb them!
Cool: Once baked, transfer the donut holes to a wire rack to cool completely. Trust me, they need to rest for at least an hour before you dig in. This time allows the flavors to meld beautifully.
Roll in Cinnamon Sugar: When you’re ready to serve (but wait no longer than 8 hours!), mix 1 1/2 teaspoons ground cinnamon with 1/3 cup coconut sugar (or granulated sugar) in a small bowl. Gently remove the liners, then roll each donut hole in the cinnamon-sugar mixture. Just a warning: these holes are quite moist, so if you wait too long to coat them, the sugar might turn a tad soggy.
Storing & Reheating
Store any leftovers in an airtight container at room temperature for up to 2 days. If you want to keep them longer, you can refrigerate them for about a week. Freezing works great too; just place them in a freezer-safe container or bag for up to 3 months. To enjoy again, simply reheat them in the oven at 350°F (175°C) for about 5-7 minutes to retain that lovely, soft texture.
Chef’s Helpful Tips
- Make sure to measure your ingredients accurately; even a small variance can change the outcome.
- If your eggs are cold, consider placing them in warm water for a few minutes beforehand to help with mixing.
- If the batter seems a bit too thick, adding a teaspoon of coconut milk can help bring it to the right consistency.
- For an extra flavor boost, you can add dark chocolate chips or chopped nuts to the batter.
- These donut holes are even more delightful the next day, so don’t hesitate to make a double batch!
There’s something truly special about these little doughy delights. They embody all the cozy feelings of fall, with a health-conscious twist! Feel free to tweak the spices or add in your favorite extras to make them your own. Whether you’re serving them at a gathering or enjoying them with your morning coffee, you’re bound to savor every bite. Enjoy your baking adventure and embrace the joy these donut holes will bring!
Recipe FAQs
Can I make these donut holes nut-free?
Absolutely! If you want a nut-free version, you can substitute almond flour with a blend of sunflower seed flour or additional coconut flour, but keep in mind that the texture might vary slightly.
How can I sweeten these without using maple syrup?
If you’re looking for a sugar-free option, consider using monk fruit sweetener or erythritol. Just follow the substitution ratios based on the brand you choose, since sweetness levels can vary.
What can I do if my donut holes come out too dense?
If the donut holes turn out dense, it could be due to over-mixing the batter or not measuring the flour correctly. Make sure to stir gently and check your measurements! Adding a little more baking soda can also help with lightness.
How long do these last?
These tasty treats will stay fresh at room temperature for 2 days and can be kept in the fridge for up to a week. For longer storage, freeze them in a single layer and then transfer to a container!
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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 a delightful treat with a mix of almond and coconut flour, enriched with pumpkin puree and warming spices. Perfect for a quick snack or a healthy breakfast, these homemade delights are both nutritious and 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 the 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 bowl, whisk together the wet ingredients: eggs, melted coconut oil or butter, maple syrup, coconut sugar or brown sugar, pumpkin puree, and vanilla extract.
- Pour the dry mixture into the wet mixture, stirring gently until just combined.
- Distribute the batter evenly into the muffin liners, filling each almost to the top. You may have enough for six more donut holes.
- Bake for 11-13 minutes until a toothpick inserted comes out clean. Let them cool on a wire rack completely and rest for at least an hour before serving.
- Before serving, mix cinnamon and sugar in a small bowl. Remove the liners and roll the donut holes in the cinnamon sugar. It's best to do this no more than 8 hours before serving to maintain the sugar's texture.
- Store in an airtight container for up to 2 days.
Notes
These donut holes are moist, so avoid rolling them in cinnamon sugar too early to prevent liquefaction.
You can substitute refined coconut oil with unsalted butter if preferred.
Ensure to rest the donut holes for the best flavor and texture.
Nutrition
- Serving Size: 1 donut hole
- Calories: 130
- Sugar: 5g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 6g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 57mg
