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Delicious Recipe

Delicious Recipe
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★★★★★

5 from 5 reviews

These Healthy Pumpkin Donut Holes are a delicious, guilt-free treat perfect for fall or any time you crave a sweet snack. Made with wholesome ingredients like coconut flour, pumpkin puree, and natural sweeteners, these mini baked donuts offer the warm flavors of pumpkin spice without the excess sugar or unhealthy fats. Perfect for breakfast, dessert, or a snack, they are topped with a dairy-free maple glaze for an extra touch of sweetness.

Ingredients

Scale

Pumpkin Donut Holes

  • ¼ cup (27g) coconut flour
  • 2 large eggs
  • ½ cup (125g) pumpkin puree
  • 2 tablespoons honey or maple syrup
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin spice
  • ½ teaspoon cinnamon
  • 1 teaspoon baking powder

Maple Glaze

  • 1 tablespoon melted coconut butter
  • 1 tablespoon maple syrup
  • 1 tablespoon dairy-free milk (such as almond or oat milk)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 160°C (350°F) and grease a mini muffin tray using coconut oil or cooking spray to prevent sticking.
  2. Mix Wet Ingredients: In a large bowl, whisk together the eggs, pumpkin puree, maple syrup (or honey), and vanilla extract until well combined and smooth.
  3. Add Dry Ingredients: Gradually mix in the coconut flour, pumpkin spice, cinnamon, and baking powder. Stir until the batter is smooth with no lumps.
  4. Fill Muffin Tray: Spoon the batter into the prepared mini muffin tray, filling each hole about ¾ full to allow room for rising during baking.
  5. Bake: Place the muffin tray in the oven and bake for approximately 15 minutes, or until a toothpick inserted in the center of a donut hole comes out clean.
  6. Prepare Maple Glaze: While the donut holes bake, combine the melted coconut butter, maple syrup, and dairy-free milk in a small bowl. If the mixture is too thick or hard to mix, microwave for 30 seconds and stir until fully combined. Set aside.
  7. Cool and Glaze: Allow the donut holes to cool for a few minutes. Then dip each one into the maple glaze ensuring they are evenly coated.
  8. Finish: After glazing, dust the donut holes lightly with coconut flour or powdered sugar if desired for an extra touch of sweetness and a pretty finish.

Notes

  • You can substitute pumpkin spice with a mix of ground cinnamon, nutmeg, ginger, and cloves if pumpkin spice is unavailable.
  • For a sweeter glaze, add more maple syrup or a touch of powdered sugar to the glaze mixture.
  • These donut holes are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 2 days.
  • Use dairy-free milk like almond, oat, or coconut milk to keep the recipe vegan and dairy-free.
  • If you prefer a denser texture, gently reduce the baking powder to ¾ teaspoon.

Nutrition

Keywords: pumpkin donut holes, healthy pumpkin donuts, gluten free donuts, baked donut holes, pumpkin spice donuts, low sugar snack, dairy free glaze

Find it online: https://dinewithlily.com/delicious-recipe-13/