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Healthy Pumpkin Donut Holes

Healthy Pumpkin Donut Holes
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★★★★★

5.3 from 29 reviews

These Healthy Pumpkin Donut Holes are a delicious, guilt-free treat perfect for fall or anytime you crave a sweet snack. Made with nutrient-rich pumpkin puree and coconut flour, they are naturally sweetened with honey or maple syrup and baked to perfection. Topped with a light maple glaze, these bite-sized donuts are gluten-free, dairy-free, and easy to make.

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 ground 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 coconut milk)

Instructions

  1. Prepare the oven and tray: Preheat your oven to 160°C (350°F) and grease a mini muffin tray with coconut oil or spray to prevent sticking.
  2. Mix wet ingredients: In a large bowl, whisk together the eggs, pumpkin puree, honey or maple syrup, and vanilla extract until smooth and well combined.
  3. Add dry ingredients: Gradually mix in coconut flour, pumpkin spice, cinnamon, and baking powder into the wet mixture. Stir until the batter is smooth and evenly incorporated.
  4. Fill the muffin tray: Spoon the batter into the mini muffin holes, filling each about ¾ full to allow room for rising.
  5. Bake the donut holes: Place the muffin tray in the preheated oven and bake for approximately 15 minutes or until a toothpick inserted comes out clean.
  6. Prepare the glaze: While the donut holes bake, combine melted coconut butter, maple syrup, and dairy-free milk in a small bowl. If the mixture is too thick or hard to stir, microwave for 30 seconds and stir until smooth.
  7. Cool and glaze: Let the baked donut holes cool slightly. Then gently dip each donut hole into the maple glaze, allowing excess to drip off. Optionally, dust with coconut flour or powdered sugar for a finishing touch.

Notes

  • You can substitute honey with maple syrup to keep it vegan.
  • Ensure pumpkin puree is plain and not spiced to control the flavors.
  • The coconut flour absorbs a lot of moisture, so do not increase the amount or the donuts will be dry.
  • Use dairy-free milk like almond, coconut, or oat milk to keep this recipe dairy-free.
  • For extra flavor, add a pinch of nutmeg or ginger powder to the batter.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat gently in the microwave for about 10 seconds before serving.

Nutrition

Keywords: pumpkin donuts, healthy donut holes, baked pumpkin donuts, gluten free snacks, dairy free dessert, maple glaze donuts, fall recipes

Find it online: https://dinewithlily.com/healthy-pumpkin-donut-holes/