Paleo Pumpkin Donut Holes
Paleo Pumpkin Donut Holes are the epitome of fall flavors wrapped in a delightful, bite-sized treat. With their soft, cake-like texture and warm spices, these little donut holes make for an inviting breakfast or a cozy snack any time of day. Each bite offers a perfectly sweet balance of pumpkin and cinnamon, evoking those heartwarming autumn mornings that we all love. It’s hard to believe that something this delectable can be made without the usual refined flour and sugars!
Table of Contents
Reflecting back, I can still remember the first time I made Paleo Pumpkin Donut Holes. Friends were coming over, and I wanted something both quick and impressive. I whipped these up in just over an hour, and they vanished in minutes. The joy on everyone’s faces was priceless! Plus, there’s something exceptionally satisfying about creating a treat that’s not only delicious but also fits a healthier lifestyle. If you’re looking for an easy and delightful addition to your breakfast table or a snack to impress your guests, I wholeheartedly invite you to try these!
Why You’ll Love This Recipe
- Simple & Quick: You can whip these up in just about 15 minutes, plus a quick bake, making it perfect for any occasion.
- Irresistible Flavor: Expect a burst of cozy spice paired with pumpkin goodness that’s simply scrumptious.
- Eye-Catching Appeal: Tiny and cute, these donut holes are a hit on any plate and are delightful to share!
- Flexible Serving: Perfect for breakfast, snack time, or as a charming addition to a gathering.
- Diet-Friendly Options: They fit perfectly within paleo, gluten-free, and dairy-free dietary needs.
Ingredients You’ll Need
- 3/4 cup (75 grams) finely ground blanched almond flour: Adds a nutty flavor and moist texture. Look for a finely ground type for the best results.
- 1/2 cup (66 grams) coconut flour: This gives structure while keeping the donuts light and airy. Don’t substitute this with regular flour as it absorbs moisture differently.
- 3 1/2 teaspoons pumpkin pie spice: A lovely blend that captures the essence of fall with flavors like cinnamon and nutmeg. If you don’t have this, you can make your own with those spices.
- 1 1/4 teaspoons baking soda: Essential for helping your donut holes rise and become light. Ensure it’s fresh for the best results.
- 1/4 teaspoon salt: Balances the sweetness and enhances the flavors overall.
- 4 large eggs (50 grams each, out of shell, room temperature): Provides structure and moisture. Always use room temperature eggs for proper mixing.
- 7 tablespoons (98 grams) refined coconut oil or unsalted butter, melted: For richness and moisture. If you go for coconut oil, it adds a slight hint of sweetness.
- 1/2 cup (120 ml) maple syrup: Natural sweetness that pairs wonderfully with pumpkin. Feel free to adjust depending on your sweetness preference.
- 2 tablespoons coconut sugar or brown sugar: Adds a rich, caramel-like flavor. Substitutions can include regular granulated sugar, but this offers a more nuanced taste.
- 1/2 cup (120 grams) canned pumpkin puree: Make sure to use pure pumpkin puree, not pie filling. Its natural moisture ensures soft donut holes.
- 2 teaspoons vanilla extract: Enhances sweetness and adds warmth to the overall flavor profile.
- 1/3 cup (67 grams) coconut sugar or granulated sugar: For coating the finished donut holes in that deliciously sweet and spiced topping.
- 1 1/2 teaspoons ground cinnamon: For a classic flavor pairing with pumpkin, adding warmth and comfort.
How to Make Paleo Pumpkin Donut Holes
Preheat Oven: Start by preheating your oven to 350 °F (175 °C). This ensures your donut holes will bake to perfection. Meanwhile, line a mini muffin pan with 24 muffin liners to keep them from sticking.
Mix Dry Ingredients: In a large bowl, combine 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 those ingredients together until they’re well-mixed, ensuring no lumps remain.
Whisk Wet Ingredients: In a separate medium bowl, blend together 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. Whisk until smooth and creamy. The smell of cinnamon and pumpkin at this point signals warm goodness ahead!
Combine Mixtures: Pour your dry mixture into the bowl of wet ingredients, then stir gently just until everything is combined. Be careful not to overmix; it’s okay if a few flour pockets remain visible.
Fill Muffin Liners: Using a spoon or a small cup, fill each muffin liner to nearly full. You might have enough batter for 6 extra donut holes, so have a few extra liners ready!
Bake: Pop those in the oven and let them bake for about 11-13 minutes. They’ll be done when a toothpick inserted in the center comes out clean and the tops are golden. Those fragrant aromas filling your kitchen are no lie; it’s going to taste incredible!
Cool: Once baked, allow them to cool in the pan for a few minutes before transferring them to a wire rack. Let them rest a full hour at least; this time is crucial for enhancing their flavor and texture.
Coat & Serve: When ready to enjoy, mix together 1/3 cup coconut sugar (or granulated sugar) with 1 1/2 teaspoons ground cinnamon in a small bowl. Remove the liners from the donut holes and gently roll them in the cinnamon sugar coating. Since these are moist, try to roll them in the sugar no more than 8 hours before serving to keep that delightful crunch!
Storing & Reheating
Store your Paleo Pumpkin Donut Holes in an airtight container at room temperature for up to 2 days. If you want them to last longer, refrigerate them for up to a week in a sealed container. For longer storage, you can freeze them for up to 3 months. When you’re ready to enjoy, pop them in the oven at 350 °F for 5-10 minutes to refresh their texture. Keep in mind that freezing may slightly alter their moisture, but reheating helps revive that cozy fresh-baked flavor.
Chef’s Helpful Tips
- Avoid overmixing when combining wet and dry ingredients to ensure the perfect texture.
- Always use room temperature eggs, as this helps create a smoother batter.
- Watch your baking times closely, as ovens can vary; a toothpick should come out clean when they’re ready.
- If your donut holes are too moist, try adding a touch more coconut flour into the batter.
- Experiment with different spice levels in your pumpkin pie spice to personalize the flavor!
- For a make-ahead option, prepare the batter a day in advance and store it in the fridge before baking.
Paleo Pumpkin Donut Holes are a must-try for anyone looking to indulge without compromising on health. Their delectable flavors, soft texture, and healthy ingredients offer everything you’d hope for in a snack or breakfast treat. So gather your ingredients, create those divine holes of goodness, and indulge guilt-free! Let your kitchen fill with that inviting aroma, and share them with friends or savor them all to yourself—either way, they’re sure to charm everyone!
Recipe FAQs
Can I substitute the almond flour?
Yes, you can substitute almond flour with other nut flours, but keep in mind that the texture and flavor may change. Make sure to stick with finely ground varieties for the best results.
Can I use fresh pumpkin instead of canned?
Absolutely! If using fresh pumpkin, ensure it’s pureed until smooth. However, make sure to cook it down until it’s not watery, as excess moisture can make your donut holes dense.
How can I make these donuts sweeter?
To amp up the sweetness, consider adding an extra tablespoon of maple syrup or an additional tablespoon of coconut sugar in your coating mixture. Adjust to your taste!
How do I ensure my donut holes are light and fluffy?
Avoid overmixing the batter once you combine the wet and dry ingredients. Overmixing can cause the gluten structure to tighten, resulting in denser donuts. Gentle folding works wonders!
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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 featuring the perfect blend of almond flour and pumpkin puree. With simple ingredients and an easy preparation process, they make for a delicious snack or dessert that everyone can enjoy at home!
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 dry ingredients from almond flour to salt.
- In another medium bowl, whisk together wet ingredients from eggs to vanilla.
- Incorporate the dry mixture into the wet mixture until just blended.
- Evenly distribute the batter into the muffin liners, filling them nearly to the top. You should have enough batter for six more donut holes.
- Bake for 11-13 minutes, checking with a toothpick until it comes out clean. Let them cool completely on a wire rack after turning them out.
- Allow the donut holes to rest for at least an hour before serving for the best taste and texture.
- To prepare for serving, combine cinnamon and sugar in a small bowl. Remove liners and roll the donut holes in the cinnamon sugar. For best results, roll them no more than 8 hours prior to serving to prevent the sugar from liquifying. Store in an airtight container for up to 2 days.
Notes
Let the donut holes cool completely on a wire rack to achieve the best texture.
For maximum freshness, roll in cinnamon sugar right before serving.
These donut holes can be made ahead and stored for a convenient treat.
Nutrition
- Serving Size: 1 donut hole
- Calories: 130
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
