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Pumpkin donut holes in baking box.

Healthy Pumpkin Donut Holes

  • Author: Caitlin Rule
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 16 mini donut holes 1x
  • Category: Dessert
  • Method: Bake
  • Cuisine: Amercian


Insanely delicious homemade paleo pumpkin donut holes with maple glaze! Made with all gluten-free, grain-free and nut-free ingredients for a healthier pumpkin donut holes recipe.



Pumpkin Donut Holes

  • 1/4 cup/ 27g coconut flour
  • 2 eggs
  • 1/2 cup/ 125g pumpkin puree
  • 2 tablespoons honey or maple syrup
  • 1 teaspoon vanilla
  • 1 teaspoon pumpkin spice
  • 1/2 teaspoon cinnamon
  • 1 teaspoon baking powder

Maple glaze

  • 1 tablespoon melted coconut butter
  • 1 tbsp maple syrup
  • 1 tablespoon dairy free milk


  1. Preheat oven to 160C/ 350F and grease a mini muffin tray with coconut oil/ spray.
  2. In a large bowl, whisk together eggs, pumpkin, maple syrup and vanilla.
  3. Mix in the coconut flour, spices and baking powder until smooth.
  4. Fill 16 mini muffin holes with batter (about 3/4 full) then bake in oven for about 15 minutes.
  5. Meanwhile, make the glaze by mixing together the melted coconut butter, maple syrup and milk. If it’s hard to mix microwave for 30 seconds and stir until combine. Set aside.
  6. Let donuts cool for a few then dip into a shallow bowl with the maple glaze then dust with coconut flour (or powdered sugar if you desire).


  • Serving Size: 1 donut hole without glaze
  • Calories: 27
  • Sugar: 2.4g
  • Fat: 0.9g
  • Saturated Fat: 0.5g
  • Carbohydrates: 3.6g
  • Fiber: 0.7g
  • Protein: 1.1g