Healthy Pumpkin Donut Holes (Paleo + Gluten-Free) That Taste Like October Won the Lottery

Forget sugar bombs and fryer grease. These donut holes deliver that cozy pumpkin-spice bakery vibe without wrecking your energy or your gut. They’re tender, warmly spiced, dipped in cinnamon “sugar,” and baked—so you get the treat without the crash.

If you want a smarter sweet that still hits like dessert, this is your new go-to. Warning: you may “taste test” half the batch before they cool. That’s not a bug—it’s a feature.

What Makes This Special

These donut holes are the three-way win: paleo, gluten-free, and dairy-free—but you’d never know it.

Instead of refined sugar, we use maple syrup for gentle sweetness and real-deal flavor. Almond and coconut flours keep the texture soft and cakey, not dry or crumbly, and the pumpkin purée makes them surprisingly moist. They bake in under 15 minutes and roll in a crunchy cinnamon “sugar” coating that you’ll want to put on everything.

Bonus: they’re as great for lunchboxes as they are for coffee breaks.

Shopping List – Ingredients

• Dry Ingredients:
  • 1 1/2 cups almond flour (fine blanched)
  • 3 tablespoons coconut flour
  • 1 teaspoon baking powder (gluten-free) or 1/2 teaspoon baking soda + 1 teaspoon apple cider vinegar
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon fine sea salt
• Wet Ingredients:
  • 3/4 cup pumpkin purée (not pumpkin pie filling)
  • 2 large eggs, room temperature
  • 1/3 cup pure maple syrup
  • 2 tablespoons melted coconut oil (plus more for coating)
  • 1 teaspoon vanilla extract
• For the Cinnamon “Sugar” Coating:
  • 3 tablespoons coconut sugar (or maple sugar for a lighter color)
  • 1 teaspoon ground cinnamon
  • 1–2 tablespoons melted coconut oil (for brushing or tossing)

Cooking Instructions

1. Preheat and prep. Heat oven to 350°F (175°C). Line a baking sheet with parchment or use a mini muffin tin. Lightly grease with coconut oil.
2. Whisk dry. In a large bowl, whisk almond flour, coconut flour, baking powder (or soda), pumpkin pie spice, cinnamon, and salt until no clumps remain.
3. Mix wet. In a separate bowl, whisk pumpkin purée, eggs, maple syrup, melted coconut oil, and vanilla until smooth and glossy.
4. Combine. Add wet to dry.

   Stir with a spatula until a thick, scoopable batter forms. It should be soft but not runny. If too loose, let it sit 2–3 minutes for the coconut flour to hydrate.

5. Shape. Use a small cookie scoop to portion 1–1.5 tablespoon mounds.

   Roll lightly with oiled hands into balls and place 2 inches apart on the sheet, or drop into mini muffin wells.

6. Bake. Bake 11–14 minutes until set, domed, and a toothpick comes out clean. Don’t overbake; they’ll dry out fast.
7. Cool briefly. Rest 5–7 minutes on the pan. They’ll firm up as steam escapes—science doing its magic.
8. Coat. Mix coconut sugar and cinnamon in a shallow bowl.

   Brush each donut hole lightly with melted coconut oil, then roll in the cinnamon sugar to coat.

9. Serve. Devour warm or let them cool completely for a slightly crisp exterior. Try not to eat six. Or do.

   Your call.

Storage Instructions

• Room temperature: Store in an airtight container for up to 2 days. Place a small piece of paper towel inside to absorb moisture.
• Refrigerator: Keeps 4–5 days. Reheat 5 minutes in a 300°F oven or 15–20 seconds in the microwave.
• Freezer: Freeze in a single layer, then transfer to a bag for up to 2 months.

  Thaw at room temp and refresh in the oven for best texture.

• FYI: Coat with cinnamon sugar just before serving if freezing—prevents soggy exteriors.

Benefits of This Recipe

• Better ingredients, same cozy flavor. Almond and coconut flours provide fiber and healthy fats, while maple syrup delivers sweetness without the refined sugar spike.
• Gluten- and grain-free. Great for celiac or gluten-sensitive folks who still want donuts (aka everyone).
• Quick bake, big payoff. Under 30 minutes start to finish. Faster than a Starbucks line on Monday morning.
• Kid- and party-approved. Mini size, finger-friendly, and totally snackable.
• Customizable. Change spices, coatings, or add-ins to match your vibe without breaking the formula.

Pitfalls to Watch Out For

• Too much moisture. Pumpkin purée varies. If the batter looks runny, add 1 extra teaspoon coconut flour and rest 2 minutes.
• Overbaking. These go from moist to dry quickly.

  Pull when just set—edges should still look soft.

• Wrong pumpkin. Use pure pumpkin purée, not pumpkin pie filling (which contains sugar and spices). Big difference.
• Skipping the oil before coating. The cinnamon sugar needs a little fat to stick. Don’t skip the brush/toss step.
• Old baking powder. Flat donut holes are sad.

  Make sure your leavener is fresh; replace every 6 months, IMO.

Mix It Up

• Maple glaze: Whisk 1/3 cup powdered maple sugar with 1–2 tablespoons almond milk until pourable. Drizzle instead of cinnamon sugar.
• Chocolate dunk: Melt 1/2 cup dairy-free dark chocolate chips with 1 teaspoon coconut oil; dip tops and let set.
• Espresso spice: Add 1 teaspoon instant espresso to the dry ingredients for a PSL-meets-espresso moment.
• Pepita crunch: Press finely chopped toasted pepitas into the coating for texture.
• Extra protein: Fold in 1 scoop unflavored or vanilla collagen peptides; add 1–2 teaspoons almond milk if batter thickens.
• Keto-ish tweak: Swap maple syrup for 1/3 cup granular allulose and add 1 tablespoon almond milk to balance moisture. Coating: use allulose plus cinnamon.

FAQ

Can I make these egg-free?

Yes—use 2 flax eggs (2 tablespoons ground flax + 5 tablespoons warm water, rested 10 minutes).

Texture will be slightly denser but still delicious. Add an extra teaspoon baking powder if you want more lift.

What if I only have oat or rice flour?

Those aren’t paleo and won’t swap 1:1 with almond/coconut flour due to different absorption. If you must, use a certified gluten-free 1:1 flour blend and reduce coconut flour to 1 tablespoon or omit it; texture will be more cakey and less moist.

Can I air-fry these?

Absolutely.

Preheat to 320°F, air-fry 8–10 minutes, shaking once. Watch the last 2 minutes—air fryers vary wildly, like cats with opinions.

How do I keep them from sticking to my hands when shaping?

Lightly oil your palms or use a small cookie scoop. Chilling the batter for 10 minutes also helps it firm up.

Is canned pumpkin the same as homemade?

Pretty much, as long as your homemade purée is thick.

If it’s watery, strain through cheesecloth or simmer to reduce; excess moisture leads to gummy centers.

Can I reduce the sweetener?

Yes, drop maple syrup to 1/4 cup and add 1 tablespoon almond milk to maintain moisture. The spice and pumpkin will still shine.

In Conclusion

Healthy Pumpkin Donut Holes (Paleo + Gluten-Free) prove you can have bakery-level comfort with a smarter ingredient list. They’re fast, flexible, and taste like a cozy sweater for your taste buds.

Make a batch for brunch, meal prep, or that 3 p.m. “I deserve nice things” break. And if they vanish mysteriously? Consider that the highest compliment to your baking skills.