Ingredients
1/4 cup coconut flour
2 large eggs
1/2 cup pumpkin puree
1/4 cup honey or maple syrup
1 tsp vanilla extract
1 tsp pumpkin spice
1/2 tsp cinnamon
1 tsp baking powder
2 tbsp melted coconut butter (for glaze)
2 tbsp maple syrup (for glaze)
1–2 tbsp dairy-free milk (for glaze)
Optional: coconut flour or powdered sugar, for dusting
Instructions
- Preheat oven to 160°C / 350°F and grease a mini muffin tray with coconut oil or non-stick spray.
- In a large mixing bowl, whisk together the eggs, pumpkin puree, honey or maple syrup, and vanilla extract until smooth.
- Add coconut flour, pumpkin spice, cinnamon, and baking powder to the wet ingredients and stir until fully combined.
- Divide the batter evenly between 16 mini muffin cups, filling each about ¾ full.
- Bake for 15 minutes, or until a toothpick inserted in the center comes out clean.
- While baking, prepare the glaze by mixing melted coconut butter, maple syrup, and dairy-free milk. Microwave briefly if needed for a smooth consistency.
- Allow the donut holes to cool slightly, then dip each into the glaze. Optionally, dust with coconut flour or powdered sugar before serving.
Notes
- Do not overbake to keep the donut holes moist.
- For a keto version, replace maple syrup with monk fruit syrup.
- Store unglazed donuts in an airtight container for up to 5 days in the fridge.
- These can be frozen (unglazed) for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 donut hole
- Calories: 65
- Sugar: 4g
- Sodium: 35mg
- Fat: 2.5g
- Saturated Fat: 2g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 25mg
