Get the taste of fall with these baked pumpkin donut holes made with healthy ingredients like coconut oil and coconut sugar and baked in the oven. Gluten-free or non-gluten-free options available so the whole family can enjoy.
This article was originally published in September 2013. It has since been updated with easier instructions, new photos and gluten and gluten-free donut hole options.
Apologies to anyone who had to read the original publication of this post in 2013. While the recipe was and continues to be delicious, you were unfortunately subjected to a lengthy diatribe on my love of all things pumpkin with the exception of the very basic #PSL. To be honest, not much has changed but at 30 I’m wise enough to know your time is better spent learning how to make these baked pumpkin holes and not reading a long article on all things pumpkin.
Maybe you’ve noticed this trend in my latest posts, that I’ve been republishing old content and updating it with relevant and useful information instead of some strange anecdote that apparently made sense in 2013?! As I discussed in this post, it’s important to me that The Healthy Maven be a space where you can learn something new, whip up a healthy recipe or support your version of health, which to be honest was not all that important when I started THM 7 years ago. So I’m going into some older posts that could use some sprucing up, including clearer instructions, more step-by-step photos and helpful tips when it comes to making the recipe. I’m also testing recipes for both gluten and gluten-free options so everyone can enjoy them. These Baked Pumpkin Donut Holes are no exception. So let’s get into it…
How To Make Donut Holes
Originally this recipe called to make the donut holes in a mini muffin tin. While that certainly remains an option, I decided to test them on a baking sheet to see how they hold up. Not at all surprising but they worked totally fine so no need to buy a special tin or tray. A gold old baking tray will work just fine. Definitely note that the bigger you make the balls, the more likely they will have a flat bottom. This doesn’t affect flavor but if you want a perfectly shaped circle make them smaller.
Step 1: Make the batter
The batter must be thick. This is why the coconut flour is essential. Do not skip or try to substitute. You need to use coconut flour so it absorbs the moisture, but don’t worry, the baked donut holes will remain moist. As for the other flours, I find a mixture of oat flour and brown rice flour makes for the best gluten-free blend or if not gluten-free you can use 1 cup of all purpose flour.
Step 2: Roll into balls + bake!
As I mentioned above, keep the balls on the smaller side so they stay round. Aim to get 15 on each baking sheet but I recommend baking each sheet separately so they get a good even bake. They’ll bake for 15 minutes at 350 degrees F.
Step 3: Coat donut holes
Once baked pumpkin donut holes have cooled, you’ll roll them in a coconut sugar and cinnamon mixture. My recommendation is to use one hand to dip the holes into the coconut oil and the other hand in the coconut sugar mixture. This keeps things from getting too messy.
Step 4: EAT!
Need I say more? These donut holes don’t last long in our house. I recently served them at family dinner and they were gone in one sitting. So if you’ve got a big crowd you may want to double the recipe. Or be sure to store them in an airtight container for 2-3 days if you have more willpower than me.
I love hearing from you guys so definitely let me know in the comments below if you’ve tried this recipe (circa 2013 or 2019!) and if you have anything to add to it. It’s such a helpful resource to see how you guys tailor recipes for you and your families. Bon appetit!Print
Baked Pumpkin Donut Holes
Baked pumpkin donut holes you can make at home with gluten-free and non gluten-free options so the whole family can enjoy.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 25-30 donut holes 1x
- 1/2 cup oat flour*
- 1/2 cup brown rice flour*
- 4 tbsp coconut flour
- 2 tsp baking powder
- 1/2 tsp cinnamon**
- 1/2 tsp nutmeg**
- 1/2 tsp allspice**
- 1/8 tsp ground cloves**
- pinch of salt
- 1/3 cup coconut oil, melted
- 1/2 cup coconut palm sugar (or brown sugar)
- 1 large egg +1 large egg white
- 1 tsp vanilla extract
- 3/4 cup pumpkin puree (not pumpkin pie filling)
For the coating:
- 2 tbsp coconut oil, melted
- 1 1/2 tbsp cinnamon
- 3 tbsp coconut palm sugar (or brown sugar)
*Replace with 1 cup of all-purpose flour if not gluten-free.
**Can replace with 2 tsp pumpkin pie spice if desired
- Preheat oven to 350 degrees F.
- Combine all dry ingredients in a large bowl
- In a separate bowl, combine coconut oil and coconut palm sugar
- Add in egg and egg white followed by pumpkin puree and vanilla extract.
- Dough should come together into a thick batter.
- Roll into 25-30 tablespoon sized balls and place onto a baking sheet (you will likely need to bake in two batches) and bake for 15 minutes.
- Let cool for at least 10 minutes.
For the coating:
- Place melted coconut oil in a small bowl.
- In a separate bowl combine coconut palm sugar and cinnamon for coating.
- For each donut hole dip into coconut oil using one hand and roll in cinnamon+coconut palm sugar mixture with the other hand until fully coated.
- Serve immediately or store in an airtight container for 2-3 days.
Like this recipe? Here are a few other desserts to enjoy:
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