Baked Pumpkin Donut Holes

No need to fry anything with these baked pumpkin donut holes. Perfect for fall and made with healthier ingredients - including a #glutenfree option. #healthydessert #pumpkin #donutholes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.5 from 2 reviews

Baked pumpkin donut holes you can make at home with gluten-free and non gluten-free options so the whole family can enjoy.


  • 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


  1. Preheat oven to 350 degrees F.
  2. Combine all dry ingredients in a large bowl
  3. In a separate bowl, combine coconut oil and coconut palm sugar
  4. Add in egg and egg white followed by pumpkin puree and vanilla extract.
  5. Add dry ingredients to wet ingredients. Dough should come together into a thick batter.
  6. 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.
  7. Let cool for at least 10 minutes.

For the coating:

  1. Place melted coconut oil in a small bowl.
  2. In a separate bowl combine coconut palm sugar and cinnamon for coating.
  3. 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. Let sit to soak in mixture for 10 minutes.
  4. Serve immediately or store in an airtight container for 2-3 days.