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

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. 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.
  4. Serve immediately or store in an airtight container for 2-3 days.