Description
These Healthy Pumpkin Donut Holes are a delicious treat that’s perfect for fall. Made with coconut flour and pumpkin puree, these donut holes are gluten-free and refined sugar-free. Topped with a sweet maple glaze, they’re a guilt-free indulgence you can enjoy any time!
Ingredients
Units
Scale
Pumpkin Donut Holes
- 1/4 cup/ 27g coconut flour
- 2 eggs
- 1/2 cup/ 125g pumpkin puree
- 2 tablespoons honey or maple syrup
- 1 teaspoon vanilla
- 1 teaspoon pumpkin spice
- 1/2 teaspoon cinnamon
- 1 teaspoon baking powder
Maple Glaze
- 1 tablespoon melted coconut butter
- 1 tbsp maple syrup
- 1 tablespoon dairy-free milk
Instructions
- Preheat the oven: Preheat the oven to 160C/350F and grease a mini muffin tray with coconut oil/spray.
- Mix wet ingredients: In a large bowl, whisk together eggs, pumpkin, maple syrup, and vanilla.
- Add dry ingredients: Mix in the coconut flour, spices, and baking powder until smooth.
- Bake: Fill 16 mini muffin holes with batter (about 3/4 full) and bake in the oven for about 15 minutes.
- Make the glaze: Mix together the melted coconut butter, maple syrup, and milk. Microwave for 30 seconds if needed, and stir until combined. Set aside.
- Glaze the donuts: Let the donuts cool for a few minutes, then dip them into a shallow bowl with the maple glaze and dust with coconut flour or powdered sugar. Enjoy!
Nutrition
- Serving Size: 1 donut hole
- Calories: 78
- Sugar: 5g
- Sodium: 55mg
- Fat: 4g
- Saturated Fat: 3g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 31mg
