Paleo Cinnamon Sugar Pumpkin Donut Holes (grain-free, gluten-free, dairy-free option)

These cinnamon sugar pumpkin donut holes are paleo, grain-free, gluten-free and dairy-free. Can also be made as regular muffins.

I haven’t been feeling the pumpkin love at all this year. I don’t know what happened but I’m just not excited about it. And it doesn’t help that we don’t have canned pumpkin in Germany. I either have to make homemade pumpkin puree, which I won’t do because moisture content varies too much and I never know how much liquid to drain, or buy imported canned pumpkin from the American section of a department store. For about $4.50 a can. I typically make a recipe several times before posting it and spending $18 on just the pumpkin for one recipe? Eh. I’ll pass.

Cinnamon Sugar Pumpkin Donut Holes {paleo, grain-free, gluten-free, dairy-free}

So for this recipe, I took a short-cut. I adapted my pumpkin spice latte Nutella muffins and made them into the gluten-free pumpkin donut holes that I posted over on My Baking Addiction earlier in the week! I didn’t have to go through my precious cans of pumpkin and y’all get a pumpkin recipe. It’s a win-win for everyone! :)

If you don’t have a mini muffin pan, these can be made as 16 regular muffins and baked for 13-16 minutes. It doesn’t work quite as well in bread form. I tried! It rises nice and high and then kerplunks. It’s pretty sad.

Cinnamon Sugar Pumpkin Donut Holes {paleo, gluten-free, grain-free, dairy-free}

I’ve seen a lot of recipes where you dip the donut holes in butter first before dipping them in the cinnamon sugar, but when I tried this, the donut holes sucked up so much butter and were so wet that I had to use a ton of sugar to get them properly rolled. It tasted amazing so feel free to do that if you don’t mind a ton of extra sugar. :) I’m thinking it’s perhaps a grain-free thing. I never had that issue with whole wheat goodies!

I have two more cans of pumpkin left and am very carefully planning what to do with them! What’s your favorite pumpkin recipe?

Pumpkin Donut Holes {paleo, dairy-free, grain-free, gluten-free} Cinnamon Sugar Pumpkin Donut Holes {paleo, grain-free, gluten-free, and dairy-free}

Pumpkin Donut Holes (paleo, grain-free, gluten-free, dairy-free)

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Rated 4.9 by 7 readers
Paleo Cinnamon Sugar Pumpkin Donut Holes (grain-free, gluten-free, dairy-free option)
  • Prep Time:
  • Cook Time:
  • Ready in:
  • Yield: 30 donut holes

Ingredients

    For the donut holes:

  • 1/2 cup (66 grams) coconut flour
  • 3/4 cup (75 grams) almond flour
  • 1 1/4 teaspoons baking soda
  • 3 1/2 teaspoons pumpkin pie spice
  • 1/4 teaspoon salt
  • 4 large eggs, room temperature
  • 7 tablespoons (98 grams) unsalted butter or coconut oil, melted
  • 1/2 cup (120 milliliters) maple syrup
  • 2 tablespoons coconut sugar or brown sugar
  • 1/2 cup (120 grams) canned pumpkin puree (not pumpkin pie filling)
  • 2 teaspoons vanilla extract
  • For the cinnamon sugar:

  • 1/3 cup (67 grams) coconut sugar or granulated sugar
  • 1 1/2 teaspoons ground cinnamon

Directions

  1. Preheat the oven to 350 °F. Line a mini muffin pan with 24 muffin liners.
  2. In a large bowl, mix together the dry ingredients (coconut flour through salt).
  3. In a separate medium bowl, mix together the wet ingredients (eggs through vanilla).
  4. Add the dry mixture to the wet mixture and stir just until combined.
  5. Pour the batter evenly into the muffin liners, filling each liner until almost completely full. You'll likely have enough batter for another six donut holes.
  6. Bake for 11-13 minutes or until a toothpick inserted in the middle comes out clean. Turn out onto a wire rack to cool completely. These need to rest for at least an hour before serving, both because of taste and texture.
  7. When ready to serve, mix the cinnamon with the sugar in a small bowl. Roll the donut holes in the cinnamon sugar. As these donut holes are quite moist, the cinnamon sugar tends to liquify overnight, which is why it's recommended to roll the donuts in the sugar no more than 8 hours before serving.
  8. Store in an airtight container for up to 2 days.

Notes

  • For paleo, use coconut sugar and coconut oil.
  • For dairy-free, use coconut oi.

Source: My post on My Baking Addiction – Gluten-free Pumpkin Donut Holes

Recipe by  | www.texanerin.com

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82 comments on “Paleo Cinnamon Sugar Pumpkin Donut Holes (grain-free, gluten-free, dairy-free option)” — Add one!

  • samantha says
    July 21, 2016 @ 1:14 pm

    what’s the macro nutrition on these either per batch or per serving size?

    Reply
    • Erin replies to samantha
      July 21, 2016 @ 8:49 pm

      I don’t have that info but you can copy and paste the recipe here for the nutritional profile, if you’d like. :)

      Reply
  • Ally says
    July 9, 2016 @ 10:26 pm

    Instead of using coconut and almond flour could I just use gluten free flour? And if I have the gluten free flour with the baking soda ingredient in it do I have to add extra baking soda?

    Reply
    • Erin replies to Ally
      July 9, 2016 @ 11:54 pm

      That unfortunately won’t work. Almond flour and coconut flour aren’t interchangeable with gluten-free flour mixes. You could use a different type of nut flour for the almond flour but that’s the only sub that’d work (so you’d still need the coconut flour). Sorry about that!

      Reply
  • Stephanie says
    July 9, 2016 @ 1:02 am

    These are awesome. The recipe was very easy,and I already had all the ingredients. I can’t wait to try some of your other recipes. Thanks for sharing.

    Reply
    • Erin replies to Stephanie
      July 9, 2016 @ 11:58 am

      I’m happy to hear that you enjoyed the donut holes and I hope you’ll enjoy the other recipes just as much! Thanks for your comment. :)

      Reply
  • Madeline Lyne says
    July 6, 2016 @ 12:07 am

    you have eggs in this recipe so it is not dairy-free! It sounded great until I saw the eggs and no substitution for the eggs in your notes.

    Reply
    • Erin replies to Madeline Lyne
      July 6, 2016 @ 7:36 am

      Eggs are most definitely not dairy. :) (source)

      Reply
    • Eve replies to Madeline Lyne
      July 13, 2016 @ 10:05 pm

      I don’t eat Dairy….but I do eat eggs. Like she said eggs are definitely not dairy

      Reply
      • Erin replies to Eve
        July 14, 2016 @ 7:05 pm

        Thanks for the back up. ;)

        Reply
  • Jennifer Blake
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    July 4, 2016 @ 7:31 pm

    Erin,
    I put these in my electric donut hole maker, and they came out beautifully! I also dipped them in melted coconut oil instead of butter. They didn’t get soggy at all. Very delish!

    Reply
    • Erin replies to Jennifer Blake
      July 4, 2016 @ 8:17 pm

      That’s great to know that they work in an electric donut hole maker! And awesome that they didn’t get soggy. Soggy donuts certainly aren’t a fun way to start the day. ;) Thanks a bunch for your comment!

      Reply
  • Leslie
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    June 27, 2016 @ 12:50 am

    These are AMAZING! I’m relatively new to paleo and have been so disappointed by so many baked goods, but these really are fabulous. Even my non-paleo hubby requested I make them often :)

    Reply
    • Erin replies to Leslie
      June 28, 2016 @ 5:58 pm

      Yay! I’m so happy to hear that you and your husband enjoyed them. Paleo sweets can definitely be disappointing, so I feel your pain. ;) Thanks for your comment!

      Reply
  • Lisa O'Brien says
    May 8, 2016 @ 6:50 am

    First of all, thank you to the person who actually made these donut holes and commented on the outcome.
    Of all the comments, she was the only one who actually bothered to try them. I must say: I’m very aggravated when I go to recipe’s comments sections and read comments consisting of ‘I can’t wait to try these’ and ‘these look so good!’ Who cares what you think? Make the recipe, THEN comment!

    Reply
    • Erin replies to Lisa O’Brien
      May 8, 2016 @ 8:27 pm

      I’m sorry you feel that way! This is a blog and not a recipe site like Allrecipes so I suppose that explains why there are comments other than reviews. The last seven comments were either questions about the recipe or comments from people who had made the recipe so I wouldn’t say that all the comments except the one before yours were so “useless.” :)

      Reply
  • M says
    May 7, 2016 @ 3:21 pm

    Made these in my cake pop machine this morning, myself and my 5 year old daughter enjoyed them! Very easy recipe too. We decided next time we’re going to make them apple cider flavored :)

    Reply
    • Erin replies to M
      May 7, 2016 @ 8:05 pm

      Oh, yum! I love the apple cider flavor idea. I’ve got to try that. :) Thanks for the tip and for your feedback! I’m so happy you both liked them.

      Reply
  • Lee says
    April 7, 2016 @ 10:14 pm

    I have a nut allergy baby, can i sub all coconut flour for the almond flour?

    Reply
  • Lisa says
    March 23, 2016 @ 4:36 am

    Hi! What is in the pumpkin pie spice mix? I’ll have to mix my own as we do not have it in Australia! Cheers! Lisa

    Reply
    • Erin replies to Lisa
      March 23, 2016 @ 8:13 am

      Hello! I couldn’t find a recipe for pumpkin pie spice that could easily be scaled down to 3 1/2 teaspoons but I think this is close: 1 3/4 teaspoons ground cinnamon, 1 teaspoon ground ginger + 3/8 teaspoon ground allspice + 3/8 teaspoon ground nutmeg. I hope you’ll enjoy them!

      Reply
  • Amy says
    March 22, 2016 @ 11:18 pm

    I didn’t fully read all the comments so you may have answered this can you substitute sweet potato for canned pumpkin?

    Reply
    • Erin replies to Amy
      March 23, 2016 @ 8:05 am

      I’ve never tried using sweet potato as a sub for canned pumpkin so I’m not really sure. Sorry about that!

      Reply
  • Mirna
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    March 19, 2016 @ 12:46 pm

    Here in Holland people are getting used to eating pumpkin in savory dishes, sweet dishes are nog quit that common. I love pumpkin dishes, savory or sweet :-). We don’t have canned pumpkin puree in the regular supermarkets. Although there is an online American supermarket I make my own and keep it in the freezer.
    Thank you so much for adding the weight in grams, saves a lot of trouble searching for the measurements.
    Mine have become muffins because of the size of my muffin pan, they’re in the oven right now. The smell is delicious, can’t wait to taste them!

    Reply
    • Erin replies to Mirna
      March 19, 2016 @ 7:54 pm

      I’ve been in Germany for 6 1/2 years and it’s definitely getting more common here, too! But people are still confused when I offer them sweet pumpkin treats. I’m happy that someone other than I makes use of the gram measurements. :) I think it’s so much easier. I hope you enjoyed the muffins and thanks for your comment!

      Reply
    • Eve replies to Mirna
      July 13, 2016 @ 10:10 pm

      Mirna… zou je mij kunnen vertellen hoe je de puree heb gemaakt?? Dank je wel :-)

      Reply
      • Erin replies to Eve
        July 14, 2016 @ 7:05 pm

        I love Dutch so much. :D It’s like a mix of German, Swedish and English – the three languages I can read / speak! So to answer your question, here are three ways you can make pumpkin puree. :)

        Reply
  • Ariel
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    February 15, 2016 @ 8:06 pm

    Just made these. HOLY COW! So freaking delicious. Swapped out the maple syrup for agave with no issue. Also rolled them in to what I thought would be small more donut hole shapes, but they grew a bit more than I anticipated. SO delicious. Seriously. Heaven.

    Reply
    • Erin replies to Ariel
      February 15, 2016 @ 9:38 pm

      Yay! I’m so happy that you liked them so much. And good to know that agave works well! Thanks a bunch for your feedback. :)

      Reply
  • Katelynn
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    November 1, 2015 @ 9:39 pm

    Can you do a replacement for maple syrup like stevia?

    Reply
    • Erin replies to Katelynn
      November 2, 2015 @ 7:16 pm

      The problem is that you’d need to add extra liquid to make up for the loss of liquid in maple syrup. After reading this, I’m guessing you’d need to add 1.5 tablespoons of liquid but it’s just a guess!

      Reply
  • Nutmeg Nanny says
    November 1, 2015 @ 5:56 am

    I always find it odd that not every country has canned pumpkin. It’s so delicious – everyone should have it :) These little donut holes look delicious and I of course LOVE the cinnamon sugar coating…yum!

    Reply
    • Erin replies to Nutmeg Nanny
      November 1, 2015 @ 5:54 pm

      Thanks! And I agree. It seems as though only the US and Canada have canned pumpkin. So strange! It’s so convenient. :)

      Reply
      • Bon Vivant replies to Erin
        December 16, 2015 @ 10:40 pm

        One thing I’ve noticed being an American expat in Germany is that it is really only recently that pumpkin and certain squashes have come into fashion in German cuisine, so no, unfortunately for us immigrants, canned pumpkin is not a “thing” here, lol. Also, until a couple of years ago, sweet potatoes and yams were only available in African supermarkets here. Luckily for me as “southern soul food” lover, they’ve become commonplace now in standard German markets as more Germans learn to experiment with them a bit. Serving anything with pumpkin, squashes, and sweet potatoes, though, are still a VERY exotic proposition when serving to my German husband’s family, lol. I’m looking forward to trying this as my husband’s diet currently alternates between vegetarian and vegan.

        Reply
        • Erin replies to Bon Vivant
          December 17, 2015 @ 8:40 pm

          I’ve been in Germany for 6 years and am very, very happy that sweet potatoes are finally readily available. Even in Lidl and Aldi! And Germans are still a bit confused when I give them pumpkin baked goods. They then tell me pumpkin is supposed to be used in savory dishes. Haha. They still have quite a way to come, it seems. ;)

  • Heidi @ Food Doodles says
    October 30, 2015 @ 6:32 pm

    First of all, yum!!! These look so good :) Second I know exactly what you mean about homemade pumpkin puree. I’d do it just for my own use but for blogging my recipe testing needs to be a little more accurate :) And the cost of some ingredients, ugh. The Canadian dollar use to be good enough I could buy things for cheaper in the states but not anymore I can only imagine in Germany its even more pricey for some things.

    Reply
    • Erin replies to Heidi @ Food Doodles
      November 1, 2015 @ 5:55 pm

      Yes! Exactly. I want things to be super exact when baking. Are you able to get everything in Canada? Or are there things you have to buy in the US? I’m curious. :)

      Reply
  • Rose | The Clean Dish says
    October 28, 2015 @ 7:33 pm

    Erin, I feel ya! Some of my recipes have such expensive ingredients that I either never post them (for lack of trial runs) or it takes me half a year to test and re-test haha. Now, these pumpkin donut holes look terrific! I think I’d skip the butter, too lol.

    Reply
  • Kim Beaulieu says
    October 28, 2015 @ 7:16 am

    I love donut holes. We have a donut store/coffee shop here in Canada called Tim Hortons. They sell donut holes in every conceivable flavour, but call them Timbits. I went in one day to order one for my dog (she loves the plain ones) and said “I’ll take one plain donut hole please”. She was so confused and had no clue what I meant. Um, Timbits are donut holes. Funniest thing ever. There’s a whole generation of youngsters in Canada that have no clue Timbits are actually donut holes. Cracks me right up for some reason.

    I dig them covered in cinnamon sugar. I make apple ones but I think hubs would like your pumpkin ones better.

    Reply
    • Erin replies to Kim Beaulieu
      October 29, 2015 @ 10:26 am

      Haha. I love that you order your dog donut holes. :D And that’s so funny that she had no idea what a donut hole was! Crazy.

      Reply
  • Michelle @ My Gluten-free Kitchen says
    October 28, 2015 @ 5:32 am

    These look delicious! I’ve been looking for a gluten-free pumpkin donut to share with my blog readers, so I’m excited to find this one. Sharing!

    Reply
  • Ginny McMeans says
    October 28, 2015 @ 2:47 am

    I love this grain free recipe for using pumpkin. It is my new favorite and I think you have outdone yourself. Love it!

    Reply
  • Renee - Kudos Kitchen says
    October 27, 2015 @ 11:46 pm

    Your cinnamon sugar pumpkin donuts have me licking my lips. That outside coating is making me crave these donut holes!

    Reply
  • Michelle @ Blackberry Babe says
    October 27, 2015 @ 10:06 pm

    Holy buckets these look incredible! Would love to try them.

    Reply
  • Cookin Canuck says
    October 27, 2015 @ 6:00 pm

    When I was a kid, we would go to an annual fair in Vancouver and that is where I first fell in love with donut holes. These pumpkin ones are making me crave them all over again!

    Reply
    • Erin replies to Cookin Canuck
      October 29, 2015 @ 9:42 am

      Funny that you mention Vancouver! That’d be my dream city to live in. That they have a fair with donut holes is another point for Vancouver. :D

      Reply
  • rachel @ athletic avocado says
    October 27, 2015 @ 5:49 pm

    these look incredible! I don’t know if id be able to stop myself from eating the whole batch!

    Reply
    • Erin replies to rachel @ athletic avocado
      October 29, 2015 @ 9:41 am

      Thanks! And I’m pretty sure they’d freeze well (just saying in case you’re like me and have portion-control issues ;))

      Reply
  • Ambar
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    October 27, 2015 @ 3:20 pm

    I feel the same exact way, this year i am just not feeling the pumpkin.I am glad you pulled through & brought us this awesome recipe though:)

    Reply
    • Erin replies to Ambar
      October 29, 2015 @ 9:40 am

      Haha. I’m happy I got over my feelings for pumpkin and made these, too! It was totally worth it. :)

      Reply
  • Lauren Kelly Nutrition says
    October 27, 2015 @ 11:54 am

    I love these! I have to bust out my mimi muffin pan and whip these up. I love the ingredients to!

    Reply
  • Kimberly @ The Daring Gourmet says
    October 27, 2015 @ 3:51 am

    Yay, I have a mini muffin pan so I can get going on these! The texture of these donut holes looks so moist and tender!

    Reply
  • Heather | All Roads Lead to the Kitchen says
    October 27, 2015 @ 3:22 am

    So cute that you made donut holes in a mini muffin pan – great idea! Cinnamon-sugar muffins are my favorite on Christmas morning (yes, dipped in butter first)…but I may have to make this version instead this year. They look so tempting!

    Reply
  • Michelle | A Dish of Daily Life says
    October 27, 2015 @ 2:58 am

    I have been thinking about these nonstop since I saw them earlier today! I need to make these! I’m not usually much of a baker, but this yumminess is calling my name! And I’m pretty sure I’d be mom of the year (well, day anyway) if I made these for the kids (and didn’t eat them all before they got home…did I just say that out loud? LOL).

    Reply
    • Erin replies to Michelle | A Dish of Daily Life
      October 29, 2015 @ 9:38 am

      Haha. I bet your kids would be so happy if you could save them just a few! ;) I hope you’ll all love them as much as I did!

      Reply
  • Erin @ Dinners, Dishes, and Desserts says
    October 27, 2015 @ 1:45 am

    I just got into the pumpkin kick yesterday. Made pancakes and they were so good. Now I want to pumpkin everything! And these donut holes look so good! Wish I had them right now!

    Reply
  • Kristyn says
    October 27, 2015 @ 12:15 am

    These look so yummy and so good for you! Can’t wait to try these out!

    Reply
    • Erin replies to Kristyn
      October 29, 2015 @ 9:36 am

      I hope you’ll enjoy them!

      Reply
  • The Food Hunter says
    October 26, 2015 @ 11:51 pm

    I would eat the entire batch of these!

    Reply
  • Lisa | Mummy Made.It says
    October 26, 2015 @ 9:45 pm

    We don’t have canned pumpkin in Australia either so i make my own by roasting pumpkin pieces. I find it removes more moisture than steaming or boiling the pumpkin pieces.
    My favourite pumpkin recipe is Pumpkin Bread

    Reply
    • Erin replies to Lisa | Mummy Made.It
      October 29, 2015 @ 9:35 am

      I remember you saying that last year! It seems like it only exists in North America. So strange! Thanks for the tip. :)

      Reply
  • Ashley @ Wishes and Dishes says
    October 26, 2015 @ 6:35 pm

    I have a mini muffin pan and these are definitely happening in my kitchen soon! I also wasn’t feeling the pumpkin but it slowly grows on me each year :)

    Reply
  • Krista @ Joyful Healthy Eats says
    October 26, 2015 @ 6:20 pm

    These sound delicious! Love the cinnamon sugar topping to finish it off in the best way possible!

    Reply
  • Stephanie says
    October 26, 2015 @ 4:29 pm

    These look amazing – and I never mind extra butter and sugar, haha!

    Reply
  • Charlotte Moore
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    October 26, 2015 @ 3:58 pm

    I need to try these for the ones that eat GF. Look delicious. I have never wanted to make anything and dip it in better then sugar. I just can’t handle the butter taste or greasy feeling in my mouth.

    Reply
    • Erin replies to Charlotte Moore
      October 29, 2015 @ 9:31 am

      Haha. That’s good that you don’t like dipping stuff in sugar and butter. It’s certainly not a healthy habit. ;) And totally not necessary with these!

      Reply

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