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.

Paleo Cinnamon Sugar Pumpkin Donut Holes {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.

Paleo Cinnamon Sugar Pumpkin Donut Holes {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?

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

Looking for more paleo treats perfect for fall?

  • Paleo Vegan Apple Crisp
  • Paleo Vegan Vanilla Sauce
  • Paleo Apple Muffins

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

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Rated 4.8 by 10 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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129 comments on “Paleo Cinnamon Sugar Pumpkin Donut Holes (grain-free, gluten-free, dairy-free option)” — Add one!

  • Sarah
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    says
    November 17, 2016 @ 12:07 pm

    Hey Erin, I live in Germany too, and have been happy to see Hokkaido pumpkins everywhere. I make my own puree in the Instant Pot (but it would also work great in the oven). Just cook the pumpkin, pop out the seeds, and puree with a stick blender. BTW, this recipe looks yummy! It might be cheaper as well.

    Reply
    • Erin replies to Sarah
      November 18, 2016 @ 9:40 pm

      Hey there! My issue with homemade puree is that the water content always varies and I don’t like variation in baking. ;) In canned pumpkin, it’s always the same and so more reliable. I’ll keep buying the cans at 3.29 from Kaufhof, although it’s kind of painful! (they’re $1 on sale in the US). I hope you get the chance to try these!

      Reply
      • Sarah replies to Erin
        November 18, 2016 @ 10:30 pm

        Ah, I get it. I don’t think I’ve ever seen pumpkin purée in Heidelberg! Although I don’t go into Kaufhof very often I must admit l.

        Reply
        • Erin replies to Sarah
          November 19, 2016 @ 9:25 pm

          It’s in the American section! It’s Libby’s brand. :)

  • Lauren says
    November 5, 2016 @ 10:24 pm

    I’m new to baking with coconut oil…I am using the solid form, is that 7 tbsp of the solid oil (then melted) or 7 tbsp of the melted oil? Hope that makes sense!

    Reply
    • Erin replies to Lauren
      November 5, 2016 @ 10:27 pm

      It does make sense! And it’s the same, so you can measure it solid or melted. :) Hope you’ll enjoy the donuts!

      Reply
      • Lauren replies to Erin
        November 5, 2016 @ 10:36 pm

        I seem to have the same issue as the commenter below-the muffins really stuck to the liners. I’m sure they’ll still be tasty, just not so pretty looking as yours :)

        Reply
        • Erin replies to Lauren
          November 6, 2016 @ 9:34 am

          Hmm. I’m stumped. Sometimes, muffins stick to the liners but I don’t recall this recipe being like that. Next time, you could just spray the pan with baking spray (if you use that) or grease the pan with some coconut oil. :)

  • Carrie says
    November 3, 2016 @ 3:58 pm

    How do you keep the muffins from completely sticking to the muffin liners?

    Reply
    • Erin replies to Carrie
      November 4, 2016 @ 1:04 pm

      I haven’t had that issue with these (and nobody’s mentioned that yet) so maybe it’s your liners. I have some liners where some recipes stick and some liners where those same recipes don’t stick. Or did you make any subs?

      Reply
      • Susan replies to Erin
        November 6, 2016 @ 2:17 am

        instead of liners, could we spray the 24 mini muffin holes with nonstick spray?

        Reply
        • Erin replies to Susan
          November 6, 2016 @ 9:32 am

          Yes! That should work.

  • Maggie Swoveland says
    October 30, 2016 @ 11:24 am

    Can I use G.F. All-Purpose flour instead?

    Reply
    • Erin replies to Maggie Swoveland
      October 30, 2016 @ 11:29 am

      GF 1-to-1 flour mixes are only interchangeable with wheat-based recipes and not almond flour + coconut flour recipes. If it’s meant as a sub for AP flour, then your mix should work well in my pumpkin donut holes, which are wheat-based. :)

      Reply

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