Gluten-free Pumpkin Donuts (paleo, grain-free, dairy-free)

These gluten-free pumpkin donuts are paleo, grain-free and dairy-free. Can also be made as regular muffins and are coated in cinnamon sugar. With a video.

  • These amazing gluten-free pumpkin donuts are paleo, grain-free and dairy-free. Can also be made as regular muffins and are coated in cinnamon sugar.
  • These delicious gluten-free pumpkin donuts are paleo, grain-free and dairy-free. Can also be made as regular muffins and are coated in cinnamon sugar.

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.

I’ve been much more into apples and making this paleo apple crisp and these paleo apple muffins.

Gluten-free Pumpkin Donuts {grain-free, gluten-free, dairy-free}

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.

So for this recipe, I took a short-cut. I adapted my pumpkin spice latte Nutella muffins and made them into these gluten-free pumpkin donuts. Or actually donut holes. 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! :)

Gluten-free Pumpkin Donuts {gluten-free, grain-free, and dairy-free}

If you don’t have a mini muffin pan, these can be made as 16 regular-sized muffins. You can check out the directions in my paleo pumpkin muffins recipe. It doesn’t work quite as well in bread form. I tried! It rises nice and high and then kerplunks. It’s pretty sad.

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!

Gluten-free Pumpkin Donuts {dairy-free, grain-free, and gluten-free}

I have two more cans of pumpkin left and am very carefully planning what to do with them! What’s your favorite pumpkin recipe? If you don’t already have a favorite, check out the reviews in the comments below – people seem to love this gluten-free pumpkin donuts recipe!

And I can highly recommend this paleo vegan pumpkin pie. I’m not vegan but this pie is even creamier and more delicious than a traditional pie! SO good. :D

Not into grain-free baking? Try these whole wheat cinnamon sugar baked donuts from Family Food on the Table! They look so plump and delicious.

Click here to view, comment or share the video on Facebook! Thank you. :)

Gluten-free Pumpkin Donuts (paleo, grain-free, dairy-free)

Rated 4.9 by 21 readers
Gluten-free Pumpkin Donuts (paleo, grain-free, dairy-free)
  • Prep Time:
  • Cook Time:
  • Ready in:
  • Yield: 30 donut holes


    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) coconut oil or unsalted butter, 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


  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. Remove the liners and 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.


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

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

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215 comments on “Gluten-free Pumpkin Donuts (paleo, grain-free, dairy-free)” — Add one!

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  • Sandy
    October 23, 2016 @ 5:13 pm

    I used my “babycakes” cake pop cooker to make these so they’d come out just like little round donut holes and it worked great!

    • Erin replies to Sandy
      October 23, 2016 @ 8:54 pm

      That’s great that they turned out well using the cake pop cooker! I would have never imagined that that’d work. :) Thanks for your comment!

  • Smith says
    October 23, 2016 @ 12:34 am

    Wondering if this could be used for pumpkin bread (loaf)?

    • Erin replies to Smith
      October 23, 2016 @ 4:53 pm

      I tried it once a long time ago but didn’t like it. It was oddly spongy.

  • JoAnn says
    October 13, 2016 @ 3:05 am

    I didn’t think sugar was Paleo.

    • Erin replies to JoAnn
      October 14, 2016 @ 8:42 pm

      Coconut sugar, which I call for, is paleo. :)

  • Delilah Pugsley says
    October 12, 2016 @ 3:22 pm

    Hey there is possible to sub the maple syrup for something sugar free, as well as the brown sugar? I am doing a low carb keto diet. Thanks!

    • Erin replies to Delilah Pugsley
      October 12, 2016 @ 9:25 pm

      Hi! I haven’t much good luck with low-carb sweeteners so I have no idea. Sorry about that!

  • Jill says
    October 4, 2016 @ 4:23 am

    I just finished making these and ate 4 in one sitting. I’ve been trying to work hard at being paleo and eating clean but a girl needs her sweets!!! Keep recipes like these coming!!

    • Erin replies to Jill
      October 6, 2016 @ 9:16 pm

      Haha. Yeah, we do! ;) Thanks so much for your comment!

  • Liz
    September 30, 2016 @ 12:49 am

    Holy moly these were so good!! I have 1 gluten free daughter who isn’t a fan of pumpkin (wait…what!?!) and she liked them. The other daughter who is not GF absolutely loved them. I, personally, could not stay away from them because they were just incredible. Thank you so much! This recipe is a keeper. 😊

    • Erin replies to Liz
      October 1, 2016 @ 11:31 am

      Aww, yay! I’m so happy that all you enjoyed them so much! Thanks for your comment and the hearts. :)

  • Susan says
    September 26, 2016 @ 4:12 am

    Hi… Is it possible to substitute regular flour for the specialty flours?

    • DMH replies to Susan
      September 26, 2016 @ 2:22 pm

      if you did so, it wouldn’t be low carb!

      • Erin replies to DMH
        September 26, 2016 @ 3:05 pm

        These are lower carb because of the flour but definitely not low-carb because of the 1/2 cup maple syrup. If you wanted to make them low-carb, you’d have to use a sub for the sweetener (but I unfortunately don’t know what it’d be – I’ve had a hard time with low-carb sweeteners!)

        • DMH replies to Erin
          September 28, 2016 @ 10:26 pm

          I would sub Nature’s Hollow sugar free maple syrup. Sorry, I left that out

        • Erin replies to DMH
          October 1, 2016 @ 11:28 am

          Ah, okay! Thanks for the tip. :)

    • Erin replies to Susan
      September 26, 2016 @ 3:02 pm

      Hi there! No, the flours used here aren’t interchangeable with other flours. You could make my vegan pumpkin donut holes with whole wheat flour or all-purpose flour. They don’t call for any special ingredients. They just happen to be egg-free. :)

  • Stephanie says
    September 20, 2016 @ 10:00 pm

    Do you think I could just roll these in a ball instead of a mini muffin dish? I don’t have a mini muffin dish :(! Looks amazing though and can’t wait to try!

    • Erin replies to Stephanie
      September 20, 2016 @ 10:23 pm

      It’s a batter and not a dough so you can’t roll it into a ball. You could bake them in a regular muffin pan, though! The commenter below you made them that way. I hope you’ll enjoy them! :)

  • Becky says
    September 15, 2016 @ 12:14 am

    Just finished making these! I got 12 regular size muffins & 8 mini muffins from the batch of batter. Just tried my them & they are AMAZING!!
    They were super easy to make too! Definitely printing the recipe as a keeper! 😁

    • Erin replies to Becky
      September 15, 2016 @ 10:41 pm

      That’s great! I’m happy to hear that they came out well and you’ll make them again in the future. Thanks for your comment! :)

  • Michelle says
    September 2, 2016 @ 10:13 pm

    Is it possible to make this recipe dairy free, but not gluten free? Would it still turn out the same?

  • Angela says
    August 30, 2016 @ 8:31 pm

    Any luck using rice flour, that’s what I usually have on hand? Or partial with rice and another…

    • Erin replies to Angela
      August 30, 2016 @ 8:46 pm

      Unfortunately, nuts flours aren’t interchangeable with non-nut flours so I really don’t think rice flour would work. Sorry about that!

      • Maggie replies to Erin
        October 2, 2016 @ 4:35 pm

        Because my husband is allergic to almonds I have used garbanzo flour in exchange for almond flour without any problems.

        • Erin replies to Maggie
          October 2, 2016 @ 10:05 pm

          Oh, that’s interesting! Is it a 1 to 1 sub? Thanks for the tip!

  • Taylor says
    August 28, 2016 @ 6:20 pm

    could use this recipe as donuts instead of donut holes ? will it work the same? i have a donut pan so i was going to use that

    • Erin replies to Taylor
      August 28, 2016 @ 7:53 pm

      I’m guessing so but I haven’t tried it so I’m not positive. You’d have to adjust the baking time (I have no idea how long they’ll take in a donut pan). Enjoy! :)

  • Daisy says
    August 24, 2016 @ 6:52 am

    Loved these!My kids and my friend did also. Only trouble I had was the cooking time,took me over 20 minutes to get them fully cooked.They taste even better the next day!

    • Erin replies to Daisy
      August 24, 2016 @ 10:23 pm

      I’m happy you all enjoyed them! And good tip on them tasting better the next day. I’ll have to not eat them all on the first day next time. ;) Thanks for your comment!

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

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

    • 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. :)

  • 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?

    • 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!

  • 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.

    • 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. :)

  • 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.

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

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

    • 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

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

        Thanks for the back up. ;)

    • Courtney replies to Madeline Lyne
      September 7, 2016 @ 1:23 am

      When was the last time you saw a cow lay an egg? :-/

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

    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!

    • 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!

  • Leslie
    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 :)

    • 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!

  • 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!

    • 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.” :)

  • 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 :)

    • 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.

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

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

  • 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

    • 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!

  • 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?

    • 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!

  • Mirna
    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!

    • 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!

    • 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 :-)

      • 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. :)

  • Ariel
    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.

    • 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. :)

  • Katelynn
    November 1, 2015 @ 9:39 pm

    Can you do a replacement for maple syrup like stevia?

    • 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!

  • 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!

    • 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. :)

      • 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.

        • 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.

    • 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. :)

  • 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.

  • 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.

    • 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.

  • 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!

  • 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!

  • 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!

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

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

  • 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!

    • 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

  • 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!

    • 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 ;))

  • Ambar
    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:)

    • 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. :)

  • 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!

  • 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!

  • 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!

  • 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).

    • 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!

  • 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!

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

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

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

      I hope you’ll enjoy them!

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

    I would eat the entire batch of these!

  • 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

    • 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. :)

  • 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 :)

  • 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!

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

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

  • Charlotte Moore
    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.

    • 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!


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