Paleo Pumpkin Donut Holes
These paleo pumpkin donut holes are soft, moist, and full of cozy fall flavor. They’re baked, not fried, making them a lighter option, and they can also be made as regular muffins if you don’t have a mini muffin pan. This recipe was originally posted in 2015 and updated in 2025 with new photos and tips.
Linda said, “Oh my… these are the best ever… could have eaten the whole batch. They turned out perfectly. This is the best paleo dessert I have made so far.”
If you don’t have a mini muffin pan, these can be made as 12-16 regular-sized muffins. You can check out the directions in my Paleo Pumpkin Muffins recipe.
This recipe doesn’t work in bread form. It rises nicely and then collapses, so please don’t try that.
If you’re not quite in a pumpkin mood yet, I also have recipes for Paleo Apple Crisp, Paleo Apple Cake and Paleo Apple Muffins.
- No funky texture – many grain-free muffins can turn out dense, eggy, or overly coconutty, but these are soft and moist.
- Easy to make – no frying, no yeast, and ready in under 30 minutes.
- Quick and easy – no mixer required, and the batter comes together in minutes.
Ingredient Notes
Please scroll to the recipe card for the full recipe. These are just some notes on key ingredients.
- Almond flour – make sure to use finely ground blanched almond flour for the best texture. Please don’t use homemade! It’s not fine enough. Your donut holes will almost certainly come out greasy or underbaked.
- Coconut flour – highly absorbent and balances the almond flour. Don’t substitute or omit this.
- Maple syrup – honey can be used, but the flavor will change slightly.
- Coconut sugar – deepens flavor and helps with texture. Brown sugar also works if you’re not following a paleo diet.
- Eggs – subs unfortunately don’t work well in this recipe.
If you’re paleo, make sure to use the coconut oil and coconut sugar options listed in the recipe!
How to Make Them
- Whisk together the dry ingredients. In another bowl, whisk together the wet ingredients. Stir the wet mixture into the dry ingredients until just combined. Don’t overmix.
- Spoon the batter into the pan, filling each cavity almost to the top.
- Bake for 11–13 minutes or until a toothpick comes out clean.
- Cool completely, then roll each donut in cinnamon sugar. 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. :)
- Cool the donut holes completely before rolling in cinnamon sugar so they don’t break apart.
- If the coating dissolves, re-roll them shortly before serving.
- Check doneness carefully. Almond flour desserts and muffins can look done on the outside before the inside is set.
Make Ahead
You can bake the donuts a day in advance and store them uncoated in an airtight container at room temperature. Coat with cinnamon sugar just before serving.
How to Store and Freeze
- Room temperature – store in an airtight container for up to 2 days.
- Refrigerate – if your place is especially humid, this is a good idea. You can refrigerate them for up to a week.
- Freezer – freeze uncoated donuts for up to 2 months. Thaw at room temperature and roll in cinnamon sugar before serving.
I know there are plenty of disappointing paleo pumpkin desserts out there, but these are definitely not among them. They all have an amazing texture. Even gluten-eaters love them!
- Vegan Pumpkin Cheesecake – a no-bake, ultra creamy cheesecake with a nutty crust and pumpkin filling that firms up in the fridge. Perfect when you don’t want to turn on the oven. Still one of my favorite recipes ever!
- Vegan Pumpkin Pie – creamy and rich, this pumpkin pie uses cashews for a dessert that’s both vegan and paleo. I prefer this filling over the traditional one.
- Paleo Pumpkin Cake with Maple Cream Frosting – a fuss-free cake made with paleo flours and topped with creamy maple frosting. Perfect for gatherings when you want a showstopper dessert without grains.
Troubleshooting
- Donuts too wet – your pumpkin puree may have had too much water. Drain it before use or bake a minute longer.
- Falling apart – let them cool completely before handling, and don’t skip the eggs or coconut flour (or anything else for that matter!).
- No rise – check that your baking soda is fresh.
- Sticking to the pan – use liners or grease well. Almond flour batters can stick more easily. If your donuts stick to the pan, grease it more thoroughly next time and let the donuts cool slightly before removing.
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Paleo Pumpkin Donut Holes
Servings 24 donut holes
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.
Ingredients
For the donut holes:
- 3/4 cup (75 grams) finely ground blanched almond flour
- 1/2 cup (66 grams) coconut flour
- 3 1/2 teaspoons pumpkin pie spice
- 1 1/4 teaspoons baking soda
- 1/4 teaspoon salt
- 4 large eggs 50 grams each out of shell, room temperature
- 7 tablespoons (98 grams) refined coconut oil or unsalted butter, melted
- 1/2 cup (120 ml) maple syrup
- 2 tablespoons coconut sugar or brown sugar
- 1/2 cup (120 grams) canned pumpkin puree
- 2 teaspoons vanilla extract
For the cinnamon sugar:
- 1/3 cup (67 grams) coconut sugar or granulated sugar
- 1 1/2 teaspoons ground cinnamon
Instructions
- Preheat the oven to 350 °F. Line a mini muffin pan with 24 muffin liners.
- In a large bowl, mix together the dry ingredients (almond flour through salt).3/4 cup (75 grams) finely ground blanched almond flour, 1/2 cup (66 grams) coconut flour, 1 1/4 teaspoons baking soda, 3 1/2 teaspoons pumpkin pie spice, 1/4 teaspoon salt
- In a separate medium bowl, mix together the wet ingredients (eggs through vanilla).4 large eggs, 7 tablespoons (98 grams) refined coconut oil, 1/2 cup (120 ml) maple syrup, 2 tablespoons coconut sugar, 1/2 cup (120 grams) canned pumpkin puree, 2 teaspoons vanilla extract
- Add the dry mixture to the wet mixture and stir just until combined.
- 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.
- 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.
- 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.1/3 cup (67 grams) coconut sugar, 1 1/2 teaspoons ground cinnamon
- Store in an airtight container for up to 2 days.
Notes
- For paleo, use coconut sugar and coconut oil.
- For dairy-free, use coconut oil.
- The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator.
- Source: My post on My Baking Addiction – Gluten-free Pumpkin Donut Holes.
Nutrition
Calories: 107.6kcalCarbohydrates: 10.4gProtein: 2.1gFat: 6.9gSaturated Fat: 4.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.5gTrans Fat: 0.003gCholesterol: 27.3mgSodium: 104.4mgPotassium: 38.7mgFiber: 1.5gSugar: 6.7gVitamin A: 835.1IUVitamin C: 0.3mgCalcium: 23.4mgIron: 0.5mgNet Carbs: 9
Tried this recipe?Tag me today! Mention @texanerin or tag #texanerin! Thanks. 🖤
Does it really only keep for 2 days?
You could keep them for a few more days in the fridge.
You, my dear, are my newest best baking friend. I just made these as muffins this morning, and WOW!! They are moist and delicious. I’ve been looking for good paleo recipes so I don’t have to miss out on baked treats, and also trying to cut the sugar consumption in our home, and this is perfect. I’m not diabetic, but I’m working to keep from getting there. I mentioned on your FB post for the chocolate chip cookies that I substituted the brown sugar with the Truvia brown sugar blend. I did the same with this recipe. I used the Truvia/honey blend in place of the maple syrup and the Truvia brown sugar blend in place of the brown sugar. They turned out great–even my children said they’re delicious. (Although I didn’t really want to share them!). I was able to fit it all into 12 muffin cups and baked them just a few minutes longer. Now, we’re having fun looking at all of the yummy paleo recipes on your site. I think I’m going to try the lemon cookies next. Thank you so much!!
Thanks for the tip on how to make these lower-carb! People always ask and I’m clueless. I’m sorry you had to share with your kids. ;) I hope you’ll enjoy the lemon cookies and thanks a bunch for your comment! :)
Can I use just almond flour instead of both almond & coconut? I just don’t like the consistency of coconut flour…
Has anyone tried just almond?
Thanks in advance!
Coconut flour is unfortunately not interchangeable with any other flour as it absorbs so much more liquid. I’ve tried these donuts without the coconut flour and they just don’t work. Sorry about that! If it helps, I don’t like the texture of coconut flour based treats but combined with almond flour, it’s different. :)
Thank you so much! I will give them a whirl with the coconut flour in it anyway :)
You’re welcome! Hope you’ll enjoy them. :)
These look super yummy! Can I make them in a mini muffin pan that’s silicone without liners?
Thanks! I don’t have any experience with silicone pans so I have no idea. Do you normally do that? Hope you’ll enjoy them!
these are delicious! I haven’t even tried them with the cinnamon sugar, they are so yummy!!! Thank you for sharing =)
Awesome! So happy that you like them. :) Thanks for your comment!
this looks so delish! when you commented the recipe doesn’t work in bread form does that mean i should not try to bake it in a baking dish, because it only works in muffin tins?
thank you,
aimee
Thanks! You can bake it in a cake pan (like a round 8″ or 9″ cake pan) but I don’t recommend using a loaf pan. I’ve tried and it doesn’t work out well.
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.
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!
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.
It’s in the American section! It’s Libby’s brand. :)
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!
It does make sense! And it’s the same, so you can measure it solid or melted. :) Hope you’ll enjoy the donuts!
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 :)
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. :)
How do you keep the muffins from completely sticking to the muffin liners?
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?
instead of liners, could we spray the 24 mini muffin holes with nonstick spray?
Yes! That should work.
Can I use G.F. All-Purpose flour instead?
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. :)
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!
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!
Wondering if this could be used for pumpkin bread (loaf)?
I tried it once a long time ago but didn’t like it. It was oddly spongy.
I didn’t think sugar was Paleo.
Coconut sugar, which I call for, is paleo. :)
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!
Hi! I haven’t much good luck with low-carb sweeteners so I have no idea. Sorry about that!
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!!
Haha. Yeah, we do! ;) Thanks so much for your comment!
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. ????
❤️❤️❤️❤️❤️
Aww, yay! I’m so happy that all you enjoyed them so much! Thanks for your comment and the hearts. :)
Hi… Is it possible to substitute regular flour for the specialty flours?
if you did so, it wouldn’t be low carb!
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!)
I would sub Nature’s Hollow sugar free maple syrup. Sorry, I left that out
Ah, okay! Thanks for the tip. :)
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. :)
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!
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! :)
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! ????
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! :)
Is it possible to make this recipe dairy free, but not gluten free? Would it still turn out the same?
You can’t sub wheat flour for gluten-free flours so that won’t work. You could try my whole wheat pumpkin donuts holes which are dairy-free. :)