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. 🖤
First off..congrats on your baby. Noted that at the top!! Hope you and baby are doing well. Secondly, here in Ireland, I might struggle with sourcing pumpkin puree. I was thinking to sub with roasted pumpkin flesh mashed up, or purred roasted carrot. Do you think that might work?
Thanks a bunch! :) Homemade pumpkin puree should work but my problem with the homemade stuff is that the liquid content varies so much. I believe some other commenters have used it, though! I’m not so hopeful about carrot puree but I’d be interested in knowing if that works out well.
I have used pureed carrot while living overseas where pumpkin was unavailable. Just watch your consistency, you can carefully cook out excess liquid from the pureeing process if needed.
Thanks for the tip! :)
This is a great recipe!!! They are so flavorful and moist, but not gooey like some paleo baked goods can get. They are so good I made them for a school bake sale. Here are my notes on how I made the recipe:
-These could be considered donut holes but they are basically mini-muffins, so that’s how I’ll refer to them
-I used the weight measurements that are listed in the recipe – my standard measurements would have been way off! If you have a scale, use it! If you don’t, consider getting one.
-Coconut oil instead of butter
-Honey instead of maple syrup, just because I was out of syrup
-Coconut sugar instead of brown sugar and granulated sugar
-Made 24 mini-muffins, plus three donut rings
-The mini-muffins were a bit more moist than the donut rings, but the rings still turned out really well. I’d probably bake the rings a minute or two less next time.
-Several of the comments mention that the muffins stick to the pan or the paper liners. I use silicone liners for regular size muffins, but don’t have any for minis, and I don’t have any paper liners either. I oiled the heck out of all three pans with coconut oil.
-I let the muffins cool overnight. One mini-muffin pan had no sticking at all, one muffin pan stuck for 6 out of 12, and the donut pan did not stick at all. Overall I had good success getting the muffins out, and the donut pan has always stuck with other recipes, so this was the best experience I’ve had with it.
-I had no problem dusting the “donut holes” with the coconut sugar and cinnamon mixture, but they are also great without the coating!
Wow, thanks for your super thorough feedback. :) I really appreciate you taking the time to leave all your notes! I’m happy that they came out well. The sticking thing is just strange. It really seems to depend on the exact liners / pan used and how long they’re left to cool. Thanks again for your thoughtful comment!
Hi!! These look and sound amazing…however, I’m an idiot and found these and planned on making them for a friend that is vegan. I looked at the recipe and thought, oh, it’s vegan too! Well, obviously it’s not hahah. Brain fart! Any ideas to make vegan?? Have you tried using flax seed eggs or anything else in your baking?? Thank you!
Sorry for the slow reply! Have been in the hospital giving birth. :) I use chia eggs often in my baking but am not so sure about using them in this recipe. You could use this recipe instead: https://www.texanerin.com/vegan-pumpkin-muffins Hope that helps!
I baked in mini muffin pan and sprayed the cups. They popped right out. SO GOOD!
I’m glad to hear that! Thanks for your comment. :)
I made some substitutions based on my liking things less sweet and they turned out very well. I was surprised that the texture did mimic a donut hole, I cut the maple syrup to 1/4 c, and the brown sugar to 1 tsp, I also used two eggs, two egg whites and subbed out almond flour for 1/4 c more of coconut flour, and 1/2 gluten free basic baking flour . They are good, definite donut texture and dense. Two filled me up. Will make again.
I’m so happy to hear that your subs worked out well! Especially since you made so many. ;) Thanks for sharing your tips and for your feedback!
Can you sub honey for Maple syrup
I haven’t tried it but I think it’d work. It may make them taste a little sweeter and you may be able to taste the honey, though.
These are SO good! I struggle finding healthier options for my kids lunches because they can normally tell that they’re healthier:) But these are perfect! I was shocked that they actually taste like a donut. I made them today, and we ate half of them before I got a chance to coat them. Hopefully some of them are left for their lunches tomorrow:) thanks for the recipe!
You’re welcome! :) I’m so happy you and your kids liked them. Hope they enjoyed their lunchbox treats! Thanks for your comment. :)
This is my second time making these- the first time I made them in a 12 count muffin tin and they turned out excellent! My picky husband and 5 year old loved them! For the second time I added dairy free chocolate chips and made them in the 24 count muffin tin. I wish I would have just put them in the pan as I did not spray my paper liners and the muffins are somewhat sticking to the liner. Lesson learned but still so good and I love the added chocolate chips!
Did you let the muffins cool completely before removing the liners? Hot from the oven, they stick but once they’re cool, they come off easily. At least with my liners. :) I’m happy that you’re enjoying them! Thanks for your comment.
I was wondering if you had ever tried freezing any of this recipe? I know you mentioned the time frames for keeping in an container or in the fridge, just wondering if I made them in advance of company coming and froze them a head of time and then did the rolling in the cinnamon/sugar after they are thawed and before I serve them?
I would do it exactly as you said! I’ve never tried it but I think it’d work well. Hope you’ll enjoy them! :)
These are delicious!
I make regular sized muffins with no liners and just sprayed the pan. Cooked for about 20 minutes.
I made a cream cheese frosting. (I know that makes it non-paleo) ???? Instead of doing the sugar coating .
But so good.
Cream cheese frosting is so darn good on pumpkin goodies! I’ll have to try it on these. So happy you liked them! Thanks for sharing your tips on making them regular sized. :)
Delicious!Followed recipe as written and they came out moist and Yummy! Used nonstick spray in mini muffin pan instead of paper liners and they slid right out! Great recipe!
That’s good to know that they’ll slide right out that way! Thanks for the tip. :) I’m so happy you liked them!
Did anyone get nutrition info…? I can’t get it to work…thanks! They were delicious!! My first paleo, gluten/grain/dairy free item I’ve made
So happy you liked them! Many of my readers like using Calorie Count to figure out the nutritional profile. I hope that’ll work for you! Thanks for your comment. :)
How many Carbs do these have ? I am trying to get on the KETO (have to watch carbs!)diet but these look delicious!
I don’t have that info but you can copy and paste the recipe here for the nutritional profile, if you’d like. :)
This would not be keto friendly the way it’s written. Substitute swerve for the sugar/ brown sugar. That would Chang the recipe considerable too. Great recipe, just not keto.
How is this paleo if you used refined sugar?
The recipe specifically states to use coconut sugar for paleo.
These were a big hit. Have had requests to make again!
Awesome! So happy to hear that. Thanks for your comment! :)
Hi. Can these be made without the pumpkin puree?
Hi! I’m afraid not. Sorry about that!
I would imagine you could use butternut squash puree, sweet potato puree or carrot puree.
My husband is allergic to almonds ????. What can be substituted?? Thanks!
Another type of nut flour would work. If he can’t have nuts, I’ve heard of people using sunflower seed flour as a sub but I’ve never tried it and have no idea if it’d work here. Sorry about that!
I used oat flour since I was out of almond flour and it worked just fine.
Did you use the same amount (3/4 cup)? Thanks for sharing your sub! I hope you enjoyed them. :)
These were amazing! My kids said they would love to have these every morning for breakfast.
Haha. So would I! ;) I’m so happy that they enjoyed them. Thanks for your comment!
Do you think this could work well as a loaf recipe? Ideas for ballpark cooking time?
I’ve tried it and it didn’t work out well at all. Sometimes muffin recipes just don’t convert well to a loaf pan. Sorry about that!
Hi, there! I made these yesterday because I had a major sweet tooth and they turned out amazing! I didn’t have a mini muffin pan, so I just made them in a regular muffin pan but made 12, instead of 16. I cooked them for about 5 minutes more than your suggested 16 minutes. I know one reviewer commented on their muffins sticking to the liners – I use these muffin liners that have foil on the outside and paper on the inside, and mine did not stick.
Also, the coconut sugar/cinnamon didn’t really adhere to my muffins, so I brushed melted ghee on top, then dipped in the coconut sugar/cinnamon combo, and it was delicious (also, I didn’t have to coat them in extra coconut sugar/cinnamon!) I LOVE the consistency of the cupcakes – lots of times, Paleo/gluten-free treats just don’t have the same consistency as regular gluten treats but I have to say that the consistency of these muffins were right on!
Thank you for a wonderful recipe and for offering Paleo options!
Hi Sara! Thanks for sharing your tips on how to make them as regular-sized muffins. And great to know that you didn’t have an issue with the muffins sticking to your liners! And woohoo on the texture. :D I’m with you – a lot of paleo cakes / muffins can have such a funky texture! I’m so happy you liked these. Thanks again for your feedback!
Question… I have 2 friends. One is GF/Vegan (can have eggs in baked goods, though), the other is allergic to coconut oil. I want to make something that they can both eat. Do you have a suggestion for something to substitute the coconut flour/oil/sugar?
Thank you!
Hello! There are subs for the coconut oil and sugar but coconut flour is unfortunately not interchangeable with any other flour as it absorbs so much more liquid. Sorry about that!