Gluten-Free Pumpkin Donut Holes

I made these pumpkin donut holes a few weeks ago and they were SO good that I held out on sharing the recipe with you. 🙂 These are from Davida over at The Healthy Maven and my, oh my! They are DEEE-LISH!! If you love pumpkin, you NEED to make these healthy little pumpkin donuts!

1/2 C. oat flour

1/2 C. brown rice flour

4 TBS. coconut flour

2 tsp. baking powder

1/2 tsp. salt

1/2 tsp. cinnamon

1/2 tsp. nutmeg

1/2 tsp. allspice

1/8 tsp. ground cloves

1/3 C. coconut oil

1/2 C. coconut palm sugar

1 large egg +1 large egg white

1 tsp. vanilla extract

3/4 C. pumpkin puree (not pumpkin pie filling)

For the coating:

2 TBS. coconut oil, melted

1.5 TBS. cinnamon

3 TBS. coconut palm sugar


  • Preheat oven to 350 degrees F.
  • Spray a mini muffin tin (or regular muffin tin) with non-stick spray. Set aside.
  • Combine coconut oil and coconut palm sugar.
  • Add in egg and egg white.
  • Add in vanilla extract.
  • In a separate bowl combine flours, spices, baking powder and salt.
  • Add dry mix to wet and beat until well combined.
  • Stir in pumpkin.
  • Roll into tablespoon sized balls and place into individual muffin tins.
  • Bake for 15 minutes.
  • Let cool for a few minutes.
  • Melt coconut oil for coating and place in a bowl.
  • In a separate bowl combine coconut palm sugar and cinnamon for coating.
  • For each donut hole dip into coconut oil using one hand and roll in cinnamon/coconut palm sugar mixture with the other hand.
  • Store in an airtight container on counter for several days or longer in refrigerator.

And enjoy! I know we sure did! Thanks Davida!




Here is the link to the recipe on The Healthy Maven:



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