Yes, it says donut – but no worries it’s still paleo and gluten free :). Honestly though, what better way to start off a Wednesday morning than with some pumpkin donut holes!
With pumpkin showing up every where these days, they might was well show up in the kitchen too. There’s no paleo or gluten free bakeries in my area, so I’m completely on my own when it comes to clean baked goods.
At first I wanted to make big donuts (I mean who doesn’t love donuts?), but the problem I ran into was not having a donut pan – go figure, it wasn’t an essential on the wedding registry. It’s been sitting in my Amazon basket for months now, and I’ve been procrastinating. So donut holes here we come!
These donuts are super moist and fluffy, plus its dipped in cinnamon and sugar so they’ll melt in your mouth. I did cheat and use butter, but it was clarified butter – so if your really strict, feel free to substitute in coconut oil (it’ll make it dairy free too).
I also used a mini muffin tin to form the shapes, if you use a bigger muffin tin the donuts will rise and go flat :(. It’s honestly the saddest thing.
My husband hasn’t been home yet since I made these, and I’m pretty sure if he beats me home today, there will be none left! I’m sure I’ll be making these again this fall – and there will be more pumpkin recipes on the way!
Paleo Pumpkin Donut Holes
Paleo, gluten free, grain free and dairy free
Yields about 30 donuts
- 1/2 cup coconut flour
- 3/4 cup almond flour
- 1 1/4 tsp baking soda
- 1/4 tsp salt
- 3 1/2 tsp pumpkin pie spice
- 4 large eggs, room temperature
- 7 tablespoons unsalted butter, melted (you can substitute coconut oil too)
- 1/2 cup maple syrup
- 2 tsp vanilla extract
- 2 tbsp coconut sugar them
- 1/2 cup canned pumpkin puree
For the cinnamon sugar:
- 1/3 cup coconut sugar or granulated sugar
- 1 1/2 teaspoons ground cinnamon
- Preheat the oven to 350°F and line mini muffin pan with mini muffin cups, or you can lightly grease it.
- In a large mixing bowl, mix together the eggs, butter, pumpkin puree, maple syrup and vanilla extract.
- In a smaller bowl, combine the coconut flour, almond flour, baking soda, coconut sugar and salt. Slowly mix in the dry ingredients into the wet ingredients.
- Pour the batter into each muffin tin until almost full. Bake for 10-12 minutes, and test with a tooth pick. If it comes out clean, it’s done.
- Pop them out, and let them cool for 1hour on a wire rack. Cooling for an 1 hour let’s the shape hold and the donuts form it’s texture.
- Before serving combine the sugar and cinnamon in a shallow plate, and dip the donuts in them. The sugar will liquify if it’s on the donuts for too long, since these are moist.
- You can store them up to 2 days in an air tight container.