Pumpkin Donut Holes with Maple Glaze: A Cozy Fall Hug in Every Bite
Picture this: golden autumn sunlight streaming through your kitchen window, the scent of cinnamon and nutmeg dancing in the air, and a plate piled high with warm, pillowy pumpkin donut holes glistening with maple glaze. That’s the magic we’re whipping up today! As a self-proclaimed comfort food wizard (and eternal apron-stain collector), I live for recipes that turn ordinary moments into joy-filled memories. These little orbs of autumn bliss? They’re my love letter to sweater weather. Made with coconut flour for a tender crumb, sweetened with honey or maple syrup, and finished with a silky dairy-free glaze, they’re gluten-free, ridiculously easy, and guaranteed to make your kitchen smell like a pumpkin spice dream. Whether you’re hosting Friendsgiving or just treating yourself on a rainy Tuesday, let’s create edible sunshine together!
When Grandma’s Apron Inspired My Donut Obsession
My obsession with donut holes traces back to childhood Sundays at Grandma Ruth’s farmhouse. While she’d fry yeasted donuts in her cast-iron skillet, I’d sneak bites of dough from the bowl. One chilly October, she handed me a spoon and said, “Why not bake ’em instead, Em? Less fuss, more fun!” We whipped up mini pumpkin-spiced muffins… but dunked them in maple syrup. Boom—donut holes were born! She’d wink calling them “lazy girl’s donuts,” but the way our family devoured them felt like pure magic. Now, every time I bake these, I imagine her nodding approvingly as I swap butter for coconut flour and honey—keeping that cozy spirit alive, one bite at a time.
Pumpkin Donut Holes with Maple Glaze
Your Pumpkin Treasure Trove: Ingredients & Swaps
- Coconut flour (54g): Our gluten-free hero! It soaks up moisture like a sponge, so measure precisely. Swap: Almond flour (use 1.5x more).
- Pumpkin puree (250g): NOT pie filling! Adds moisture and earthy sweetness. Chef’s tip: Squeeze excess water in a towel if it looks watery.
- Eggs (4): Binds everything + adds fluff. For vegan? Try flax eggs (4 tbsp ground flax + 10 tbsp water).
- Honey or maple syrup (4 tbsp): Liquid gold! Maple syrup deepens the fall vibes. Swap: Agave for lower glycemic impact.
- Pumpkin spice + cinnamon (2 tsp + 1 tsp): The soul of autumn! DIY blend: 1.5 tsp cinnamon + 0.5 tsp each ginger, nutmeg, allspice.
- Baking powder (2 tsp): Lift master! Check it’s fresh by dropping ½ tsp in hot water—if it fizzes, you’re golden.
- For the glaze: Coconut butter (not oil!), maple syrup, dairy-free milk. Insight: Coconut butter solidifies when cool—warm gently for dip-ability!
Let’s Bake Magic: Step-by-Step with Chef Emily
Step 1: Preheat that oven to 350°F (175°C). Grease a mini muffin tin like you’re buttering up your bestie—generously! No mini tin? Roll batter into balls on a parchment-lined sheet. Hack: Spray your scoop with oil to prevent sticking.
Step 2: In a big bowl, whisk eggs, pumpkin puree, honey/maple, vanilla, spices, and baking powder. Channel your inner artist—whisk until silky-smooth! Tip: Taste for spice level. Want more warmth? Add a pinch of cloves!
Step 3: Sift coconut flour over the wet mix. Why sift? It prevents lumpy donuts! Stir gently—batter will thicken fast. Texture check: Should resemble sticky cookie dough. Too thick? Add 1 tbsp milk.
Step 4: Scoop into mini muffin cups (fill ¾ full). Bake 12-15 mins. Secret weapon: Rotate pan halfway for even browning! Donuts are done when tops spring back when touched.
Step 5: Cool 5 minutes in the pan—this is CRUCIAL. They’ll firm up! Then transfer to a rack. Confession: I “sacrifice” one warm donut hole to test… for quality control, obviously.
Step 6: Whisk glaze ingredients. If coconut butter’s chunky, microwave 10 seconds. Dunk donut tops or drizzle like Jackson Pollock! Pro move: Add orange zest to glaze for zing.
Serve with a Side of Cozy
Pile these pumpkin gems high on a rustic wooden board or stack ’em in mini mason jars for cute single servings. Pair with hot apple cider dusted with cinnamon or a frothy pumpkin latte. For a next-level brunch? Skewer 3 donut holes, drizzle extra glaze, and crown with candied pecans. They’re best served warm—but between us, I’ve been known to eat them straight from the fridge at midnight. No judgment here!
5 Fun Twists to Shake Things Up
1. Chocolate Haunted Holes: Add 2 tbsp cocoa powder to batter + chocolate chips. Glaze with espresso-spiked maple syrup.
2. Pecan Pie Style: Fold ⅓ cup chopped pecans into batter. Roll baked holes in cinnamon sugar pre-glaze.
3. Vegan Delight: Use flax eggs, coconut yogurt instead of milk in glaze, and agave syrup.
4. Protein Power: Add 1 scoop vanilla protein powder + extra tbsp milk. Perfect post-workout treat!
5. Spiked Maple Glaze: Whisk 1 tsp bourbon into glaze. Adults-only indulgence!
Kitchen Confessions & Recipe Evolution
These donut holes have seen some *drama*. Version 1.0 (2018) used wheat flour and turned into sad, dense muffins. Version 3.0 involved a coconut flour avalanche that dusted my dog in “snow.” Lesson learned: coconut flour demands respect! Now, I double the batch religiously because my neighbor texts me pumpkin emojis when I don’t share. Fun fact: My husband once hid a batch in the laundry room… until I sniffed them out. The recipe’s flexible though—use applesauce if pumpkin’s scarce, or swap sweet potato puree for a twist! Ultimately, they’re about embracing imperfection. Burnt one? Call it “caramelized” and dunk extra hard in glaze.
Your Donut Dilemmas—Solved!
Q: Why are my donut holes crumbly?
A: Overbaking or too much coconut flour! Check at 12 mins—they firm up as they cool. Add 1 extra egg next time for binding power.
Q: Can I freeze them?
A: Absolutely! Freeze unglazed holes in zip-top bags for 2 months. Thaw, warm at 300°F for 5 mins, then glaze.
Q: Glaze too thick/thin?
A: Thick? Add milk ½ tsp at a time. Thin? More coconut butter or chill 5 mins to set. If it seizes, microwave 5 seconds!
Q: No mini muffin tin?
A> Roll batter into 1-inch balls. Bake on parchment 10-12 mins—they’ll be slightly flatter but just as delicious!
Pumpkin Donut Holes with Maple Glaze
- Total Time: 25 minutes
- Yield: 24 Donut hole 1x
Description
Soft, warmly spiced pumpkin donut holes made with coconut flour for a tender bite, finished with a sweet maple glaze. Perfect for a cozy fall treat — and with a doubled batch, there’s plenty to share.
Ingredients
Donut Holes:
1/2 cup (54g) coconut flour
4 eggs
1 cup (250g) pumpkin puree
4 tbsp honey or maple syrup
2 tsp vanilla extract
2 tsp pumpkin spice
1 tsp cinnamon
2 tsp baking powder
Maple Glaze:
2 tbsp melted coconut butter
2 tbsp maple syrup
2 tbsp dairy-free milk
Instructions
Preheat oven to 350°F (175°C). Lightly grease a mini muffin tin.
In a bowl, whisk eggs, pumpkin puree, honey/maple syrup, vanilla, pumpkin spice, cinnamon, and baking powder until smooth.
Sift in coconut flour and stir until fully combined. Batter will be thick.
Scoop into mini muffin tin, filling each about 3/4 full.
Bake for 12–15 minutes, or until a toothpick comes out clean. Let cool slightly.
For glaze, whisk coconut butter, maple syrup, and milk until smooth.
Dip donut holes in glaze or drizzle over the top. Serve warm or at room temperature.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 70 / Donut
- Sugar: 5g / Donut
- Fat: 3g / Donut
- Carbohydrates: 8g / Donut
- Protein: 2g / Donut
Nutritional Sunshine (Per Donut Hole)
Calories: 70 | Carbs: 8g | Fat: 3g | Protein: 2g | Sugar: 5g
Note: Values are estimates. Substitutions change numbers!
Final Thoughts
These Pumpkin Donut Holes with Maple Glaze are the kind of treat that make you forget about store-bought donuts forever. They’re tender, warmly spiced, just sweet enough, and topped with a silky maple glaze that feels like autumn in every bite. Whether you make them for a cozy weekend breakfast, a Friendsgiving brunch, or just because your kitchen needs to smell like pumpkin spice magic, they’re guaranteed to bring smiles.
I love how simple and forgiving they are—no yeast, no deep frying, and plenty of room for fun twists like pecan pie-inspired toppings or chocolate-chip add-ins. They’re also freezer-friendly, making them perfect for baking ahead and glazing just before serving.
Bake a batch, put on your coziest sweater, pour a mug of cider, and enjoy that first warm, glazed bite. Trust me—once you try these, pumpkin season will never feel complete without them.
