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