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Healthy Pumpkin Donut Holes with Maple Glaze

Delicious pumpkin donut holes made with coconut flour and topped with a creamy maple glaze. A guilt-free treat perfect for autumn!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 16 donut holes
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 80
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1/4 cup coconut flour Gluten-free alternative that adds slight sweetness.
  • 2 eggs eggs Room temperature works best.
  • 1/2 cup pumpkin puree Use pure pumpkin puree, not pie filling.
  • 2 tablespoons honey or maple syrup Choose pure maple syrup for more flavor.
  • 1 teaspoon vanilla extract Opt for pure vanilla for richer flavor.
  • 1 teaspoon pumpkin pie spice Substitute with nutmeg, ginger, and allspice if needed.
  • 1/2 teaspoon cinnamon Ground cinnamon adds warmth.
  • 1 teaspoon baking powder Ensure freshness for best results.
  • 1 tablespoon melted coconut butter Can substitute with regular butter.
Glaze Ingredients
  • 1 tablespoon maple syrup For glaze.
  • 1 tablespoon dairy-free milk Almond, soy, or oat are recommended.

Method
 

Preparation
  1. Preheat your oven to 160°C (350°F). Grease a mini muffin tray generously.
Mixing the Wet Ingredients
  1. In a large bowl, whisk together the eggs, pumpkin puree, honey or maple syrup, and vanilla extract until smooth.
Adding the Dry Ingredients
  1. Slowly add in your coconut flour, spices, and baking powder. Stir until well combined.
Filling the Tray
  1. Fill each of the 16 mini muffin holes approximately 3/4 full with the batter.
Baking
  1. Bake for about 15 minutes or until a toothpick inserted comes out clean.
Making the Glaze
  1. While baking, mix melted coconut butter, maple syrup, and dairy-free milk in a bowl.
Gluing It All Together
  1. Once cool enough to handle, dip each donut hole into the maple glaze, coating generously.

Notes

Store in an airtight container for up to 3 days at room temperature or a week in the fridge. Can be frozen for up to 3 months.