Description
These Healthy Pumpkin Donut Holes are a delicious treat that won’t derail your healthy eating goals. Made with coconut flour and pumpkin puree, these little bites are perfect for fall snacking or a guilt-free dessert.
Ingredients
Scale
Dry Ingredients:
- 1/4 cup/ 27g coconut flour
- 1 teaspoon pumpkin spice
- 1/2 teaspoon cinnamon
- 1 teaspoon baking powder
Wet Ingredients:
- 2 eggs
- 1/2 cup/ 125g pumpkin puree
- 2 tablespoons honey or maple syrup
- 1 teaspoon vanilla
- 1 tablespoon melted coconut butter
- 1 tbsp maple syrup
- 1 tablespoon dairy-free milk
Instructions
- Preheat the Oven: Preheat oven to 160C/350F and grease a mini muffin tray with coconut oil or spray.
- Prepare the Batter: In a large bowl, whisk together eggs, pumpkin, maple syrup, and vanilla. Mix in the coconut flour, spices, and baking powder until smooth.
- Fill the Muffin Holes: Fill 16 mini muffin holes with batter (about 3/4 full) then bake in the oven for about 15 minutes.
- Make the Glaze: Mix together the melted coconut butter, maple syrup, and milk to make the glaze. If it’s hard to mix, microwave for 30 seconds and stir until combined. Set aside.
- Glaze and Serve: Let the donuts cool for a few minutes, then dip them into a shallow bowl with the maple glaze and dust with coconut flour or powdered sugar, if desired.
Notes
- You can substitute the coconut flour with almond flour if desired.
- Adjust the sweetness level by adding more or less honey/maple syrup.
- These donut holes are best enjoyed fresh but can be stored in an airtight container for a few days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 donut hole
- Calories: 75
- Sugar: 4g
- Sodium: 55mg
- Fat: 3.5g
- Saturated Fat: 2.5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 35mg
Keywords: Healthy, Pumpkin, Donut Holes, Coconut Flour, Gluten Free, Dessert, Baking
