Description
These baked pumpkin donut holes are a healthier twist on the classic treat, made with wholesome ingredients like almond flour, pumpkin puree, and maple syrup. Perfectly spiced and rolled in a cinnamon-sugar coating, they make a delicious fall snack or dessert.
Ingredients
- 1 cup almond flour
- 1/4 cup oat flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ginger
- 1/2 cup pumpkin puree
- 1/4 cup maple syrup
- 1 egg
- 1 tsp vanilla extract
- 1 tbsp coconut oil, melted
- 1/4 cup sugar (for coating)
- 1 tsp cinnamon (for coating)
- 2 tbsp coconut oil, melted (for coating)
Instructions
- Preheat the oven to 350°F and grease a mini muffin tin.
- In a medium bowl, mix together almond flour, oat flour, baking soda, salt, cinnamon, nutmeg, and ginger.
- In a separate bowl, whisk together pumpkin puree, maple syrup, egg, vanilla extract, and melted coconut oil.
- Add the wet ingredients to the dry and stir until fully combined.
- Spoon the batter into the greased mini muffin tin, filling each about 3/4 full.
- Bake for 12-14 minutes or until a toothpick comes out clean.
- Let cool for 5 minutes, then remove from the tin.
- Mix together the sugar and cinnamon for the coating in a small bowl.
- Dip each donut hole in melted coconut oil, then roll in the cinnamon sugar mixture.
- Serve immediately or store in an airtight container.
Notes
- Use pure pumpkin puree, not pumpkin pie filling.
- Store in an airtight container at room temperature for up to 3 days.
- Donut holes can be reheated in the microwave for a few seconds before serving.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 donut holes
- Calories: 160
- Sugar: 8g
- Sodium: 90mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 20mg
