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Healthy Pumpkin Donut Holes

Delightful pumpkin donut holes that are easy to make and healthy, perfect for breakfast or snacks.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 16 donut holes
Course: Breakfast, Snack
Cuisine: American, Healthy
Calories: 70
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1/4 cup coconut flour Ensure it's finely ground for best texture.
  • 1 teaspoon pumpkin spice
  • 1/2 teaspoon cinnamon
  • 1 teaspoon baking powder
Wet Ingredients
  • 2 eggs Large eggs.
  • 1/2 cup pumpkin puree
  • 2 tablespoons honey or maple syrup Choose according to preference.
  • 1 teaspoon vanilla extract
  • 1 tablespoon melted coconut butter Can substitute with other oils.
  • 1 tablespoon maple syrup For glaze.
  • 1 tablespoon dairy-free milk Substitute with any milk of choice.

Method
 

Preparation
  1. Preheat your oven to 160°C (350°F) and grease a mini muffin tray with coconut oil or a non-stick spray.
  2. In a large bowl, whisk the eggs until they are well beaten. Add the pumpkin puree, honey or maple syrup, and vanilla extract. Mix well until combined.
  3. Gradually add the coconut flour, pumpkin spice, cinnamon, and baking powder to the mixture. Stir until the batter is smooth and well-combined.
Baking
  1. Fill each of the 16 mini muffin holes with the batter, about 3/4 full.
  2. Place the tray in the oven and bake for about 15 minutes or until the donut holes are golden brown and cooked through.
  3. While the donut holes are baking, prepare the glaze by mixing melted coconut butter, maple syrup, and dairy-free milk in a small bowl. If hard to combine, microwave for 30 seconds and stir until smooth.
Finishing Touches
  1. Once baked, let the donut holes cool for a few minutes. Dip each donut hole into the maple glaze, ensuring they are well-coated.
  2. Optionally, dust with coconut flour or powdered sugar before serving.

Notes

These donut holes can be served warm or at room temperature and pair well with coffee or tea. For storage, keep in an airtight container in the refrigerator for up to a week or freeze for later use.