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Gluten-free pumpkin donut holes are rolled in cinnamon sugar and are generously spiced. They’re tender and perfect for breakfast or brunch.

It’s only the beginning of October but I’ve already read some comments around the blogosphere about how people are tired of pumpkin. I really hope you all aren’t because for me, October is only the start of pumpkin season!

I know some people started posting pumpkin recipes back in August, and I totally get that people were excited, but I had a whole bunch of apples to enjoy before I even thought about pumpkin.

Now that it’s October, I can’t wait to pumpkinfy everything! I started off with one of my favorites – these gluten-free pumpkin donut holes. Coconut flour and almond flour come together to create some seriously moist and delicious mini pumpkin muffins. Roll them in some cinnamon sugar and you’ve got yourself some donut holes!

If you don’t have a mini muffin pan, you can bake these gluten-free pumpkin donut holes in a regular muffin pan. Bake them for 13-16 minutes (it’ll yield 16 muffins). And for a different variation, check out my pumpkin spice latte Nutella muffins!

If you’re like me and are all about enjoying sweet treats straight from the oven, don’t be alarmed if you try these while still warm. The texture is odd and they even taste weird. I actually thought that I had forgotten all the sweetener and was about to throw them away.

Then I got distracted, forgot about them for a few hours, and when I came back, they were moister, sweeter and so much better. If you want to enjoy these donut holes warm, pop them in the microwave after they’ve rested and before you roll them in the cinnamon sugar.

Looking for something a little more dessert-like? These gluten-free pumpkin pie streusel bars are a great option! A streusel crust and topping makes them completely irresistible. For more pumpkin inspiration, take a peek at these 15 Perfect Pumpkin Recipes.

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Gluten-Free Pumpkin Donut Holes

Yield: 30 donut holes

Prep Time: 15 minutes

Cook Time: 13 minutes

Total Time: 28 minutes

Gluten-free pumpkin donut holes are rolled in cinnamon sugar and are generously spiced. They’re tender and perfect for breakfast or brunch.

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Ingredients

For the donut holes:

• 1/2 cup (66 grams) coconut flour
• 3/4 cup (75 grams) almond flour
• 1 1/4 teaspoons baking soda
• 3 1/2 teaspoons pumpkin pie spice
• 1/4 teaspoon salt
• 4 large eggs, room temperature
• 7 tablespoons unsalted butter or coconut oil, melted
• 1/2 cup maple syrup
• 2 tablespoons brown sugar
• 1/2 cup canned pumpkin puree (not pumpkin pie filling)
• 2 teaspoons vanilla extract

For the cinnamon sugar:

• 1/3 cup granulated sugar
• 1 1/2 teaspoons ground cinnamon

Instructions

1. Preheat the oven to 350 °F.
2. Line a mini muffin pan with 24 muffin liners.
3. In a large bowl, mix together the dry ingredients (coconut flour through salt).
4. In a separate medium bowl, mix together the wet ingredients (eggs through vanilla).
5. Add the dry mixture to the wet mixture and stir just until combined.
6. Pour the batter evenly into the muffin liners, filling each liner until almost completely full. You'll likely have enough batter for another six donut holes.
7. Bake for 11-13 minutes or until a toothpick inserted in the middle comes out clean.
8. Turn out onto a wire rack to cool completely. These need to rest for at least an hour before serving, both because of taste and texture.
9. When ready to serve, mix the cinnamon with the sugar in a small bowl. Roll the donut holes in the cinnamon sugar. As these donut holes are quite moist, the cinnamon sugar tends to liquify overnight, which is why it's recommended to roll the donuts in the sugar no more than 8 hours before serving.
10. Store in an airtight container for up to 2 days.

Nutrition Information

Yield 15 Serving Size 2 donut holes
Amount Per Serving Calories 207Total Fat 13gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 6gCholesterol 66mgSodium 185mgCarbohydrates 19gFiber 2gSugar 15gProtein 4g

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