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Gluten-Free Pumpkin Donut Holes will make your Fall breakfast extra special. Great for the weekday or weekend brunch.

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.

Gluten-Free Pumpkin Donut Holes are the one-bite treat you'll definitely remember. Full of warm spices and rolled in cinnamon sugar.

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.

Gluten-Free Pumpkin Donut Holes will satisfy your pumpkin craving. Sweet, tender, and complete heaven.

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

By: Erin
4.17 from 6 ratings
Prep: 15 minutes
Cook: 13 minutes
Total: 28 minutes
Servings: 30 donut holes
Gluten-free pumpkin donut holes are rolled in cinnamon sugar and are generously spiced. They’re tender and perfect for breakfast or brunch.


For the donut holes:

  • ½ cup 66 grams coconut flour
  • ¾ cup 75 grams almond flour
  • 1 ¼ teaspoons baking soda
  • 3 ½ teaspoons pumpkin pie spice
  • ¼ teaspoon salt
  • 4 large eggs room temperature
  • 7 tablespoons unsalted butter or coconut oil melted
  • ½ cup maple syrup
  • 2 tablespoons brown sugar
  • ½ cup canned pumpkin puree not pumpkin pie filling
  • 2 teaspoons vanilla extract

For the cinnamon sugar:

  • cup granulated sugar
  • 1 ½ teaspoons ground cinnamon


  • Preheat the oven to 350 °F.
  • Line a mini muffin pan with 24 muffin liners.
  • In a large bowl, mix together the dry ingredients (coconut flour through salt).
  • In a separate medium bowl, mix together the wet ingredients (eggs through vanilla).
  • Add the dry mixture to the wet mixture and stir just until combined.
  • 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.
  • Bake for 11-13 minutes or until a toothpick inserted in the middle comes out clean.
  • 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.
  • 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.
  • Store in an airtight container for up to 2 days.


Serving: 2donut holes, Calories: 207kcal, Carbohydrates: 19g, Protein: 4g, Fat: 13g, Saturated Fat: 7g, Polyunsaturated Fat: 6g, Cholesterol: 66mg, Sodium: 185mg, Fiber: 2g, Sugar: 15g

Nutrition information is automatically calculated, so should only be used as an approximation.

4.17 from 6 votes (6 ratings without comment)

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  1. hoda says:

    It looks very delicious but can I make it with all purpose flour and what the substitude of maple syrup because it is not found here in Egypt

    1. Erin says:

      Thanks! Unfortunately almond flour (ground almonds) isn’t interchangeable with all-purpose flour. You could try this recipe, which doesn’t have maple syrup. Skip the filling + topping, reduce the baking time a little and roll them in cinnamon sugar. :)

  2. Mary Rons says:

    My granddaughter has type 1 diabetes. please give the nutritional facts as she has to count carbs.

    1. Jamie says:

      Hi, Mary! This nutrition calculator should help. I hope your granddaughter enjoys them!

  3. Rebecca says:

    Made these this weekend and they are amazingggggggg! I’ve recently have had to go gluten free in the past year and I have missed baking so much. Never thought I would make something so tasty again without gluten! lol I brought them into work today and everyone loved them as well.  Thanks for sharing. This recipe is going in my family cookbook!

    I do have a question though, how do I get my fiance` to not eat them before they have time to rest? 

    1. Erin says:

      Haha. If they taste good to him before they’ve rested, I suppose all is well! :) I’m so happy that you and your co-workers enjoyed them. And I’m honored that the recipe is going in your family cookbook! Thanks a ton for your feedback and your kind comment.

  4. Marguerite says:

    Thank you for sharing gluten free recipes these Pumpkin doughnut holes looks so yummy will need to make these. Thank you so much.

    1. Erin says:

      I hope that you’ll enjoy them! And thanks so much for your comment. I’m very happy to hear that you’ve been enjoying the gluten-free recipes. :)

  5. Joanne says:

    Thank you so much for posting gluten free recipes! I also like that this can be adapted to be dairy free as well.
    I have a little gadget that cooks donut holes and cake pops (it looks like a modifies waffle maker.) I’m going to try making these in it.
    I love pumpkin and am always looking for great recipes. 
    Thanks again!

    1. Erin says:

      I’m so happy that you’re enjoying the gluten-free recipes! Thanks for the feedback. :) The donut hole cooking gadget sounds fun. I’ve never used one before but I’d be worried about these not coming out properly, just because gluten-free recipes can be finicky once you start experimenting. I’ll keep my fingers crossed for you!

  6. Senika @ Foodie Blog Stalker says:

    Ummmm… WHO is tired of pumpkin already?!?!! Keep the pumpkin recipes comin’! I LOVE them!!

    1. Erin says:

      Thanks, Senika! And I’m happy you’re not tired of it already. Neither am I!

  7. Guille says:

    rich for this weekend will, see you around here with the result .. ….

  8. Pamela G. says:

    If you’re just getting started with your pumpkin ideas you want to get yourself out to the grocery store if you’re counting on canned pumpkin.  Just like several years ago there is a pumpkin shortage again this year and apparently it all has to do with the wet and miserable growing conditions in the midwest this summer.  Apparently much of the pumpkin that makes it into the Libby’s and other brands of canned pumpkin come out of these growing areas which received FAR too much rain.  It’s a shame they couldn’t have sent some of that to California.  I wonder if mankind will ever develop something or some way of being able to control the weather in this way?  I don’t know if it would be a good thing or if humans would only end up doing even more harm to the world.  Well…..I doubt I have to worry about such a thing, we’ll never see that in my lifetime.  

    1. Erin says:

      That’s an interesting idea, though! I wonder about that kind of stuff, too. But like you said, I don’t think you or I will have to worry about that in our lifetime. ;) Thanks for the tip on getting canned pumpkin! It’s such a pity about the shortage. For the consumers and for the farmers!

  9. Kristina says:

    Oh I love these, I just got a mini muffin pan, it will be perfect for them. Mmm the cinnamon sugar, I’m one of those that first licks that off and then eat the rest haha.

    1. Erin says:

      Haha. That sounds like a good way to go about it! I hope you’ll enjoy them as much as I did if you get a chance to try them out with your new pan. :) Thanks for your comment!

  10. Katalina @ Peas & Peonies says:

    Love how soft these turned, and that sugar on top looks amazing.

    1. Erin says:

      Thanks, Katalina! They were indeed quite soft. :)