Can I make healthy pumpkin donut holes without eggs?

Yes! Replace each egg with a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water). The texture will be slightly denser, but the flavor remains delicious.

Do healthy pumpkin donut holes need to be refrigerated?

You can store them in an airtight container at room temperature for 2 days. For longer freshness, refrigerate for up to 5 days or freeze for 2 months.

Can I make these donut holes nut-free?

Absolutely. Swap almond flour with sunflower seed flour or a gluten-free oat flour blend. Just note that sunflower seed flour can react with baking soda, turning the donut holes slightly green completely safe to eat.

What’s the best topping for healthy pumpkin donut holes (paleo + gluten-free)?

You can roll them in cinnamon coconut sugar for a churro-like crunch, dip them in a maple glaze, or drizzle melted dairy-free chocolate. If you love indulgent fall bakes, you might also enjoy our pumpkin bread with cream cheese or banana chocolate chip pumpkin bread .

Healthy Pumpkin Donut Holes – 7 Proven Reasons You’ll Love Them

Description

These cozy, baked donut holes are packed with pumpkin, spices, and wholesome ingredients—perfect for anyone craving a fall treat without the guilt.

Ingredients

1/2 cup pumpkin puree
2 large eggs
1/4 cup maple syrup
2 tablespoons melted coconut oil
1/2 teaspoon vanilla extract
1 cup almond flour
1/4 cup tapioca or arrowroot starch
1 teaspoon baking powder
1 teaspoon pumpkin pie spice
1/2 teaspoon cinnamon
Pinch of sea salt
Optional topping: cinnamon coconut sugar or maple glaze (made from coconut butter and maple syrup)

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Instructions

Preheat oven to 350°F (175°C) and lightly grease a mini muffin pan or use silicone liners.
In a medium bowl, whisk together pumpkin puree, eggs, maple syrup, melted coconut oil, and vanilla extract.
In another bowl, mix almond flour, tapioca starch, baking powder, pumpkin pie spice, cinnamon, and salt.
Fold the dry ingredients into the wet mixture until just combined to form a thick batter.
Spoon batter into the mini muffin cavities (about ¾ full).
Bake for 13–15 minutes or until a toothpick inserted comes out clean.
Let cool slightly, then roll in cinnamon-coconut sugar or drizzle with maple glaze while still warm.

Notes

To make this egg-free, use flax eggs. For a nut-free version, replace almond flour with sunflower seed flour—note it may turn green due to a natural reaction with baking soda.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Snack
Method: Baking
Cuisine: American