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Healthy Pumpkin Donut Holes Recipe

Healthy Pumpkin Donut Holes Recipe
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★★★★★

5 from 21 reviews

These Healthy Pumpkin Donut Holes are a delicious, low-calorie treat made with nutrient-dense ingredients like pumpkin puree and coconut flour. Perfectly spiced with pumpkin spice and cinnamon, they are baked instead of fried for a healthier twist. Topped with a light maple glaze made from coconut butter and dairy-free milk, these mini donuts are an ideal fall dessert or snack packed with flavor and nutrition.

Ingredients

Scale

Donut Holes

  • ¼ cup (27g) coconut flour
  • 2 large eggs
  • ½ cup (125g) pumpkin puree (preferably homemade)
  • 2 tablespoons honey or maple syrup
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin spice blend
  • ½ teaspoon ground cinnamon
  • 1 teaspoon baking powder

Maple Glaze

  • 1 tablespoon melted coconut butter
  • 1 tablespoon pure maple syrup
  • 1 tablespoon dairy-free milk (such as almond or oat milk)

Instructions

  1. Preheat and Prepare: Preheat your oven to 160°C (350°F) and grease a mini muffin tray lightly with coconut oil or cooking spray to prevent sticking.
  2. Mix Wet Ingredients: In a large mixing bowl, whisk together the eggs, pumpkin puree, maple syrup (or honey), and vanilla extract until well combined and smooth.
  3. Add Dry Ingredients: Gradually mix in the coconut flour, pumpkin spice, cinnamon, and baking powder. Stir until the batter is smooth and free of lumps. The batter will be thick due to coconut flour’s absorbency.
  4. Fill Muffin Tray: Spoon the batter into the mini muffin tray, filling each hole about three-quarters full. This should make approximately 16 donut holes.
  5. Bake: Bake in the preheated oven for about 15 minutes, or until a toothpick inserted into the center comes out clean and the tops are springy to the touch.
  6. Prepare the Maple Glaze: While the donut holes are baking, mix together the melted coconut butter, maple syrup, and dairy-free milk in a small bowl. If the glaze is too thick or hard to stir, microwave for 20-30 seconds and stir until smooth.
  7. Cool and Glaze: Allow the baked donut holes to cool for a few minutes. Then, dip each donut hole into the maple glaze, ensuring a light coating. Optionally, dust with a sprinkle of coconut flour or powdered sugar for added sweetness and presentation.
  8. Serve and Enjoy: Serve immediately or store in an airtight container for up to 3 days. These donut holes are best enjoyed fresh but can be gently reheated.

Notes

  • Use homemade pumpkin puree for best results as canned pumpkin can be less moist and make the batter drier.
  • Coconut flour is very absorbent; avoid substituting with oat flour unless adjusting the liquid accordingly.
  • Regular butter should not be used in place of coconut butter in the glaze due to differing flavor and consistency.
  • If glaze is too thin, thicken it by adding a small amount of powdered sugar or chilling briefly.
  • Can be stored in an airtight container in the fridge for up to 3 days.
  • For a vegan version, substitute eggs with flax or chia eggs and use maple syrup instead of honey.
  • Donut holes can be dusted with powdered sugar as an alternative topping.

Nutrition

Keywords: Healthy pumpkin donuts, pumpkin donut holes, baked pumpkin donuts, low calorie dessert, gluten-free donuts, fall dessert, maple glaze, coconut flour donuts

Find it online: https://dishedbydana.com/healthy-pumpkin-donut-holes-recipe/