Pumpkin Spice Donut Holes

It’s OFFICIALLY the first day of fall so I’m kicking off this new season with a cleaned-up version of Pumpkin Donut Holes!  I found this recipe from texaserinbaking.com and really just added cinnamon to the batter bc I don’t feel like any pumpkin recipe should skip cinnamon!

There are SUPER tasty, gluten-free, dairy-free, and grain-free!  Perfect for my paleo’s out there!


  • 1/2 cup coconut flour
  • 3/4 cup almond flour
  • 1 1/4 tsp baking soda
  • 3 1/2 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 1/4 tsp Himalayan salt (or regular)
  • 4 eggs
  • 7 tbsp coconut oil, melted
  • 1/2 cup pure maple syrup
  • 2 tbsp coconut sugar
  • 1/2 cup canned pure pumpkin (NOT pumpkin pie filling)
  • 2 tsp vanilla
  • For cinnamon-sugar coating: 1/3 cup coconut sugar and 1 1/2 tsp cinnamon


  1. Preheat oven to 350
  2. Coat a mini muffin tin with coconut oil
  3. In a large bowl mix the dry ingredients: coconut flour through salt
  4. In a separate bowl mix the wet ingredients: eggs through vanilla
  5. Pour wet ingredients into dry and mix completely
  6. Spoon batter into muffin tin
  7. Bake for about 11 minutes, until toothpick comes out dry
  8. Cool on a wire rack for 1 hour
  9. In a small bowl combine coconut sugar and cinnamon for coating
  10. Toss cooled donut holes in cinnamon sugar


xoxo, Jen

Store any extras (if there’s any!) in an airtight container.  I popped mine into the fridge to extend but that’s not required

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