These healthy pumpkin donut holes are soft, perfectly spiced, and naturally sweetened. They’re baked instead of fried, and you mix everything in just one bowl. I make a batch every fall and keep them on the counter for quick breakfasts or cozy snacks with coffee. No fuss, no weird ingredients—just warm, fluffy, pumpkin goodness.
Why I Love This Recipe
I’ve been making these donut holes every fall for years now. It started as a healthier treat I could keep on hand during busy weeks, and now it’s just part of my seasonal rhythm. They’re cozy, simple, and always a hit.
- No refined sugar
- Baked, not fried
- One bowl, no mixer needed
- Naturally gluten-free (if using oat flour)
- Great for breakfast or snacks
What You’ll Need
- ¾ cup pumpkin puree (unsweetened)
- 2 eggs
- ¼ cup maple syrup
- 2 tablespoons coconut oil, melted
- 1 teaspoon vanilla extract
- ¾ cup oat flour
- ½ cup almond flour
- 1 teaspoon pumpkin pie spice
- ½ teaspoon cinnamon
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- Pinch of salt
Optional Cinnamon Sugar Coating
- 1 tablespoon coconut oil, melted
- 2 tablespoons coconut sugar
- ½ teaspoon cinnamon
Pro Tips
- Make sure your pumpkin puree is unsweetened—check the label!
- Don’t overmix the batter. Stir just until smooth.
- Use a cookie scoop to portion evenly into the muffin tin.
- Let them cool a few minutes before rolling in cinnamon sugar so they don’t fall apart.
- You can double the recipe easily—bake in two batches.
Tools You’ll Need
- Medium mixing bowl
- Whisk
- Silicone spatula
- Cookie scoop or spoon
- Mini muffin pan
- Pastry brush (for coating)
Substitutions and Variations
- Swap maple syrup with honey
- Use all oat flour if you don’t have almond flour
- Add mini chocolate chips for a fun twist
- Skip the sugar coating for less sweetness
Make Ahead Tips
These are great to bake the night before. Store in an airtight container and add the cinnamon sugar coating just before serving.
Servings and Time
Makes: 18 donut holes
Total Time: 25 minutes (10 min prep, 15 min bake)
Macros (Per Donut Hole)
- Calories: 70
- Protein: 2g
- Carbs: 8g
- Fat: 3.5g
- Fiber: 1g
- Sugar: 3g
Why This Recipe Works (Quick Science)
Pumpkin puree keeps the donut holes moist without needing a lot of fat. Oat flour gives structure while almond flour keeps them tender. The eggs and baking powder/soda help them puff up, even though we’re baking them instead of frying. That means fluffy texture, without grease.
Common Mistakes
- Using pumpkin pie filling instead of puree: It’s too sweet and already spiced.
- Overbaking: They get dry fast. 15 minutes is plenty.
- Skipping the oil in the batter: It helps them stay soft and prevents sticking.
- Mixing too long: That makes them dense.
What to Serve With
- Hot coffee or chai
- Yogurt and fruit
- Drizzled with almond butter
- Crushed on top of oatmeal or smoothie bowls
FAQ
Can I make these vegan?
Yes, use flax eggs (1 tbsp flax + 2.5 tbsp water per egg) and they’ll still work!
Can I freeze them?
Totally. Freeze without the sugar coating. Warm up and coat before serving.
Do I need a mini muffin pan?
It really helps with the round shape, but you can spoon them onto a baking sheet too—they’ll be more like cookies.
Instructions
Step 1: Preheat and prep pan
Preheat your oven to 350°F. Lightly grease a mini muffin pan or use silicone liners.
Step 2: Mix wet ingredients
In a medium bowl, whisk together:
- ¾ cup pumpkin puree
- 2 eggs
- ¼ cup maple syrup
- 2 tablespoons melted coconut oil
- 1 teaspoon vanilla extract
Step 3: Add dry ingredients
Add to the same bowl:
- ¾ cup oat flour
- ½ cup almond flour
- 1 teaspoon pumpkin pie spice
- ½ teaspoon cinnamon
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- Pinch of salt
Use a spatula to fold until just combined.
Step 4: Scoop into pan
Use a cookie scoop or spoon to fill each muffin cavity about ¾ full with batter.
Step 5: Bake
Bake at 350°F for 14–16 minutes, or until a toothpick comes out clean. Let them cool in the pan for 5 minutes.
Step 6: Coat (optional)
Once warm but not hot, brush tops with:
- 1 tablespoon melted coconut oil
Then roll in a mix of: - 2 tablespoons coconut sugar
- ½ teaspoon cinnamon
Step 7: Serve
Transfer to a plate and enjoy warm or cooled.
Leftovers & Storage
Keep them in an airtight container on the counter for 2 days, or in the fridge for up to 5 days. Reheat in the microwave for 10 seconds. Freeze (without sugar coating) for up to 2 months.
Wrap Up
These pumpkin donut holes are one of those recipes that make fall feel like fall. They’re quick, easy, and give you that cozy, homemade feeling without the mess of deep frying. I hope you love them as much as I do! Try them out and let me know how they turned out for you—drop a comment with your experience or any questions!
