Almond Flour Pumpkin Donut Holes are a gluten-free and grain-free treat. Baked in the oven and rolled in butter and cinnamon sugar, you won’t be able to resist these little gems!
Almond flour is an excellent gluten-free choice for muffins and doughnuts because it makes them so moist. When I first posted this recipe, I knew that I liked them, but I wasn’t sure if other people would. It’s not technically a paleo recipe and I have no idea if it is keto. But it turns out people do like this recipe! It has gotten great reviews.
To make these donut holes (I also call them donut muffins), you will need some almond flour and a mini muffin pan. Honeyville Almond Flour is very good quality and what I used a lot of when I baked grain-free. I’ve also heard good things about Blue Diamond Almond Flour. (Affiliate links – as an Amazon Associate, I earn from qualifying purchases.)
I based this recipe on my grandma’s Donut Muffin recipe, which I also adapted for my Low FODMAP Mini Donut Muffins. They are fairly easy to make, but the dipping and rolling can be time-consuming. I think these Almond Flour Pumpkin Donut Holes are worth the work though. The addition of some pumpkin and spices make this the perfect fall treat. Try them with a cup of coffee or some hot tea for your morning break.
Almond Flour Pumpkin Donut Holes
Ingredients
- 2 1/2 cups blanched almond flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- 2 large eggs
- 1/3 cup pure maple syrup
- 1/2 cup pumpkin puree
- 1/4 cup organic canola oil
- 1 teaspoon vanilla
- 6 tablespoons unsalted butter (use vegan margarine for dairy-free)
- 3/4 cup granulated cane sugar
- 1 1/2 teaspoons ground cinnamon
Instructions
- Preheat oven to 325 degrees F. Lightly grease mini muffin tins.
- In a large bowl, combine the almond flour, baking soda, salt and spices. Stir until thoroughly combined. In a medium bowl, combine the eggs, maple syrup, pumpkin puree, canola oil and vanilla. Stir until smooth. Pour the egg mixture into the almond flour mixture and stir until combined.
- Fill each muffin cup with about a tablespoon of batter (I used my small cookie scoop). Bake for 15 minutes or until muffins test done with a toothpick.
- Meanwhile, melt the butter in a small saucepan over low heat. Remove from heat. Combine the sugar and 1 1/2 teaspoons cinnamon in a small bowl.
- As soon as the muffins are cool enough to handle, dip each one into the butter, then roll in the cinnamon sugar mixture.
- Store only lightly covered so the sugar stays granulated. (If they are stored in an air-tight container, the moisture will make the sugar dissolve.)
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Made these today with a few changes. They were great! Thanks for sharing!!
http://www.livingwrighthome.com/2012/10/2640/
Thanks for trying my recipe Becca! I'm glad you liked them. You have a beautiful blog!
I don't currently have almond flour…can I use coconut flour? If so, what ratio should I use? Thanks in advance for any help!! 🙂
I've never made these with coconut flour and unfortunately, coconut flour has completely different properties than almond flour, so I'm not sure that substitution will work. You could try another nut flour or making your own nut flour by grinding nuts in a coffee grinder or food processor. Hope you figure something out!
This looks so good!. I can not wait to try this!.
My son loved these and he dis-likes pumpkin bread and pumpkin muffins.
Awesome! So happy your son liked them.
I’ve made these multiple times. Great recipe!! So so easy. I love them! One trick I’ve found is to gently roll each into a ball. They hold their shape so well.
How many does this recipe?
This makes about 30 donut holes