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Healthy Pumpkin Donut Holes with Maple Glaze

Delicious and guilt-free pumpkin donut holes glazed with a rich maple topping, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 16 mini donut holes
Course: Breakfast, Dessert, Snack
Cuisine: American, Healthy
Calories: 65
Ingredients Method Notes

Ingredients
  

For the Healthy Pumpkin Donut Holes
  • 1/4 cup coconut flour A gluten-free alternative that adds a unique flavor and texture.
  • 2 large eggs Room temperature ensures better mixing.
  • 1/2 cup pumpkin puree Make sure to use pure pumpkin, not pie filling for optimal flavor.
  • 2 tablespoons honey or maple syrup Natural sweeteners that can be adjusted for taste.
  • 1 teaspoon vanilla extract Enhances the overall flavor profile.
  • 1 teaspoon pumpkin spice An essential blend for autumn flavor.
  • 1/2 teaspoon cinnamon Adds warmth to the donuts.
  • 1 teaspoon baking powder For that lovely lift!
  • 1 tablespoon melted coconut butter Provides a rich texture.
  • 1 tablespoon dairy-free milk (Almond or oat milk works wonderfully.)
  • Optional Coconut flour or powdered sugar For dusting.

Method
 

Preparation
  1. Preheat the oven to 350°F (160°C). Grease a mini muffin tray with coconut oil or a non-stick spray.
  2. In a large bowl, whisk together the eggs, pumpkin puree, maple syrup, and vanilla extract until smooth and creamy.
  3. In the same bowl, add coconut flour, pumpkin spice, cinnamon, and baking powder. Mix until everything is well combined and the batter is smooth.
  4. Spoon the batter into the prepared mini muffin trays, filling each cavity about 3/4 full.
  5. Bake in the oven for about 15 minutes or until a toothpick inserted comes out clean and the tops are slightly golden.
  6. While the donuts are baking, combine melted coconut butter, maple syrup, and dairy-free milk in a bowl. If the mixture is too thick, microwave it for 30 seconds and stir until it reaches a smooth consistency.
  7. Once the donuts are out of the oven, allow them to cool for a few minutes. Then, dip the tops into the maple glaze and dust with coconut flour or powdered sugar if desired.

Notes

Store leftover donut holes in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. You can prepare the batter a day ahead and simply bake when ready.