Welcome the cozy embrace of autumn with these irresistibly delicious baked pumpkin donut holes! Crafted with wholesome ingredients like nutrient-rich coconut oil and naturally sweet coconut sugar, these delightful treats offer all the flavor of fall without the need for deep frying. Whether your family follows a gluten-free diet or enjoys traditional baking, this versatile recipe provides options for everyone to savor. Prepare to create a new autumn tradition that fills your home with the inviting aroma of pumpkin spice and the joy of shared moments.
Originally shared in September 2013, this beloved recipe has undergone a complete transformation. We’ve enhanced it with simpler, clearer instructions, stunning new photographs, and expanded options to accommodate both gluten and gluten-free dietary needs. The essence of the recipe – its deliciousness – remains unchanged, but the presentation and usability have been significantly upgraded to ensure your baking experience is as smooth and enjoyable as possible.
Reflecting on its original debut, I confess to indulging in a rather extensive ode to my profound love for all things pumpkin (with the understandable exception of the overly simplistic #PSL). While my passion for pumpkin remains as strong as ever, I’ve grown wiser with time, recognizing that your valuable time is best spent diving directly into the practical steps of creating these amazing baked pumpkin donut holes, rather than deciphering lengthy pumpkin-themed musings. This evolution mirrors a broader trend across my latest content: a commitment to refreshing older posts, infusing them with truly relevant and useful information, and moving away from anecdotes that might have made sense in a different era of blogging.
As I’ve shared previously, particularly in this post about breaking up with Instagram, The Healthy Maven is evolving to become a dedicated space where you can genuinely learn something new, effortlessly whip up a nourishing recipe, and find support for your unique journey to health. This focus on practical value and empowerment wasn’t always at the forefront when I first launched THM seven years ago. Consequently, I’m systematically revisiting older posts that could benefit from a significant refresh. This includes refining instructions for ultimate clarity, incorporating more step-by-step photos for visual guidance, and offering helpful tips that ensure your success with each recipe. Crucially, I’m also rigorously testing recipes for both gluten and gluten-free variations, ensuring that everyone can partake in these delicious creations. These Baked Pumpkin Donut Holes are a perfect example of this renewed commitment. So, let’s get started on making these autumnal delights!
The Art of Perfect Baked Donut Holes
One of the beauties of this recipe is its adaptability. While my original instructions suggested using a mini muffin tin for shaping, I’ve since experimented with a simpler method: baking them directly on a standard baking sheet. The good news? They hold their shape and bake perfectly well! This means there’s no need to invest in specialized equipment; your trusty old baking tray will do the trick. A key tip to achieve perfectly round donut holes is to keep them on the smaller side. Larger balls are more prone to developing a flat bottom as they bake, which, while not affecting flavor, might detract from the desired aesthetic. For ideal roundness, aim for uniformly sized, smaller portions of dough.
Step 1: Crafting the Ideal Batter
The secret to these moist and flavorful donut holes lies in a thick, rich batter. This is where coconut flour plays a starring role. Its unique absorbent qualities are essential for achieving the right consistency; it soaks up moisture beautifully without leaving the donut holes dry. Therefore, please do not skip or substitute the coconut flour. For the other flours, I’ve found that a thoughtful blend of oat flour and brown rice flour creates the best gluten-free base, yielding a tender crumb. If gluten is not a concern for you, a straightforward 1 cup of all-purpose flour works wonderfully, providing a classic texture and structure. Ensure all your dry ingredients are well combined before mixing with the wet components for an even distribution of flavor and leavening.
Step 2: Shaping and Baking Your Donut Holes
As mentioned, for consistently round donut holes, keep your dough balls modest in size. I recommend aiming for about 15 donut holes per baking sheet. For the best results and an even bake, it’s advisable to bake each sheet separately rather than crowding your oven. This ensures proper air circulation and consistent heating, leading to uniformly golden and delicious donut holes. They will bake for approximately 15 minutes in an oven preheated to 350 degrees F (175 degrees C). Keep an eye on them towards the end of the baking time; they should be lightly golden and spring back slightly when gently pressed.
Step 3: The Irresistible Coating
Once your baked pumpkin donut holes have emerged from the oven, allow them to cool slightly. While still warm but cool enough to handle, it’s time for the magical coating! Prepare a simple yet incredibly flavorful mixture of coconut sugar and ground cinnamon in a shallow bowl. In a separate small bowl, have some melted coconut oil ready. For a mess-free coating process, I suggest a two-hand technique: use one hand to dip each donut hole into the melted coconut oil, letting any excess drip off, and then use your other hand to roll it thoroughly in the coconut sugar and cinnamon mixture until fully coated. This method keeps sticky hands at bay and ensures every donut hole receives a generous, even layer of sweet spice. The warmth of the donut hole will help the coating adhere beautifully, creating that iconic donut shop finish.
Step 4: Indulge and Enjoy!
Do I even need to elaborate? These delightful donut holes have a notoriously short lifespan in my household. I recently served a batch at a family dinner, and to my astonishment, they vanished in a single sitting! If you’re anticipating a larger gathering or simply want to ensure a generous supply, I highly recommend doubling the recipe. Their light texture and comforting pumpkin spice flavor make them universally appealing. For those with more willpower than I possess, or if you manage to squirrel away a few for later, store them in an airtight container at room temperature for 2-3 days to maintain their freshness and irresistible texture. They make a perfect breakfast treat, an afternoon pick-me-up with coffee or tea, or a comforting dessert after any meal.
Tips for Success & Common Questions:
- Why is my batter too wet/dry? The moisture content of pumpkin puree can vary slightly. If your batter seems too wet, add a tiny bit more coconut flour (1/2 teaspoon at a time) until it reaches a thick, manageable consistency. If it’s too dry, a splash of plant-based milk (or regular milk) can help.
- Can I use pumpkin pie spice? Absolutely! If you don’t have individual spices like cinnamon, nutmeg, allspice, and cloves, you can substitute them with 2 teaspoons of pre-made pumpkin pie spice. This offers a convenient way to get that classic autumnal flavor profile.
- How to prevent flat bottoms? The key is small, evenly sized balls of dough. Also, avoid pressing them down too much when placing them on the baking sheet. Give them enough space between each other to rise uniformly.
- Can I make them vegan? While this recipe uses egg, you can experiment with egg substitutes like flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg, let sit for 5 minutes). Note that texture may vary slightly.
- Freezing instructions: These donut holes freeze beautifully! Once completely cooled, arrange them in a single layer on a baking sheet and flash freeze for an hour. Then, transfer them to an airtight freezer-safe bag or container. They can be stored for up to 2-3 months. Thaw at room temperature or gently reheat in the oven for a few minutes.
- Coating variations: Beyond the classic cinnamon-sugar, consider rolling them in powdered sugar, or even drizzling them with a simple glaze made from powdered sugar and a touch of milk or maple syrup for an extra touch of sweetness.
I genuinely appreciate hearing from all of you! Please don’t hesitate to share your experiences in the comments below, whether you’ve tried this recipe in its 2013 iteration or this newly updated 2019 version. Your feedback and personal adaptations are an invaluable resource, inspiring me and other readers on how to tailor recipes to suit individual tastes and family preferences. Happy baking, and bon appétit!
Baked Pumpkin Donut Holes
3.5 from 2 reviews
Baked pumpkin donut holes you can make at home with gluten-free and non gluten-free options so the whole family can enjoy.
- Author: Davida Lederle
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 25-30 donut holes
- Category: Dessert
- Method: Bake
- Diet: Gluten Free
Ingredients
- 1/2 cup oat flour*
- 1/2 cup brown rice flour*
- 4 tbsp coconut flour
- 2 tsp baking powder
- 1/2 tsp cinnamon**
- 1/2 tsp nutmeg**
- 1/2 tsp allspice**
- 1/8 tsp ground cloves**
- pinch of salt
- 1/3 cup coconut oil, melted
- 1/2 cup coconut palm sugar (or brown sugar)
- 1 large egg + 1 large egg white
- 1 tsp vanilla extract
- 3/4 cup pumpkin puree (not pumpkin pie filling)
For the coating:
- 2 tbsp coconut oil, melted
- 1 1/2 tbsp cinnamon
- 3 tbsp coconut palm sugar (or brown sugar)
*Replace with 1 cup of all-purpose flour if not gluten-free.
**Can replace with 2 tsp pumpkin pie spice if desired
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Combine all dry ingredients in a large bowl.
- In a separate bowl, combine coconut oil and coconut palm sugar.
- Add in egg and egg white followed by pumpkin puree and vanilla extract.
- Add dry ingredients to wet ingredients. Dough should come together into a thick batter.
- Roll into 25-30 tablespoon sized balls and place onto a baking sheet (you will likely need to bake in two batches) and bake for 15 minutes.
- Let cool for at least 10 minutes.
For the coating:
- Place melted coconut oil in a small bowl.
- In a separate bowl combine coconut palm sugar and cinnamon for coating.
- For each donut hole dip into coconut oil using one hand and roll in cinnamon+coconut palm sugar mixture with the other hand until fully coated. Let sit to soak in mixture for 10 minutes.
- Serve immediately or store in an airtight container for 2-3 days.
Like this recipe? Here are a few other desserts to enjoy:
- Vegan Pumpkin Caramel Tart
- Decadent Gluten-Free Chocolate Chip Cookies
- Raw Nutella Bars