Healthy Pumpkin Donut Holes

These Healthy Pumpkin Donut Holes are soft, spiced, and naturally sweetened! Paleo and gluten-free, they’re perfect for fall mornings and guilt-free snacking.

Saturday mornings at my house used to mean a trip to the bakery, until I realized those beautiful pumpkin donuts were off-limits for our gluten-free lifestyle. So I did what any determined home cook would do—I created my own version that’s somehow even better than the original.

These Healthy Pumpkin Donut Holes are everything fall baking should be: warm cinnamon and pumpkin spice, tender crumb, and a sweet maple glaze that’ll make you forget you’re eating something actually nutritious. They’re made with coconut flour and real pumpkin puree, which means they’re packed with fiber and vitamins instead of empty calories.

The best part? They’re ready in about 30 minutes from start to finish. Whether you’re looking for desserts vegan options (just swap the eggs!), healthy sweets recipes that don’t taste virtuous, or simply want to embrace healthy pumpkin season without the guilt, these little beauties deliver.

I love making a double batch on Sunday and enjoying them throughout the week. They’re perfect with morning coffee, as an after-school snack, or honestly, straight from the cooling rack when nobody’s watching.

Why You’ll Love These Healthy Pumpkin Donut Holes

These aren’t your typical bakery donuts—they’re actually better for you! Made with coconut flour and naturally sweetened with maple syrup, these healthy pumpkin donut holes prove that wholesome ingredients can taste absolutely indulgent.

Each bite is soft and cakey with that perfect pumpkin spice flavor we all crave in fall. The maple glaze adds just the right amount of sweetness without overwhelming the warm spices.

According to the American Institute for Cancer Research, pumpkin is rich in beta-carotene and antioxidants that support overall health. Using real pumpkin puree in these healthy sweets recipes means you’re getting actual nutritional benefits with your treat.

They’re also incredibly versatile. Need a paleo-friendly dessert? Done. Want something gluten-free that kids will actually eat? These are it. Looking for desserts vegan friendly? A simple egg substitute makes them plant-based too.

Ingredients

For the Donut Holes:

• ¼ cup (27g) coconut flour
• 2 eggs
• ½ cup (125g) pumpkin puree
• 2 tablespoons honey or maple syrup
• 1 teaspoon vanilla extract
• 1 teaspoon pumpkin spice
• ½ teaspoon cinnamon
• 1 teaspoon baking powder

For the Maple Glaze:

• 1 tablespoon melted coconut butter
• 1 tablespoon maple syrup
• 1 tablespoon dairy-free milk

Kitchen tip: Make sure your pumpkin puree is the thick kind, not pumpkin pie filling. I learned this the hard way when my first batch came out soupy!

Instructions

Prep Your Oven and Pan (5 minutes)

Preheat your oven to 350°F (160°C). Generously grease a mini muffin tray with coconut oil or cooking spray. Don’t skip the greasing step—coconut flour can be sticky, and you want these healthy pumpkin donut holes to pop right out.

Mix the Wet Ingredients (3 minutes)

In a large bowl, whisk together the eggs, pumpkin puree, maple syrup, and vanilla extract until everything’s well combined and smooth. The mixture should look like a thick smoothie at this point.

Add the Dry Ingredients (2 minutes)

Mix in the coconut flour, pumpkin spice, cinnamon, and baking powder. Stir until you have a smooth batter with no lumps. Coconut flour absorbs liquid like crazy, so the batter will be thick—that’s exactly what you want for these healthy sweets recipes.

Fill and Bake (15 minutes)

Fill 16 mini muffin holes with batter, filling each one about ¾ full. They’ll puff up beautifully as they bake. Pop them in the oven for about 15 minutes, or until a toothpick inserted in the center comes out clean.

Make the Maple Glaze (5 minutes)

While your healthy pumpkin treats are baking, make the glaze by mixing together the melted coconut butter, maple syrup, and dairy-free milk. If the coconut butter is being stubborn and won’t mix smoothly, microwave the whole mixture for 30 seconds and stir until it comes together beautifully.

Glaze and Finish

Let the donut holes cool for about 5 minutes—just long enough that they won’t fall apart but still warm enough to absorb that gorgeous glaze. Dip each one into a shallow bowl with the maple glaze, then dust with a light sprinkle of coconut flour or powdered sugar if you’re feeling fancy.

Substitutions and Swaps

Egg-Free Version: To make these truly desserts vegan, replace each egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit 5 minutes). The texture will be slightly denser but still delicious.

Sweetener Options: Honey works beautifully if you’re not strictly vegan. For a lower glycemic option, try monk fruit sweetener or a sugar-free maple syrup. Just know that the flavor will be slightly different.

Coconut Flour Alternatives: I don’t recommend substituting the coconut flour with another flour in a 1:1 ratio—coconut flour is incredibly absorbent and unique. If you must use almond flour, you’ll need about 2 cups and the texture will be more cake-like.

Spice Variations: No pumpkin spice blend? Make your own with ½ teaspoon cinnamon, ¼ teaspoon ginger, ⅛ teaspoon nutmeg, and a pinch of cloves. It’s fresher and you can adjust to your taste preferences.

Dairy-Free Milk: Any plant-based milk works great—almond, oat, coconut, or cashew. I usually use whatever I have open in the fridge for these healthy pumpkin donut holes.

Troubleshooting Tips

Batter Too Thick: Coconut flour can vary by brand. If your batter seems impossibly thick, add a tablespoon of milk at a time until it’s scoopable but still thick. Remember, coconut flour continues absorbing liquid as it sits.

Donut Holes Sticking: This usually means you didn’t grease the pan enough. Coconut oil works better than cooking spray for these healthy sweets recipes. Let them cool for a full 5 minutes before trying to remove them—patience is key!

Dry Texture: Overbaking is the usual culprit. Coconut flour baked goods dry out quickly, so check them at 12 minutes. They’re done when they spring back lightly when touched.

Glaze Won’t Mix: Coconut butter can be finicky. Make sure it’s fully melted and still warm when you mix in the other ingredients. A quick zap in the microwave fixes this every time.

Not Sweet Enough: These healthy pumpkin treats are naturally sweetened, so they’re not super sugary. If you prefer sweeter donuts, increase the maple syrup to 3 tablespoons or add a bit more to the glaze.

Storage and Make-Ahead Tips

Room Temperature: Store unglazed donut holes in an airtight container at room temperature for up to 2 days. Add the glaze right before serving for the best texture.

Refrigeration: These healthy pumpkin donut holes keep well in the fridge for up to 5 days. The glaze will harden slightly when cold, but they’re still delicious (honestly, I kind of love them straight from the fridge!).

Freezing: Freeze unglazed donut holes in a single layer on a baking sheet, then transfer to a freezer bag once frozen solid. They’ll keep for up to 3 months. Thaw at room temperature and glaze before serving.

Make-Ahead Strategy: Bake the donut holes up to 2 days ahead and store them unglazed. Make the glaze fresh the morning you plan to serve them—it takes just 5 minutes and tastes so much better fresh.

Meal Prep Tip: Double the recipe and freeze half. Future you will be so grateful when you want warm healthy sweets recipes on a busy morning. Just pop them in a 300°F oven for 5 minutes to refresh.

Serving Suggestions and Pairings

These healthy pumpkin donut holes are incredibly versatile. Serve them warm for breakfast with a latte or chai tea for the coziest fall morning ever.

They’re also perfect as a lunchbox treat that other parents will ask you about. Pack them alongside fresh apple slices and a small container of almond butter for a balanced snack.

For a fun dessert spread, serve these with other gluten-free favorites from your collection. They pair beautifully with the savory flavors in Easy Gluten-Free Chicken Taquitos if you’re hosting a casual gathering.

Coffee Pairings: The warm spices in these desserts vegan options complement coffee wonderfully. Try them with a pumpkin spice latte (homemade or store-bought) for maximum fall vibes.

Breakfast Board: Create a fall breakfast board with these donut holes, fresh berries, yogurt, and granola. It’s Instagram-worthy and actually nutritious.

Fun Variations to Try

Chocolate Drizzle: Melt some dark chocolate and drizzle it over the glazed donut holes for an extra special treat. The bittersweet chocolate complements the healthy pumpkin flavor beautifully.

Cinnamon Sugar Version: Skip the glaze and toss warm donut holes in a mixture of coconut sugar and cinnamon. This gives them that classic cinnamon-sugar donut taste with way less sugar.

Chai Spiced: Replace the pumpkin spice with chai spice blend (or add ¼ teaspoon cardamom and ¼ teaspoon ginger to the pumpkin spice). It’s a sophisticated twist on these healthy pumpkin donut holes.

Apple Cinnamon: Use unsweetened applesauce instead of pumpkin puree and increase the cinnamon to 1 teaspoon. You’ll get a whole different flavor profile that’s equally delicious.

Mini Donut Cakes: Bake these in regular muffin tins instead of mini ones, increase baking time to 20-22 minutes, and you’ve got perfect little breakfast cakes for healthy sweets recipes lovers.

Frequently Asked Questions

Final Thoughts

These Healthy Pumpkin Donut Holes have become my fall baking essential. They satisfy that pumpkin spice craving without any of the guilt that comes with traditional donuts, and they’re so easy that I can whip them up on a busy weekday morning.

What I love most is how these healthy pumpkin treats make everyone happy—from my gluten-free friends to my paleo-eating neighbor to my kids who just want something yummy. Nobody misses the gluten or refined sugar when the donuts taste this good.

The maple glaze is what really makes them special. It’s just sweet enough to feel like a treat, but not so sweet that you crash an hour later. And because they’re made with wholesome ingredients, I feel good about serving them to my family.

So grab that can of pumpkin puree from your pantry and give these a try. Whether you’re searching for desserts vegan options, need reliable healthy sweets recipes, or just want to fill your kitchen with the smell of pumpkin spice, these little donut holes won’t disappoint.

Trust me, once you make these once, they’ll be on repeat all season long. Happy baking!