Easy Baked Pumpkin Donut Holes (gluten-free + dairy-free)

These Easy Baked Pumpkin Donut Holes are an easy delicious pumpkin recipes to make using all gluten-free and dairy-free ingredients. A simple recipe for snack, dessert or a sweet breakfast treat.

As the fall season rolls in and the crisp air becomes filled with the earthy scent of fallen leaves, there’s nothing more comforting than a cozy, pumpkin-infused treat. Enter these Pumpkin Donut Holes, gluten-free and full of warm spices like cinnamon, pumpkin pie spice, and allspice. They’re simple to make, packed with flavor, and coated in a delectable cinnamon sugar mixture that adds just the right amount of sweetness.

These donut holes are the perfect bite-sized indulgence for anyone craving the taste of autumn. They’re ideal for breakfast, a snack, or even dessert. Plus, they can be stored and enjoyed for days (if they last that long!). Let’s dive into this delicious recipe and explore how to whip up these gluten-free pumpkin donut holes.

Why You’ll Love These Pumpkin Donut Holes:

These gluten-free pumpkin donut holes hit all the right notes for a perfect fall treat. Here’s why you’ll fall in love with them:

• Gluten-Free Goodness: Made with gluten-free flour, these donut holes are safe for those with gluten sensitivities, but they’re so delicious that anyone will enjoy them!

• Pumpkin Flavor Explosion: The pumpkin puree not only adds flavor but also gives these donut holes a moist, tender crumb that melts in your mouth.

• Warm Fall Spices: Cinnamon, pumpkin pie spice, and allspice blend together to create that classic fall spice flavor we all crave once the leaves start turning.

• Coconut Sugar Coating: The coconut oil and cinnamon-sugar coating provide a buttery, sweet topping with a hint of spice that elevates these donut holes from good to irresistible.

What ingredients you need to make these Baked Pumpkin Donut Holes:

• Coconut oil – Coconut oil acts as the fat in this recipe, adding moisture and richness to the donut holes. It also helps with texture, giving the donut holes a soft, tender crumb. Because it’s plant-based, it’s a great alternative to butter in dairy-free or vegan baking.
• Coconut sugar – Coconut sugar is a natural sweetener that provides the sweetness necessary for the donut holes. It’s less processed than white sugar and has a lower glycemic index, making it a healthier alternative.
• Egg – The egg helps bind the ingredients together and provides structure to the donut holes. It also adds moisture and helps them rise during baking.
• Pumpkin puree – Pumpkin puree is the star ingredient in this recipe. It adds moisture and richness to the batter, ensuring that the donut holes stay moist and tender. Additionally, it provides natural sweetness and helps with binding.
• Vanilla extract – Vanilla extract enhances the overall flavor of the donut holes, balancing the spices and adding warmth.
• Gluten-free flour – The gluten-free flour blend provides the structure for the donut holes without using wheat. It’s a great option for people with gluten sensitivities or celiac disease. Most gluten-free flour blends contain a mix of rice flour, tapioca starch, and potato starch.
• Pumpkin pie spice, allspice, cinnamon – A blend of spices typically including cinnamon, nutmeg, ginger, and cloves. It enhances the pumpkin flavor and brings that cozy, autumnal warmth to the donut holes.

How to make these gluten-free donut holes:

Now that your ingredients are ready, let’s walk through the steps to make these incredible pumpkin donut holes.

1. Preheat Your Oven

Preheat your oven to 350 degrees Fahrenheit (175°C). While the oven is heating up, grease a mini muffin tin with non-stick spray or a bit of coconut oil to ensure your donut holes don’t stick.

2. Prepare the Wet Ingredients

In a large mixing bowl, combine your wet ingredients. Start by adding the softened coconut oil and coconut sugartogether. Cream them until they’re smooth and well-combined.

Next, add the egg, pumpkin puree, Cerebelly carrot pouch (optional), and vanilla extract. Whisk everything together until you have a smooth, creamy mixture. The pumpkin puree gives the batter that rich, orange hue and signature fall flavor.

3. Mix the Dry Ingredients

In a separate bowl, mix together the dry ingredients: gluten-free flour, baking powder, baking soda, ground cinnamon, pumpkin pie spice, and allspice. Make sure the spices are evenly distributed in the flour mixture, as this will ensure every bite is full of those classic fall flavors.

4. Combine Wet and Dry Ingredients

Now it’s time to bring the wet and dry ingredients together. Gradually fold the dry ingredients into the wet ingredients, stirring until the batter is smooth and free of lumps. The batter should be thick and easy to scoop.

5. Scoop and Fill Muffin Tin

Using a small muffin scoop or a tablespoon, scoop heaping portions of the batter into the greased mini muffin cups. Each cup should be about ¾ full, which will yield around 16 mini donut holes.

6. Bake to Perfection

Place the muffin tin in your preheated oven and bake for 18-20 minutes. Check for doneness by inserting a toothpick into the center of one of the donut holes—if it comes out clean, they’re ready! Let the donut holes cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.

7. Add the Cinnamon Sugar Coating

While the donut holes are cooling, prepare the delicious cinnamon sugar coating. In one small bowl, pour the melted coconut oil. In another small bowl, mix together the coconut sugar and cinnamon.

Once the donut holes have cooled slightly, dip the tops of each one into the melted coconut oil. Then, immediately dip them into the cinnamon sugar mixture to give them that irresistible coating. This step not only adds flavor but also a delightful texture, making each bite even more satisfying.

8. Storage Tips

If you’re not planning to eat all the donut holes right away (though no one would blame you if you did), you can store them in an airtight container at room temperature for up to 24 hours. For longer storage, place them in the refrigerator, where they’ll stay fresh for up to 5 days. You can also freeze them for longer-term storage, and when you’re ready to enjoy one, simply warm it up slightly to bring back that fresh-baked taste.

Tips for Customizing Your Donut Holes:

While this recipe is pretty much perfect as is, there are always ways to tweak and customize it to your liking. Here are a few ideas:

• Add Chocolate Chips: If you’re a chocolate lover, try folding in a handful of mini chocolate chips into the batter before baking. The combination of chocolate and pumpkin is divine.

• Make Them Vegan: You can easily make these donut holes vegan by using a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) instead of the egg and substituting the coconut oil for a plant-based butter.

• Play with the Spices: Love more spice? Add an extra pinch of ginger or nutmeg for a spicier kick.

• Try a Different Coating: If you want to change things up, try rolling the donut holes in powdered sugar instead of the cinnamon sugar mixture for a different type of sweetness.

These Pumpkin Donut Holes are the perfect combination of fall flavors, warmth, and sweetness. They’re easy to make, gluten-free, and are sure to become a seasonal favorite in your household. Whether you enjoy them for breakfast, snack time, or dessert, these pumpkin-spiced treats will bring a little bit of autumn joy to every bite.

Happy baking, and enjoy the deliciousness of fall with these spiced pumpkin delights!

A few other delicious pumpkin recipes to try:

Irresistible Chocolate Chip Pumpkin Blondies

The BEST Pumpkin Crisp Recipe (gluten-free)

Pumpkin Cottage Cheese Pancakes

Brown Butter Maple Pumpkin Bread (gluten-free)

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