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Healthy Pumpkin Donut Holes with Maple Glaze

These delightful, guilt-free pumpkin donut holes are baked, not fried, and sweetened with pure maple syrup, capturing the cozy flavors of autumn.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 16 pieces
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 60
Ingredients Method Notes

Ingredients
  

For the donut holes
  • 1/4 cup coconut flour This gluten-free alternative adds fiber and a slight sweetness.
  • 2 large eggs Ensure they’re at room temperature for the best mix!
  • 1/2 cup pumpkin puree Use pure pumpkin puree, not pie filling for the best results.
  • 2 tablespoons honey or maple syrup Choose quality maple syrup for the glaze!
  • 1 teaspoon vanilla extract Always opt for pure vanilla for that deep flavor.
  • 1 teaspoon pumpkin spice A lovely blend that embodies autumn.
  • 1/2 teaspoon cinnamon For extra warmth and coziness.
  • 1 teaspoon baking powder Helps the donut holes rise beautifully.
  • 1 tablespoon melted coconut butter Adds richness and moisture.
  • 1 tablespoon maple syrup (for the glaze) Again, pure maple syrup is key.
  • 1 tablespoon dairy-free milk Any kind will do; almond or oat are great options.

Method
 

Preparation
  1. Preheat your oven to 160°C (350°F) and generously grease a mini muffin tray with coconut oil or cooking spray.
  2. In a large bowl, whisk together the eggs, pumpkin puree, maple syrup, and vanilla extract until well combined, achieving a smooth consistency (about 2-3 minutes).
  3. Mix in the coconut flour, pumpkin spice, cinnamon, and baking powder. Stir until the mixture is smooth and all ingredients are fully combined; make sure there are no lumps.
  4. Pour the batter into the mini muffin tray, filling each hole about 3/4 full (around 16 mini muffin holes).
  5. Bake in the preheated oven for about 15 minutes until the donut holes are lightly golden and a toothpick inserted comes out clean.
  6. Meanwhile, make the glaze by mixing together the melted coconut butter, maple syrup, and dairy-free milk. If the mixture is hard to blend, pop it in the microwave for 30 seconds and stir until smooth.
  7. Cool the donut holes for about 5 minutes, then dip them into the glaze and cover them in a shallow bowl of coconut flour or powdered sugar. Let them set on a cooling rack.
  8. Enjoy! These fluffy bites pair beautifully with a warm cup of coffee or tea.

Notes

Don't over-mix your batter to avoid denser donut holes. Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. These donut holes can be frozen for 2-3 months as well.