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Ingredients
Scale
- ¼ cup (27g) coconut flour
- 2 large 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
- 1 tablespoon melted coconut butter
- 1 tablespoon maple syrup
- 1 tablespoon dairy-free milk
Instructions
- Preheat oven to 350°F (160°C) and grease the mini muffin tray.
- Whisk together wet ingredients: eggs, pumpkin puree, maple syrup (or honey), and vanilla.
- Combine dry ingredients: coconut flour, pumpkin spice, cinnamon, and baking powder into the wet mixture.
- Fill muffin holes with batter and bake for about 15 minutes.
- Make the maple glaze by mixing melted coconut butter, maple syrup, and dairy-free milk.
- Cool the donut holes and dip them into the maple glaze.
Notes
Using fresh pumpkin puree enhances the flavor.
Avoid overmixing the batter for light and fluffy donut holes.
Check baking time as oven temperatures may vary.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Paleo, Gluten-Free
Nutrition
- Calories: 70
- Sugar: 2
- Sodium: 50
- Fat: 3.5
- Saturated Fat: 2
- Unsaturated Fat: 1.5
- Trans Fat: 0
- Carbohydrates: 8
- Fiber: 2
- Protein: 1
- Cholesterol: 50