Glazed Pumpkin Donut Holes
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These Glazed Pumpkin Donut Holes are gluten, dairy, and refined sugar free, yet full of fall flavor! They’ve even got a protein boost.
They’re so easy and the maple coconut butter perfectly compliments the pumpkin donut without being overpoweringly sweet like many store bought donuts! I used THIS donut hole pan.
Why You’ll Love These Glazed Pumpkin Donut Holes
- The pumpkin, maple, and cinnamon flavors compliment each other so well
- They’re baked, not fried, for a nutritious breakfast option
- They are gluten free, dairy free, refined sugar free, and made with wholesome ingredients
- They make for the perfect fall breakfast
- They’re bite sized making them even more fun to pop and eat!
Serves: 30
Ingredients
- 1 cup Almond Flour
- 1/2 cup Oat Flour
- 1/2 cup Vanilla Protein Powder
- 2 tsp Baking Powder
- 1/2 tsp Pumpkin Pie Spice, Or cinnamon
- 2 whole Eggs
- 1/2 cup Pumpkin Purée
- 1/4 cup Pure Maple Syrup
- 2 Tbsp Almond Milk
- 1 tsp Pure Vanilla Extract
- 1/4 cup Coconut Butter, Organic
- 1/4 cup Almond Milk
- 2 Tbsp Pure Maple Syrup
Process
- Whisk wet donut ingredients, then mix in dry
- Place in sprayed donut hole pan, or mini muffin pan, and bake at 350 for 10 min
- Allow to cool for 5 min, then pop out of pan and onto cooling rack
- Make glaze by melting coconut butter and whisking with syrup and milk at room temp, or rewarm to assure loose enough consistency to dip donut holes in
- Dip donuts with a fork and place on parchment paper until icing firms ~20 min at room temp or can throw in the fridge to speed up the process
- Enjoy!
Variations for Dietary Preferences
- Vanilla Protein Powder– can sub for more oat flour
- Pumpkin Puree – you can use mashed banana in place of pumpkin, or cooked sweet potato
- Pure maple syrup – compliments the pumpkin flavor well here, but you can also use honey, sugar free syrup, or medjool date syrup for sweetness
- Almond milk – you can replace with any milk you’d like
Ingredients
- 1 cup Almond Flour
- 1/2 cup Oat Flour
- 1/2 cup Vanilla Protein Powder
- 2 tsp Baking Powder
- 1/2 tsp Pumpkin Pie Spice Or cinnamon
- 2 whole Eggs
- 1/2 cup Pumpkin Purée
- 1/4 cup Pure Maple Syrup
- 2 Tbsp Almond Milk
- 1 tsp Pure Vanilla Extract
Glaze
- 1/4 cup Coconut Butter Organic
- 1/4 cup Almond Milk
- 2 Tbsp Pure Maple Syrup
Instructions
- Whisk wet donut ingredients, then mix in dry
- Place in sprayed donut hole pan, or mini muffin pan, and bake at 350 for 10 min
- Allow to cool for 5 min, then pop out of pan and onto cooling rack
- Make glaze by melting coconut butter and whisking with syrup and milk at room temp, or rewarm to assure loose enough consistency to dip donut holes in
- Dip donuts with a fork and place on parchment paper until icing firms ~20 min at room temp or can throw in the fridge to speed up the process
- Enjoy!