These paleo pumpkin donut holes are soft, moist, and full of cozy fall flavor. They’re baked, not fried, making them a lighter option, and they can also be made as regular muffins if you don’t have a mini muffin pan. This recipe was originally posted in 2015 and updated in 2025 with new photos and tips.
Linda said, “Oh my… these are the best ever… could have eaten the whole batch. They turned out perfectly. This is the best paleo dessert I have made so far.”
If you don’t have a mini muffin pan, these can be made as 12-16 regular-sized muffins. You can check out the directions in my Paleo Pumpkin Muffins recipe.
This recipe doesn’t work in bread form. It rises nicely and then collapses, so please don’t try that.
If you’re not quite in a pumpkin mood yet, I also have recipes for Paleo Apple Crisp, Paleo Apple Cake and Paleo Apple Muffins.
- No funky texture – many grain-free muffins can turn out dense, eggy, or overly coconutty, but these are soft and moist.
- Easy to make – no frying, no yeast, and ready in under 30 minutes.
- Quick and easy – no mixer required, and the batter comes together in minutes.
Ingredient Notes
Please scroll to the recipe card for the full recipe. These are just some notes on key ingredients.
- Almond flour – make sure to use finely ground blanched almond flour for the best texture. Please don’t use homemade! It’s not fine enough. Your donut holes will almost certainly come out greasy or underbaked.
- Coconut flour – highly absorbent and balances the almond flour. Don’t substitute or omit this.
- Maple syrup – honey can be used, but the flavor will change slightly.
- Coconut sugar – deepens flavor and helps with texture. Brown sugar also works if you’re not following a paleo diet.
- Eggs – subs unfortunately don’t work well in this recipe.
If you’re paleo, make sure to use the coconut oil and coconut sugar options listed in the recipe!
How to Make Them
- Whisk together the dry ingredients. In another bowl, whisk together the wet ingredients. Stir the wet mixture into the dry ingredients until just combined. Don’t overmix.
- Spoon the batter into the pan, filling each cavity almost to the top.
- Bake for 11–13 minutes or until a toothpick comes out clean.
- Cool completely, then roll each donut in cinnamon sugar. I’ve seen a lot of recipes where you dip the donut holes in butter first before dipping them in the cinnamon sugar, but when I tried this, the donut holes sucked up so much butter and were so wet that I had to use a ton of sugar to get them properly rolled. It tasted amazing, so feel free to do that if you don’t mind a ton of extra sugar. 🙂
- Cool the donut holes completely before rolling in cinnamon sugar so they don’t break apart.
- If the coating dissolves, re-roll them shortly before serving.
- Check doneness carefully. Almond flour desserts and muffins can look done on the outside before the inside is set.
Make Ahead
You can bake the donuts a day in advance and store them uncoated in an airtight container at room temperature. Coat with cinnamon sugar just before serving.
How to Store and Freeze
- Room temperature – store in an airtight container for up to 2 days.
- Refrigerate – if your place is especially humid, this is a good idea. You can refrigerate them for up to a week.
- Freezer – freeze uncoated donuts for up to 2 months. Thaw at room temperature and roll in cinnamon sugar before serving.
I know there are plenty of disappointing paleo pumpkin desserts out there, but these are definitely not among them. They all have an amazing texture. Even gluten-eaters love them!
- Vegan Pumpkin Cheesecake – a no-bake, ultra creamy cheesecake with a nutty crust and pumpkin filling that firms up in the fridge. Perfect when you don’t want to turn on the oven. Still one of my favorite recipes ever!
- Vegan Pumpkin Pie – creamy and rich, this pumpkin pie uses cashews for a dessert that’s both vegan and paleo. I prefer this filling over the traditional one.
- Paleo Pumpkin Cake with Maple Cream Frosting – a fuss-free cake made with paleo flours and topped with creamy maple frosting. Perfect for gatherings when you want a showstopper dessert without grains.
Troubleshooting
- Donuts too wet – your pumpkin puree may have had too much water. Drain it before use or bake a minute longer.
- Falling apart – let them cool completely before handling, and don’t skip the eggs or coconut flour (or anything else for that matter!).
- No rise – check that your baking soda is fresh.
- Sticking to the pan – use liners or grease well. Almond flour batters can stick more easily. If your donuts stick to the pan, grease it more thoroughly next time and let the donuts cool slightly before removing.
Please share your feedback by leaving a ✍️review and ⭐ rating – it helps me and others! I so appreciate it. 🩷
Paleo Pumpkin Donut Holes
Servings 24 donut holes
These gluten-free pumpkin donuts are paleo, grain-free and dairy-free. Can also be made as regular muffins and are coated in cinnamon sugar.
Prevent your screen from going dark
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Preheat the oven to 350 °F. Line a mini muffin pan with 24 muffin liners.
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In a large bowl, mix together the dry ingredients (almond flour through salt).
3/4 cup (75 grams) finely ground blanched almond flour, 1/2 cup (66 grams) coconut flour, 1 1/4 teaspoons baking soda, 3 1/2 teaspoons pumpkin pie spice, 1/4 teaspoon salt
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In a separate medium bowl, mix together the wet ingredients (eggs through vanilla).
4 large eggs, 7 tablespoons (98 grams) refined coconut oil, 1/2 cup (120 ml) maple syrup, 2 tablespoons coconut sugar, 1/2 cup (120 grams) canned pumpkin puree, 2 teaspoons vanilla extract
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Add the dry mixture to the wet mixture and stir just until combined.
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Pour the batter evenly into the muffin liners, filling each liner until almost completely full. You’ll likely have enough batter for another six donut holes.
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Bake for 11-13 minutes or until a toothpick inserted in the middle comes out clean. Turn out onto a wire rack to cool completely. These need to rest for at least an hour before serving, both because of taste and texture.
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When ready to serve, mix the cinnamon with the sugar in a small bowl. Remove the liners and roll the donut holes in the cinnamon sugar. As these donut holes are quite moist, the cinnamon sugar tends to liquify overnight, which is why it’s recommended to roll the donuts in the sugar no more than 8 hours before serving.
1/3 cup (67 grams) coconut sugar, 1 1/2 teaspoons ground cinnamon
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Store in an airtight container for up to 2 days.
- For paleo, use coconut sugar and coconut oil.
- For dairy-free, use coconut oil.
- The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator.
- Source: My post on My Baking Addiction – Gluten-free Pumpkin Donut Holes.
Calories: 107.6kcalCarbohydrates: 10.4gProtein: 2.1gFat: 6.9gSaturated Fat: 4.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.5gTrans Fat: 0.003gCholesterol: 27.3mgSodium: 104.4mgPotassium: 38.7mgFiber: 1.5gSugar: 6.7gVitamin A: 835.1IUVitamin C: 0.3mgCalcium: 23.4mgIron: 0.5mgNet Carbs: 9
