These baked Pumpkin Doughnut Holes are actually cinnamon coconut sugar topped gluten free mini muffins. The muffin poppers are a perfect bite-sized healthier fall treat. Made from coconut flour they are grain free, paleo friendly and clean eating.
You all know how much I love everything pumpkin. And it is also no secret that I have a special affinity for all things baked with coconut flour. After all, I wrote an entire ebook with coconut flour treat recipes.
Today’s gluten free doughnut holes are based on my first-ever coconut flour success – these paleo pumpkin muffins. I adjusted this super popular recipe into a smaller batch of batter to be baked in a mini muffin pan instead.
Originally, these pumpkin mini muffins were developed for the ebook but they didn’t make the final cut of recipes to be included. So I’ve been saving them to share with you this October during pumpkin high season!
I find coconut flour muffins tend to stick to the baking pan quite a bit. Greasing the pans with butter only helps a little, so for best release I use these mini parchment liners. Paper liners are also very sticky with coconut flour batter.
What makes these mini muffins more like pumpkin donut holes for me is the cinnamon coconut sugar topping. It’s actually pumpkin pie spice (which is majorly cinnamon with a few other aromatic spices added) that I am mixing with coconut sugar for the warm and crunchy topping.
I am sprinkling the sugar mix on the mini pumpkin muffins in the pan before they are baked. I find the topping adheres best this way.
If you end up with any leftover cinnamon sugar you can also use it to toss the baked pumpkin donut holes in (after removing the liners).
These little mini pumpkin muffin poppers are a great healthier fall snack or dessert. Their cute bite size also makes these baked doughnut holes a fantastic additions to school lunch boxes.
For a cooler fall treat, try my vegan pumpkin ice cream!
Gluten Free Pumpkin Doughnut Holes
- 1/4 cup (30g) coconut flour
- 2 tablespoons (15g) tapioca starch
- 1/2 teaspoon (2.5g) baking powder
- 1/4 teaspoon (1.5g) baking soda
- pinch of salt
- 1 teaspoon pumpkin pie spice
- 2 eggs
- 1/3 cup (75g) pumpkin puree
- 1/4 cup (55g) coconut oil, melted
- 3 tablespoons (40g) maple syrup
- 1/2 teaspoon (2.5 ml) vanilla extract
- 2 tablespoons (25g) coconut sugar
- 1/2 tablespoon pumpkin pie spice
Preheat the oven to 375 F. Line a mini muffin pan with mini parchment liners. Whisk together coconut sugar and pumpkin pie spice for the topping and set aside.
In a bowl whisk together coconut flour, tapioca starch, baking powder, baking soda, salt and spices.
In another bowl whisk together remaining (wet) ingredients until smooth and combined.
Add the flour mix to the wet mixture and stir until all lumps are gone. (Alternatively, you can also blend all ingredients in a food processor or blender.)
Divide batter into 18-20 mini muffin cavities (1 tablespoon per mini muffin) and top each with a little spiced coconut sugar. Bake for 10 - 12 minutes until a toothpick inserted in the center comes out clean.
If you have any cinnamon coconut sugar remaining, you can toss the warm mini muffins (liner removed) in it to coat from all sides.