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Gluten Free Pumpkin Doughnut Holes

Gluten Free Pumpkin Doughnut Holes

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.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 20 baked doughnut holes
Author LeelaLicious

Ingredients

  • 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

Topping:

Instructions

  1. 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.
  2. In a bowl whisk together coconut flour, tapioca starch, baking powder, baking soda, salt and spices.
  3. In another bowl whisk together remaining (wet) ingredients until smooth and combined.
  4. 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.)
  5. 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.
  6. If you have any cinnamon coconut sugar remaining, you can toss the warm mini muffins (liner removed) in it to coat from all sides.