Gluten Free Pumpkin Doughnut Holes Recipe

Name: Gluten Free Pumpkin Doughnut Holes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Canned Or Fresh (cooked) Pumpkin; 1/2 cups Agave Nectar (or Honey); 1/2 cups Butter Or Coconut Oil, Melted; 2 teaspoons Vanilla; 3 whole Eggs; 2 Tablespoons Buttermilk; 1 cup Almond Flour; 1 cup Coconut Flour; 1/2 teaspoons Sea Salt; 1 teaspoon Baking Powder; 1 teaspoon Baking Soda; 1/2 teaspoons Ground Nutmeg; 1/2 teaspoons Ground Cinnamon; 1/2 teaspoons Pumpkin Pie Spice; Optional Garnishes: Rolled In A Cinnamon Sugar Mix Or Drizzled With A Vanilla Glaze

Servings: persons

1 cup Canned Or Fresh (cooked) Pumpkin
1/2 cups Agave Nectar (or Honey)
1/2 cups Butter Or Coconut Oil, Melted
2 teaspoons Vanilla
3 whole Eggs
2 Tablespoons Buttermilk
1 cup Almond Flour
1 cup Coconut Flour
1/2 teaspoons Sea Salt
1 teaspoon Baking Powder
1 teaspoon Baking Soda
1/2 teaspoons Ground Nutmeg
1/2 teaspoons Ground Cinnamon
1/2 teaspoons Pumpkin Pie Spice
Optional Garnishes: Rolled In A Cinnamon Sugar Mix Or Drizzled With A Vanilla Glaze

1
1.
2
Preheat the oven to 350F.
3
2.
4
Put the pumpkin, agave nectar or honey, butter or coconut oil, vanilla, eggs, and buttermilk in a blender.
5
Puree until smooth.
6
Set aside.
7
3.
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In a large bowl, mix the almond flour, coconut flour, salt, baking powder, baking soda, nutmeg, cinnamon, and pumpkin pie pice.
9
Pour in the pumpkin mixture and stir until thoroughly combined.
10
4.
11
Line 2 cookie sheets with parchment paper.
12
Form the dough into balls the size of ping-pong balls (around a tablespoon in size) and place on the cookie sheets 1 inch apart.
13
Bake for 20 minutes or till lightly golden brown and cracked.
14
Makes around 35 doughnut holes.
15
Theyre wonderful rolled in a cinnamon sugar mix or drizzled with a vanilla glaze.

883

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 cup Canned Or Fresh (cooked) Pumpkin, 1/2 cups Agave Nectar (or Honey), 1/2 cups Butter Or Coconut Oil, Melted, 2 teaspoons Vanilla, and more.

Yes, Gluten Free Pumpkin Doughnut Holes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Gluten Free Pumpkin Doughnut Holes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions