These baked pumpkin donut holes are the perfect fall treat, that also happen to be gluten, dairy & nut-free! Naturally sweetened with bananas & a little maple syrup!
Delicious Baked Pumpkin Donut Holes
You are going to love these delicious baked pumpkin donut holes (aka Timbits, if you know, you know) that are naturally sweetened with bananas & a couple tbsp of maple syrup! They are sure to please all & make for a perfect lunchbox or work snack since they are also nut-free!
DAIRY-FREE & GLUTEN-FREE Baked Pumpkin Donut Holes
These baked pumpkin donut holes are 100% dairy-free by using coconut or avocado oil, I used avocado oil & they come out great every time.
I used my favourite gluten-free baking flour in this recipe to keep it gluten-free. This flour is so authentic & I often sub it 1:1 in regular recipes with great success! Definitely one I like to always have on hand for gluten-free baking!
Naturally Sweetened Baked Pumpkin Donut Holes
I used ripe bananas & a couple tbsp of maple syrup to naturally sweeten these baked pumpkin donut holes. I did use a bit of real sugar for the topping but this can be either omitted (you can drizzle with a bit of maple syrup &/or coconut butter instead) or you can sub the regular sugar with your preferred granulated sweetener of choice! My go-to for lower sugar baking is Lakanto. Note: that when Lakanto isn’t baked into a recipe it can tend to have a cooling effect.
MAKE These Baked Pumpkin Donut Holes INTO A LOAF, Regular MUFFINS or Donuts:
Simply swap out either a regular muffin pan, a donut pan or a loaf pan to make these mini donut holes into regular muffins, donuts or a loaf (a mini loaf pan would be fun too), if you wish!
Make sure to grease the muffin pan generously, or use liners for easy removal after baking. Note that the pan you use will affect baking time, so just keep an eye on them & check them regularly. I used a mini muffin pan (to make donut holes) & they were perfect after 13 minutes. I also tried a regular donut version using a silicon donut pan & they took around 17 minutes.
How to store these baked pumpkin donut holes
I store these in an air-sealed container & leave them on the counter for a few days, they likely won’t last too long!
PERFECT TO FREEZE FOR LATER
These baked pumpkin donut holes can easily be frozen & enjoyed as desired. I like to store a couple of them in individual baggies in the freezer so I can take each bag out as needed. I like to re-heat it up in the oven or the microwave until they are nice & warm throughout.
Ingredients you will need for these baked pumpkin donut holes
Baked Pumpkin Donut Holes
- ripe banana, mashed (about 2–3 bananas)
- pumpkin puree
- 2 eggs
- vanilla extract
- pink salt
- baking soda
- cinnamon
- pumpkin spice
- maple syrup
- flax-meal
- gluten-free baking flour (this is my favourite)
- avocado oil (or melted coconut oil)
Cinnamon Sugar Topping
- granulated sweetener of choice (I used regular but you can use Lakanto for a lower sugar option)
- cinnamon
- avocado oil (or melted coconut oil, use refined coconut oil for no coconut taste or flavour)
LOOKING FOR MORE HEALTHIER FALL TREATS?
HEALTHY NO BAKE PUMPKIN OAT BARS WITH WHITE CHOCOLATE
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Baked Pumpkin Donut Holes [Gluten + Dairy + Nut-Free]
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 30 mini muffins 1x
- Diet: Gluten Free
Description
These baked pumpkin donut holes are the perfect fall treat, that also happen to be gluten, dairy & nut-free! Naturally sweetened with bananas & a little maple syrup!
Ingredients
Baked Pumpkin Donut Holes
- 1 heaping cup of ripe banana, mashed (about 2–3 bananas)
- 1/2 cup pumpkin puree
- 2 eggs
- 1 tsp vanilla extract
- 1/2 tsp pink salt
- 1 tsp baking soda
- 1 tsp cinnamon
- 2 tsp pumpkin spice
- 2 tbsp maple syrup
- 1/4 cup flax-meal
- 1 + 1/2 cup gluten-free baking flour (this is my favourite)
- 1/4 cup avocado oil (or melted coconut oil)
Cinnamon Sugar Topping**
- 1/3–1/2 cup granulated sweetener of choice (I used regular but you can use Lakanto for a lower sugar option)
- 1/2 tsp cinnamon
- 3 tbsp avocado oil (or melted coconut oil, use refined coconut oil for no coconut taste or flavour)
Instructions
Baked Pumpkin Donut Holes
- Pre-heat the oven to 350 degrees F.
- In a large mixing bowl add your ingredients & mix together well.
- Grease or line a mini muffin pan (for donut holes) or a regular muffin pan, or donut pan. I used avocado oil for this.
- Add about 2-3 tbsp of batter per muffin & slightly smooth out the top. I wet my fingertips slightly to do this to prevent them from sticking.
- Bake mini muffins for 12-13 minutes, or when a toothpick comes out relatively clean & the top bounces back to the touch.*
- Remove from the oven & let cool slightly before adding the sugared topping.
Cinnamon Sugar Topping
- In a small bowl add the oil & in a separate bowl add the sugar & cinnamon mixed together.
- Dip & gently cover the mini muffins in a bit of oil so the sugar will stick to them.
- Roll the mini muffins in the sugared topping & set aside while you finish all of them.
- Serve & enjoy!
Notes
*Note: baking time will vary depending on the size of your muffin pan. I used a mini muffin pan & they cooked perfectly in 13 minutes. I tested the donuts & they took more around 17 minutes.
** You can also drizzle the donut holes with a bit of maple syrup &/or coconut butter instead of the cinnamon sugar topping if desired. These are great with or without the topping, but naturally not too sweet on their own.
- Category: dessert
- Method: oven
- Cuisine: donut hole
Keywords: gluten free, pumpkin, donut holes
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