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Baked Pumpkin Donut Holes

Baked Pumpkin Donut Holes [Gluten + Dairy + Nut-Free]

  • Author: Lauren
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 30 mini muffins 1x
  • Category: dessert
  • Method: oven
  • Cuisine: donut hole
  • Diet: Gluten Free


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!



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**

  • 1/31/2 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)


Baked Pumpkin Donut Holes

  1. Pre-heat the oven to 350 degrees F.
  2. In a large mixing bowl add your ingredients & mix together well.
  3. Grease or line a mini muffin pan (for donut holes) or a regular muffin pan, or donut pan. I used avocado oil for this.
  4. 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.
  5. Bake mini muffins for 12-13 minutes, or when a toothpick comes out relatively clean & the top bounces back to the touch.*
  6. Remove from the oven & let cool slightly before adding the sugared topping.

Cinnamon Sugar Topping

  1. In a small bowl add the oil & in a separate bowl add the sugar & cinnamon mixed together.
  2. Dip & gently cover the mini muffins in a bit of oil so the sugar will stick to them.
  3. Roll the mini muffins in the sugared topping & set aside while you finish all of them.
  4. Serve & enjoy!


*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.

Keywords: gluten free, pumpkin, donut holes