clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon
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
  • 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**

  • 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.

  • Category: dessert
  • Method: oven
  • Cuisine: donut hole

Keywords: gluten free, pumpkin, donut holes