Description
A healthy twist on classic donut holes made with pumpkin and gluten-free ingredients.
Ingredients
Scale
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/2 cup pumpkin puree
- 2 eggs
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ginger
- 1/4 tsp salt
- 1 tsp baking powder
- 2 tbsp coconut oil, melted
Instructions
- Preheat oven to 350°F.
- Mix dry ingredients in a bowl.
- In another bowl, whisk eggs, pumpkin puree, maple syrup, vanilla, and coconut oil.
- Combine wet and dry ingredients.
- Scoop batter into greased mini muffin tins.
- Bake for 12-15 minutes.
- Let cool before serving.
Notes
- Store in an airtight container for up to 3 days.
- Freeze for longer storage.
- Dust with cinnamon for extra flavor.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 donut hole
- Calories: 85
- Sugar: 3g
- Sodium: 65mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 27mg