These Almond Flour Pumpkin Donut Holes are soft, tender, and full of warm pumpkin spice flavor! Made with almond flour, pumpkin puree, and sugar-free maple-flavored syrup, they’re an easy low-carb treat with a buttery cinnamon coating. No eggs, yeast, frying, or special donut pan needed!
I don’t know about you, but once pumpkin season starts, I want to bake everything with pumpkin! Between my Cottage Cheese Pumpkin Muffins and Pumpkin Protein Cheesecake for Two, I’ve been making plenty of pumpkin treats lately. But this time, I wanted to create something a little different. Something bite-sized, soft in the middle, and covered in cinnamon.
- Why You’ll Love These Pumpkin Donut Holes
- Ingredients You’ll Need
- How to Make Almond Flour Pumpkin Donut Holes
- My Best Tips for Pumpkin Donut Holes
- Can I Use Coconut Flour Instead of Almond Flour?
- Can I Make These Pumpkin Donut Holes Without Maple Syrup?
- How Do You Store Almond Flour Pumpkin Donut Holes?
- More Pumpkin Recipes You’ll Love
- Almond Flour Pumpkin Donut Holes
Now, here’s the funny part. When I first put this recipe together, I honestly thought the ingredient list was too simple. Just almond flour, pumpkin, maple-flavored syrup, and a few spices? Surely it needed something else!
So I ended up testing three versions. I tried adding baking powder to one batch and xanthan gum to another, thinking they would help with the texture. But both versions ended up cracking, which wasn’t exactly the look I was going for.
Turns out, the simplest version was actually the best! No extra ingredients needed. The donut holes held together nicely, stayed soft in the middle, and tasted even better once I rolled them in that buttery cinnamon coating.
And that’s why I love this recipe. Sometimes you really don’t need to complicate things to make something delicious!
Why You’ll Love These Pumpkin Donut Holes
- No eggs, yeast, or frying. The dough comes together in one bowl, and you don’t need a donut pan. Just roll it into little balls and bake.
- Soft, tender centers. These aren’t airy fried donuts. They’re more like little almond flour pumpkin cake bites with a buttery cinnamon coating.
- A small batch. You’ll get 12 donut holes, which is plenty for a little treat with coffee or sharing with the family.
- Easy to prepare ahead. You can bake the donut holes in advance and add the butter and cinnamon coating shortly before serving.
Ingredients You’ll Need
You only need a few ingredients for these pumpkin donut holes, plus butter and cinnamon sweetener for the coating. Here’s what matters when choosing them.
For the Pumpkin Donut Holes
- Almond Flour: Use superfine blanched almond flour, not coarse almond meal. The finer texture helps the dough hold together and keeps the centers tender.
- Pumpkin Puree: Make sure you’re using 100% pure pumpkin puree, not pumpkin pie filling. If yours looks watery, blot away some moisture before measuring. You can also use my homemade pumpkin puree, as long as it’s thick.
- Maple Syrup: I used sugar-free maple-flavored syrup to keep these donut holes low in carbs. It adds sweetness and helps the dough hold together. Regular maple syrup is another option if you’re not following keto, but it will increase the sugar and carb content. Different syrups vary in thickness, so you may need a little extra almond flour if the dough feels too sticky.
- Pumpkin Pie Spice: I use it in both the dough and the coating. If you don’t have any, here’s my homemade pumpkin pie spice recipe.
- Vanilla Extract: Adds a lovely hint of vanilla.
- Salt: Just a pinch balances the sweetness.
For the Cinnamon Pumpkin Coating
- Granulated Sweetener: I like using a monk fruit and allulose blend that measures like sugar.
- Pumpkin Pie Spice or Cinnamon: Both work beautifully! Use cinnamon for a more traditional donut-hole coating or pumpkin pie spice for extra fall flavor.
- Melted Butter: Helps the coating stick and adds that delicious buttery finish.
If you love baking with almond flour, you should also try my Almond Flour Cranberry Orange Cookies. They’re soft, lightly chewy, and another easy treat to make, especially during the holidays.
How to Make Almond Flour Pumpkin Donut Holes
You don’t need a mixer or any fancy equipment for this recipe. Just grab a bowl, a spoon, and a baking sheet!
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 2: Make the Pumpkin Dough
Add the almond flour, pumpkin puree, sugar-free maple-flavored syrup, pumpkin pie spice, vanilla, and salt to a mixing bowl.
Stir with a spatula until everything comes together and no dry almond flour remains.
The dough should be soft and slightly sticky, but it should hold together when you try to roll a small piece between your palms.
If it’s too sticky: Let it rest for a minute. If it still won’t hold its shape, add a little more almond flour, one tablespoon at a time. You shouldn’t need more than 1–2 additional tablespoons.
Step 3: Shape the Donut Holes
Divide the dough into 12 equal portions and gently roll each one into a ball.
Place them on the prepared baking sheet, leaving a little space between them.
Don’t press them flat. You want them to keep their round shape.
Step 4: Bake Until Lightly Golden
Bake for 12–15 minutes, until the outsides are set and the bottoms are lightly golden.
Don’t wait for the tops to turn dark brown. These little donut holes won’t develop much color on top, and baking them too long can dry out the centers.
Step 5: Let Them Cool
Leave the donut holes on the baking sheet for about 10 minutes.
They’ll still be quite soft when you take them out of the oven, so resist the temptation to pick them up right away! They firm up as they cool.
Step 6: Add the Cinnamon Coating
In a shallow bowl, mix the granulated sweetener with cinnamon or pumpkin pie spice.
Lightly brush each donut hole with melted butter, then gently roll it in the cinnamon mixture.
I like them slightly warm, with a cup of coffee. That buttery cinnamon coating really finishes them off!
My Best Tips for Pumpkin Donut Holes
- The dough should be a little sticky. Don’t keep adding almond flour until it feels like regular cookie dough. A little stickiness is normal, and adding too much flour can make the centers dry.
- The maple syrup makes a difference. Some sugar-free syrups are quite thin, while others are almost as thick as regular maple syrup. If your dough is too wet to shape, let it rest briefly before adding a little extra almond flour.
- Don’t expect them to brown much on top. Check the bottoms instead. When they’re lightly golden and the outsides are set, they’re ready to come out.
- Let them firm up before handling. Almond flour baked goods can be delicate straight from the oven. Give these about 10 minutes on the baking sheet before coating.
- Add the cinnamon coating shortly before serving. I think the texture is best when the coating is fresh. If you’re preparing them ahead, keep them uncoated until you’re ready to serve.
Can I Use Coconut Flour Instead of Almond Flour?
I wouldn’t recommend swapping them in equal amounts.
Coconut flour absorbs much more moisture than almond flour, so using the same quantity would make the dough too dry and crumbly.
For the best texture, stick with superfine blanched almond flour.
Can I Make These Pumpkin Donut Holes Without Maple Syrup?
You can use another sugar-free liquid sweetener, but the texture may change slightly depending on how thick it is.
I wouldn’t replace the syrup with the same amount of granulated sweetener because the syrup also adds moisture and helps hold the dough together.
If you’re using a different liquid sweetener, check the consistency before shaping. The dough should be soft and slightly sticky but easy enough to roll.
How Do You Store Almond Flour Pumpkin Donut Holes?
These pumpkin donut holes are lovely when freshly made, but you can also prepare them ahead.
- Refrigerator: Let the donut holes cool completely then store them in an airtight container for up to 4 days.
- Freezer: Freeze the uncoated donut holes in a freezer-safe container for up to 2 months.
- To serve: Thaw in the refrigerator, then warm gently in the oven if you like. Add the buttery cinnamon coating just before serving.
I recommend storing them without the coating if you’re making them ahead. That way, the cinnamon sweetener stays nicely textured instead of becoming damp.
More Pumpkin Recipes You’ll Love
If you’re anything like me, you probably have some extra pumpkin puree sitting in the fridge during fall! Here are a few more pumpkin recipes you can make with it:
- Keto Pumpkin Cheesecake Muffins – Soft, warmly spiced pumpkin muffins with a creamy cheesecake swirl in every bite.
- Pumpkin Protein Cheesecake for Two – Two little creamy pumpkin cheesecakes made with cottage cheese, Greek yogurt, and warm fall spices.
- Cottage Cheese Pumpkin Muffins – Soft, fluffy pumpkin muffins with about 11g of protein each.
- Keto Pumpkin Mousse – Light, creamy, and packed with pumpkin spice flavor. Perfect when you want an easy no-bake dessert.
And if you make these Almond Flour Pumpkin Donut Holes, I’d love to hear how they turned out! I especially love them with the classic cinnamon coating, but the pumpkin spice version is just as delicious.
Which would you choose: cinnamon sugar or extra pumpkin spice?
Almond Flour Pumpkin Donut Holes
Description
Ingredients
Pumpkin Donut Holes
- 1 cup almond flour superfine blanched, 112g
- ¼ cup pumpkin puree 100% pure pumpkin, 61g
- ¼ cup maple syrup 59ml
- 1 teaspoon pumpkin pie spice
- ½ teaspoon vanilla extract
- Pinch of salt
Cinnamon Pumpkin Coating
- ¼ cup granulated sweetener depending on brand, about 27.5g
- 1 teaspoon pumpkin pie spice or cinnamon
- 1 tablespoon unsalted butter melted
Instructions
- Start with the oven and baking sheet. Set your oven to 350°F (175°C). Place a sheet of parchment paper on a baking tray so the donut holes won't stick.
- Bring the dough together. Put all the donut hole ingredients into a medium mixing bowl. Use a spatula to stir everything until the almond flour is fully incorporated and the mixture comes together into a soft dough.
- Make it easy to handle. The dough should hold its shape when rolled, even if it feels a little tacky. Give it a minute to rest, and if it's still sticking too much to your hands, work in up to 2 extra tablespoons of almond flour.
- Make 12 little rounds. Take roughly a tablespoon of dough for each donut hole and roll it gently between your hands. Place the balls onto the lined baking sheet, spreading them out slightly.
- Into the oven! Bake for 12–15 minutes, just until the donut holes are set on the outside and have a hint of golden color underneath. They won't brown much on top, so keep an eye on the bottoms.
- Give them a few minutes. Keep the donut holes on the baking sheet for 10 minutes after baking. This helps them firm up enough to pick up and coat without breaking.
- Finish with cinnamon sugar. Combine the granulated sweetener and cinnamon (or pumpkin pie spice) in a shallow bowl. Brush the donut holes with melted butter, then gently turn them in the mixture until covered.
- Ready to eat! Enjoy them while they're still a little warm, or serve once completely cooled.
Notes
- Use superfine blanched almond flour, not almond meal.
- Make sure to use pure pumpkin puree, not pumpkin pie filling.
- Choose a sugar-free maple-flavored syrup. The sweetness and consistency can vary between brands.
- If the dough is too sticky, add extra almond flour 1 tablespoon at a time.
- For a stronger pumpkin spice flavor, increase the spice in the dough to 1½ teaspoons.
- Let the donut holes cool before coating so they don’t fall apart.
- Store leftovers in an airtight container in the refrigerator for up to 4 days, preferably without the coating.
Nutrition information is shared to make meal planning easier. Values are estimates and can vary depending on the ingredients, brands, and serving sizes used. Learn more in my nutrition policy.
