Mini bite-sized donuts that are soft and pillowy. They are tossed in cinnamon sugar coating and baked to perfection. This a perfect fall recipe if you are craving pumpkin and a little sweet treat.
Fall is here which means it is time for all the pumpkin recipes! Last year, I literally had to go on a hunt for pumpkin puree since everyone seemed to be making some sort of pumpkin bread and the shelves were cleared! Luckily this year I stocked up so I can make all the pumpkin recipes.
This one is definitely one of my favorites and for sure a crowd-pleaser. It is full of pumpkin flavor and coated in the cinnamon sugar mix which adds another depth of flavor. Many donuts are fried, but these are baked and still have the soft and pillowy texture a traditional donut would have. They are also made with wholesome ingredients making them vegan and paleo-friendly.
Ingredients Needed
Equipment
- Mini muffin pan
- Large bowl
Donuts
- Almond flour– This keeps the recipe grain-free and paleo-friendly. I love baking with almond flour because it creates a subtle nutty flavor that is not overpowering. I have not tested this recipe with another flour.
- Coconut sugar– This helps to sweeten the donuts. Feel free to use another granulated sugar of your choice.
- Pumpkin puree– Make sure you are using puree and not pumpkin pie filling as that will have added sugar.
- Almond Milk– Any milk of your choice will work.
- Pumpkin pie spice– You can use store-bought or make your own!
- Baking Soda
- Cinnamon
How to Make These Cinnamon Sugar Pumpkin Baked Donut Holes (Vegan & Paleo)
- Start by preheating the oven to 325°F. Then spray a mini muffin pan or mini donut hole pan.
- Next in a large bowl combine the pumpkin puree, almond milk, and coconut sugar. Mix well.
- Then slowly add in the almond flour, pumpkin pie spice, and baking soda. Mix again.
- Once well-incorporated divide the batter equally into the muffin pan. Place that into the oven for 20-25 minutes.
- After the donuts are done baking, let them cool completely.
- While the donuts are cooling. Melt some vegan butter and prepare the cinnamon-sugar mixture by combining the sugar and cinnamon on a plate.
- Once cooled, dip the donut in the melted butter first and then coat it in cinnamon sugar. Repeat this step until all donuts are coated.
- Store in an air-tight container for 1 week and enjoy!
More Pumpkin Recipes You’ll Love:
- Pumpkin Baked Donuts w Maple Glaze (DF & Vegan)
- Healthy Chocolate Marbled Pumpkin Bread
- Paleo Pumpkin Coffee Cake
- Vegan & Paleo-Friendly Pumpkin Bars
Cinnamon Sugar Pumpkin Baked Donut Holes (Vegan & Paleo)
Equipment
- 1 Mini Muffin Pan
Ingredients
- 1 ½ Cups Almond Flour
- ¼ Cup Coconut Sugar
- ½ Cup Pumpkin Puree
- ¼ Cup Almond Milk
- 1 ½ Tsp Pumpkin Pie Spice
- 1 Tsp Baking Soda
Cinnamon Sugar
- 1 Cup Sugar
- Cinnamon
Instructions
- Start by preheating the oven to 325°F. Then spray a mini muffin pan or mini donut hole pan.
- Next in a large bowl combine the pumpkin puree, almond milk, and coconut sugar. Mix well.
- Then slowly add in the almond flour, pumpkin pie spice, and baking soda. Mix again.
- Once well incorporated divide the batter equally into the muffin pan. Place that into the oven for 20-25 minutes.
- After the donuts are done baking, let them cool completely.
- While the donuts are cooling. Melt some vegan butter and prepare the cinnamon-sugar mixture by combining the sugar and cinnamon on a plate.
- Once cooled, dip the donut in the melted butter first and then coat it in cinnamon sugar. Repeat this step until all donuts are coated.
- Store in an air-tight container for 1 week and enjoy!
