Almond Flour Pumpkin Donut Holes

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These almond flour pumpkin donut holes are soft, lightly sweet, and full of pumpkin spice flavor. Made with pumpkin puree and sugar-free maple-flavored syrup, they’re baked instead of fried and finished with a buttery cinnamon sweetener coating. No eggs, yeast, or special donut pan needed!

There’s no yeast, no frying, and no complicated dough to deal with. Just stir everything together, roll into little balls, and bake. Give them about 10 minutes to cool before adding the coating so they hold together when you pick them up.

I especially like these when I have a little pumpkin puree left in the fridge and don’t want to commit to an entire pumpkin pie or loaf of pumpkin bread. They’re small, easy to grab, and just sweet enough with the cinnamon coating on the outside.

Why You’ll Love These Pumpkin Donut Holes

• One bowl. The dough comes together quickly with no mixer needed.
• No frying or yeast. Just roll, bake, and coat.
• Soft and tender. Almond flour and pumpkin keep the centers moist and cake-like.
• Simple fall ingredients. You only need a handful of basic baking ingredients.
• Easy to customize. Leave them plain or add the cinnamon pumpkin spice coating.

Ingredients You’ll Need

You only need a handful of basic ingredients for these baked pumpkin donut holes.

• Almond Flour – Use superfine blanched almond flour, not almond meal. Finely ground almond flour gives the donut holes a softer texture and helps them hold together. Almond meal is coarser and can make them heavier and slightly oily. If you bake with almond flour often, you may also like my Almond Flour Cake or Almond Flour Cookies. 
• Pumpkin Puree – Make sure you’re using 100% pure pumpkin puree, not pumpkin pie filling. Pumpkin pie filling already contains added sugar and spices, which will change both the sweetness and texture of the dough. One more little tip: pumpkin puree can vary quite a bit in moisture. If yours looks especially watery, blot it lightly with a paper towel before measuring.
• Sugar-free maple-flavored syrup: This adds sweetness and moisture to the dough. Choose a syrup you enjoy the taste of, since the flavor comes through in the finished bites. Brands vary in thickness, so check that the mixed dough is soft but holds together when rolled. Don’t replace the syrup with the same amount of granulated sweetener, which would change the moisture balance.
• Pumpkin Pie Spice – This is where most of that familiar pumpkin dessert flavor actually comes from. Pumpkin itself is fairly mild, so don’t skip the spice. You can use a store-bought blend or your own mixture of cinnamon, ginger, nutmeg, and cloves.
• Vanilla Extract – A little vanilla rounds out the pumpkin and maple flavors.
• Salt – It may only be a pinch, but it balances the sweetness and spices.

Cinnamon Pumpkin Spice Coating

A little melted butter helps the sweetener and spice stick to the outside. Brush it on lightly, then roll each donut hole in the mixture.

• Granulated sweetener: I use a monk fruit and allulose blend. This measures like sugar, so it’s different from concentrated pure monk fruit extract.
• Pumpkin pie spice or cinnamon: Use pumpkin pie spice for a stronger spiced coating, or cinnamon for a simpler cinnamon-donut flavor.
• Melted butter: You only need a thin layer. Too much can make the coating damp.

How to Make Pumpkin Donut Holes

These are very simple to make, but there are a few little details that make a big difference in the final texture.

1. Make the Pumpkin Dough

Add the almond flour, pumpkin puree, maple syrup, pumpkin pie spice, vanilla, and salt to a medium bowl. Stir everything together until you have a soft dough.

Give it a minute after mixing. Almond flour will absorb a little of the moisture as it sits.

The dough should feel soft and slightly tacky, but you should still be able to roll it between your palms.

If it sticks heavily to your hands, mix in another tablespoon of almond flour.

2. Shape the Donut Holes

Scoop about 1 tablespoon of dough for each donut hole. Gently roll it between your palms and place it on a parchment-lined baking sheet. Try to make them similar in size so they bake evenly.

You should get approximately 12 donut holes, depending on how large you make them.

3. Bake

Bake at 350°F (175°C) for 12 to 15 minutes.

You’re looking for lightly golden bottoms and an outside that feels set.

Don’t wait for them to become deeply browned. Almond flour can go from perfectly baked to dry fairly quickly.

4. Let Them Cool

This part matters. The pumpkin donut holes will be very soft while they’re hot, so don’t immediately start moving them around the pan. Let them cool for about 10 minutes. They’ll become noticeably firmer as they sit.

5. Add the Cinnamon Coating

Mix the sweetener with pumpkin pie spice or cinnamon in a small bowl. Brush each donut hole very lightly with melted butter, then roll it in the cinnamon mixture until coated. You don’t need much butter. You’re just giving the coating something to stick to.

My Best Tips

• Brush lightly with butter. A thin layer is enough to help the cinnamon sweetener stick. Coat shortly before serving for the nicest finish.
• Use superfine almond flour. Blanched almond flour gives the donut holes a smoother texture. Coarse almond meal can leave them gritty.
• Let the dough rest before adjusting it. Give it a minute to thicken. If it still sticks heavily to your hands, add almond flour just 1 tablespoon at a time.
• Keep the portions even. A small cookie scoop makes shaping easier and helps everything bake at the same rate.
• Check the bottoms for doneness. They should be lightly golden, with the outside set. Waiting for deeply browned tops can leave the centers dry.
• Cool before coating. Give them about 10 minutes on the baking sheet so they firm up and don’t fall apart when handled.

Variations

Chocolate Chip Pumpkin Donut Holes: Fold a few mini chocolate chips into the dough before rolling.

Extra Cinnamon: Replace the pumpkin pie spice in the coating with cinnamon for more of a classic cinnamon-sugar donut flavor.

Maple Glaze: Mix powdered sugar or powdered sweetener with just enough maple syrup or milk to make a thin glaze, then drizzle it over completely cooled donut holes.

Cream cheese topping: Skip the cinnamon coating and spread a little cream cheese frosting over each completely cooled donut hole.

Pecan Pumpkin Donut Holes: Add a small amount of finely chopped pecans to the coating for a little crunch.

How to Store Pumpkin Donut Holes

• Refrigerator: Let the donut holes cool completely, then store them in an airtight container in the refrigerator for up to 5 days. Leave them at room temperature for about 10 minutes before serving so they’re less firm.
• Freezer: Freeze the uncoated donut holes in a single layer until firm, then transfer them to a freezer-safe bag or container. Freeze for up to 2 months.
• Thawing and coating: Thaw overnight in the refrigerator. Once thawed, lightly brush with melted butter and roll in the cinnamon sweetener just before serving. Adding the coating afterward helps keep it from becoming damp and sticky.

Frequently Asked Questions

Can I use coconut flour instead of almond flour?

Coconut flour absorbs much more moisture, so it won’t work as a cup-for-cup substitute. Stick with superfine blanched almond flour for this recipe.

Can I use granulated sweetener instead of syrup?

The syrup adds moisture as well as sweetness. Replacing it with a dry sweetener changes the dough, so it isn’t a straight swap. Use sugar-free maple-flavored syrup if you want to avoid added sugar.

Why is my dough too sticky to roll?

Pumpkin puree and syrup can vary in thickness. Let the dough rest for a minute, then check it again. If it still sticks heavily to your hands, add almond flour 1 tablespoon at a time, just until it holds its shape. It should stay soft, not dry or crumbly.

Why are my donut holes falling apart?

They’re delicate straight from the oven, so let them cool on the baking sheet for about 10 minutes before handling. If they crumble after cooling, you may have added too much almond flour or baked them too long.

Will they taste like regular donut holes?

They have pumpkin spice flavor and a sweet cinnamon coating, but the almond flour gives them a softer, denser center than a traditional fried donut. They’re delicious little pumpkin bites, with no yeast or frying needed.

Can I use homemade pumpkin puree?

Yes, as long as it’s thick rather than watery. Drain off excess liquid before measuring so the dough doesn’t become too wet. Use plain puree, not sweetened pumpkin pie filling.

Can I skip the cinnamon coating?

Absolutely! Leave them plain for a less sweet treat, or add a little cream cheese frosting once they’ve cooled completely.

More Pumpkin Recipes

Have pumpkin puree left over? Here are a few more ways to use it:

• Crustless Pumpkin Pie for a smooth, custardy dessert without a crust to prepare.
• Cottage Cheese Pumpkin Muffins for breakfast or an afternoon snack.
• Keto Pumpkin Roll when you want pumpkin cake with a creamy filling.