The leaves are starting to fall, the wind is a bit nippier, and I’m up to 3 cups of hot tea a day….I seriously love Fall. These Pumpkin Donut Holes are absolutely delish, and are perfect with your morning latte. Super sweet, moist, and light. They are also gluten-free! I’m such a huge donut fan but why are the holes always better?? I used my Bella Cake Pop and Donut Hole maker which makes it super fast and easy to make these babies, and they come out the perfect shape and consistency.




  • 3/4 C + 2 T. gluten-free flour
  • 1 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 1 1/2 tsp. pumpkin pie spice
  • 1/4 C. coconut oil, melted
  • 1/2 C. maple syrup
  • 3/4 C. pumpkin puree, room temperature
  • 1 tsp. vanilla extract

Cinnamon Sugar Coating-

  • 1/4 cup Truvia or organic cane sugar
  • 1 tsp. pumpkin pie spice (or cinnamon)
  • 2 T. unsalted butter (I use Kerrygold ALWAYS), melted


  1. Preheat the oven to 350 degrees and line mini muffin pan with muffin liners. (If you are using a donut hole maker, skip this step).
  2. In a medium bow, mix together the dry ingredients (flour through cloves). Set aside.
  3. In a large mixing bowl, stir together the oil, maple syrup and pumpkin.
  4. Add the dry mixture to the wet one and stir just until combined.
  5. Divide among the liners and bake for 25-30 minutes or until a toothpick inserted in the middle comes out clean (or fill the donut hole maker holes with mixture and cook for 2-3 minutes each batch, depending on maker brand).
  6. Invert the muffins/donut holes onto a wire rack to partially cool, about 5 minutes, while you prepare the cinnamon sugar topping.
  7. Mix together the sugar and cinnamon/pumpkin spice in a small bowl.
  8. Dip the tops and sides of the mini muffins or donut holes in the butter and then roll in the cinnamon/pumpkin sugar.
  9. Serve immediately. Can also be stored in an airtight container in the refrigerator for up to 3 days (in which case I’d warm them up before serving).

*Adapte from Texan Erin