These pumpkin donut holes are soft, fluffy, and filled with cozy fall flavors—without gluten or eggs! Super easy to make, they’re the perfect autumn treat to enjoy warm with a sweet cinnamon sugar coating.
Prep & Bake Time
- Prep Time: ~10 minutes
- Bake Time: 15–18 minutes
- Total Time: ~30 minutes
- Yield: About 20 donut holes
Ingredients
For the Dough
- 1 ¾ cups gluten-free flour blend (or all-purpose if not GF)
- ¼ cup white sugar
- 1 tsp cinnamon or pumpkin pie spice (or both)
- ½ tsp baking soda
- 1 tsp baking powder
- 2 tbsp melted butter
- ¾ cup pumpkin puree
- 1 ½ tsp vanilla extract
- ¼ cup applesauce
For the Coating
- White sugar
- Brown sugar
- Cinnamon
Instructions
- Preheat Oven
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. - Mix Dry Ingredients
In a large bowl, whisk together flour, sugar, baking soda, baking powder, and spices. - Mix Wet Ingredients
Add pumpkin puree, melted butter, applesauce, and vanilla. Stir with a spatula until combined (you may find mixing with your hands easier). - Shape the Donuts
Scoop dough with a tablespoon or small scoop, roll into balls, and place on the lined baking sheet. If dough is too sticky, add a bit more flour until moldable. - Bake
Bake for 15–18 minutes until golden and firm. - Coat
While still warm, dip donut holes in melted butter, then roll in the cinnamon-sugar mixture.
Tips
- If dough feels too wet, add flour gradually until it’s sticky but moldable.
- Can also be made in the air fryer: cook at 375°F for ~12–13 minutes.
- Best served warm for maximum flavor.
Nutrition (Approx. per donut hole, based on ~20 pieces)
- Calories: ~80
- Carbs: ~13 g
- Fiber: ~1 g
- Net Carbs: ~12 g
- Fat: ~3 g
- Protein: ~1 g
