Protein-Packed Pumpkin Donut Holes

These are the perfect gluten-free pumpkin donut holes for fall!

When the craving for something sweet and cozy hits, these gluten-free, dairy-free pumpkin donut holes are the ultimate treat! Made without flour, these donut holes are flourless, yet achieve a soft, tender texture that melts in your mouth. The secret? A mix of wholesome ingredients like almond flour and pumpkin purée. Not only does this combo make these donuts rich in flavor but also packs them with a dose of nutrients. Whether you're serving them as a weekend breakfast or a festive snack, these baked donut holes are healthy, filling, and are sure to impress anyone whether or not they follow an allergy-friendly diet.

What makes these pumpkin donut holes truly special is that they're packed with protein, thanks to the addition of plant-based protein powder and/or collagen. They're sweetened naturally with maple syrup, keeping them free from refined sugars, and you can easily customize the recipe to make it vegan. Simply swap the egg with a flax or chia seed substitute, and you’ve got a perfectly moist, plant-powered donut. This versatile recipe caters to a variety of dietary needs, making it the perfect guilt-free indulgence for those with food allergies or sensitivities.

These are seriously amazing: light, fluffy, taste like a donut but not fried (only baked) and full of protein! I haven't had a "real" donut hole since I was about 12 (I specifically remember eating some at Orchestra camp and feeling very sick after since I was not supposed to be eating those ingredients!) And yes, I was (am) a huge nerd and did Orchestra camp (or rather Strings Celebration) for many years.

This yields a dozen and a half donut holes that are flourless, fluffy, packed with protein yet taste decadent. Thes are so fasy and easy to make it's crazy, and there is not hot oil involved at all.

Protein-Packed Pumpkin Donut Holes

Yields 16-18

Ingredients:

3/4 cup almond flour (MUST be superfine)

1/2 cup protein powder and/or collagen powder

(I took a 1/2 measuring cup and filled it 1/3 of the way with, vega protein powder, 1/3 truvani vanilla protein powder and about the last 1/3 Vital Proteins marine collagen)

1/2 tsp cinnamon

1/4 tsp ginger

1/4 tsp nutmeg

1/8 tsp cardamom

1 tsp baking powder

dash sea salt

1/2 cup pumpkin puree

1/4 cup maple syrup

1 egg or vegan "egg"

1 TBSP avocado oil

4 TBSP almond milk

Directions:

1. Preheat oven to 350F

2. Spritz a silicone cake pop or donut hole mold with avocado oil (I use this for reusable non-aresol spraying)

3. Spoon batter amongst pan, fuller than you think. Spritz top pan with oil and secure on top. Bake 12-14 minutes or until an inserted toothpick comes out clean (I pull back the corner to check one at 12 minutes).

4. Let cool only a moment or two before rolling in a cinnamon sugar mix (I used cinnamon, coconut sugar and scant sugar). You must roll in it while warm if you want it to stick!)

   
   
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   Like what you see? Get the new gluten-free healthier dessert cookbook for similar healthier recipes that everyone including picky kids will LOVE!