Glazed Pumpkin Spice Almond Flour Donut Holes

Pumpkin Spice Almond Flour Donut Holes on a cutting board with a side of glaze.

Glazed Pumpkin Spice Almond Flour Donut Holes

Course: Breakfast, Dessert, Snack

Cuisine: American

Diet: Gluten Free

Prep Time: 10

Cook Time: 10

Set Time: 5

Total Time: 25

Servings: donut holes

Calories: 80kcal

Author: Lauren

These Glazed Pumpkin Spice Almond Flour Donut Holes are the perfect bite-sized fall treat. They’re soft, fluffy, and coated in a sweet glaze that makes them absolutely irresistible. These donut holes are naturally gluten-free and come together quickly! No yeast or frying required.

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Ingredients

Pumpkin spice donut holes:

1 cup super-fine almond flour (112g)
3 Tbsp canned pumpkin puree (45g)
2 Tbsp pure maple syrup (30g)
1 Tbsp brown sugar (12g)
1/2 tsp ground cinnamon
1/8 tsp each ground ginger, nutmeg, allspice & cloves

Glaze:

1/4 cup powdered sugar (30g)
2 tsp whole or any milk
1/4 tsp pure vanilla extract

Instructions

Preheat the oven to 325 degrees F.
In a mixing bowl, combine the almond flour, pumpkin puree, maple syrup, brown sugar and all the spices until a sticky ball of dough forms.
Grease a small baking sheet. Roll the dough into small balls (heaping tablespoon sized), and place on the baking sheet.
Bake for 10-12 minutes, giving the pan a shake a few times throughout, until the edges are golden brown and dry. Remove from the oven.
Whisk the powdered sugar, milk and vanilla extract in a medium mixing bowl. Gently toss with the donut holes (while still hot!) Move to a wired rack and allow glaze to set. Enjoy!

Notes

These donut holes are best enjoyed fresh, but you can store leftovers in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.

To reheat, pop them in the microwave for 10–15 seconds to soften and revive the glaze. You can also freeze them (unglazed) for up to 2 months, then thaw and glaze before serving.

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