Cinnamon Sugar Donut Holes are the easiest way to satisfy your donut cravings without yeast, rolling or rising. Just mix, pour, bake and coat in cinnamon, sugar deliciousness.

We love donuts in my house, but I think we can all agree that traditional donuts are not the healthiest option. While I believe that everything is ok in moderation {unless of course you have food allergies or intolerances}, I prefer to just find healthier alternatives altogether. These donut holes are unreal and they’re baked, not fried! My kid’s love them and while they think of them as a ‘treat’ I don’t mind serving them as part of their breakfast because they are actually quite healthy and packed full of good ingredients! They’re also great to take care of any lingering sweet tooth you might have at the end of the day!

Are Donut Holes Really Donut Holes

Traditionally, donut holes are made from taking the dough from the center of the donut ring, but in this recipe, we use a donut hole pan. If you don’t already have a donut hole pan, it’s a small investment, get one! We use ours all the time!

How Many Donut Holes Equal A Whole Donut

1 regular size donut is equivalent to about 4 donut holes, which is important to keep in mind as you are eating. I recommend serving yourself and then placing the rest of the donut holes “out of sight, out of mind”. If you’re like me, you can just keep popping them till they’re all gone, which may not be the best idea.

How To Make Donut Holes From Scratch

These donut holes are so easy to make! You can have them ready to eat, from start to finish, in less than 30 minutes.

• In a large mixing bowl, whisk together the wet ingredients – eggs, pure pumpkin puree, pure maple syrup, melted butter and pure vanilla extract.
• After mixing wet ingredients together, add in almond flour, coconut flour, baking soda, cinnamon and salt and mix until well incorporated. Mixture will be slightly lumpy, that’s ok.

• Grease a Donut Hole Pan and fill each cavity to the top (this makes approximately 40 donut holes).
• Bake donuts at 350 degrees for 20 minutes.
• Remove from oven and let cool before removing from pan.

• While donuts are cooling, make the topping.
• In a small bowl, melt butter. In a second small bowl, combine coconut sugar and cinnamon.
• Once donuts are cooled, remove from pan using a small spoon to help you scoop them out.
• Dip the rounded, smooth side of the donut in butter and then dip in cinnamon/sugar mixture.
• Place on a cooling rack to dry.

• Eat immediately and store the extras (if you have any) in an airtight container.
• If you don’t have a donut pan, but still want to satisfy your craving for a grain and gluten free cinnamon treat, try these Cinnamon Muffins!

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Cinnamon Sugar Donut Holes {grain, gluten & yeast free}

Cinnamon Sugar Donut Holes are the easiest way to satisfy your donut cravings without yeast, rolling or rising. Just mix, pour, bake and coat in cinnamon, sugar deliciousness. 

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 40 donut holes

Ingredients

• 5 eggs
• 1/2 cup milk regular or dairy free
• 1/2 cup pure pumpkin puree
• 1/2 cup pure maple syrup
• 1/4 cup melted butter or coconut oil for dairy free
• 1 tsp pure vanilla extract
• 3/4 cup almond flour
• 1/2 cup coconut flour
• 1 tsp cinnamon
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 1 tsp baking soda

For The Topping

• 1/4 cup melted butter or coconut oil for dairy free
• 1/3 cup coconut sugar
• 1/2 tsp cinnamon

Instructions

1. In a large mixing bowl, whisk together eggs, milk, pumpkin, maple syrup, butter and vanilla. 

   Add in almond flour, coconut flour, baking soda, cinnamon and salt and mix well. Batter will be lumpy.

   Grease a donut hole pan and fill each cavity to the top. 

   Bake donuts at 350 degrees for 20 minutes. 

   Remove from oven and let cool completely. 

   While donuts are cooling, make topping by melting butter in a small bowl and combining coconut sugar and cinnamon in a separate small bowl. 

   Once donuts are cooled, remove from pan using a spoon to help you get them out. 

   Dip the smooth, rounded side of the donut hole in butter and then in cinnamon/sugar mixture. 

   Place on a wire rack to let the topping dry. 

   Store in an airtight container or serve immediately.