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donut holes

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.