Pumpkin Donut holes (Paleo, AIP)

Thanksgiving is one festival which I really look forward to! I think I like it even better than Christmas. Of course the food is one big attraction. However, more important than that is the fact that it forces you to look back, reflect and urges you to be thankful. As they say ‘There is always something to be thankful for’ and what a true statement that is!

If you have been reading my posts this past year, you would have seen how these changes along with my decision to quit my job early on this year helped me to get better.  Last month my blood reports were all in the normal range. Of course I am still on meds but my rheumatologist is also surprised at my recovery. So there is something to be said about holistic healing. I am able to do more than half of the things on my wish list now. And I am hopeful that very soon I will be able to do all of them.

So you see, I have so much to be thankful for.  I thank the Lord for making me change my perspective – to go from being depressed and full of self-pity to feeling overwhelmingly positive. I am thankful for having the support of my wonderful family – my loving husband, children, sisters and dad. Also my close friends who made me retain my sanity in those difficult times. Most importantly, I am so thankful that I no longer have to balk away when my daughter comes running up to me to give me a tight hug! God, I am so, so thankful.

OK so now for these pumpkin donut holes that are completely grain free and dairy free. So I make these regular pumpkin munchkins for my munchkins and thought why don’t I try making these with coconut flour? Was fairly easy to make the dough. But then as soon as I put them in hot oil to deep fry, guess what? Oh no!.. they totally disintegrated! Yes completely! I almost gave up on having any pumpkin munchkins for myself but decided to bake these using my mini muffin / cake pop pans.

Boy, was I glad I did that! These babies amazingly resisted breaking apart when inside those tiny moulds and came out perfect. And, they are absolutely delicious! You can bake them in muffin liners placed on a baking tray or just place them on a baking tray lined with parchment paper too!

So this recipe is another thing to be thankful for this year! And what better than to share with all of you guys!

Psalm 107 Oh give thanks to the Lord, for he is good, for his steadfast love endures forever!”

Sharing this post at the Paleo AIP Recipe Roundtable hosted by Phoenix Helix.


5.0 from 1 reviews
Pumpkin Donut holes (Paleo, AIP)
Author: 
Recipe type: Dessert
Cuisine: Paleo
Prep time: 
Cook time: 
Total time: 
Serves: 2-3
 
Delicious and soft grain free and dairy free pumpkin donut holes baked in mini muffin pans
RecipeIngredients
  • 2 tbsp water
  • ½ tbsp gelatin
  • ½ cup coconut milk
  • ¼ cup thick pumpkin puree (homemade or canned)
  • 2 tbsp maple syrup
  • ¼ tsp sea salt
  • ¼ tsp ground cinnamon
  • ¼ tsp ground ginger
  • ½ cup coconut flour (or a mix of coconut flour and tiger nut flour)
For topping:
  • 2 tbsp coconut sugar
  • ¼ tsp ground cinnamon
RecipeInstructions
  1. In a small bowl, add the water and then sprinkle the gelatin on top (of the water). use a fork and mix it well with the water. keep aside for 5 mins.
  2. In a medium sauce pan, heat the coconut milk. Add the salt and maple syrup. Then add the 'bloomed' gelatin mixture to this and stir using a spoon until dissolved completely. Then add the pumpkin puree and stir to remove any lumps. Turn heat off.
  3. Then slowly add the coconut flour little by little mixing it with a spoon. You should get a smooth dough.
  4. Divide the dough into small balls - about 16.
  5. Preheat oven to 350 deg F (180 deg C). Place the balls onto the mini muffin or cake pop pans or just inside muffin liner cups. You could also just place them directly on a baking tray lined with parchment paper.
  6. Bake for 15-18 mins until they change color slightly.
  7. Take the donuts out of the oven and let them cool for 5-10 mins before handling them as they will still be soft and will stiffen upon cooling.
For the topping:
  1. Place the coconut sugar and cinnamon in a small plate and mix them well together.
  2. Roll the donut holes gently in the mixture.

 

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5 Comments

  1. I made these with really dry pureed kabocha squash, I should’ve slooowly added the coconut flour, but I was in a rush and had to compensate by adding in some maple syrup. I didn’t have a cake pop pan, I just rolled balls and placed them on a regular cookie sheet with parchment paper. Turned out dry but really yummy. Because they were dry or maybe because I didn’t use the correct pan, they didn’t pick up any sugar when I rolled them in it, …so again, maple syrup to the rescue, dipped the tops in a little syrup and then dipped them in cinnamon and coconut sugar mixed. Probably way too much sugar overall (my fault, oops) but they were very yummy and they don’t taste like coconut.

    • thanks so much Emily for your feedback! I am so glad it came out well despite you having to make some changes. And thanks so much for sharing!

      • I’d like to give these a shot for our traditional donuts and Thanksgiving parade morning. I noticed there’s no oil in the actual donut itself. Would that help with the dryness?

        • Hi there! Yes do try! I think the consistency of the pumpkin puree if homemade might be a bit too thick in which case you may need to use slightly less (about a tbsp or so less ) of coconut flour. But otherwise the dough should be pretty smooth and when you bake them they should not turn dry. After baking I roll them in coconut oil which also helps with any dryness issue. But if your dough turns out to be too dry, you could add a little bit of melted coconut oil or just coconut milk to make it moist. I hope they turn out great for you! lmk how they turn out if you do try making! Happy thanksgiving!

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