Pumpkin Donut holes (Paleo, AIP)
 
Prep time
Cook time
Total time
 
Delicious and soft grain free and dairy free pumpkin donut holes baked in mini muffin pans
Author:
Recipe type: Dessert
Cuisine: Paleo
Serves: 2-3
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.
Recipe by Cook2Nourish at https://cook2nourish.com/2017/11/thankfulness-note-recipe-pumpkin-donut-holes-paleo-aip-vegan.html