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Pumpkin Donut Holes GF | DF | Paleo
This is a fabulous gluten free pumpkin recipe that everyone will love. After many years of experimentation, I have finally perfected a pumpkin donut hole recipe.
5
from 1 vote
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Prep Time
10
mins
Cook Time
15
mins
Total Time
25
mins
Course
Dessert
Cuisine
American
Servings
20
Equipment
Baking sheet
Ingredients
1
cup
tiger nut flour
(90 grams)
1
cup
coconut flour
(90 grams)
¾
cup
arrowroot flour
(80 grams)
⅓
cup
lard
(melted)
¾
cup
pumpkin puree
¾
cup
maple syrup
3
eggs
(or gelatin egg)
1
tsp
baking soda
3
tsp
cinnamon
1
tsp
nutmeg
Dash
salt
1
cup
raisins
(optional)
Instructions
Preheat oven to 350 degrees Fahrenheit and line baking sheet with parchment paper.
Mix the flours and baking soda together in a large mixing bowl and set aside.
In a separate medium-sized mixing bowl mix together the lard and maple syrup until combined well.
Combine the maple syrup mixture to the flour mix bowl and mix well.
Add the pumpkin puree, eggs (or gelatin egg), cinnamon and salt to combine.
Roll the dough into small donut hole sized balls and place on the parchment paper.
Bake for 15 minutes.
Keyword
Dairy-Free Pumpkin Desserts, gluten free donut hole recipe, gluten free pumpkin recipe, dairy free pumpkin desserts, paleo donut holes, Gluten-Free Donut Hole Recipe, Gluten-Free Pumpkin Recipe