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gluten free pumpkin recipe

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
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Dessert
Cuisine American
Servings 20


  • Baking sheet


  • 1 cup tiger nut flour (90 grams)
  • 1 cup coconut flour (90 grams)
  • ¾ cup arrowroot flour (80 grams)
  • 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)


  • 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.
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