Paleo Pumpkin Spice Donut Holes with Dark Chocolate Glaze

Hey everyone!

So remember how I teased you the other day with that picture of the paleo Pumpkin Spice Donut Holes I made last weekened?  Well today is your lucky day because I just might be giving you the recipe for these bad boys icon wink Paleo Pumpkin Spice Donut Holes with Dark Chocolate Glaze

These are SUCH a yummy treat for fall, and would be a perfect addition to a Thanksgiving meal.  Oh, and did I mention they are totally PALEO?! Umm yeah. Talk about a bonus!

I made these last week for a family gathering and everyone loved them! Even my furthest-thing-you-can-get-from-paleo family members gave them a thumbs up icon wink Paleo Pumpkin Spice Donut Holes with Dark Chocolate Glaze

I adapted this recipe from the Against All Grain version of the regular sized donuts, making some adjustments of my own.  So here ya go!

I also entered a version of these into the Silk Holiday Recipe Contest on Facebook, and would love if you voted for my recipe!  To vote, just head on over to Silk’s Facebook Page and click “View Entries.”  My recipe is under the “Dessert” category and is called “Chocolate Iced Pumpkin Spice Donut Holes” by Taylor R.  Thanks guys!

20121030 201401 Paleo Pumpkin Spice Donut Holes with Dark Chocolate Glaze


Paleo Pumpkin Spice Donut Holes with Chocolate Glaze

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 40
  • Difficulty: medium
  • Recipe type: dessert


  • 5 large eggs
  • ½ cup Silk almond milk
  • ½ cup pure maple syrup (or honey)
  • ½ cup pumpkin puree
  • ¼ cup coconut oil (melted)
  • 1 teaspoon vanilla extract
  • ¾ cup almond flour
  • ½ cup coconut flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ¼ teaspoon pumpkin pie spice
  • ¼ teaspoon sea salt
  • ¼ cup Enjoy Life chocolate chips ,melted
  • 1½ teaspoons coconut oil, melted
  • 1 teaspoon honey


  1. Turn on cake pop/donut hole maker and grease/oil the insides well. (You could also use a donut pan for regular size donuts and cook them at 350 for 20 minutes).
  2. Mix the eggs, almond milk, pumpkin, maple syrup, coconut oil and vanilla in a blender and blend until the mixture gets frothy, about 20-30 seconds (depending on your blender).
  3. Add the dry ingredients, then blend for another 20-30 seconds, or until all ingredients are thouroughly mixed (Stopping to scrape down the sides of the blender may be necessary).
  4. Pour batter in donut hole maker, filling each hole about 3/4. Close lid and bake for about 5 minutes (time may vary from machine to machine, so you may want to test one or two out to find a good time before putting a whole batch in).
  5. Remove from donut hole maker and place on a cooling rack and allow to cool completely.
  6. For the glaze, mix melted chocolate, coconut oil, and honey together in a small bowl. Individually dip the tops of each donut and then return to cooling rack for 10 minutes to allow glaze to set. Then, transfer donuts to refrigerator to allow the glaze to harden.
  7. Enjoy!

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Comments: 7

  1. IHeartVegetables November 1, 2012 at 3:48 pm Reply

    Woah those look SO good!

  2. Whitney November 1, 2012 at 4:36 pm Reply

    I don’t have a donut hole maker or a donut pan, do you think these would work in a muffin pan or loaf pan?

    • taylorrmade November 3, 2012 at 7:11 am Reply

      I!m not positive since I haven’t tried it, but maybe just adjust the time a little bit? Let me know how it turns out!

  3. Alexandra November 1, 2012 at 8:09 pm Reply

    So I literally jusyt died. THESE SOUND AMAZING! :D

  4. krist @ sweetlyfit November 2, 2012 at 5:48 pm Reply

    Those are SO ADORABLE! Do want now please. :)

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