You can actually eat doughnuts and they can be good for you; I’ll show you how! How many of us have craved doughnuts, but thought they were unhealthy, or that our diet didn’t allow us to eat them? You no longer have to restrict yourself from this delicious treat. I have an awesome paleo pumpkin doughnut holes recipe that is packed with flavor and health benefits that you and your family are sure to love, while adhering to (your version of) the paleo diet and your paleo lifestyle.
Pumpkin isn’t limited to Thanksgiving, and with all of its health benefits, it should be used in recipes year-round in clean eating recipes. Pumpkin is a superfood that can lower blood pressure, help you sleep better, give your vision a boost and allow you to have a healthier heart. This recipe also contains spices loaded with health benefits, including cinnamon, cloves and nutmeg. These spices assist in cleansing the body, can lower blood sugar levels, reduce heart disease, and provide better digestion, all while boosting the immune system. Yes, this dessert is not only delicious, but is really good for you!
Whether you are trying to find a new summer paleo dessert, making something for Dad for Father’s day, or you just need something sweet yet healthy for the family, this gluten free paleo pumpkin doughnut holes recipe contributed by GAPSDietJourney.com is a real fantastic option. Check out their other clean recipes and learn more about the GAPS diet on this website.
Paleo Pumpkin Doughnut Holes
- ½ cup coconut flour, firmly packed
- ½ teaspoon sea salt
- 1 teaspoon ground cinnamon + ½ teaspoon, divided
- ¼ teaspoon nutmeg
- ½ teaspoon allspice
- ¼ teaspoon cloves
- OPTIONAL: ¼ teaspoon ginger
- 3 large whole eggs
- ½ cup cooked pumpkin and ½ cup carrots (or you can use 1 cup butternut squash) – see below notes
- 1 teaspoon vanilla
- ⅓ cup virgin coconut oil + 1 tablespoon virgin coconut oil, divided
- ¼ cup honey + 1 tablespoon honey, divided
- Preheat oven to 325°F.
- Set aside 2 tablespoons of coconut flour from the ½ cup.
- Measure all dry ingredients (coconut flour down to ginger) in a large mixing bowl. If you freeze your coconut flour (like I do with mine to keep it moist and fresh), you may sift after measuring to make sure there are no little hard clumps.
- Mix dry ingredients together.
- Place 3 eggs into your Magic Bullet, blender or food processor with the ½ cup of cooked pumpkin and ½ cup of carrots (or the 1 cup of butternut squash).
- Blend until completely smooth.
- Place melted coconut oil, honey and vanilla into a small bowl. Add the ½ cup of cooked pumpkin and ½ cup of carrots (or the 1 cup of butternut squash) and eggs mixture into the bowl and whisk.
- Add wet ingredients to dry ingredients.
- Using a hand mixer, blend for 1-2 minutes until completely mixed. As the coconut flour absorbs the liquids the mixture will go from a very runny consistency to a thicker consistency.
- Allow the batter to sit for 5 minutes so that the coconut flour can absorb the liquids.
- The batter should be of the consistency where you can pick it up in your hands and form into a little ball. Add the 2 tablespoons of coconut flour as needed until you reach this consistency.
- Use coconut oil to grease a mini muffin tin.
- Lightly sprinkle coconut flour into the bottom of each muffin cup.
- Measure out two tablespoons of batter for each popper.
- Drop into the muffin tins. I don’t advise using cupcake papers for this recipe.
- Bake for 20 minutes.
- Mix 1 tablespoon melted coconut oil with 1 tablespoon honey and ½ teaspoon ground cinnamon.
- When the poppers are done, as soon as you remove them from the oven, using a ¼ teaspoon measuring spoon, drizzle ¼ teaspoon of the topping mixture on each popper. The topping will melt into the popper and will also spill down and soak into the bottom.
Butternut squash will give these a more orange color. If you are using pumpkin, you could substitute ½ cup of carrots so that they look more orange.