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Pumpkin Pie Donut Holes (Paleo & AIP)

  • Total Time: 30 minutes
  • Yield: 6-7 donut holes 1x
  • Diet: Gluten Free


  • 1/3 cup tigernut flour
  • 1/4 cup coconut flour
  • 1/4 cup tapioca starch
  • 1/4 cup palm shortening
  • 1/4 cup pumpkin puree
  • 1/4 cup maple syrup
  • 1 tbsp gelatin
  • 1/4 tsp baking soda
  • 1 tsp cinnamon
  • 1/8 tsp salt

FOR THE GLAZE (optional)

  • 2 tbsp coconut butter, melted
  • 1 tsp coconut sugar


  1. Preheat the oven to 350 F and line a baking sheet with parchment paper.
  2. Sift together the flours and set aside in a separate bowl.  Cream together the palm shortening and maple syrup until thoroughly combined.
  3. Combine the palm shortening, maple syrup, and flours and stir. Then add in the pumpkin, dry gelatin, cinnamon, salt, and baking soda and mix to combine.
  4. Roll the dough into donut holes (you’ll have 6-7) and place on the parchment paper, evenly spaced. Bake for 15 minutes or until baked through and lightly golden brown. Remove from the oven and transfer to a cooling rack to lightly cool.
  5. Combine the ingredients for a glaze in a bowl and spoon over the donut holes.


All nutritional information are estimations and will vary. Estimations do not include optional ingredients.

  • Prep Time: 15
  • Cook Time: 15


  • Serving Size: 1 donut hole
  • Calories: 165
  • Fat: 9.2g
  • Carbohydrates: 15.5g
  • Fiber: 1.9g
  • Protein: 2.6g