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Pumpkin Pie Donut Holes (Paleo & AIP)

  • Yield: 6-7 donut holes 1x


  • 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
  • Pinch of sea salt
  • FOR THE GLAZE (optional)
  • 2 tbsp melted coconut butter
  • 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
  3. Cream together the palm shortening and maple syrup until thoroughly combined
  4. 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.
  5. Roll the dough into donut holes (you’ll have 6-7) and place on the parchment paper
  6. Bake for 15 minutes or until browned
  7. For the glaze, top with melted coconut butter and a sprinkle of coconut sugar
  8. Serve warm


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


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