Pumpkin donut holes are the fall treat you can pop in one bite. These sugar-free pumpkin donut holes bake perfectly round in a closed silicone cake-pop mold, then get brushed with butter and rolled in a sparkling pumpkin-spice coating.
The batter is almond and coconut flour with pure pumpkin, Greek yogurt and one egg, sweetened with allulose. The recipe makes 12 holes, and each serving of 2 has about 91 calories and 3g net carbs.
There is no frying. The enclosed mold gives them their round shape in the oven.
Why You’ll Love These Sugar-Free Pumpkin Donut Holes
- Perfectly round. An enclosed spherical mold shapes them in the oven.
- Real pumpkin. Pure pumpkin purée keeps the centers moist and orange.
- 3g net carbs per serving. Two donut holes have about 91 calories and 5g protein.
- Pumpkin-spice coating. A buttery roll in spiced allulose, like cinnamon sugar.
Ingredient Notes
Pumpkin. About ⅖ cup of LIBBY’S 100% Pure Pumpkin goes into the batter. Use pure pumpkin, not sweetened pie filling.
Flours. Three-eighths of a cup of Bob’s Red Mill almond flour and a tablespoon plus 1½ teaspoons of coconut flour make the base, with a teaspoon of baking powder.
Egg and Greek yogurt. One large egg and about ⅖ cup of FAGE Total 0% Greek yogurt keep these sugar-free pumpkin donut holes tender.
Coating. A tablespoon of fine granulated allulose mixed with ½ teaspoon of pumpkin pie spice sticks to the donut holes with a light brush of melted butter. Fine allulose gives an even coating.
Allulose. Allulose is a rare sugar that the FDA allows to be excluded from the total sugars and added sugars declarations on the Nutrition Facts label.
If you want to check the nutrition of staples like pumpkin, almond flour and eggs yourself, you can look them up on USDA FoodData Central.
How to Make Sugar-Free Pumpkin Donut Holes
You need a 12-cavity enclosed spherical silicone cake-pop mold with 1½-inch cavities, a baking sheet, bowls, a whisk and a pastry brush. Prep takes about 15 minutes, the donut holes bake for 17 to 21 minutes, and cooling and coating take about 20 minutes.
Mix and fill
Step 1. Preheat the oven to 325°F (163°C). Grease both halves of the spherical mold and place the bottom on a baking sheet.
Step 2. Whisk the flours, baking powder and 1g of pumpkin pie spice.
Step 3. In a separate bowl, whisk the egg, pumpkin, yogurt, 40g of allulose and 6g of melted butter.
Step 4. Fold the dry mixture into the wet and rest for 5 minutes.
Step 5. Fill the 12 bottom cavities level with their rims.
Bake
Step 6. Close the mold securely and bake for 17 to 21 minutes, until the centers are set and a tester shows moist crumbs.
Step 7. Cool for 10 minutes in the mold, then unmold carefully and trim any thin seams.
Coat and serve
Step 8. Mix the remaining 15g of fine allulose with 1g of pumpkin pie spice.
Step 9. Lightly brush the warm donut holes with 4g of melted butter.
Step 10. Roll them in the pumpkin-spice coating and rest for 10 minutes.
Step 11. Serve the sugar-free pumpkin donut holes 2 per portion.
Success Tips for Sugar-Free Pumpkin Donut Holes
Use an enclosed mold. A closed spherical cake-pop mold is what gives round donut holes instead of flat-topped bites.
Fill level with the rim. The batter rises into the top half of the mold to form the sphere.
Do not overbake. The centers should stay moist, so check at 17 minutes.
Coat while warm. A warm surface and a light brush of butter help the fine allulose stick evenly.
Serving Ideas
Pile them in a bowl for a fall brunch, a school bake sale or a movie night. Because each one is a single bite, they are easy to share and easy to portion.
They are at their best slightly warm, right after the 10-minute rest, when the coating is still sparkling and the centers are soft.
More Pumpkin Treats
For full-size donuts, try my sugar-free cinnamon sugar pumpkin donuts. For breakfast, the sugar-free pumpkin waffles are fluffy and spiced.
And for a slice-and-share loaf, bake the sugar-free pumpkin bread.
Storage
Refrigerate the sugar-free pumpkin donut holes airtight for up to 3 days.
Sugar-Free Pumpkin Donut Holes FAQ
Do I need a special mold?
Yes. The recipe uses a 12-cavity enclosed spherical silicone cake-pop mold with 1½-inch cavities, which makes them round.
Can I use pumpkin pie filling?
No. Use pure pumpkin. Pie filling is sweetened and spiced and would change the recipe.
Why is my coating not sticking?
Brush the donut holes while they are still warm, and use fine allulose so it clings evenly.
How many sugar-free pumpkin donut holes are in a serving?
The recipe makes 12 sugar-free pumpkin donut holes, served 2 per portion for 6 servings.
Is allulose a sugar alcohol?
No, allulose is a rare sugar, not a sugar alcohol.
Soft, spiced and sparkling with pumpkin-spice coating, these sugar-free pumpkin donut holes are fall in one bite.
Sugar-Free Pumpkin Donut Holes
Ingredients
Equipment
Method
- Preheat oven to 325°F. Grease both halves of spherical mold; place bottom on baking sheet.
- Whisk flours, baking powder and 1g spice.
- Separately whisk egg, pumpkin, yogurt, 40g allulose and 6g melted butter.
- Fold dry mixture into wet. Rest 5 minutes.
- Fill 12 bottom cavities level with their rims.
- Close mold securely. Bake 17–21 minutes until centers are set and a tester shows moist crumbs.
- Cool 10 minutes in mold; unmold carefully and trim any thin seams.
- Mix remaining 15g fine allulose with 1g pumpkin pie spice.
- Lightly brush warm donut holes with 4g melted butter.
- Roll in pumpkin-spice coating. Rest 10 minutes.
- Serve 2 donut holes per portion.
Notes
- An enclosed spherical mold creates round donut holes.
- Use pure pumpkin, not sweetened pie filling.
- Avoid overbaking; centers should stay moist.
- Fine allulose gives an even coating.
- Refrigerate airtight up to 3 days.