Recipe: Allergen-Friendly Baked Apple Pumpkin Donut Holes

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Apple Pumpkin Donut Holes
{gluten/dairy/soy/corn/potato/coconut/egg/refined sugar free}

I’m not very good at the gluten, lactose, soy, corn, potato, coconut, egg free baking, so I hadn’t had any donuts in over a year. I miss donuts. Correction. I missed donuts. I no longer miss them because I was able to make some super delicious ones! They remind me of Fall, yet can be eaten any time of the year, can be refined sugar free, and are good for you! This recipe was adapted from Nourishing Flourishing’s Pumpkin Donut Holes.

1 cup almond flour
1 cup oat flour
1 cup sweet rice flour (Or you can do 2 1/2 cups of any of them or any combination of them.)
2 tablespoons tapioca starch (or arrowroot powder)
1 1/2 tablespoons cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup pumpkin puree (If you’re buying it canned, there should be nothing but pumpkin in the ingredients.)
1/2 cup apple sauce (No sugar added.)
1/2 cup + 2 tablespoons honey (Or agave or maple syrup. If you want to use white sugar you can do 1/2 cup honey + 2 tablespoons sugar.)
1 tablespoon oil of choice
1 tablespoon vanilla (Optional, but if you don’t use it I would recommend adding one more tablespoon of honey.)

Making It:

  1. Combine all of the dry ingredients in a bowl.
  2. Combine all of the wet ingredients in another bowl.
  3. Then combine the dry and wet ingredients.
  4. Put spoonfuls on parchment paper (on a baking sheet) and bake at 325 degrees for about 20-25 minutes.
  5. After they are done you can roll them in an oil/sugar mixture, powdered sugar, melted chocolate, or coconut flakes.
  6. Makes about 37-42 donuts depending on how big they are. Try to keep them spoonful sized though so that they cook all the way through.


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