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These pumpkin chocolate chip donut holes are a must make this fall! They require only a few simple ingredients and are gluten free, dairy free, and refined sugar free. If you love pumpkin, donuts, and chocolate, you have to give these a try!
How many donut holes does this recipe make?
This recipe makes 20 donut holes! If you want to make more, feel free to double the recipe.
What ingredients will I need to make these pumpkin chocolate chip donut holes?
You’ll need just a couple simple ingredients to make these. Here’s the list:
- gluten free oat flour (I use homemade)
- pure pumpkin puree
- pure maple syrup
- pure vanilla extract
- cinnamon, nutmeg and ginger
- baking powder
- chocolate chips
How do I make homemade oat flour?
To make your own oat flour, simply blend rolled, old fashioned or quick oats in a high speed blender until they turn into flour. See a video of how I make homemade oat flour here.
Do I have to add chocolate chips?
If you prefer not to add chocolate chips to the donut holes, you can just omit them from the recipe. You can replace them with another mix-in of choice if you want to (e.g. chopped nuts).
Do I have to dip/coat the donut holes in melted chocolate?
No! If you prefer not to coat/dip the donut holes in melted chocolate, feel free to skip step 5.
How should I store these pumpkin chocolate chip donut holes?
You can store these donut holes on the counter for 2-3 days, in the fridge for 4-5 days, or freeze them for several months!
Looking for more pumpkin recipes?
If you’re in the mood for all things pumpkin, check out some of my other tasty pumpkin recipes!
- Pumpkin Spice Latte Smoothie
- Maple Frosted Pumpkin Bread
- Sweet Maple Frosted Pumpkin Cake
- Hearty Pumpkin Chocolate Chip Muffins
- Single Serve Pumpkin Cookies
- Pumpkin Cinnamon Roll Bites
- Paleo Pumpkin Pie Bars
- Single Serve Pumpkin Pancakes
Ready to make these donut holes? The full recipe is below!
Pumpkin Chocolate Chip Donut Holes
- 2 1/4 cups gluten free oat flour (I use homemade)
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ginger
- 3/4 cup pure pumpkin puree
- 1/2 cup pure maple syrup
- 1 tsp pure vanilla extract
- 1/4 cup + 1/4 cup mini chocolate chips, divided (I use dairy free chocolate chips)
- Preheat the oven to 350°F and line a large baking sheet with parchment paper (or grease with cooking spray).
- Add the oat flour, baking powder, salt, and spices to a large mixing bowl and mix until well combined. Once combined, add in the pumpkin puree, maple syrup and vanilla extract and mix until a thick dough forms. Add in ¼ cup chocolate chips and mix well.
- Next, make the donuts holes: scoop the dough with a cookie scoop and then roll into balls using the palms of your hands.
- Place the donut holes on the prepared tray and bake for 15 minutes. Once baked, allow the donuts to cool.
- Optional: While the donuts cool, melt the remaining ¼ cup chocolate chips in the microwave, stirring frequently so the chocolate doesn’t burn. Once cooled, dip the tops of the donuts into the melted chocolate, or coat completely with melted chocolate. Pace the donuts in the fridge for 15-30 minutes to allow the chocolate to harden.
- Enjoy immediately!
- Coating/dipping the donut holes in melted chocolate is totally optional.