Just in time for fall eats, here’s a real treat! Made with pumpkin and extra fiber from our noodles! Yes, it’s true! Who knew?

“What’s better than a donut? Donut holes of course! Shareable, snackable, and I get to pretend the serving size is bigger because there are more of them LOL. I made a batch of these pumpkin donut holes with a cinnamon sugar crumb, and they are so tasty! Paleo, dairy free, low carb, AND low calorie!? I’ll take 20, please.”


Serving size: 5 Doughnut Holes

Macros: 81 Calories | 4.6 Net Carbs | 3.2 Protein | 2.6 Fat



For dough:

2 tablespoons of coconut flour

2 tablespoons of pumpkin purée

¼ cup Miracle Noodle Fettuccine

2 packets Truvia or sweetener of choice

1 teaspoon of pumpkin spice seasoning

For cinnamon sugar topping:

1 packet Truvia

⅛ teaspoon ground Himalayan sea salt

⅛ teaspoon pumpkin spice seasoning


1.) Drain, rinse and pat dry miracle noodles.

2.) In a food processor, place all dough ingredients. Blend until well combined.

3.) Take a tablespoon of the mixture and roll into a ball. Set aside on a plate and place in the fridge for 10 minutes.

4.) Mix the cinnamon sugar topping in a small shallow bowl. Roll each dough ball in the sugar topping.

5.) Enjoy!