Paleo Pumpkin Donuts with 3-Ingredient Coconut Icing Recipe

Introduction

These Paleo Pumpkin Donuts are a delicious, guilt-free treat that combines warm spices with the natural sweetness of pumpkin and maple syrup. Perfect for a cozy autumn morning or a wholesome snack, they are easy to make and naturally grain-free.

Ingredients

• 2 eggs
• 1 cup almond flour
• 1/4 cup organic pumpkin
• 3 tbsp maple syrup
• 1 tsp baking powder
• 1 tsp vanilla extract
• 1 tsp cinnamon
• 1/2 tsp pumpkin pie spice

Icing:

• 1/2 tbsp coconut butter
• 1/2 tbsp maple syrup
• 1/2 tbsp unsweetened almond milk

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Lightly spray a donut pan with nonstick spray.
2. Step 2: In a bowl, whisk the eggs until well combined.
3. Step 3: Add almond flour, pumpkin, maple syrup, baking powder, vanilla extract, cinnamon, and pumpkin pie spice to the eggs.
4. Step 4: Blend the mixture with a blender or immersion blender until smooth and fully combined.
5. Step 5: Pour the batter into the donut pan, filling each mold about three-quarters full.
6. Step 6: Bake for 20-22 minutes, or until a toothpick inserted comes out clean.
7. Step 7: While the donuts bake, prepare the icing by combining the coconut butter, maple syrup, and almond milk in a microwave-safe bowl.
8. Step 8: Microwave the icing mixture in 30-second bursts, stirring in between, until smooth and melted. If needed, continue microwaving for 15 seconds at a time.
9. Step 9: Remove the donuts from the oven and let them cool completely before dipping them in the icing.
10. Step 10: Dip each cooled donut into the icing, then either enjoy immediately or refrigerate to allow the icing to firm up.

Tips & Variations

• For extra flavor, add chopped nuts or dairy-free chocolate chips to the batter before baking.
• If you don’t have a donut pan, use a muffin tin and fill the cups a little less to create donut holes.
• To make the icing thicker, chill it briefly before dipping the donuts.

Storage

Store the donuts in an airtight container in the refrigerator for up to 4 days. The icing will firm up when chilled, giving a pleasant texture. To enjoy, bring donuts to room temperature or warm briefly in the microwave.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these donuts nut-free?

Yes, you can substitute almond flour with a seed-based flour such as pumpkin seed flour to keep the recipe paleo and nut-free.

Can I use canned pumpkin for this recipe?

Absolutely. Make sure to use plain, organic canned pumpkin (not pumpkin pie filling) for the best flavor and texture.

Paleo Pumpkin Donuts with 3-Ingredient Coconut Icing Recipe

---

★★★★★

4.8 from 93 reviews

• Author: Olivia
• Total Time: 32 minutes
• Yield: 5–6 donuts 1x
• Diet: Gluten Free

Pin Recipe

Print Recipe

Description

These Paleo Pumpkin Donuts are a delicious, grain-free treat perfect for fall or any time you crave a healthy, sweet snack. Made with almond flour, pumpkin puree, and warm spices, they are naturally gluten-free and perfectly moist. The simple 3-ingredient icing adds just the right amount of sweetness without overpowering the rich pumpkin flavor. Ideal for a wholesome breakfast or guilt-free dessert.

---

Ingredients

Scale 1x2x3x

Donuts:

• 2 eggs
• 1 cup almond flour
• 1/4 cup organic pumpkin puree
• 3 tbsp maple syrup
• 1 tsp baking powder
• 1 tsp vanilla extract
• 1 tsp cinnamon
• 1/2 tsp pumpkin pie spice

Icing:

• 1/2 tbsp coconut butter
• 1/2 tbsp maple syrup
• 1/2 tbsp unsweetened almond milk

---

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the donuts.
2. Mix Wet Ingredients: In a bowl, whisk the eggs thoroughly until smooth.
3. Add Dry Ingredients: Add almond flour, pumpkin puree, maple syrup, baking powder, vanilla extract, cinnamon, and pumpkin pie spice into the bowl with the eggs.
4. Blend Batter: Use a blender or immersion blender to mix all ingredients until the batter is well combined and smooth.
5. Prepare Donut Pan: Spray a donut pan with nonstick spray to prevent sticking. Pour the batter into the pan, filling each donut mold about 3/4 full.
6. Bake Donuts: Place the pan in the oven and bake for 20-22 minutes, or until a toothpick inserted comes out clean.
7. Make Icing: While the donuts bake, combine coconut butter, maple syrup, and unsweetened almond milk in a small microwave-safe bowl. Microwave for 30 seconds, stir, and continue microwaving in 15-second intervals, stirring in between until melted and combined.
8. Cool Donuts: Remove the donuts from the oven and let them cool completely to room temperature before applying icing.
9. Apply Icing: Dip the cooled donuts into the prepared icing, coating them evenly.
10. Serve or Store: Enjoy donuts immediately or refrigerate to allow the icing to harden slightly for a firmer glaze.

Notes

• Makes approximately 5-6 donuts depending on the size of your donut pan.
• Be sure to cool the donuts completely before icing to prevent the glaze from melting off.
• You can substitute pumpkin pie spice with a blend of cinnamon, nutmeg, and cloves if unavailable.
• Store iced donuts in the refrigerator for up to 3 days in an airtight container.
• For a nut-free option, try using coconut flour but adjust the liquid ingredients accordingly as coconut flour absorbs more moisture.

• Prep Time: 10 minutes
• Cook Time: 22 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: paleo pumpkin donuts, gluten free donuts, healthy pumpkin donuts, grain free donuts, pumpkin spice donuts, paleo baking