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

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

Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the donuts.
Mix Wet Ingredients: In a bowl, whisk the eggs thoroughly until smooth.
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.
Blend Batter: Use a blender or immersion blender to mix all ingredients until the batter is well combined and smooth.
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.
Bake Donuts: Place the pan in the oven and bake for 20-22 minutes, or until a toothpick inserted comes out clean.
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.
Cool Donuts: Remove the donuts from the oven and let them cool completely to room temperature before applying icing.
Apply Icing: Dip the cooled donuts into the prepared icing, coating them evenly.
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