Description
Soft, spiced Paleo Pumpkin Donuts made with almond flour and coconut flour, baked to perfection and topped with a cinnamon sugar coating.
Ingredients
Scale
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/2 cup pumpkin puree
- 1/3 cup maple syrup
- 2 large eggs
- 1/4 cup coconut oil, melted
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp salt
- For topping:
- 2 tbsp coconut sugar
- 1 tsp cinnamon
Instructions
- 1. Preheat oven to 350°F (175°C). Lightly grease a donut pan.
- 2. In a medium bowl, whisk together almond flour, coconut flour, baking soda, cinnamon, nutmeg, cloves, and salt.
- 3. In another bowl, mix pumpkin puree, maple syrup, eggs, melted coconut oil, and vanilla until smooth.
- 4. Combine wet and dry ingredients and stir until just incorporated.
- 5. Spoon batter into the donut pan, filling each cavity about 3/4 full.
- 6. Bake for 18–20 minutes, until a toothpick inserted comes out clean.
- 7. Cool donuts in the pan for 5 minutes before transferring to a wire rack.
- 8. Mix coconut sugar and cinnamon in a small bowl. Lightly brush donuts with coconut oil and dip in the cinnamon sugar mixture.
- 9. Serve warm or store in an airtight container for up to 3 days.
Notes
- These donuts are grain-free, dairy-free, and refined-sugar-free, making them a healthy fall treat.
- You can drizzle with melted dark chocolate or glaze with coconut butter for variation.
- If you don’t have a donut pan, you can use a muffin tin and adjust baking time slightly.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 donut
- Calories: 180
- Sugar: 10g
- Sodium: 120mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 35mg
Keywords: paleo pumpkin donuts, grain-free dessert, fall baking