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Paleo Pumpkin Donuts Recipe

Paleo Pumpkin Donuts Recipe
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★★★★★

4.9 from 18 reviews

Delightfully moist and flavorful Paleo Pumpkin Donuts made with almond flour and organic pumpkin, naturally sweetened with maple syrup and topped with a simple, creamy 3-ingredient coconut butter icing. These donuts are grain-free, gluten-free, and perfect for a healthy breakfast or snack that satisfies your pumpkin craving.

Ingredients

Scale

Donuts:

  • 2 eggs
  • 1 cup almond flour
  • 1/4 cup organic pumpkin puree
  • 3 tbsp pure maple syrup
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • 1 tsp ground 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: Set your oven to 350°F (175°C) to ensure it’s at the perfect temperature for baking the donuts.
  2. Prepare Donut Batter: In a mixing bowl, whisk the 2 eggs until slightly frothy. Add almond flour, organic pumpkin puree, maple syrup, baking powder, vanilla extract, cinnamon, and pumpkin pie spice. Use a blender or immersion blender to thoroughly combine the ingredients until smooth and well blended.
  3. Prepare Donut Pan: Lightly spray a donut pan with nonstick spray or grease it to prevent sticking.
  4. Fill Donut Pan: Spoon the batter into the donut molds, filling each about 3/4 full to allow room for rising during baking.
  5. Bake Donuts: Place the pan in the oven and bake for 20-22 minutes, or until a toothpick inserted into the donuts comes out clean.
  6. Make the Icing: While the donuts are baking, combine coconut butter, maple syrup, and almond milk in a microwave-safe bowl. Microwave for 30 seconds, then stir. If not fully melted, continue microwaving and stirring in 15-second intervals until smooth but it’s okay if it’s not perfectly mixed.
  7. Cool Donuts: Remove the donuts from the oven and let them cool completely on a wire rack to allow them to set properly before icing.
  8. Ice the Donuts: Dip each cooled donut into the prepared icing mixture, coating them evenly.
  9. Set the Icing: Either enjoy immediately or refrigerate the donuts to let the icing harden slightly for a firmer texture.

Notes

  • Makes 5-6 donuts depending on donut pan size.
  • You can store iced donuts in the fridge for up to 3 days.
  • Make sure to cool donuts completely before icing to prevent melting.
  • For a vegan version, substitute eggs with flax eggs and ensure your maple syrup and other ingredients are vegan-friendly.

Nutrition

Keywords: paleo pumpkin donuts, gluten free donuts, almond flour donuts, pumpkin recipe, healthy donuts, grain free, paleo breakfast

Find it online: https://messykitchenmagic.com/paleo-pumpkin-donuts-recipe/