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–+ servings
Paleo pumpkin pie donuts, a delightful and healthy fall-inspired treat.

Paleo Pumpkin Pie Donuts

Enjoy the comforting taste of pumpkin pie in a portable, donut form with these moist, gluten-free, and dairy-free treats.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 donuts
Course: Dessert, Snack
Cuisine: American, Paleo
Calories: 150
Ingredients Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 1 cup almond flour Flour base for the donuts
  • 1/2 cup coconut flour Adds flavor and texture
  • 1 teaspoon baking soda Leavening agent
  • 2 teaspoons pumpkin pie spice For authentic pumpkin pie flavor
  • 1/2 teaspoon salt Enhances flavor
Wet Ingredients
  • 1/2 cup pumpkin puree Canned or fresh, provides moisture
  • 1/4 cup maple syrup or honey Natural sweetener
  • 1/4 cup almond milk Substitute with any milk if preferred
  • 3 large eggs Provides structure and moisture
Optional Add-ins
  • to taste Dairy-free chocolate chips or nuts For added texture and flavor

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a donut pan with coconut oil.
  2. In a large mixing bowl, combine almond flour, coconut flour, baking soda, pumpkin pie spice, and salt. Stir until well-blended.
  3. In a separate bowl, whisk together pumpkin puree, maple syrup, almond milk, and eggs until smooth.
  4. Gradually add the wet mixture to the dry ingredients, stirring until you achieve a thick batter.
  5. If desired, fold in some dairy-free chocolate chips or nuts.
Baking
  1. Carefully spoon the batter into the prepared donut pan, filling each cavity about three-quarters full.
  2. Bake for 15-20 minutes until golden brown and a toothpick comes out clean.
  3. Let the donuts cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Nutrition

Serving: 1gCalories: 150kcalCarbohydrates: 15gProtein: 4gFat: 9gSaturated Fat: 1gSodium: 180mgFiber: 3gSugar: 4g

Notes

These donuts can be stored in an airtight container in the fridge for up to five days or frozen for longer storage. Consider substituting almond flour with hazelnut flour for a unique twist, or use flax eggs for a vegan version. A simple icing made from coconut cream and maple syrup can enhance their appeal.

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