These moist and delicious Paleo Pumpkin Donuts use grain-free ingredients like almond flour, pumpkin puree, and coconut oil for a treat that is both satisfying and delicious! They are baked in the oven and ready in just 30 minutes. Plus, they only use one bowl for easy prep and clean up.
With three easy topping options, you'll find a variation that kids and adults love!
I love making these paleo pumpkin donuts for breakfast and snacks in the Fall. They are gluten-free, grain-free, and dairy-free.
For more paleo pumpkin breakfast recipes, check out my Almond Flour Pumpkin Muffins, Flourless Pumpkin Pancakes, and Pumpkin Chia Pudding. And for another donut variation, check out my Gluten-Free Pumpkin Donut Holes.
For more pumpkin recipes, check out my Crustless Pumpkin Pie, Pumpkin Spice Whipped Cream, Gluten-Free Pumpkin Bread, Pumpkin Spice Latte, Gluten-Free Vegan Pumpkin Pie, Gluten-Free Pumpkin Donut Holes, and Pumpkin Spice Coffee Creamer.
For more Fall treats, check out my Gluten Free Apple Fritters and Gluten-Free Apple Coffee Cake!
Check out my how to be gluten free post if you're new to the diet and lifestyle.
How to make it
These paleo donuts are super easy to pull together! Since they don't have yeast and use baking soda instead, they are cake donuts. The shape is made through baking in a donut mold or donut pan (kind of like a muffin pan).
Ingredient Notes + Substitutions
You need just 9 ingredients to make these paleo pumpkin donuts.
- almond flourโ - Use blanched almond flour for the fluffiest texture.
- cassava flour - Cassava flour is a paleo flour made from the root of the cassava plant. It has a very similar texture to regular all purpose flour. If you are less concerned about making this recipe paleo, gluten-free all purpose flour can be substituted 1-for-1.
- coconut sugar - Coconut sugar is refined-sugar-free and paleo-friendly. You can replace coconut sugar with another granulated sugar but I do not recommend substituting honey or maple syrup 1-for-1 because it will change the texture of the batter.
- pumpkin puree - You can use canned or homemade pumpkin puree for this recipe. I think it tastes best with a thick pumpkin puree like Libby's.
You also need baking soda, salt, an egg, coconut oil, and vanilla extract to make this recipe.
See the recipe card for a full list of ingredients with quantities.
Step-by-Step Instructions
These paleo pumpkin donuts are ready in just 3 easy steps.
- Dry Ingredients: Preheat oven to 350 deg F (175 C) and lightly grease a donut pan. In a large mixing bowl, combine almond flour, cassava flour, baking soda, and salt. Whisk or stir ingredients to mix thoroughly.โ โ
- Wet Ingredients: Add coconut sugar, egg, coconut butter, pumpkin, and vanilla extract to dry ingredients. Mix well.โ โ
- Bake: Spoon batter into the donut pan, filling each cup about ยพ of the way. Bake for 20 minutes or until the tops are golden brown and a toothpick inserted in the center of a donut ring comes out clean. When the donuts have cooled completely, sugar or frost and enjoy!โ
Topping Options
These paleo pumpkin donuts taste amazing with any (and all!) of these three topping variations.
Spiced Sugar
- Mix ยฝ cup coconut sugar, ยฝ teaspoon cinnamon, and a pinch of nutmeg well in a bowl.
- Using a silicon brush, brush the donut tops with liquid coconut oil and dip in spiced sugar. We only sugar one side, though you could do both!โ
Sprinkles
- Using a silicon brush, brush the donut tops with liquid coconut oil.
- Drop sprinkles onto the donuts or dip for heavily sprinkled donuts.โ
Note: If you eat powdered sugar (which is not traditionally paleo), you can make an easy glaze by mixing water or plant-based milk with confectioner's sugar.
Whipped Coconut Cream
- Whisk 1 cup coconut cream with 2 teaspoon maple syrup.
- Smother, drizzle or dip!โ
Expert Tips
Make amazing paleo pumpkin donuts on the first try with these expert tips!
- Grease the pan: Lightly grease your donut pan to prevent any sticking.
- Pipe the donut batter: This makes filling the donut pan so much easier! Use a piping bag or a gallon ziplock bag with the tip cut off.
- Use the toothpick method: You can't go wrong with the classic clean toothpick method to check for doneness.
Recipe FAQs
Here I answered some frequently asked questions about this paleo pumpkin donut recipe. Don't see your question? Leave it in the comments at the end of this post and I'll answer within two business days.
Store leftover paleo pumpkin donuts in an air-tight container at room temperature for 1-2 days or for up to 5 days in the refrigerator.
You can substitute butter or ghee for coconut oil in this recipe.
You can add chocolate chips or chopped dark chocolate to this recipe if you like! Pumpkin and chocolate go well together, so you can also stir some cocoa powder into the glaze for a chocolate glaze option.
Related gluten-free pumpkin recipes to consider...
Looking for more gluten-free pumpkin recipes like these paleo pumpkin donuts? Check these out:
Love this recipe? Please leave a 5-star ๐๐๐๐๐ rating in the comment field below. Thank you!
๐ Recipe
Paleo Pumpkin Donuts
Ingredients
- 1 ยผ cups almond flourโ (120 grams)
- 1 cup cassava flour (140 grams)
- 1 ยผ teaspoon baking sodaโ
- ยผ teaspoon saltโ
- ยพ cup + 2 tablespoons coconut sugar (210 grams)
- 1 large eggโ
- ยฝ cup coconut oilโ , liquid but not hot (120 ml)
- ยฝ cup pumpkin puree (120 ml)
- 1 teaspoon vanilla extractโ
Instructions
- Dry Ingredients: Preheat oven to 350 deg F (175 C) and lightly grease a donut pan. In a large mixing bowl, combine almond flour, cassava flour, baking soda, and salt. Whisk or stir ingredients to mix thoroughly.โ โ
- Wet Ingredients: Add coconut sugar, egg, coconut butter, pumpkin, and vanilla extract to dry ingredients. Mix well.โ โ
- Bake: Spoon batter into the donut pan, filling each cup about ยพ of the way. Bake for 20 minutes or until the tops are golden brown and a toothpick inserted in the center of a donut ring comes out clean. When the donuts have cooled completely, sugar or frost and enjoy!โ
Celiac Nana says
Yum! These are delicious as-is. Next time I make them (this weekend!) I plan to melt a few chocolate chips and spread ithe chocolate on the top and add sprinkles. Can't wait!!!
Katerina says
These look absolutely marvellous, Jamie! I love using my donut pan - there's just something about that round donut shape that makes everything taste better, don't you think? I haven't used cassava flour before - very excited to give this a go! Thanks for sharing.
Celiac Sojourness says
Thank you for your kind words Katerina! I absolutely agree that the perfectly round donut shape makes everything taste better! I'm new to cassava flour but am really liking it as a grain free option. Enjoy these! Pop back over and let us know how it goes โค๏ธ