Paleo Pumpkin Donuts

5 from 2 reviews

These easy gluten-free Baked Pumpkin Donuts use almond flour, coconut sugar, and pumpkin puree for a healthier treat that is still very indulgent!


Units Scale
  • 1 1/4 cups (120 g) almond flour ⠀
  • 1 cup (140 g) cassava flour ⠀
  • 1 1/4 tsp baking soda ⠀
  • 1/4 tsp salt ⠀
  • 3/4 cup + 2 tbsp (210 g) coconut sugar (can substitute any granulated sugar) ⠀
  • 1 egg ⠀
  • 1/2 cup (120 ml) coconut oil, liquid but not hot ⠀
  • 1/2 cup (120 ml) canned pureed pumpkin ⠀
  • 1 tsp vanilla extract ⠀
  • See topping instructions below recipe


  1. 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.⁠⠀
  2. Add coconut sugar, egg, coconut butter, pumpkin, and vanilla extract to dry ingredients. Mix well.⁠⠀
  3. Spoon batter into the donut pan, filling each cup about ¾ of the way.⁠⠀
  4. 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. ⁠⠀
  5. When the donuts have cooled completely, sugar or frost and enjoy!⁠


Substituting a liquid sugar like honey or maple syrup for the granulated sugar is not recommended as it changes the texture of the donuts.

Keywords: Pumpkin Donuts, Gluten-Free Donuts