Paleo Pumpkin Donuts
These moist Paleo Pumpkin Donuts use grain-free ingredients like almond flour, pumpkin puree, and coconut oil. 30 minutes and one-bowl.
Servings 12 donuts
Calories 219kcal
Ingredients
- 1 ¼ cups almond flour (120 grams)
- 1 cup cassava flour (140 grams)
- 1 ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup + 2 tablespoons coconut sugar (210 grams)
- 1 large egg
- ½ cup coconut oil , liquid but not hot (120 ml)
- ½ cup pumpkin puree (120 ml)
- 1 teaspoon vanilla extract
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.⠀
- Wet Ingredients: Add coconut sugar, egg, coconut butter, pumpkin, and vanilla extract to dry ingredients. Mix well.⠀
- Bake: Spoon batter into the donut pan, filling each cup about ¾ 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!
Notes
Substituting a liquid sugar like honey or maple syrup for the granulated sugar is not recommended as it changes the texture of the donuts.
Storage: Store leftover paleo pumpkin donuts in an airtight container in the refrigerator for up to 5 days.
Nutrition
Calories: 219kcal | Carbohydrates: 20g | Protein: 3g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.002g | Cholesterol: 14mg | Sodium: 188mg | Potassium: 29mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1609IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 1mg