Paleo Pumpkin Donuts

free from: gluten, grains, dairy, soy & refined sugar (paleo friendly)

An easy one bowl recipe perfect for fall – paleo pumpkin donuts

These cake donuts are perfect if you have a sweet tooth, like me. They are super thick and fluffy. I also like to consider them slightly healthier than real donuts since these are not fried and use much cleaner ingredients.

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Recipe Details

These paleo pumpkin donuts are also gluten free, dairy free and refined-sugar free.

For the flour, I used this paleo baking flour.

You will need a donut pan for this recipe, usually you can find one for under $10 (I bought mine at my beloved Aldi’s a few years ago–well worth the purchase). If you do not have a donut pan, you may be able to make these into muffins or bars by altering the cooking time but I have not tested this personally. Let me know if you do!

These are great warm or dunked in coffee, tea or dairy free milk.

Paleo Ingredients

• Sunflower oil
• Eggs
• Monkfruit sweetener
• Pureed pumpkin
• Salt
• Baking powder
• Pumpkin spice
• Paleo baking flour

Substitutions:

I have not tested any substitutions for this recipe. For a vegan donut, you could use a flax egg.

If you can’t find the paleo baking flour linked above, you can swap in a GF all-purpose flour substitute. Cassava flour may also work, but I have not tried personally. Let me know if you test out any swaps for this recipe – always down to try it myself!

Paleo Pumpkin Donuts

These paleo pumpkin donuts are perfect for fall! Easy to make, only need one bowl and a few ingredients. Delicious and nourishing.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Breakfast, Dessert

Cuisine American

Servings 4

Equipment

• 1 Donut Pan

Ingredients

  

• 1/4 cup sunflower oil
• 2 eggs
• 2/3 cup monkfruit sweetener
• 3/4 cup pureed pumpkin
• 1/2 tsp salt
• 1 tsp baking powder
• 1 tsp pumpkin spice
• 1 cup paleo baking flour

Optional

• extra cinnamon & monkfruit to sprinkle on top

Instructions

 

• Preheat your oven to 350F. Grease donut pan and set aside.
• In a large bowl, mix together all ingredients except for the flour. Once thoroughly combined, slowly add in the flour. Mix until thick and smooth.
• Fill the donut pan and bake for 20-25 minutes. Let cool for 5 minutes, then place on a cooling rack and sprinkle a mixture of cinnamon and monkfruit on top (about 1 tsp total).

Keyword fall donuts, fall recipes, paleo pumpkin donuts, pumpkin recipes

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