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.
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.
- Sunflower oil
- Monkfruit sweetener
- Pureed pumpkin
- Baking powder
- Pumpkin spice
- Paleo baking flour
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
- 1 Donut Pan
- 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
- extra cinnamon & monkfruit to sprinkle on top
- 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).