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Paleo Pumpkin Donuts Recipe

Paleo Pumpkin Donuts Recipe
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★★★★★

5 from 27 reviews

These Paleo Pumpkin Donuts are a healthy, grain-free treat perfect for fall or anytime you crave a delicious, nutrient-packed baked good. Made with almond flour and organic pumpkin, sweetened naturally with maple syrup, and topped with a creamy coconut butter glaze, these donuts offer a perfect balance of flavors and textures ideal for those following a paleo lifestyle.

Ingredients

Scale

Donuts:

  • 2 large eggs
  • 1 cup almond flour
  • 1/4 cup organic pumpkin puree
  • 3 tablespoons pure maple syrup
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon pumpkin pie spice

Icing:

  • 1/2 tablespoon coconut butter
  • 1/2 tablespoon pure maple syrup
  • 1/2 tablespoon unsweetened almond milk

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s hot and ready when your batter is prepared.
  2. Prepare Batter: In a mixing bowl, whisk together the 2 eggs until smooth. Add almond flour, organic pumpkin puree, maple syrup, baking powder, vanilla extract, cinnamon, and pumpkin pie spice. Use a blender or immersion blender to thoroughly combine all ingredients until smooth, ensuring a well-blended batter without lumps.
  3. Prepare Donut Pan: Lightly spray a donut pan with nonstick spray to prevent sticking. Pour the batter into each donut cavity, filling about three-quarters full to allow room for rising during baking.
  4. Bake Donuts: Place the pan in the preheated oven and bake for 20 to 22 minutes, or until the donuts are set and a toothpick inserted comes out clean. Avoid overbaking to maintain moistness.
  5. Prepare Icing: While donuts bake, combine coconut butter, maple syrup, and almond milk in a small microwave-safe bowl. Microwave for 30 seconds, then stir. If the mixture isn’t fully melted or blended, continue microwaving in 15-second intervals, stirring well after each, until smooth and creamy. Set aside.
  6. Cool Donuts: Remove the donuts from the oven carefully and allow them to cool completely in the pan or on a wire rack before icing to ensure the glaze adheres properly.
  7. Ice Donuts: Once cooled, dip each donut into the prepared icing mixture to coat. Allow the icing to set either by eating immediately or refrigerate so the icing hardens slightly for a firmer glaze.

Notes

  • Makes 5-6 donuts depending on the size of your donut pan.
  • Using fresh spices enhances the flavor. Adjust cinnamon and pumpkin pie spice according to taste.
  • Store iced donuts in the refrigerator to keep the glaze firm and donuts fresh for up to 3 days.
  • Ensure pumpkin puree used is organic and unsweetened for best paleo compliance.
  • If you don’t have coconut butter, you can substitute with coconut oil, but flavor and consistency may vary slightly.

Nutrition

Keywords: Paleo pumpkin donuts, almond flour donuts, gluten free donuts, healthy pumpkin dessert, grain free donuts, pumpkin spice donuts, paleo dessert

Find it online: https://cheframi.com/paleo-pumpkin-donuts-recipe-2/