These Baked Pumpkin Donuts are easy to make and full of pure pumpkin and cozy fall spices. These baked pumpkin donuts are gluten-free, dairy-free, paleo-friendly and the perfect healthy breakfast or afternoon treat!
Paleo Baked Donuts Recipe
Craving a Pumpkin Spice Donut now that fall is in the air? These Baked Pumpkin Donuts are deliciously soft, spongy and are full of warm and cozy fall flavors.
You can enjoy one for breakfast, dessert or anytime you’re have that donut craving without having to head out to Starbucks or Tim Hortons for that pumpkin spice fix.
This recipe for Paleo Pumpkin Donuts makes a batch of 12 mini donuts or 6 regular sized donuts. And if you don’t have a donut pan, divide the donut batter in a mini muffin tin for some paleo donut holes which would be just as delicious. Looking for more homemade donut recipes? We also love these Donut Muffins and Keto Donuts.
Why we love this healthy baked donut recipe
These grain free pumpkin donuts bake up deliciously moist, spongy and come together easily without having to pull out a stand mixer. Plus, they’re paleo, grain free, gluten free and refined sugar free.
Instead, I sweetened these almond flour pumpkin donuts with granulated maple sugar. Maple sugar is just the granulated version of pure maple syrup and is lower in glycemic levels than granulated sugar and works great for anyone who is following a paleo diet.
If you can’t find monk fruit sweetener, you can also try substituting with coconut sugar instead.
Ingredients you need for paleo pumpkin donuts
- unsweetened almond milk
- pure pumpkin puree NOT pumpkin pie filling
- vanilla extract
- melted ghee OR butter if not paleo
- maple sugar OR sub with coconut sugar
- super-fine blanched almond flour
- coconut flour
- pumpkin pie spice
- ground cinnamon
- gluten-free baking powder
- baking soda
- fine sea salt
Equipment you need:
For the pumpkin spice cinnamon sugar coating
- maple sugar
- pumpkin spice
- vegan / dairy-free chocolate
- coconut oil
- maple syrup
How to make Baked Pumpkin Donuts
- For this healthy pumpkin donut recipe, you’re going whisk together the eggs, pure pumpkin puree, almond milk, vanilla, melted ghee & maple sugar in a large bowl, until smooth and combined.
- In a separate medium bowl, combine the almond flour, coconut flour, cinnamon, pumpkin spice, baking powder, baking soda and salt. Slowly add the dry ingredients to the wet ingredients & stir until just combined.
- Transfer batter evenly into a greased 12 cavity silicone mini donut pan (or drop into mini muffin tins) (filling 3/4 full). I like using this silicone donut mold whenever I make gluten free donuts since the donuts pop out easily from the pan without having to grease or coat with baking spray. (Or you can also use a 6 cavity silicone donut pan for regular-sized donuts.)
- Bake in preheated oven 350F for 12-15 minutes (for mini) or (21-24 minutes for regular-sized) until golden brown. Allow donuts to cool in pan for about 10 minutes before removing.
- While the donuts are baking, combine the pumpkin spice and maple sugar for the cinnamon sugar coating. You can also mix things up and make a Krispy Kreme style glaze or chocolate glaze depending on what you like.
- Dip in pumpkin spice/sweetener coating or top with glaze of your choice.
Are baked donuts healthy?
These gluten free donuts are made with much healthier ingredients than your typical store-bought donuts. Instead of granulated sugar, they are made with maple sugar, almond flour and coconut flour and will not cause a spike in your glucose level.
Tips for making the best pumpkin donuts
- use a silicone donut mold and allow donuts to cool in the pan for at least 10 minutes for easier removal
- fill each cavity in the donut pan 3/4 full – otherwise the donuts will overflow
- use a combination of both super-fine blanched almond flour and coconut flour to achieve a fluffy and moist sponge
- do NOT overmix the batter – stir in the dry ingredients until just combined
More pumpkin recipes you’ll love:
Keto Pumpkin Muffins | Low Carb | Paleo
These Paleo Pumpkin Donuts are easy to make and full of pure pumpkin and cozy fall spices. These baked pumpkin donuts are gluten-free, dairy-free, paleo-friendly and the perfect healthy breakfast or afternoon treat!
- 2 large eggs room temperature
- 1/4 cup unsweetened almond milk
- 2 tablespoons pure pumpkin puree NOT pumpkin pie filling
- 1 teaspoon vanilla extract
- 2 tablespoons melted ghee OR butter if not paleo
- 1/4 cup maple sugar OR coconut sugar
- 1 cup super-fine blanched almond flour
- 1/2 tablespoon coconut flour
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/8 fine sea salt
- mini donut pan
- 1/4 cup granulated maple sugar OR coconut sugar
- 1 teaspoon pumpkin pie spice
- 1 1/2 tablespoons melted ghee or buttter if not paleo
- 2 ounces dairy-free chocolate melted
- 1 teaspoon coconut oil melted
- 1 teaspoon maple syrup
In a large bowl, whisk together the eggs, almond milk, pumpkin puree, melted ghee, vanilla, melted ghee & maple sugar, until smooth and combined.
- In a separate medium bowl, combine the almond flour, coconut flour, pumpkin pie spice, cinnamon, baking powder, baking soda and salt. Slowly add the dry ingredients to the wet ingredients & stir until just combined.
Transfer batter evenly into a greased 12 cavity silicone mini donut pan (or drop into mini muffin tins) (filling 3/4 full). (Or you can also use a 6 cavity silicone donut pan for regular-sized donuts.)
- Bake in preheated oven 350F for 12-15 minutes (for mini) or (21-24 minutes for regular-sized) until golden brown.
- Remove pan from the oven and set aside until the donuts are cool enough to handle.
- While the donuts are baking, stir together the maple sugar and pumpkin pie spice in a small bowl.
- In a separate small heat-safe bowl, melt ghee (or butter).
- Take each cooled donut and lightly dunk in melted ghee then roll into the cinnamon/sweetener coating.
- Repeat with remaining donuts.
- Add the chopped chocolate and coconut oil to a small heat-safe bowl & melt in microwave. Stir in maple syrup until combined.
- Dip the cooled donuts into the chocolate (double-dip if you want a thicker glaze) and place in the fridge until the chocolate coating has set.
Glazed donuts are best enjoyed on the first day. If donuts are unglazed, store in an airtight container for up to 2 days. They will still remain moist.
These were very moist and tasty, used the vegetable oil option as that’s what I had on hand. Ganache topping is a MUST! 🙂
I didn’t see the info for the ganache. How much of each ingredient?
Hi Laura, here it is – I also updated my page, hope that helps! 🙂
Chocolate Ganache Glaze
4 oz (1/2 cup) semisweet chocolate chunks or chips
3 tablespoon heavy cream
2 teaspoons unsalted butter, softened
1 teaspoon light corn syrup (for glossy sheen – can omit if desired)
In another large bowl, whisk together the oil and sugar. Gently beat in the eggs, one at a time. Add the pumpkin puree.
Pour slowly into the dry ingredients and fold together until just combined, be careful not to overmix. It’s still okay to see some flour. Fold in the chocolate chips.
Make the chocolate ganache and dip the donuts inside as well as principle.