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!
In a large bowl, whisk together the eggs, almond milk, pumpkin puree, melted ghee, vanilla, melted ghee & maple sugar, until smooth and 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.)
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.