Go Back
+ servings
Print
5 Cinnamon Sugar Keto Donuts with chocolate frosting stacked on top of each other on a plate

Paleo Pumpkin Donuts

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!

Course Dessert
Cuisine American
Keyword keto pumpkin donuts, paleo donuts
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6 donuts (12 mini donuts)
Calories 264 kcal
Author Kelly

Ingredients

TOPPING CHOICES:

For the Pumpkin Spice Coating:

  • 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

For the Chocolate Glaze:

Instructions

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

  2. 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.
  3. 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.)

  4. Bake in preheated oven 350F for 12-15 minutes (for mini) or (21-24 minutes for regular-sized) until golden brown.
  5. Remove pan from the oven and set aside until the donuts are cool enough to handle.

FOR THE PUMPKIN SPICE COATING:

  1. While the donuts are baking, stir together the maple sugar and pumpkin pie spice in a small bowl.
  2. In a separate small heat-safe bowl, melt ghee (or butter).
  3. Take each cooled donut and lightly dunk in melted ghee then roll into the cinnamon/sweetener coating.
  4. Repeat with remaining donuts.

FOR THE CHOCOLATE GLAZE:

  1. Add the chopped chocolate and coconut oil to a small heat-safe bowl & melt in microwave. Stir in maple syrup until combined.
  2. 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.

Recipe Notes

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.

Nutrition Facts
Paleo Pumpkin Donuts
Amount Per Serving (1 donut)
Calories 264 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 11g55%
Cholesterol 48mg16%
Sodium 109mg5%
Potassium 99mg3%
Carbohydrates 26g9%
Fiber 1g4%
Sugar 18g20%
Protein 3g6%
Vitamin A 1520IU30%
Vitamin C 0.4mg0%
Calcium 37mg4%
Iron 1.3mg7%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.