All you’ll need to make these Pumpkin Spice Donuts are a few simple ingredients, a bowl, and a spoon! They’re naturally grain free, paleo, gluten free, and dairy free too.
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Fall is settling in and with it comes pumpkin season! Whether you reserve pumpkin-flavored treats for the final few months of the year, or you’re a Pumpkin-All-Year-Round kind of person, we think you’ll love this easy and healthy recipe for Pumpkin Spice Donuts.
The kids beg us to make these paleo Pumpkin Spice Donuts All.The.Time and we don’t mind obliging because they are quick and easy to make, and secretly healthy!
All you’ll need are a few simple ingredients from your pantry, a bowl and whisk, and a donut pan.
If this is your first time making baked donuts, you can purchase a simple donut pan at a local store (try Walmart) or online. We like this one because it is sturdy and inexpensive.
This recipe makes 6 donuts which will fit in just one pan, but we like to double the recipe so it’s nice to have 2 pans and bake them all at the same time.
The best way to transfer your donut batter to the donut pan is to transfer all your batter to a pastry bag (you can use a sturdy quart size ziploc if you don’t have a pastry bag), snip off the tip, and squeeze in the circle to form your donut.
Once the donuts are baked, let them cool in the pan for a few minutes, then loosen the edges with a spatula and transfer to cooling racks.
These Pumpkin Spice Donuts have enough flavor to stand on their own without any kind of topping, but feel free to dress them up a bit! Use any of the following ideas:
Use the paleo glaze recipe included in the printable below
Stir a handful of your choice of chocolate chips into the batter
Top with a Chocolate Tahini Drizzle!
Melt 1/2 cup chocolate chips (we love Enjoy Life Foods!) with 3 T tahini. Drizzle over donuts and lick your fingers 🙂
When donuts are cool, roll them in either powdered sugar or cinnamon sugar (they will no longer be paleo)
MAKING THIS RECIPE??? Snap a photo and tag @LifeAfterWheat on social media – we love seeing what you make!
Pumpkin Spice Donuts (paleo, gluten free, dairy free)
Yield 6 donuts
These Pumpkin Spice Donuts are a kid favorite! Easy to make and naturally grain free, paleo, gluten free, and dairy free.
- 1 large egg
- 1/3 cup pumpkin puree (not pumpkin pie mix)
- 2 T oil (we used avocado)
- 1/4 cup honey
- 1 1/2 cups almond flour
- 1 tsp cinnamon
- 1/2 tsp allspice optional
- 3/4 tsp baking soda
- Preheat oven to 350 degrees F.
- Lightly grease your donut pan(s) - we like this one
- In a large bowl, whisk together egg, pumpkin, oil, and honey.
- Add remaining ingredients and whisk just until smooth.
- Scrape batter into a pastry bag or quart size Ziploc and snip off the corner. Squeeze the batter into the pan (each donut cavity should be about 2/3 full)
- Bake for 10-12 minutes, until toothpick inserted comes out clean.
- Cool for a few minutes in the pan, then use a spatula to loosen the edges of each donut and turn out onto a cooling rack. Allow to cool completely before topping (see notes for topping ideas!)
- Store leftovers in the fridge, or freeze individually on a baking sheet, then transfer to a freezer bag.
- This recipe can be doubled to make a total of 12 donuts.
- If you want, you can add a handful of chocolate chips with the dry ingredients.
- These pumpkin spice donuts are great as-is, but you can top with any of the following!
In a small bowl, whisk together 1/4 cup arrowroot starch, 2 T maple syrup, and 1/4 cup coconut cream (refrigerate a can of coconut cream and use the solids on top)
CHOCOLATE TAHINI DRIZZLE
In a small saucepan, melt 1/2 cup chocolate chips (we love Enjoy Life Foods) and 3 T tahini.
Once the donuts are cool, roll in either powdered sugar or cinnamon sugar. NOTE: these will no longer be paleo 🙂
Serving Size 1 donut
Amount Per Serving
% Daily Value
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.