Pumpkin Spice Donuts (paleo, grain free, gluten free, dairy free)

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. #glutenfreedonuts #paleodonuts #pumpkindonuts #bakeddonuts

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.

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. #glutenfreedonuts #paleodonuts #pumpkindonuts #bakeddonuts

 

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.

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.

 

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.

Paleo Pumpkin Spice Donuts are easy to make with only 5 ingredients! #glutenfreedonuts #paleodonuts #pumpkindonuts #bakeddonuts

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!

 

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. #glutenfreedonuts #paleodonuts #pumpkindonuts #bakeddonuts

4 votes

Print

Pumpkin Spice Donuts (paleo, gluten free, dairy free)

Prep

Cook

Total

Yield 6 donuts

These Pumpkin Spice Donuts are a kid favorite! Easy to make and naturally grain free, paleo, gluten free, and dairy free.

Ingredients

  • 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

Instructions

  1. Preheat oven to 350 degrees F.
  2. Lightly grease your donut pan(s) - we like this one
  3. In a large bowl, whisk together egg, pumpkin, oil, and honey.
  4. Add remaining ingredients and whisk just until smooth.
  5. 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)
  6. Bake for 10-12 minutes, until toothpick inserted comes out clean.
  7. 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!)
  8. Store leftovers in the fridge, or freeze individually on a baking sheet, then transfer to a freezer bag.

Notes

  1. This recipe can be doubled to make a total of 12 donuts.
  2. If you want, you can add a handful of chocolate chips with the dry ingredients.
  3. These pumpkin spice donuts are great as-is, but you can top with any of the following!

PALEO GLAZE

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.

SUGAR-COATED

Once the donuts are cool, roll in either powdered sugar or cinnamon sugar. NOTE: these will no longer be paleo 🙂

Nutrition Facts

Serving Size 1 donut

Amount Per Serving

Calories 210

% 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.

 

 

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15 Comments

  • Reply
    Gillie
    September 29, 2018 at 5:16 pm

    OH! These look so good! For some reason I’ve really been wanting donuts lately, and have gotten rather sad that their isn’t any gluten free donut stores. thank you! As soon as I pick up a can of pumpkin these will be in the oven.

    • Reply
      thereislifeafterwheat@gmail.com
      October 1, 2018 at 1:26 pm

      I always want donuts, haha! Maybe you can start a gluten free donut shop – I’ll be your first customer 🙂 Hope you enjoy these! -Celeste

  • Reply
    Tessa Simpson
    October 1, 2018 at 1:04 pm

    paleo pumpkin goodness! Everything abut this recipe looks awesome! Thanks Celeste!

    • Reply
      thereislifeafterwheat@gmail.com
      October 1, 2018 at 1:25 pm

      Thank you, enjoy!

  • Reply
    Raia Todd
    October 1, 2018 at 2:19 pm

    Aaahhh! I have everything I need to make these! It must be a sign…

  • Reply
    Nicole Dawson
    October 2, 2018 at 9:52 am

    I’m all about the donut and these look delish. Love your paleo version on it!

  • Reply
    Jules Shepard
    October 2, 2018 at 11:39 am

    This just screams fall! Just grab a cup of cider….

  • Reply
    Erica D.
    October 3, 2018 at 6:17 pm

    Chocolate. Tahini. BRING IT GIRL. PS I have those same pans, super effective and all I’ve ever used for donuts.

  • Reply
    jenna urben
    October 15, 2018 at 3:24 pm

    OMG yum! I’ve been wanting to make pumpkin spice donuts but I don’t have a donut pan yet haha. I’m sure I could replace the egg with bob’s egg replacer or flax egg. Gotta try this ASAP! So tasty looking and festive 🙂

    • Reply
      thereislifeafterwheat@gmail.com
      October 16, 2018 at 1:21 pm

      The donut pan is one of the best purchases I’ve made, haha! I would love to hear how they turned out with the egg replacements, please let me know! -Celeste

  • Reply
    Alisa Fleming
    October 17, 2018 at 4:36 pm

    Yep, it’s pumpkin AND donut season. Can’t wait to try this recipe. I miss having a breakfast pastry once in a while, and this is such a healthy alternative.

    • Reply
      thereislifeafterwheat@gmail.com
      October 17, 2018 at 9:00 pm

      Hope you enjoy them Alisa! -Celeste

  • Reply
    Kathy Hester
    October 17, 2018 at 8:15 pm

    I am enjoying pumpkin season so far and these pumpkin donuts with the glaze look delicious. I can’t wait to make some of my own.

    • Reply
      thereislifeafterwheat@gmail.com
      October 17, 2018 at 8:59 pm

      Hope you enjoy them Kathy! -Celeste

  • Reply
    Sarah
    November 7, 2018 at 5:33 pm

    I’m all about donuts and these look so scrumptious!! Hoping I can make some this weekend.

  • Leave a Reply

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