Hello fall! Bring on allllll the pumpkin recipes. I don’t care how basic it is- I love all the pumpkin flavors. Even if it is still 90 degrees outside, September means it’s time to bring out the pumpkin recipes. Kicking off fall with one of my favorite fall recipes to date- these paleo pumpkin donuts. Easy to make, gluten free, and so delicious. You may want to make a double batch because they’re that good 😉

*This post contains affiliate links. I may earn a small commission off of a purchase but it doesn’t change the price for you at all. Thanks for supporting Choosing Balance 🙂 *

How To Make The Donuts:

Gather up all the ingredients (full list posted below) and a hand mixer/immersion blender. You want to make sure that you mix them all together pretty well. Sometimes just a spatula will do for recipes but I recommend something a little stronger here. Plus- it’s easier and faster for you.

I whisked the eggs first then add in everything else! Nothing too fancy or complicated. Just make sure you don’t add the icing ingredients in the batter (I’ve been known to do things like this…) Also you want the batter pretty smooth before adding it to the donut pan.

What Donut Pan To Use:

I use a silicone donut pan because it’s 10x easier to remove the donuts from. I’ve used metal donut pans in the past but I noticed that the donuts would always stick a little bit. The silicone ones are so much easier to bend/mold so you can pop the donuts out. I like this pack of 2 from amazon. Just make sure to spray/oil it before pouring the batter in.

Icing Details:

The star of this donut recipe is by far the icing! I mean, I love donuts but really it’s just a vehicle for the icing 😉 This icing recipe contains only 3 ingredients. Coconut butter, unsweetened almond milk, and maple syrup. Now, coconut butter is a little pricey but I seriously use this icing recipe for a million different desserts/breakfast recipes so you can get a lot of uses.

You want to melt the icing and then let it harden a tiny bit before dipping the donuts in the mixture. That way the icing kind of sticks a little bit more to the donuts vs being a total liquid. I put the donuts in the oven then immediately made the icing and let it harden while the donuts baked. It was about 15-20 minutes which worked great!

I put the donuts in the fridge after they had icing on them so it could harden even more on the donuts but you can eat them right then without waiting if you wanted!

Enjoy this paleo pumpkin donut recipe! Leave a comment if you try it!

Other Fall Recipes To Try:

Chocolate Pumpkin Overnight Oats

Cinnamon Apple Baked Oats

Chocolate Pumpkin Paleo Pancakes

Shop The Recipe:

Coconut butter

Maple Syrup

Donut Pans

Almond Flour

Paleo Pumpkin Donuts

A delicious fall breakfast recipe that is paleo, gluten free, dairy free, and sooo yummy! These healthy pumpkin donuts are a must have easy recipe for fall mornings. Paired with a cup of coffee you can’t go wrong!

Prep Time

5 minutes

Cook Time

20 minutes

Print Recipe

Pin Recipe

Ingredients

DONUTS:

2 eggs

1 cup almond flour

1/4 cup organic pumpkin

3 tbsp maple syrup

1 tsp baking powder

1 tsp vanilla extract

1 tsp cinnamon

1/2 tsp pumpkin pie spice

ICING: 

1/2 tbsp coconut butter

1/2 tbsp maple syrup

1/2 tbsp unsweetened almond milk    

Method

1. Preheat oven to 350F 
2. In a bowl, whisk the eggs. 
3. Add in the rest of your donut ingredients. 
4. Mix it all together with either a blender or immersion blender. You want to make sure that the mixture is well blended together! 
5. Spray a donut pan with nonstick spray. Add the batter to the donut pans, filling up about 3/4 of the way. 
6. Add to the oven and bake for 20-22 minutes 
7. When you put the donuts in the oven, get the ingredients ready for your icing. 
8. In a small, microwave safe bowl- mix together your coconut butter, almond milk, and maple syrup. It won’t mix super well but that’s okay. Microwave for 30 seconds, stir, and if it’s not melted continue microwaving/stirring every 15 seconds until it is. 
9. Set aside the icing after it’s mixed together while the donuts bake. 
10. Remove the donuts from the oven, let them cool before adding the icing. 
11. To add the icing, I dipped the donuts in the icing mixture. 
12. Either eat then or store in the fridge so the icing hardens a bit! 
13. Makes 5-6 donuts. 

Notes

*Makes 5-6 donuts* 

Did You Make This?

Share a photo and tag us — we can’t wait to see what you’ve made!