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
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
- Preheat oven to 350F
- In a bowl, whisk the eggs.
- Add in the rest of your donut ingredients.
- Mix it all together with either a blender or immersion blender. You want to make sure that the mixture is well blended together!
- Spray a donut pan with nonstick spray. Add the batter to the donut pans, filling up about 3/4 of the way.
- Add to the oven and bake for 20-22 minutes
- When you put the donuts in the oven, get the ingredients ready for your icing.
- 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.
- Set aside the icing after it’s mixed together while the donuts bake.
- Remove the donuts from the oven, let them cool before adding the icing.
- To add the icing, I dipped the donuts in the icing mixture.
- Either eat then or store in the fridge so the icing hardens a bit!
- Makes 5-6 donuts.
Notes
*Makes 5-6 donuts*