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Paleo Pumpkin Donuts

Delicious and guilt-free Paleo Pumpkin Donuts with crispy outsides and soft, moist interiors, perfect for family gatherings.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 12 donuts
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup almond flour
  • 1/4 cup coconut flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
Wet Ingredients
  • 1/3 cup pumpkin puree
  • 1/4 cup honey or maple syrup Choose based on preference.
  • 2 pieces eggs
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and prepare a donut pan by lightly greasing it.
  2. In a large mixing bowl, whisk together the almond flour, coconut flour, baking soda, cinnamon, nutmeg, and salt until well combined.
  3. In another bowl, combine the pumpkin puree, honey or maple syrup, eggs, and vanilla extract. Mix them until nicely blended.
  4. Gradually add the wet mixture to the dry mixture. Stir until everything is well incorporated. The batter should be thick and smooth.
  5. Using a piping bag or a spoon, fill each mold of the donut pan about 2/3 full with the batter.
Baking
  1. Place the pan in the oven and bake for around 12-15 minutes, or until the donuts are golden brown and a toothpick inserted comes out clean.
  2. Let the donuts cool in the pan for about 5 minutes before transferring them to a wire rack.
Serving
  1. Enjoy the donuts fresh or topped with your favorite flavors.

Notes

For a nut-free version, you can substitute almond flour with sunflower seed flour. Ensure accurate measurements of flours for best results. Store in an airtight container for up to 3 days, or freeze for up to a month.