Fall is the season when kitchens come alive with warm spices, comforting flavors, and nostalgic aromas. While pumpkin pie often steals the spotlight, there’s another treat that deserves a place at your table—Paleo Pumpkin Donuts. These donuts are soft, lightly spiced, and perfectly sweetened with natural ingredients. They pair beautifully with a hot cup of coffee or tea and can be enjoyed guilt-free since they’re grain-free, dairy-free, and refined sugar-free.
Unlike traditional fried donuts, these are baked, making them lighter while still satisfying your craving for something special. The pumpkin adds natural moisture, keeping the donuts tender, while almond flour creates a fluffy yet hearty texture. With a quick coconut butter glaze on top, every bite feels like a mix of indulgence and balance.
Why Paleo Pumpkin Donuts stand out
Most pumpkin donut recipes are tasty but often lack the nutritional balance or texture paleo eaters look for. These donuts go beyond the basics.
● Naturally gluten free, dairy free, and grain free
● Sweetened with maple syrup instead of refined sugar
● Baked instead of fried for a lighter, healthier treat
● Perfectly spiced with cinnamon and pumpkin pie spice
● Freezer-friendly for make-ahead breakfasts or snacks
Whether you’re following a paleo lifestyle or simply want a healthier alternative to store-bought donuts, this recipe delivers flavor and nourishment in every bite.
Key terms explained
To make this recipe approachable for all readers, here are some simple explanations:
Paleo
A way of eating that focuses on whole foods like meat, vegetables, fruits, nuts, and natural sweeteners, avoiding grains, legumes, dairy, and refined sugars.
Almond flour
A gluten-free flour made from finely ground almonds. It creates a moist and tender crumb in baked goods.
Pumpkin puree
Cooked, mashed pumpkin with no added sugar or spices. Not the same as pumpkin pie filling, which has added ingredients.
Coconut butter
Made from the flesh of coconuts, it has a naturally sweet, creamy taste. It’s different from coconut oil and works well for paleo icings.
Pumpkin pie spice
A warm spice blend of cinnamon, nutmeg, cloves, and ginger that brings the signature fall flavor.
Ingredients for Paleo Pumpkin Donuts
These donuts are made with simple, paleo-friendly ingredients. You’ll need separate parts for the donuts themselves and the glaze.
For the donuts
● 2 large eggs
● 1 cup almond flour (super-fine works best)
● ¼ cup pumpkin puree (unsweetened)
● 3 tablespoons maple syrup
● 1 teaspoon baking powder (paleo-friendly)
● 1 teaspoon vanilla extract
● 1 teaspoon cinnamon
● ½ teaspoon pumpkin pie spice
For the glaze
● ½ tablespoon coconut butter
● ½ tablespoon maple syrup
● ½ tablespoon unsweetened almond milk
Ingredient substitutions and variations on Paleo Pumpkin Donuts
One of the best parts about this recipe is how easy it is to adapt. Here are some practical swaps and creative twists:
● Sweeteners – Use honey instead of maple syrup for a floral sweetness. For sugar-free, try monk fruit syrup.
● Flour alternatives – Replace almond flour with cashew flour for a similar texture. Avoid coconut flour, as it absorbs too much liquid.
● Pumpkin spice – If you don’t have pumpkin pie spice, use extra cinnamon with a pinch of nutmeg and cloves.
● Glaze variations – Swap coconut butter for melted dark chocolate, or drizzle with almond butter for extra richness.
● Extra add-ins – Stir in chopped pecans, walnuts, or dark chocolate chips for crunch and flavor.
Step by step baking instructions
Follow these clear steps for perfect Paleo Pumpkin Donuts:
Step 1 Preheat and prepare
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Preheat your oven to 350°F (175°C).
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Grease a donut pan with coconut oil or spray, ensuring all edges are coated.
Step 2 Make the batter
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Whisk the eggs in a medium bowl until frothy.
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Add pumpkin puree, maple syrup, and vanilla extract. Mix until smooth.
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In a separate bowl, combine almond flour, baking powder, cinnamon, and pumpkin pie spice.
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Gently fold the dry mixture into the wet ingredients until just combined. Do not overmix, or the donuts may turn dense.
Step 3 Fill the pan
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Spoon the batter into the donut molds, filling each cavity about three-quarters full.
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Smooth the tops with a spatula for even baking.
Step 4 Bake
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Place the pan in the oven and bake for 20–22 minutes.
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Check doneness by inserting a toothpick into a donut; it should come out clean.
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Let the donuts cool in the pan for 5 minutes, then carefully remove and transfer to a wire rack.
Step 5 Prepare the glaze
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In a microwave-safe bowl, combine coconut butter, maple syrup, and almond milk.
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Microwave in short bursts, stirring until smooth and slightly thickened.
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Let the glaze cool for 5–10 minutes before dipping.
Step 6 Glaze and enjoy
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Dip the cooled donuts into the glaze.
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Place them back on the wire rack to allow the glaze to firm up.
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Serve immediately or chill for 15 minutes for a thicker coating.
Data-rich baking table
| Step | Tools Needed | Time Estimate | Key Tips |
|---|---|---|---|
| Preheat oven | Oven, donut pan | 10 minutes | Grease pan well for easy release |
| Mix batter | Bowls, whisk | 10 minutes | Do not overmix after adding flour |
| Fill donut pan | Spoon, spatula | 5 minutes | Fill ¾ full for even shape |
| Bake | Oven | 20–22 minutes | Toothpick test ensures doneness |
| Glaze preparation | Microwave-safe bowl | 5 minutes | Stir until smooth and thick |
| Glazing | Wire rack | 10 minutes | Let glaze cool slightly before dipping |
How to store Paleo Pumpkin Donuts
Because these donuts are made with pumpkin puree and a glaze, storage is key to keeping them fresh.
At room temperature
Store in an airtight container for up to 24 hours. Best if eaten the same day for the fluffiest texture.
In the refrigerator
Keep in a sealed container for 4–5 days. The glaze will firm up, and the donuts stay moist.
In the freezer
Freeze for up to 2 months. Place parchment paper between donuts to prevent sticking. Thaw in the fridge overnight and warm slightly before serving.
Best ways to serve Paleo Pumpkin Donuts
These donuts are versatile and fit many occasions. Try serving them:
● Warm with a cup of black coffee or chai tea in the morning
● As a healthy dessert after dinner with a drizzle of melted dark chocolate
● On a fall brunch platter with fruit, eggs, and bacon
● Dusted with extra cinnamon for a festive touch during holidays
Troubleshooting common issues
Even with simple recipes, small mistakes can happen. Here’s how to avoid them:
Donuts are too dense
Overmixing the batter can make them heavy. Stir gently until just combined.
Donuts stick to the pan
Grease every part of the pan thoroughly. Silicone pans release more easily than metal ones.
Glaze too runny
Let the coconut butter mixture cool before dipping. This allows it to thicken slightly and adhere better.
Donuts taste bland
Check that your pumpkin puree is fresh and not watery. Add an extra pinch of cinnamon or nutmeg for more spice.
Nutritional facts per donut (approx.)
| Nutrient | Amount |
|---|---|
| Calories | 145 |
| Carbohydrates | 12 g |
| Protein | 4 g |
| Fat | 9 g |
| Saturated Fat | 2 g |
| Fiber | 3 g |
| Sugar | 6 g |
| Vitamin A | 2100 IU |
| Calcium | 60 mg |
| Iron | 1 mg |
Why this recipe works
The combination of almond flour and pumpkin puree gives these donuts a naturally soft, moist texture without gluten or dairy. Maple syrup provides sweetness while keeping them refined sugar-free, and the coconut butter glaze adds richness without being overpowering. Baked instead of fried, these donuts are lighter but still deliver that comforting donut experience we all crave.
Frequently Asked Questions about Paleo Pumpkin Donuts
Can I make these donuts without a donut pan?
Yes. If you don’t have a donut pan, you can bake the batter in a muffin tin. The texture will be the same, though they’ll look more like muffins than donuts.
Can I use coconut flour instead of almond flour?
No. Coconut flour absorbs much more liquid than almond flour and will make the donuts dry and crumbly. Stick to almond flour or try cashew flour for a similar texture.
Can I make the glaze without coconut butter?
Yes. You can use melted dark chocolate or almond butter as a topping instead. Both give a paleo-friendly alternative with a delicious flavor twist.
How do I keep the donuts from sticking to the pan?
Grease the donut pan thoroughly with coconut oil or spray, especially if using a metal pan. Silicone pans are more forgiving and make removal much easier.
Can I freeze Paleo Pumpkin Donuts with glaze on them?
Yes. Place parchment paper between glazed donuts before freezing. This prevents them from sticking together. When ready to eat, thaw in the fridge overnight.
Can I make these donuts vegan?
Yes. Replace the eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg). The donuts will be a little denser but still delicious.
Final thoughts Paleo Pumpkin Donuts
Paleo Pumpkin Donuts are the perfect balance of indulgence and nourishment. They’re simple to prepare, quick to bake, and versatile enough to enjoy for breakfast, dessert, or an afternoon snack. Best of all, they capture the flavors of fall without relying on processed ingredients.
Bake a batch on the weekend, share them with family, or keep a stash in the freezer for whenever you need a cozy, seasonal treat. Once you try them, these donuts may become your go-to pumpkin recipe each fall.
Paleo Pumpkin Donuts Recipe Card
Ingredients
For the donuts
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2 large eggs
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1 cup almond flour (super-fine preferred)
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¼ cup pumpkin puree (unsweetened)
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3 tablespoons maple syrup
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1 teaspoon baking powder (paleo-friendly)
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1 teaspoon vanilla extract
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1 teaspoon ground cinnamon
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½ teaspoon pumpkin pie spice
For the glaze
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½ tablespoon coconut butter
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½ tablespoon maple syrup
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½ tablespoon unsweetened almond milk
Instructions
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Preheat oven to 350°F (175°C). Grease a donut pan with coconut oil or spray.
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Mix wet ingredients – Whisk eggs until frothy. Add pumpkin puree, maple syrup, and vanilla extract. Stir until smooth.
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Mix dry ingredients – In another bowl, combine almond flour, baking powder, cinnamon, and pumpkin pie spice.
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Combine – Fold dry ingredients into wet ingredients until just combined. Do not overmix.
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Fill donut pan – Spoon batter into molds, filling about three-quarters full. Smooth tops with a spatula.
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Bake for 20–22 minutes, or until a toothpick comes out clean.
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Cool – Let donuts cool in the pan for 5 minutes, then transfer to a wire rack.
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Make glaze – In a microwave-safe bowl, combine coconut butter, maple syrup, and almond milk. Heat in short bursts, stirring until smooth. Let cool for 5 minutes.
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Glaze donuts – Dip cooled donuts into glaze. Allow glaze to set before serving.
Notes
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For nut-free donuts, replace almond flour with cashew flour (not coconut flour).
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If glaze is too runny, let it cool slightly before dipping.
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Store in the refrigerator for up to 5 days or freeze for 2 months.
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For extra flavor, drizzle with melted dark chocolate or sprinkle with chopped nuts.
Nutritional Facts (per donut, approx.)
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Calories: 145
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Carbohydrates: 12 g
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Protein: 4 g
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Fat: 9 g
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Saturated Fat: 2 g
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Fiber: 3 g
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Sugar: 6 g
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Vitamin A: 2100 IU
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Calcium: 60 mg
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Iron: 1 mg
Recipe Details
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Prep Time: 10 minutes
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Cook Time: 20–22 minutes
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Total Time: 30–35 minutes
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Method: Baking
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Cuisine: American, Paleo
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Servings: 6 donuts
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Calories: ~145 per donut
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Yield: 6 donuts
