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Perfect Paleo Pumpkin Pie Donuts: Easy 30-Min Recipe

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These paleo pumpkin pie donuts are soft, spiced perfectly, and ready in about 30 minutes. Made with almond flour, pumpkin puree, and maple syrup, they’re a delicious gluten-free, dairy-free treat that tastes like a warm hug on a crisp fall morning.

Ingredients

Scale
  • 1 ½ cups almond flour (super fine grind, like Bob’s Red Mill or Wellbee’s)
  • ¼ cup coconut flour
  • 1 teaspoon baking soda
  • 2 teaspoons pumpkin pie spice
  • ½ teaspoon salt
  • ¾ cup pumpkin puree (100% pumpkin, not pie filling)
  • 3 large eggs, room temperature
  • ⅓ cup maple syrup (real maple syrup)
  • ¼ cup coconut oil, melted and slightly cooled
  • 1 teaspoon vanilla extract
  • 2 tablespoons coconut sugar (for cinnamon coating, optional)
  • 1 teaspoon cinnamon (for cinnamon coating, optional)
  • 2 tablespoons melted coconut oil (for brushing, optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease your donut pan well with coconut oil or non-stick spray. If using a silicone pan, place it on a baking sheet for stability.
  2. In a large bowl, whisk together the dry ingredients: almond flour, coconut flour, baking soda, pumpkin pie spice, and salt. Make sure there are no lumps.
  3. In a separate medium bowl, whisk together the wet ingredients: pumpkin puree, eggs, maple syrup, melted coconut oil, and vanilla extract. Whisk until smooth and uniform.
  4. Pour the wet ingredients into the dry ingredients. Stir with a rubber spatula until just combined. Do not overmix. The batter will be thick but scoopable.
  5. Transfer the batter to a piping bag or a zip-top bag. Snip off the corner (about ½ inch opening). Pipe the batter evenly into the donut cavities, filling each about ¾ full.
  6. Bake for 12-15 minutes, or until the donuts are golden brown and a toothpick inserted into the thickest part comes out clean.
  7. Let the donuts cool in the pan for exactly 5 minutes. Then gently turn them out onto a cooling rack.
  8. While the donuts are still warm, prepare the cinnamon coating (if using): Mix the coconut sugar and cinnamon in a small shallow bowl. Brush each donut lightly with melted coconut oil, then dip into the cinnamon sugar mixture, turning to coat evenly.
  9. Let the coated donuts cool completely on the rack.

Notes

Don’t skip the coconut flour—it gives structure. Use room temperature eggs to prevent coconut oil from seizing. Let batter rest 5 minutes before piping for better shape. Cool donuts in pan exactly 5 minutes before removing. For nut-free version, substitute almond flour with sunflower seed flour or tigernut flour. Donuts can be frozen for up to 3 months.

Nutrition

Keywords: paleo, pumpkin, donuts, gluten-free, dairy-free, fall, 30-minute recipe

Find it online: https://chloeplate.com/perfect-paleo-pumpkin-pie-donuts-easy-30-min-recipe/