Becca Fox

Food. Fun. Travel. Cake.

Pumpkin Donuts: Paleo, Gluten-Free and Delicious!

Due to the pumpkin, these donuts are quite moist and a little more delicate than the vanilla ones I posted the other day but gosh they are good! Next time I make them, I will try the chocolate glaze icing from this recipe.

Pumpkin Donuts with Maple Frosting

Delicious, paleo and gluten free pumpkin donuts with maple frosting.

Servings 14 medium sized donuts


For the Donuts

  • 1 1/2 c almond flour
  • 1/4 c tapioca flour
  • 1 tsp baking soda
  • 1 tsp pumpkin pie spice
  • 1/4 tsp salt
  • 3/4 c canned pumpkin
  • 1/4 c pure maple syrup
  • 2 eggs
  • 1 tsp vanilla

Maple Frosting

  • 1/2 c coconut butter, softened + 1 Tablespoon
  • 1 T maple syrup, room temp
  • 1-2 tsp hot water depending on how thick/thin you want your icing


  1. Preheat oven to 350 degrees.

  2. Prepare your donut cups (or pan). These are the silicon molds that we love & bought on Amazon.

  3. In a large bowl, mix together the dry ingredients.

  4. In a medium bowl, whisk all of the wet ingredients.

  5. Gently fold the wet ingredients into the dry. Fill the donut molds 1/2-full as they will rise.

  6. Bake for 15 minutes. Let fully cool before removing from molds.

    Original recipe from The Healthy Peaches.

For the icing

  1. It's important that everything is room temperature, so that you get a smooth icing.

  2. Mix all ingredients together & then spread on your donuts!

  3. Use toppings of your choice! We love these Graffiti Sprinkles from Amazon!

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