If you’re kind of a kitchen minimalist like I am, you probably don’t have a donut pan (…and if you do? Jealous). I’m also not much of a baker, so I was hesitant to attempt homemade donuts until I remembered donut holes.
I’m proud to say that these gluten-free, paleo pumpkin donuts taste pretty close to real, old-fashioned apple cider-style donuts. They are baked (!) but lightly coated in coconut oil first to get that classic donut flavor without the heaviness. And they’re sweetened only with dates, so I’m marking them down as “healthy-ish.” Enjoy!
Really Into Pumpkin? 🎃
Me too. Here are some of my favorite healthy pumpkin recipes from the Loveleaf Co. archives:
Or check out my Healthy Pumpkin Recipe Pinterest board!Print
Gluten-free, paleo pumpkin donuts that taste pretty close to real, old-fashioned apple cider-style donuts. They are baked (!) but lightly coated in coconut oil first to get that classic donut flavor without the heaviness. Sweetened only with dates!
- 3 tablespoons coconut flour
- 3 tablespoons tapioca flour
- 2 teaspoons pumpkin pie spice
- 1/4 teaspoon sea salt
- 1/2 teaspoon baking powder
- 1/4 cup pitted Medjool dates
- 1/4 cup unsweetened non-dairy milk
- 1/3 cup pure pumpkin purée
- 1 egg
- 1 teaspoon pure vanilla extract
- 1 tablespoon coconut oil, melted
- 2 tablespoons coconut oil, melted
- 2 tablespoons coconut cream (use the thick, unmixed coconut cream from a can of full-fat coconut milk), melted
- 1 tablespoon pure maple syrup or honey
- pinch of sea salt
Preheat the oven to 350 degrees F. In a small mixing bowl, mix together the coconut flour, tapioca starch, spices, salt and baking powder.
In another small mixing bowl, add the pitted dates, canned pumpkin, egg, and vanilla extract (do not add the melted coconut oil). Using an immersion hand blender, blend wet ingredients together until smooth. The dates should be as fully incorporated as possible.
Add the dry ingredients to the wet and stir until fully mixed. The dough should be moist, but dry enough to roll into balls with your hands. Roll about 12 donut holes from the dough and lightly dip in the melted coconut oil before placing on a baking sheet lined with parchment paper. Bake for 20–25 minutes, flipping halfway through, until just beginning to turn golden brown. Allow to cool before glazing.
Add all ingredients to small bowl and whisk until very smooth. Put in the freezer for 5-10 minutes to thicken before glazing the donuts.
Increase the heat of the oven to 400 degrees F. Chop the raw pecans and toss with melted coconut oil, cinnamon, maple syrup (or honey) and salt. Spread pecan mixture evenly on a baking sheet lined with parchment paper and bake for 3-5 minutes, until slightly golden and fragrant (watch carefully!). Allow to cool slightly before topping onto the glazed donuts.
Once the donut holes have cooled, dip into the glaze and place back on parchment paper. If you want the glaze to harden a bit, put in the fridge to set after glazing. Sprinkle with pecan crunch and enjoy!
Keywords: paleo pumpkin donuts, gluten-free pumpkin donuts, healthy pumpkin donuts, pumpkin donuts
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