Paleo Pumpkin Donut with Maple Icing (Nut Free, AIP, Paleo)

These Paleo Pumpkin Donuts are filling with warming spices and sweet maple syrup and topped with a Maple Icing that is not only nut free but also AIP. They taste like a traditional baked paleo donut but without any nuts, grains, or refined sugar. 

 close up of paleo pumpkin donut with maple glaze with bite missing

Are paleo donuts gluten free?

While most donuts contain gluten, paleo donuts will not. This paleo donut recipe goes beyond gluten free to be completely grain and nut free.

What flour is best for paleo donuts?

Paleo donuts are typically made from almond flour. However, we’ve found that our Beth Blends Nut/Cassava Free Grain Free Flour blend works best. It’s also completely nut free (that includes coconut) which means these are AIP donut.

paleo pumpkin donuts with maple glaze on wire rack

What is the icing on paleo donuts made of?

We’ve created two options for the glaze. The first uses maple syrup and coconut butter to create a maple glaze that is not just Paleo but also AIP. However, if you need it to be coconut free, we’ve also created a more traditional glaze using powdered sugar. Please note that while it’s completely nut and dairy free, this glaze recipe is not paleo. We’re just merely giving you the option so that you can use whichever recipe works best with your dietary needs.

What are paleo donuts made of?

This yummy Paleo Pumpkin Donuts are made with just 7 ingredients: Beth Blends Nut/Cassava Free Grain Free Flour Blend, warming spices, powdered gelatin, palm shortening, pumpkin puree and maple syrup.

ingredients for Paleo Pumpkin Spice Donuts with Maple Glaze


Paleo Pumpkin Donut Ingredients

  • Beth Blends Nut/Cassava Free Grain Free Flour Blend: This flour blend combines 5 ingredients into one easy to use blend to make baking these donuts much easier and nut free.
  • Gelatin: Make sure to use powdered gelatin.
  • Ground Cinnamon
  • Ground Ginger
  • Ground Cloves
  • Palm Shortening
  • Pumpkin Puree: Make sure to use pumpkin puree not pumpkin pie spice.
  • Maple Syrup

For the Maple Glaze (AIP/Paleo option, optional)

  • Coconut Butter: Please note that using coconut butter mean that the recipe is no longer coconut or nut free
  • Coconut Cream
  • Maple Syrup: Maple syrup is ideal for a maple glaze, but honey is a good substitute.
  • Vanilla Extract: Vanilla Powder is a good substitute.

Coconut Free Glaze (Coconut Free/Dairy Free option, optional)

  • Powdered Sugar: Please note that powdered sugar is not paleo. However, it is dairy and nut free.
  • Water: Any dairy or non-milk is a good substitute in this recipe.
  • Vanilla Extract: Vanilla Powder is a good substitute.

How to make paleo pumpkin donuts

1. Preheat oven to 350 degrees. Using a paper towel grease the donut mold with palm shortening then set aside.

greasing donut pan

2. Combine all the dry ingredients into a medium size mixing bowl.

stirring dry ingredients in glass bowl

3. In a separate, small mixing bowl mix the palm shortening, pumpkin puree and maple syrup. It’s best to do this with a hand mixer.

stirring wet ingredients

4. Add the shortening mixture to the dry ingredients then stir to combine.

putting batter into plastic bag

5. Using a gallon size plastic bag, pipe the batter into the donut mold. If there is any additional batter, you can make cookies by lining a baking sheet with parchment paper and baking alongside the donut pan. These cookies make great whoopie pies!

donut batter in plastic bag next to glass bowl

6. Place the tray into the oven for about 10-12 minutes. Let cool completely before adding the glaze.

placing baked donuts on wire rack

7. While the donuts are cooling, create the glaze by combining all the ingredients in a small bowl. Place the bowl into the microwave for about 15 seconds and stir until combined and smooth.

adding ingredients to glass bowl next to donuts on wire rack

8. To glaze the donuts, dip each donut into the glaze and then place on a platter to serve.

adding glaze to gluten free donuts

Tips for making the BEST baked donuts

  • The AIP/Paleo glaze won’t harden in warmer temperature or climates.

  • Please note that powdered sugar is not Paleo. However, it’s a completely nut free glaze option.
  • If you want to make muffins or cupcakes with this recipe, add to 12 muffin tins and bake for about 10-12 minutes. See the Pumpkin Whoopie Pie recipe for an AIP Pumpkin Frosting to go with it.
  • This recipe can also be made into Pumpkin Whoopie Pies. See the recipe here.
  • Store on the counter or in the refrigerator in an airtight container. Best if eaten the day of baking but must be eaten within 2-3 days.

    How to store paleo pumpkin donuts

    Store on the counter or in the refrigerator in an airtight container. Best if eaten the day of baking but must be eaten within 2-3 days.

     If you like this recipe, you’ll love these other fall desserts.


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    • Sally OMalley

      Made this recipe but couldn’t find my donut pan, so I went with muffins. So easy peasy with three flour blend!! They were great without the glaze. It was a little thin for the muffins, so I put it in frig for awhile to form up. OMG!! That glaze turned into frosting and my muffin turned into a cupcake!! Best AIP results ever. I highly recommend doubling that glaze/frosting recipe. Yum.

    • Meagan Faeth

      Super easy and delicious recipe … i made them into muffins bc i dont have a donut pan and they turned out great! For the glaze i used a mixture of maple butter and coconut butter, warmed on the stove and drizzled on top… the perfect pumpkin treat!

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