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. 

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.

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.

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.

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

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

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!

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

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.

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

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.

• Gluten Free Apple Crisp 
• AIP Pumpkin Spice Bread with Streusel 
• Nut/Cassava Free Pumpkin Spice Waffles (AIP, Paleo) 
• Nut/Cassava Free Gingersnap Cookies (AIP, Paleo) 
• AIP Cinnamon Spice Muffins 

If you like this recipe, make sure to share a pic and tag us over on Instagram or Facebook! 

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

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Category

Dessert

Servings

6

Prep Time

15 minutes

Cook Time

15 minutes

Author

Beth Chen

These Paleo Pumpkin Donuts are filling with warming spices and sweet maple syrup. They taste like a traditional baked paleo donut but without any nuts, grains, or refined sugar.

Ingredients

For the Donuts

• 1 1/4 cups Beth Blends Nut/Cassava Free Grain Free Flour Blend

• 2 tablespoons Gelatin
• 1 teaspoon Ground Cinnamon
• 3/4 teaspoon Ground Ginger
• 1/4 teaspoon Ground Cloves

• 1/3 cup Palm Shortening (plus extra for greasing the mold)

• 1/2 cup Pumpkin Puree
• 1/3 cup Maple Syrup

For the AIP/Paleo Icing (optional)

• 2 tablespoons Coconut Butter (please note that using coconut butter mean that the recipe is no longer coconut or nut free)

• 2 tablespoon Coconut Milk
• 1 tablespoon Maple Syrup or Honey
• 1/4 teaspoon Vanilla Extract or 1/8 teaspoon Vanilla Powder

Coconut Free Icing (Dairy and Coconut Free option, optional)

• 1 cup Powdered Sugar
• 2 teaspoons Water
• 1/2 teaspoon Vanilla Extract

Directions

1. Preheat oven to 350 degrees. Using a paper towel grease the donut mold with palm shortening then set aside.
2. Combine all the dry ingredients into a medium size mixing bowl.

3. In a separate, small mixing bowl mix the palm shortening, pumpkin puree and maple syrup.

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

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! See notes for details.

6. Place the tray into the oven for about 10-12 minutes. Let cool completely before adding the glaze.
7. While the donuts are cooling, create the AIP 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. If using the Coconut Free Glaze, just place all the ingredients into a small bowl and stir to combine.
8. To glaze the donuts, dip each donut into the glaze and then place on a platter to serve.

Recipe Video

Recipe Note

• 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 12-15 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.