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Pumpkin Paleo Donuts With Maple Pecan Glaze

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These Pumpkin Paleo Donuts are delicate, have all the flavors and spices of fall, and are topped with a sweet a maple pecan glaze! 

Close up of Pumpkin Paleo Donut With Bite Taken Out

 

Pumpkin Paleo Donuts

I’m very excited to share these Pumpkin Paleo Donuts with you today. Not only are these easy to make but they are delicate, have all the flavors and spice of fall,  and are topped with a sweet maple pecan glaze – SO GOOD! We have been eating them every morning for the past week and we can’t seem to get enough.

For the donuts, I just used my pumpkin spice muffin recipe! I find that you can make almost any muffin or cake recipe in a doughnut tin and it turns out wonderful 🙂 For a more authentic flavor you could fry them in canola oil or non-hydrogenated shortening after baking, but I’ve never done this.  I’m much too lazy and we thought they were perfect as-is.

And for the glaze I used this recipe from the Detoxinisa. The only change I made was that I doubled the maple syrup, reduced the water to 2 Tbsp., and made it my food processor instead of a blender. The food processor didn’t get the glaze completely smooth, but we were still very happy with it.

 

Easy Paleo Donut Steps

The batter couldn’t be more simple, just whisk together the dry ingredients then stir in all the remaining ingredients… eggs, pumpkin, honey, and vanilla.

Pumpkin Paleo Donut Batter In Donut Pan

Then spoon the batter into a greased muffin tin.

 

Paleo Donuts on Cooling Rack

And you bake them at 350 for about 17 minutes or until they are browned and let them slightly cool.

 

Maple Pecan Glaze in Food Processor

And for the glaze, just whirl all the ingredients around in a food processor or blender. This includes the pecans, maple syrup, coconut oil, water, vanilla, and salt.

 

Dipping Doughnut in Glaze

Then you dip the doughnuts into the glaze and devour! Sorry the picture is blurry – it’s very hard to snap a motion shot one-handed 🙂

 

Looking for more pumpkin recipes? Try my Paleo Pumpkin Pie and Paleo Pumpkin Bread!

Here’s the handy dandy printable:

Close up of pumpkin donut with bite taken out

Pumpkin Doughnuts With Maple Pecan Glaze {Grain/Dairy/Soy/Refined Sugar Free}

These Paleo Pumpkin Doughnuts are delicate, have all the flavors and spices of fall, and are topped with a sweet a maple pecan glaze! 
*These store well in the freezer. I recommend storing them un-glazed. 
Print Rate
Course: Breakfast, Dessert
Cuisine: American
Keyword: gluten free doughnuts, gluten free pumpkin doughnuts, grain free doughnuts, grain free pumpkin doughnuts, paleo doughnuts, paleo pumpkin doughuts
Prep Time: 20 minutes
Cook Time: 17 minutes
Total Time: 37 minutes
Servings: 12 doughnuts
Calories: 165kcal
Author: Cassidy Stauffer

Any links on this site may be affilate links. If you purchase anything through them, your cost will remain the same, but I may make a small comission. Thank you for your support!

Ingredients

  • 1 1/4 C Blanched Almond Flour Honeyville Brand
  • 3/4 C Arrowroot Flour
  • 1 1/2 Tsp. Grain Free Baking Powder
  • 1/4 Tsp. Sea Salt
  • 1 1/2 Tsp. Ground Cinnamon
  • 1/4 Tsp. Ground Ginger
  • 1/2 Tsp. Ground Nutmeg
  • 1/4 Tsp. Ground Cloves
  • 3/4 C Pumpkin Puree
  • 3 Large Eggs
  • 1/2 C Honey
  • 2 Tsp. Pure Vanilla

Maple Pecan Glaze:

Instructions

  • Preheat oven to 350 degrees.
  • Whisk together the almond flour, arrowroot, baking powder, salt, cinnamon, ginger, nutmeg, and cloves.
  • Stir in the remaining ingredients... eggs, pumpkin puree, honey, and vanilla.
  • Spray a doughnut pan with cooking oil or grease with preferred oil.
  • Fill each doughnut tin almost full and smooth the tops with a wet spatula or hands.
  • Bake 17 - 20 minutes or until tops are browned and doughnuts spring back to the touch.
  • Cool slightly in pan. Then transfer to a wire rack to cool completely.
  • Dip tops in maple-pecan glaze (See link above for recipe, note I doubled the maple syrup).
Tried this recipe?Mention @CassidysCraveableCreations or tag #CassidysCraveableCreations!

Notes

Nutritional information does not include glaze.
Nutrition Facts
Pumpkin Doughnuts With Maple Pecan Glaze {Grain/Dairy/Soy/Refined Sugar Free}
Amount Per Serving
Calories 165 Calories from Fat 63
% Daily Value*
Fat 7g11%
Cholesterol 40mg13%
Sodium 57mg2%
Potassium 116mg3%
Carbohydrates 23g8%
Fiber 2g8%
Sugar 12g13%
Protein 4g8%
Vitamin A 2445IU49%
Vitamin C 2.8mg3%
Calcium 47mg5%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Nutritional information is approximate and may vary.

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Reader Interactions

Comments

  2. GINA

    January 19, 2016 at 8:33 pm

    Does your reformulated version of this glaze harden or remain wet and sticky? I’m sure it’s tasty in either case, but I need my baked treats to be easy to store and transport for lunches, etc. Thanks!

    Reply

    • Cassidy

      January 19, 2016 at 10:56 pm

      Hi GINA, it’s been awhile since I made these but as far as I can remember the glaze didn’t harden too much, sorry! I have a chocolate gananche recipe on my site that hardens that would be good with these, you can easily search for it in the “looking for something?” box on the right of my site 🙂 Hope this helps!!!

      Reply

  4. Kim

    November 24, 2013 at 5:20 pm

    What flour could I substitute for the almond? I am gluten free but found out the almond flour does not sit well with me! These look amazing. I plan on making your no-bake pecan pie bites for thanksgiving (-: Grateful for all these recipes.

    Reply

    • Cassidy

      November 24, 2013 at 8:57 pm

      Hi Kim!

      Almond flour is hard to replace, but I have some suggestions on my FAQ’s page 🙂 I hope you like the no-bake pecan pie bites, we sure did!

      Thanks,
      Cassidy

      Reply

  7. amber

    October 8, 2013 at 4:31 pm

    Hi Cassidy,

    You blow me away! These doughnuts looks irresistible! WOW!!! I NEED to buy myself a doughnut pan…seriously. They make just the perfect little serving don’t they.

    I’m featuring this fabulous recipe tonight on AFW. Thank for sharing with us.

    I hope everything is great with you, Cassidy, and your fall is going great so far.

    Have a wonderful rest of your week.

    Hugs,
    –Amber

    Reply

    • Cassidy

      October 8, 2013 at 5:07 pm

      Oh, thank you so much Amber!!! …I can’t believe you don’t have a doughnut tin, they are awesome!

      We are doing well and I hope you are too. Have a great week 🙂

      Many hugs,
      Cassidy

      Reply

  8. Melissa

    September 30, 2013 at 10:15 pm

    This looks delicious, but I have a few questions..do you think an egg replacer like ground flax and water would work for this and what is blanched almond flour? I have Trader Joes almond meal..do you think that would work and lastly, could I use pumpkin pie spice for the spices and if so how much for this recipe? Just wanted your opinion for things I have on hand and for allergy purposes. Thanks a lot.

    Reply

    • Cassidy

      October 1, 2013 at 12:45 am

      Hi Melissa!

      I just don’t know if an egg replacer would work or not, sorry 🙁

      Blanched almond flour is just ground almonds without the skin. I use the Honeyville brand because it is cheaper to buy it in bulk online than retail. The Honeyville brand (& nuts.com) are both ground much more finely than what you can find retail. 1 C of almond flour from Honeyville is about 4 oz. while other brands weigh less. If you use another brand of almond flour I would recommend weighing the flour so your baked goods don’t turn out soggy. For this recipe you would need 5oz. of almond flour.

      I’m sure you could use pumpkin pie spice for the spices, but I’m not sure of the amount, maybe 2 tsp???

      I’m sorry I couldn’t be of more help. If you try any of these substitutes please leave another comment and let me know how it turned out!!!

      Happy baking,
      Cassidy

      Reply

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