These easy-to-make, Baked Keto Pumpkin Donuts are ultra-moist and tender and smothered in a delicious maple-pecan glaze that you just can’t resist!

Paleo And Keto Pumpkin Donuts

Pumpkin Smoothie. Pumpkin Cookies. Pumpkin Bread.

You would think I would be tired of pumpkin, but I still haven’t had my fill!

These pumpkin donuts are actually my Keto Pumpkin Muffin recipe. So really, it’s a muffin recipe disguised as a donut. 

Even though these are more of a cake-like donut, the addition of pumpkin makes them ultra-soft and moist – more so than a traditional cake-like donut.

And whatever you do, don’t skip the maple-pecan glaze! It’s thick, rich, sweet, and what takes these donuts to the next level of deliciousness!

Easy Pumpkin Donut Steps

Start by whisking together all of the dry ingredients in a large bowl. This includes blanched almond flour, coconut flour, granulated sweetener of choice, baking soda, baking powder, sea salt, pumpkin pie spice, and ground cinnamon.

A word of caution when it comes to coconut flour: not all coconut flours are the same! Some are much more absorbent than others.

I prefer to use Arrowhead Mills or Bob’s Red Mill Coconut Flour because I know these two brands and soft, absorbent, and will work well in this recipe. While other brands *may* work, I can’t guarantee the results. 

For the sweetener, I prefer to use granulated Swerve or Lakanto Sweetener. They are both Keto-friendly and taste remarkably like regular sugar! However, any granulated sweetener will work.

If you’re Paleo, use coconut palm sugar.

In a separate bowl, whisk together 4 eggs, an egg white, pure pumpkin (not pumpkin pie filling!), pure vanilla, and avocado oil.

The egg white is my secret ingredient to give these donuts a perfect texture – so don’t skip it!

Then, stir the wet ingredients into the dry.

Spoon the batter into the corner of a large resealable baggie. Then, snip off the end and pipe into a well-greased muffin tin.

Bake at 350 degrees for 17 to 20 minutes, or until the tops are nicely browned. 

Allow to cool completely before removing from pan to prevent sticking. Then, place on a cooling rack while you make the maple pecan glaze. 

Maple-Pecan Glaze

Add some chopped pecans, 1/4 cup melted butter or coconut oil, powdered swerve, pure vanilla, maple extract, and a pinch of sea salt to a blender.

Even though these are maple-pecan glazed donuts, I don’t use any maple syrup in the glaze. This is because most of the Keto maple-flavored syrups tend to have an aftertaste. I find the taste is much better with maple extract.

If you have a Keto maple syrup you like, though, simply use the Paleo maple-pecan glaze recipe below, replacing the pure maple syrup with the Keto maple-flavored syrup.

Blend until ultra-smooth and creamy, adding water as needed for blending.

Pour the glaze into a shallow bowl and dip the tops of each donut into the glaze. Then, return donuts to the cooling rack.

Place the cooling rack with the donuts into the fridge for 15 to 20 minutes, or until the frosting is set.

Expert Tips

• A word of caution when it comes to coconut flour: not all coconut flours are the same! Some are much more absorbent than others. I prefer to use Arrowhead Mills or Bob’s Red Mill Coconut Flour because I know these two brands and soft, absorbent, and will work well in this recipe. While other brands *may* work, I can’t guarantee the results.
• For the sweetener, I prefer to use Swerve or Lakanto Sweetener. They are both Keto-friendly and taste remarkably like regular sugar! However, any granulated sweetener will work (or powdered for the glaze). If you’re Paleo, use coconut palm sugar.
• Even though these are maple-pecan glazed donuts, I don’t use any maple syrup in the Keto version of the glaze. This is because most Keto maple-flavored syrups tend to have an aftertaste. I find the taste is much better with maple extract. If you have a Keto maple syrup you like, though, simply use the Paleo maple-pecan glaze recipe below, replacing the pure maple syrup with the Keto maple-flavored syrup.
• I developed this recipe using canned pumpkin. If you use fresh pumpkin I cannot guarantee the results. However, if you do use fresh pumpkin you’ll need to drain it very, very well as fresh pumpkin is usually wetter than canned.

Looking for more recipes?

Check out this Keto Pumpkin Pie, Keto Cornbread and Cranberry Orange Keto Scones!

If you’ve tried these Keto Pumpkin Donuts or any other recipe on the blog please let me know in the comments below!

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Keto Pumpkin Donuts With Maple-Pecan Glaze {Paleo}

These easy-to-make, Baked Keto Pumpkin Donuts are ultra-moist and tender and smothered in a warm maple-pecan glaze that you just can't resist!

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Course: Breakfast, dairy free, Dessert, gluten free, Grain Free, keto, paleo

Cuisine: American

Prep Time: 20 minutes

Cook Time: 17 minutes

Total Time: 37 minutes

Servings: 12 donuts

Calories: 218kcal

Author: Cassidy Stauffer

Ingredients

• 2 Cups Blanched Almond Flour super finely ground
• 6 Tbsp. Coconut Flour
• 3/4 Cup Swerve Sweetener or coconut palm sugar for Paleo (or preferred granulated sugar)
• 1/2 tsp. Baking Soda
• 1 tsp. Baking Powder
• 1/2 tsp. Sea Salt
• 1 tsp. Ground Cinnamon
• 3/4 Cup Pure Pumpkin NOT pumpkin pie filling!
• 4 Large Eggs
• 1 Large Egg White
• 1/4 Cup Avocado Oil
• 2 tsp. Pure Vanilla

Keto Maple Pecan Glaze:

• 3/4 Cup Chopped Pecans
• 1/4 Cup Butter (can use non-dairy) or Coconut Oil liquified
• 1/2 Cup Powdered Swerve more to taste
• 1 tsp. Pure Vanilla
• 1/2 tsp. Maple Extract
• Pinch Sea Salt

Paleo Maple-Pecan Glaze:

• 3/4 Cup Chopped Pecans
• 1/4 - 1/2 Cup Pure Maple Syrup or to taste
• 2 Tbsp Coconut Oil liquified
• 1 tsp. Pure Vanilla
• pinch Sea Salt

Instructions

• Preheat oven to 350 degrees and grease a donut pan with avocado oil or oil of choice. Set aside.
• In a large mixing bowl, whisk together the almond flour, coconut flour, sweetener, baking soda, baking powder, sea salt, ground cinnamon, and pumpkin pie spice.
• In a separate bowl, whisk together the eggs, egg white, pure pumpkin, pure vanilla, and avocado oil.
• Pour the wet ingredients into the dry and mix well.
• Place a large resealable baggie into a cup with one of the corners in the bottom of the cup. Fold the excess baggie over the outside of the cup and add the donut batter. Remove the baggie from the cup and push the batter towards the bottom corner, removing any air. Then snip off the end of the bottom corner of the baggie, about 1/2 inch.
• Using the baggie, pipe the batter into the greased donut pan. Slightly smooth out the tops with your fingers if needed.
• Bake 17-20 minutes, or until nicely browned.
• Allow to cool completely in pan before removing to prevent sticking. Then, carefully run a thin knife around the edges to remove the donuts and place on a cooling rack.
• Prepare one of the maple-pecan glaze recipes below and pour it into a large, shallow bowl. Dip the tops of each donut into the glaze and place back onto the cooling rack.
• Place the cooling rack with the donuts into the fridge for 15 to 20 minutes, or until glaze is set. Note- The Paleo Maple-Pecan glaze remains a bit sticky and doesn't completely firm up.

Keto & Paleo Maple-Pecan Glaze:

• Place all ingredients into a high-speed blender and blend until creamy and smooth, scraping down the jar as necessary. Taste and add more sweetener and maple extract as needed. Add water, 1 Tbsp. at a time, as needed for blending.

Notes

• A word of caution when it comes to coconut flour: not all coconut flours are the same! Some are much more absorbent than others. I prefer to use Arrowhead Mills or Bob’s Red Mill Coconut Flour because I know these two brands and soft, absorbent, and will work well in this recipe. While other brands *may* work, I can’t guarantee the results.
• For the sweetener, I prefer to use Swerve or Lakanto Sweetener. They are both Keto-friendly and taste remarkably like regular sugar! However, any granulated sweetener will work (or powdered for the glaze). If you’re Paleo, use coconut palm sugar.
• Even though these are maple-pecan glazed donuts, I didn't use any maple syrup in the Keto version of the glaze. This is because most Keto maple-flavored syrups tend to have an aftertaste. I find the taste is much better with maple extract. If you have a Keto maple syrup you like, though, simply use the Paleo maple-pecan glaze recipe, replacing the pure maple syrup with the Keto maple-flavored syrup.
• I developed this recipe using canned pumpkin. If you use fresh pumpkin I cannot guarantee the results. However, if you do use fresh pumpkin you’ll need to drain it very, very well as fresh pumpkin is usually wetter than canned.
• For grain-free baking powder, combine 1 part baking soda with 2 parts cream of tartar and 2 parts starch (such as arrowroot, tapioca, or potato starch).
• Donuts are best fresh, but leftover donuts can be stored, preferably unglazed, tightly covered at room temperature 1 day, in the fridge for 2 to 3 days, or can be frozen up to 3 months.

Serving: 1donut with keto maple-pecan glaze | Calories: 218kcal | Carbohydrates: 28g | Protein: 6g | Fat: 19g | Saturated Fat: 5g | Cholesterol: 80mg | Sodium: 218mg | Potassium: 132mg | Fiber: 24g | Sugar: 2g | Vitamin A: 2603IU | Vitamin C: 2mg | Calcium: 42mg | Iron: 2mg

Nutritional information is approximate and may vary.

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glaze is adapted from The Detoxinista’s Maple Pecan Glaze Recipe