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!

So far this week I've already made a Pumpkin Smoothie and Pumpkin Cookies.

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

These baked keto pumpkin donuts are actually my 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!

Jump to:

• The sweetener
• The coconut flour
• Easy instructions
• Maple-pecan glaze
• Top tips
• Looking for more recipes?
• 📖 Recipe
• 💬 Comments

The sweetener

For the donuts, I prefer to use Besti Monk Fruit Erythritol Blend. However, any erythritol-based granulated sweetener will work!

If you’re Paleo, use coconut palm sugar.

For the glaze, I recommend using Best Powdered Monk Fruit Allulose Blend. Both monk fruit and allulose dissolve well and have no aftertaste - making it perfect for glazes and frostings.

While erythritol-based powdered sweetener can be used, it may lend a slight aftertaste and doesn't dissolve quite as well.

*Note-As a special gift to my readers, I've teamed up with BESTI to give you guys 10% off! Simply use the code "CRAVEABLE" at checkout.

The coconut flour

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.

Easy instructions

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.

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, ¼ cup melted butter or coconut oil, powdered sweetener, 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 low-carb maple syrup you like, though, simply use the Paleo version and replace the pure maple syrup with the low-carb 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 keto pumpkin 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.

Top 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.
• The sweetener: For the donuts, I prefer to use Besti Monk Fruit Erythritol Blend. However, any erythritol-based granulated sweetener will work! If you’re Paleo, use coconut palm sugar. For the glaze, I recommend using Best Powdered Monk Fruit Allulose Blend. Both monk fruit and allulose dissolve well and have no aftertaste - making it perfect for glazes and frostings. While erythritol-based powdered sweetener can be used, it may lend a slight aftertaste and doesn't dissolve quite as well.
• As a special gift to my readers, I've teamed up with BESTI to give you guys 10% off! Simply use the code "CRAVEABLE" at checkout.
• 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 version and replace 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?

• Keto Pumpkin Pie
• Paleo Donuts
• Cranberry Orange Scones
• Keto Pumpkin Cookies With Cream Cheese Frosting
• Cinnamon No-Bake Keto Donut Holes
• Keto Pumpkin Bread Recipe {Paleo & Gluten-Free}

Or these Gluten-Free Pumpkin Muffins from Texanerin look delicious too!

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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