Gluten Free Paleo Pumpkin Donuts
These Paleo pumpkin donuts are the feeling and tastes of autumn rolled into a delicious baked good. The pumpkin and spices are warming and comforting, and the rich coconut caramel drizzled on top finishes out these amazing gluten free donuts.
Servings 6 donuts
Ingredients
- 1 teaspoon coconut oil
- ¼ cup coconut caramel see notes!
- ⅔ cup almond meal
- ¼ cup coconut flour
- ½ cup baking powder
- 1 ½ teaspoon Ceylon cinnamon ground
- ½ teaspoon nutmeg groud
- ½ teaspoon cardamom ground
- ¼ teaspoon ginger ground
- 1 pinch clove
- ⅔ cup pumpkin puree
- ¼ cup coconut palm sugar
- ¼ cup maple sugar
Instructions
- Pre-Heat the oven to 350F and grease the donut pan with coconut oil.
- In a large bowl, combine the almond meal, coconut flour, baking powder, and spices.
- In a stand mixer, combine the pumpkin, coconut palm sugar, and maple syrup. When this is thoroughly mixed, slowly add in the dry ingredients. After mixing, allow this to sit a few minutes to let the coconut flour absorb moisture.
- Spoon dough into the donut-shaped baking pan and use your fingers to shape the dough and fill each donut mold.
- Bake for 18-20 minutes. They are done when they begin to look dry and begin to brown on top.
- Allow to cool before removing from pan, then drizzle with coconut caramel before serving.
Notes
You can find my recipe for coconut caramel here.