Pumpkin Spice Doughnuts

Do you call them doughnuts or donuts? No matter how you spell the word, these Pumpkin Spice Doughnuts are a paleo breakfast dream!

My Paleo Pumpkin Spice Doughnuts are crazy moist, the warm, fall spices, and pumpkin flavor create the perfect fall treat. Guys, I don’t care what time of year it is, pumpkin spice rules!

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It has been about 2 years since I learned about my grain intolerance. So that means it’s been about 2 years since I’ve had a doughnut. That’s no way to live life. My mom got me a couple of doughnut pans for Christmas and I’ve been experimenting with all kinds of fun treats. So far, this recipe is my favorite and am so excited to share it with you! You can find the pans HERE, they are a great price for just over $10 for a set of two!

Cooking Tips:

• The type of pumpkin puree MATTERS! I do not like Libby’s Brand. Libby’s puree has a blend of pumpkin and other squashes. Unfortunately, this can lead to a different texture. So I use Farmers Market 100% Pumpkin Puree. I find this is a fail-proof brand, which is important in baking!
• I highly recommend using spray to coat the doughnut pan before you place the dough in. If you don’t have any on hand, smearing coconut oil on the pan will work. I just find the doughnuts pop out much easier when I use spray. This is the kind I like: Pure Avocado Oil Spray.
• Finally, When it comes to dipping the doughnuts in the coconut sugar + cinnamon mixture it is important to do this while the doughnuts are still warm. Let the doughnuts cool off enough so you can pick them up with comfort, but still dip them while warm so the coating sticks!

If you don’t have the spices on hand that I use in the recipe (cinnamon, ginger, nutmeg, and cloves), you can simply use 2 tablespoons of pumpkin pie spice. Rather than spending the money on 4 different spices, you can get one. Although the flavors will be similar, if you have these spices at home it will be more custom-made.

THANKS FOR STOPPING BY!

If you are on the lookout for more fun breakfast inspired recipes you can check out my Grain-Free Granola Recipe!

As always, I’d love to hear how you enjoyed these Pumpkin Spice Doughnuts, so don’t forget to come back and let me know your thoughts! What is your fave breakfast treat?

Print Recipe

Pumpkin Spice Doughnuts

My Paleo Pumpkin Spice Doughnuts are crazy moist, the warm, fall spices, and pumpkin flavor create the perfect fall treat.

Course

Breakfast, Dessert

Cuisine

American, Fall

Keyword

Keto, Paleo

Prep Time

10 Minuets

Cook Time

20 Minuets

Servings

Doughnuts

Ingredients

Doughnuts

• 1/4 Cup Coconut Flour
• 1/4 Cup Arrowroot Powder
• 1/2 Cup Coconut Sugar
• 1/2 Tsp Baking Soda
• 1/4 Tsp Salt
• 1 Tbsp Cinnamon
• 1/2 Tsp Ground Ginger
• 1/2 Tsp Ground nutmeg
• 1/4 Tsp Ground Cloves
• 1 Cup Pumpkin Purée
• 2 Large Eggs
• 1 Tsp vanilla extract

Cinnamon Sugar topping

• 2 Tbsp Coconut Sugar
• 1/2 Tbsp Cinnamon

Course Breakfast, Dessert Cuisine American, Fall Keyword Keto, Paleo Prep Time 10 Minuets Cook Time 20 Minuets Servings Doughnuts Ingredients Doughnuts 1/4 Cup Coconut Flour 1/4 Cup Arrowroot Powder 1/2 Cup Coconut Sugar 1/2 Tsp Baking Soda 1/4 Tsp Salt 1 Tbsp Cinnamon 1/2 Tsp Ground Ginger 1/2 Tsp Ground nutmeg 1/4 Tsp Ground Cloves 1 Cup Pumpkin Purée 2 Large Eggs 1 Tsp vanilla extract Cinnamon Sugar topping 2 Tbsp Coconut Sugar 1/2 Tbsp Cinnamon

Instructions

1. Add all the try ingredients into a bowl, stir until combined.
2. Add in the wet ingredients stirring intermittently.
3. Spray a doughnut pan with cooking spray or grease well with coconut oil.
4. Pour batter into doughnut pan. You can either scoop it in with a spatula or spoon then spread it into the pan. Or, pour the batter into a freezer bag, cut off a corner and pipe it into the doughnut pan.
5. Bake in a 375° oven for 20-22 minuets.
6. Allow the doughnuts to cool until you can safely hold the doughnut pan. Flip the doughnut pan over a plate and pat the bottom until the doughnuts flip out.
7. In a small bowl, combine cinnamon and sugar, mix together.
8. Dip your doughnuts (while they are still warm) into the cinnamon sugar mixture.
9. Serve and enjoy!