These baked pumpkin donuts are reminiscent of the old-fashioned variety of cake donuts I used to love. Dense, satisfying, and rich, they also have two crunchy and sweet topping options—maple-bacon or dark chocolate. With each bite, you’ll taste all the flavors of fall: pumpkin, cinnamon, nutmeg, ginger, cardamom, and clove.–Danielle Walker
LC GF Paleo Not-Fried Donuts Note
We know what you’re thinking. Something that’s GF and paleo and baked rather than fried really can’t be considered all that much of a splurge, right? Wrong. Tasting is believing. Just see what our testers had to say about these pumpkin spice little lovelies in their comments beneath the recipe. (Yes, we test all our recipes before we share them with you, dear reader. Go on. Just scroll down and see what they have to say. Just as a teaser, some of the comments we’ve heard include “I’ll be making and savoring these little treasures again!” and “I immediately ate 3. Just saying.”)
Special Equipment: One 12-cavity donut pan or two 6-cavity donut pans
Baked Pumpkin Donuts Recipe
- Quick Glance
- 25 M
- 1 H, 15 M
- 1 dozen donuts
- For the pumpkin donuts
- 5 large eggs
- 1/2 cup coconut milk (not low-fat)
- 1/2 cup pumpkin purée (canned or fresh)
- 1/2 cup maple syrup (the real stuff, not that Aunt Jemima crap)
- 1/4 cup coconut oil, melted, plus more for the pans
- 1 teaspoon vanilla extract
- 3/4 cup blanched almond flour
- 1/2 cup coconut flour
- 1 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 1/4 teaspoon sea salt
- For the dark chocolate frosting (optional)
- 1/4 cup dark chocolate, chopped and melted
- 1 1/2 teaspoons coconut oil, melted
- 1 teaspoon honey
- For the maple-bacon glaze (optional)
- 1 tablespoon raw cacao butter, chopped
- 2 teaspoons palm shortening (check out the vegetarian shortening next to the butter in your health food store)
- 2 1/2 teaspoons cold maple syrup
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1 strip bacon, fried crisp and finely chopped
- Make the baked pumpkin donuts
- 1. Preheat the oven to 350°F (177°C) and butter a 12-cavity donut pan or a couple 6-cavity donut pans really well.
- 2. Place the eggs, coconut milk, pumpkin, maple syrup, oil, and vanilla in a blender or food processor and blend until frothy, about 15 seconds.
- 3. Add the almond flour, coconut flour, baking soda, pumpkin pie spice, and salt and blend on low for 10 seconds, then on high for about 20 seconds. The batter should be pretty thick. Spoon the batter into the donut pan(s), filling each cavity 2/3 full and smoothing the surface with the back of the spoon.
- 4. Bake until the pumpkin donuts are golden at the edges and a toothpick inserted in the donut comes out clean, 12 to 20 minutes, depending on the size of your donuts. Cool the donuts in the pan(s) on a wire rack for 10 minutes. Gently remove the donuts from the pan(s) and cool completely on a wire rack.
- Make the dark chocolate frosting or maple-bacon glaze (optional)
- 5. To frost with dark chocolate frosting: Place the chocolate, coconut oil, and honey in a shallow bowl and whisk until smooth. Dip the top of each donut in the frosting, then gently rotate to let the excess drip off. Return to the wire rack and let set for 5 minutes. If desired, refrigerate the donuts until the frosting has hardened, about 15 minutes.
To frost with maple-bacon glaze: Place the cacao butter in a bowl set over but not touching 1 inch of boiling water. Once the cacao butter has completely melted, remove it from the heat and whisk in the palm shortening. Add the cold maple syrup, vanilla, and cinnamon and whisk until smooth. Dip each donut in the glaze, then gently rotate to let the excess drip off. Return to the wire rack, sprinkle with the bacon, and let set at room temperature for 5 minutes. If desired, refrigerate the donuts until the glaze has hardened, 15 to 20 minutes.
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