Paleo Pumpkin Donuts: Grain Free, Gluten Free, Refined Sugar Free

This easy homemade paleo pumpkin donut recipe makes 12 perfect, gluten free and grain free pumpkin spiced donuts. They’re the best paleo fall treat that only take a few simple pantry ingredients and a few minutes in the oven. Using real pumpkin, and no refined sugar, these are a much healthier alternative to store-bought pumpkin donuts, and one that the whole family will love!

  • Author: Bailey
  • Prep Time: 10
  • Cook Time: 15
  • Total Time: 25 minutes
  • Yield: 12 donuts 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American


  • 2 cups almond flour
  • 2 tbsp coconut flour
  • 1/4 cup canned pumpkin (not canned pumpkin pie filling)
  • 1/4 cup canned coconut milk (shake the can well prior to opening)
  • 1/4 cup maple syrup
  • 2 tbsp melted coconut oil
  • 2 eggs
  • 1 tbsp cinnamon
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/4 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • Optional: 3 tbsp coconut sugar mixed with 1/2 tbsp cinnamon to sprinkle over donuts, or pre-made Paleo cinnamon sugar


  1. Preheat oven to 350 degrees F. and grease donut molds lightly with cooking oil spray
  2. Mix all ingredients together in a large bowl until well combined
  3. Spoon the donut mixture into donut molds, filling each one a little over halfway, or to the fill line
  4. Place the molds onto baking sheets and then into the oven. Bake for 12-15 minutes, or until no batter comes out when a donut is poked with a toothpick (the few extra minutes may be needed depending on what type of mold you’re using)
  5. Remove from the oven and let cool for a few minutes before popping the donuts out of the molds by flipping the molds upside down
  6. Spray the tops of each donut lightly with a ghee, olive or coconut oil spray and sprinkle on the cinnamon sugar topping

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