Paleo Pumpkin Doughnuts

A hand holding a paleo pumpkin doughnt with a bite taken out of it.

These Paleo doughnuts are the feeling and tastes of autumn rolled into a baked good. The pumpkin and spices are warming and comforting, and the rich coconut caramel drizzled on top finishes out these amazing doughnuts.


Units Scale
  • 1 tsp Coconut oil
  • 1/4 cup Coconut Caramel (See notes)
  • 2/3 cup Almond meal
  • 1/4 cup Coconut flour
  • 1/2 cup Baking Powder
  • 1 1/2 tsp Ceylon Cinnamon (Ground)
  • 1/2 tsp Nutmeg (Ground)
  • 1/2 tsp Cardamom (Ground)
  • 1/4 tsp Ginger (Ground)
  • Pinch Clove (Ground)
  • 2/3 cup Pumpkin Puree
  • 1/4 cup Coconut palm sugar
  • 1/4 cup Maple Syrup


  1. Pre-Heat the oven to 350F and grease the doughnut pan with coconut oil.
  2. In a large bowl combine the almond meal, coconut flour, baking powder, and spices.
  3. 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. 
  4. Spoon dough into the doughnut shaped baking pan and use your fingers to shape the dough and fill each doughnut mold. 
  5. Bake for 18-20 minutes. They are done when they begin to look dry and begin to brown on top.
  6. Allow to cool before removing from pan then drizzle with coconut caramel before serving.


You can find my recipe for coconut caramel here.



Keywords: comfort food, Doughnuts, Gluten free, Paleo