Paleo Pumpkin Donuts

Tis the season.  With autumn well under way, all things pumpkin have arrived in explosion, showcased in abundance on any and many menus.  Pastas with pumpkin, quinoa bowls with chunks of pumpkin among other autumnal flavors and ingredients, pumpkin lattes, pumpkin cheesecakes, pumpkin muffins, and of course, pumpkin donuts.

There is something about the color, that warmth induced coziness via the brilliant orange shade.  As well as of course, the spiced flavor of pumpkin desserts.  Laced through with cinnamon, cloves, ginger, all manner of comforting, cold weather friendly spices.

These pumpkin donuts?  Get super excited, because not only are they moist, cakey, delicious, subtly spiced, and easy to make.  But.  They are also gluten/grain free, lactose free, and low in sugar.  No guilt in enjoying one of these babies.  Clocking in around 250 calories each, frosting included (not an exact count, a very close estimate), they aren’t heavy on the calorie end for a sweet treat of this size and satisfaction inducing either 😉

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It is my goal over the next few weeks to perfect the pumpkin donut (albeit, a gluten/grain free, low in sugar one.  My two stipulations).

In the meantime, this is a pretty darn good start.

Note: see bottom of the recipe for a cashew maple glaze frosting and how to make it.

Donut ingredients

1 medium sized sweet potato, peeled

1/4 cup coconut flour

1/4 cup coconut sugar

1.5 tablespoon of cornstarch powder

2 tablespoons of maple syrup

2 tablespoons of olive oil

2 eggs

1 tablespoon pumpkin pie spice

1 teaspoon cinnamon (optional.  I like lots of spice)

1 teaspoon of ground cloves

1/4 teaspoon of baking powder

1/4 teaspoon of baking soda

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  1. Preheat oven to 350 degrees F.
  2. Cut the peeled sweet potato into cubes/close to bite size chunks.  Load them into a food processor.  (In case you dont yet have a food processor?  They are life changing in terms of cooking and baking. You can get a high quality one on for $40.  So worth it, many times over.  Once you have it, you shall see).
  3. Add all the other ingredients to food processor, along with sweet potato.
  4. Blend for a minute or so, until mixture is completely pulverized.
  5. Remove from food processor and spoon batter into donut pans that have been lightly greased with cooking spray.
  6. Bake donuts for about 30 minutes.
  7. Remove from oven.  Allow to cool before removing carefully from pan.

Makes roughly 6-7 donuts.  Store finished, frosted donuts in the fridge.  They keep well for 2-3 days.


Ingredients for Cashew Maple Frosting

1 cup of cashews

1/4 cup coconut sugar

1/4 cup + 1-2 tablespoons of maple syrup

2 tablespoons of olive oil

Little less than 1/4 cup of water

1 tablespoon vanilla extract

  1. Put all of the above ingredients into a food processor.
  2. Blend until smooth (maybe one minute or so).  There will still be tiny pieces of nut in the frosting, but thats ok.  It should be mostly smooth.
  3. Pour in a bowl and keep in the fridge until ready to frost donuts.
  4. Do not frost donuts until they have cooled completely.

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