Paleo Pumpkin Donuts made with Bob’s Red Mill Paleo Baking Flour and sweetened with Coconut Sugar are the perfect dessert for autumn. Baked in a donut pan, this simple recipe bakes up moist and tender. The cakey, pumpkin-spiced donuts are cooled and dipped in a dark chocolate glaze, then topped with crushed pecans. Enjoy with a cup of cocoa or spiced chai, preferably on a porch swing.
Autumn is always the best time to bake. So stop whatever you’re doing, hop into the kitchen and give yourself the gift of a homemade baking session. With these Baked Paleo Pumpkin Donuts, you’ll have a tasty treat real quick. They’re incredibly simple to make, thanks to a paleo flour which has been pre-mixed to perfection. Bob’s Red Mill Paleo Flour is my favorite way to bake up paleo treats which are smooth, tender and moist. Plus, no need to grab 92702 different kinds of flours, because they’ve done all the work for you.
Mix, glaze with a simple chocolate + coconut oil ganache and you’ve got a donut you’ll want to make every autumn.
What flours are paleo?
Paleo flours tend to fall into 2 distinct types: those made with ground nuts (like almond flour, hazelnut flour) and those made from root plants (like cassava, tapioca starch, arrowroot, tigernut). Plaintain and coconut flours are also commonly used in paleo baking.
Which flours are in Bob’s Red Mill Paleo Baking Mix?
Bob's Red Mill Paleo Baking Flour is made with just 4 simple ingredients—Almond Flour, Arrowroot Starch, Organic Coconut Flour, Tapioca Flour. Each of these flours are gluten free and grain-free.
Is coconut sugar allowed on Paleo?
Yes, coconut sugar and coconut nectar are paleo-approved. A natural sweetener derived from coconuts, it offers beneficial minerals and is not as processed as refined sugar. As with all sweeteners, however, it should be enjoyed in moderation.
Are baked donuts better than fried?
Frying donuts tends to increase both fat and calories. So from a nutrition standpoint, baking the dough instead of frying it is a simple way to reduce the amount of fat and calories overall. Baked donuts tend to taste more like an old-fashioned or cake donut. By selecting recipes (like this one!) which have been tried & tested specifically to become tasty baked donuts, you’ll likely find a baked donut is just as delicious as a fried one, with less fat and fewer calories.
How do you make baked donuts?
The easiest way is to bake the batter in a molded Donut Pan. Similar to a muffin tin, but with a center portion which creates the perfect donut shape, this pan makes it easy to turn any cake, quickbread or cookie dough into a donut shaped treat.
What if I don’t have a donut pan?
You can bake this recipe in a mini muffin tin or mini loaf tin and still have great results. Or, make your own donut tin by bunching small balls of tin foil into a bouncy-ball sized round and placing the rounds in the center of a large muffin tin. Spray well with nonstick spray.
How long do baked donuts last?
Most baked goods last in an airtight container for about 1 week. Refrigerate to keep them freshest. And bring to room temperature (or zap in the microwave) before serving for best results.
Paleo Pumpkin Donuts with Bob’s Red Mill Paleo Flour
Makes 12.
3 1/2 cups Bob’s Red Mill Paleo Baking Flour
1 tsp baking powder
1/2 tsp salt
1 Tbsp pumpkin pie spice
3 eggs
1/4 cup melted coconut oil
1 Tbsp vanilla
1 cup pumpkin puree
1 cup almond milk
Glaze
1 1/2 cups dark paleo-friendly chocolate chips
1 Tbsp coconut oil
Also needed:
nonstick olive oil or coconut oil spray
2/3 cup crushed walnuts or pecans
In a large bowl or stand mixer, combine all ingredients for the donuts, mixing with a whisk attachment until smooth. Transfer to a large plastic bag & snip the corner from the bag. Pipe batter into donut pan which has been well coated with nonstick baking spray. Bake in an oven preheated to 350 degrees F for 17-19 minutes, or just until the center of the donuts has set. Remove and cool.
In a microwave-safe bowl, heat together chocolate chips and coconut oil in 30-second bursts, stirring between, until smooth.
Dip cooled donuts into chocolate, sprinkle with crushed nuts. Place in fridge until chocolate glaze firms. Enjoy!