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Pumpkin Spice Donuts (Paleo)

5.00 Mitt(s) 6 Rating(s)6 votes, average: 5.00 out of 56 votes, average: 5.00 out of 56 votes, average: 5.00 out of 56 votes, average: 5.00 out of 56 votes, average: 5.00 out of 5

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Level: Easy

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Description

These pumpkin spice donuts are perfect to pair with a cup of coffee. Made with almond butter, they are a protein disguised as a carb. Warm cinnamon, honey and pumpkin blend to pack Fall flavors into the soft, chewy cake donut. It’s a nice treat to indulge in and it won’t take a toll on the body.

Ingredients

  • 1 cup Creamy Almond Butter, Unsalted
  • 4 whole Eggs
  • ¼ cups Pureed Pumpkin
  • ¼ cups Raw Honey Plus A Little More To Drizzle On Top
  • 2 teaspoons Vanilla Extract
  • ½ teaspoons Sea Salt
  • ½ teaspoons Baking Powder
  • 2 teaspoons Cinnamon
  • 2 teaspoons Pumpkin Pie Spice

Preparation

1. Preheat the oven to 325 F. Place almond butter in a medium bowl and beat with a hand mixer until creamy. Add eggs, pumpkin, honey, and vanilla. Continue to beat until thoroughly blended.

2. Add salt, baking powder, and spices. Mix well.

3. Pour batter into a well greased 12-count donut pan (recipe actually makes 10). Bake for 12-15 minutes or until a toothpick comes out clean. Remove pan from oven and set it on a wire rack. Let donuts cool in the pan for 10 minutes then remove them from the pan. Just before eating, drizzle with honey.

Note: These donuts reheat well and can be refrigerated in a sealed container for up to three days. If you don’t have a donut pan, try a muffin pan or a 8×8 Pyrex baking dish and just cut into squares.

2 Comments

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Avatar of Love and Zest

Love and Zest on 3.24.2013

OMG! these look AMAZING!

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NancyB on 3.23.2013

Great taste, and while certainly denser than a flour-based cake doughnut, these aren’t heavy. I skipped the pumpkin pie spice and used only a generous teaspoon of my super-strength cinnamon from Penzey’s, and had a lovely cinnamon doughnut.

6 Reviews

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Avatar of Vicki

Vicki on 9.27.2014

These are amazing! I’m not tasting a lot of pumpkin and next go around may add more just to see if the flavor pops more. Also, so you all know. I used a cake pop pan and got 22 donut holes. I then rolled them in cinnamon sugar while they were warm. I know, not technically paleo with the sugar, but lets be real….most of us love the paleo recipes if we have to be GF! Thanks for sharing! Great donuts!!!!

Avatar of Angela

Angela on 8.26.2014

If I could give these 10 mitts, I would! These are awesome, and to be paleo, they are light and fluffy. I now have something to go with my morning coffee, or anytime a sugar craving attacks. Try these, you won’t be disappointed.

Avatar of ambj73

ambj73 on 5.4.2014

The texture of these was quite delightful! I do not have a donut pan, so I just made them as muffins, took a little longer on the bake time. I was a little light on my spices, next time I will up them for more flavor. These were gobbled up quickly by guests at a small gathering, so I can’t wait to make another batch and actually get to enjoy a couple myself this time. If you are trying to limit grains, this is a great recipe (especially if like me, you have found other recipes and alternative flours, such as coconut flour, to not quite hit the mark for you in taste or texture). My kids also loved these.

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foodgirl on 3.23.2013

These are fantastic! The texture is right on. These are now part of my daily paleo eating. Thank you for sharing these.

Avatar of katypotaty

katypotaty on 3.23.2013

Oh Heather Michelle, these are SO delicious, thank you! Definitely making them again!

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