Delicious pumpkin spice donut
Print Recipe

Gluten Free Pumpkin Spice Donuts

These delicious donuts are a perfect snack!
Prep Time25 mins
Course: Dessert
Cuisine: American
Keyword: AIP, Autoimmune paleo, gluten free, grain free, Paleo


For the donuts

  • 1 cup pumpkin puree
  • 1/2 cup coconut oil
  • 1 tbsp apple cider vinegar
  • 1/4 cup coconut milk
  • 2 tbsp cinnamon
  • 1 tbsp molasses
  • 1/4 tsp cloves
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup coconut sugar
  • 1/2 cup cassava flour
  • 1 cup coconut flour

For the frosting

  • 1/3 cup coconut butter
  • 2 tbsp pumpkin puree
  • 1 tsp maple syrup optional


  • Preheat the oven to 350
  • Add pumpkin puree, coconut oil, apple cider vinegar, coconut milk, molasses, and coconut sugar to a mixing bowl
  • In a separate bowl, sift or whisk together cassava flour, coconut flour, salt, baking soda, cloves, and cinnamon.
  • Beat wet ingredients together with a hand or stand mixer. Once combined, slowly add in the flour mixture while beaters are mixing
  • Using a tablespoon, scoop the mixture into your hands and press it down into the mini pumpkin molds. You can also make mini pumpkin muffins if you prefer
  • Place the muffin or donuts into the oven for approximately 12 minutes, then set aside to cool
  • For the frosting: combine coconut butter, pumpkin puree and maple syrup in a sauce pan on low and stir to combine, then spread onto the donuts as evenly as possible
  • If you prefer to not use frosting, once the donuts have cooled, dip them in coconut sugar!