Pumpkin Spice Donuts

Pumpkin Spice Donuts

Believe it or not the base of these donuts are paleo, gluten free and dairy free! I decided to make them a bit more festive and added a homemade pumpkin maple cream cheese glaze on top! It added some extra sweetness, but it’s not necessary. 
Cook Time 25 mins
Course Breakfast, brunch, Dessert, Snack
Servings 6 donuts



  • 1/4 cup organic pumpkin puree
  • 3 tbsp maple syrup
  • 1 tsp vanilla extract
  • 1 cup almond flour
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp pumpkin pie spice

Pumpkin Maple Glaze

  • 1 oz nonfat cream cheese
  • 2 tbsp Pumpkin Butter from Trader Joe's
  • 1 tbsp pure maple syrup
  • splash almond milk if consistency is too thick


  • Preheat oven to 350F 
  • In a bowl, whisk the eggs.
  • Add in the rest of your donut ingredients. Mix all ingreidents together until well combined.
  • Spray a donut pan with nonstick spray. Add the batter to the donut pans, filling up about 3/4 of the way. Add to the oven and bake for 25 minutes.
  • Place the donuts in the oven, get the ingredients ready for your icing. 
  • In a small microwave safe bowl - microwave cream cheese for 20-30 seconds or until soft. Then combine pumpkin butter and maple syrup. If the glaze is too thick add a splash of almond milk to thin it out.
  • Set aside the icing after it’s mixed together while the donuts bake. 
  • Remove the donuts from the oven, let them cool before adding the icing. 
  • Add glaze mixture to donuts by using a spoon to drizzle over top of each donut.
  • Enjoy and store in fridge for up to 4 days!
Keyword donuts, pumpkin, pumpkinpie