Pumpkin Season has officially started! Well maybe not officially but I have been working on pumpkin recipes for the past few weeks and I am not complaining about it! I love Autumn and I love pumpkins so naturally I enjoy creating recipes with pumpkin. I actually consider it self-care. If anyone wants to hire me as a full time pumpkin recipe creator I will be here waiting patiently!
Another thing you need to know is that I really missed donuts. Especially the mini donuts that you get at the carnival or fair. Obviously….those donuts are not good for you and I wouldn’t touch them with a ten foot pole BUT I still miss them. Back in the summer I ordered a mini donut pan and tasked myself with creating an AIP friendly donut recipe.
After lots of trial and error…and I mean LOTS of donuts that tasted like glue and had to be thrown out, I have come up with the perfect Pumpkin Spice donut recipe along with a pumpkin spice glaze!
Jump to Recipe
Seriously guys, you are going to love this recipe and so will all your friends. How do I know? This recipe has been tested on people who eat regular donuts and they couldn’t even tell the difference…they thought it was a regular donut and they loved it.
Feel free to eat these without the glaze, but I will say that the flavor level is out of this world when you add the glaze.
These won’t last long because you will want to eat them all, so you may want to double or triple the recipe. Don’t say I didn’t warn you.
Tag me in your photos on Facebook and Instagram so I can check out all of your lovely donut pictures!
XO Meagen Ashley
*This recipe has been shared on the Paleo AIP Recipe Roundtable
Pumpkin Spice Mini Donuts (AIP, Paleo)
Ingredients
Donuts
- 1/2 cup coconut milk
- 1/2 cup pumpkin puree
- 1/4 cup maple syrup
- 1/4 cup coconut oil, melted
- 1 tsp alcohol free vanilla
- 3/4 cup tiger nut flour
- 1/2 cup coconut flour
- 1 tsp baking soda
- 2 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp mace
- 1/4 tsp cloves
- 1/8 tsp salt
- 1/4 cup water for gelatin egg
- 1 Tbsp Great Lakes Gelatin Red can
Glaze
- 2 Tbsp coconut butter (manna)
- 2 Tbsp maple syrup or honey
- 1 Tbsp coconut oil, melted
- 1/4 tsp alcohol free vanilla
- 1/8 tsp cloves, mace, ginger
- 1/4 tsp cinnamon
Instructions
Donuts
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Preheat the oven to 350 degrees and grease the insides of your mini donut pan using coconut oil.
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Mix all of the wet ingredients (coconut milk, pumpkin, maple syrup, coconut oil, and vanilla) in a large bowl. Whisk until mixed thoroughly.
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In a medium sized bowl, mix the dry ingredients (tiger nut flour, coconut flour, baking soda and spices). Stir until fully mixed.
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Add the dry ingredients to the wet ingredients. Stir until dry ingredients are fully incorporated into the batter.
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Prepare the gelatin egg- pour the water in a small pan. Slowly sprinkle the gelatin over the water in a thin layer and allow to bloom for 2 minutes. Turn the heat to medium low to melt the gelatin and then whisk until frothy.
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Pour the gelatin egg into the large bowl with the batter and quickly stir it in.
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Spoon the batter into the donut pan filling the donut holes 3/4 of the way full.
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Place in the oven on the middle rack and bake for 20 minutes. Cool in the pan for 10 minutes and then remove from the pan onto a cooling rack and cool completely.
Glaze
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In a small pan over low heat, soften the coconut butter and the coconut oil. This can also be done in a microwave in a glass bowl/jar.
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Once softened, remove from heat and add the rest of the ingredients and stir until smooth. Add more coconut oil if the glaze is too thick (it should be slightly runny).
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Pour the glaze onto a flat plate and then glaze the cooled donuts by dipping the donuts one at a time and turning them as you dip to get rid of any excess glaze and to fill any sparse spots.
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Place on a cooling rack for 10 minutes and then put in the fridge for 20-30 minutes so that the glaze will harden.
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Store in a glass container in the refrigerator for 3-4 days.
28 Comments
I don’t have tigernut flour. Would cassava flour work just as well?
Hey, Cassava flour will not work unfortunately. I tried it! If you can tolerate almonds then you could sub almond flour instead.
Hi there! These look great! Wondering what brand of coconut flour you use? Thx so much!
Hi there, I usually use Bob’s Red Mill Coconut flour! Hope you will like this recipe! It is one of my favorites!
I made these for my non AIP co-workers yesterday and they loved them! One lady requested that I make them every Thursday, haha
Thank you for the time and effort it took to create this recipe!
Hi Amanda,
I am so glad you and your co-workers enjoyed this recipe! They definitely took some time to figure out but were so worth it! Thanks again for the feedback! 🙂
I don’t have a donut pan or an English muffin pan. What else could I use? Thanks!
Just a regular muffin pan would work or a loaf pan…I am thinking you could make it like a pumpkin bread!
These look amazing! Could I still make them without a donut pan? I have English muffin rings. Any suggestions?
Yes I don’t think you need a donut pan! You could use the English muffin rings for sure!
Hi! I just made these. My icing is brown? What do you think?
Hi Maggie,
I think you probably heated the icing too long. Either that or you honey/maple syrup was dark and changed the color. Try reducing the amount of time you heat the icing for and make sure the heat is on low. Hope that helps!
I can tolerate eggs. Could I do one regular egg instead of the gelatin egg?
I haven’t tried it but I would think it should work fine!
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I just wanted to say hi because I, too, love pumpkin and have to follow an AIP diet. Also. My name is Ashley Meagan. So we are awesome.
Hey, Ashley! Sounds like we have a lot in common including our love of pumpkins and our names! Thanks for saying hello! Have a wonderful day!
Any ideas if these would freeze well?
I haven’t tried it! I think they would be okay without the glaze…then once you defrosted them you could make the glaze and put it on.
I haven’t frozen them, but I think they would freeze okay without the glaze on.
Can you comment on the appearance of doneness when pulling these out of the oven? Mine seemed VERY soft and still dough-like when I pulled them out. I ended up baking them for 45 minutes and they still never really seemed done. They were edible and the flavor was very good. But they seemed more the consistency of a pumpkin bar than a donut. Is this how they were supposed to be?
Hmm..I can’t say that they should be really doughy. Although I will say you need to let them cool in the pan for quite awhile (as with all AIP baking). They should hold together really well.
I can only have coconut flour only for now. can I just use that? xoxo
Coconut flour is really dense and so it won’t yield the same texture, it will also make them harder likely. I haven’t tried it but I wouldn’t think it would taste the same. If you do try it, let me know how it goes!
COULD I USE MORE COCONUT FLOUR INSTEAD OF THE TIGER NUT FLOUR?.
It will change the texture because coconut flour is really dense compared to tiger nut flour. I haven’t tried it, it will still work just change the texture. Hope that helps!
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