Paleo Pumpkin Doughnuts


Allergens: egg, nuts

*These can also be made into muffins if you don’t have a doughnut pan!


  • 1/2 cup cassava flour (or any flour)
  • 2 eggs
  • 2 tbsp almond milk
  • 1/2 + 2 tbsp pumpkin ( I used fresh roasted sugar pumpkin, but canned would be fine)
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp pumpkin pie spice
  • 1/2 cup coconut sugar (can use any kind)
  • 1/2 cup coconut butter and extra coconut sugar for frosting


  1. Mix wet and dry ingredients seperately in two bowls
  2. Combine wet and dry ingredients
  3. Place batter in a big plastic bag and cut off the tip of the corner to easily squeeze evenly into the donut pan
  4. Bake at 375 for about 20 min
  5. Melt coconut butter in a small cup and spread on top of each donut and sprinkle with coconut sugar!

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