If you’re looking for a fun new twist on pumpkin flavored breakfast items this fall, then look no further than these healthy paleo pumpkin donuts.  The perfect blend of sweet, nutrient dense, and filling, they will be an instant hit with your family! 

Why this recipe is an instant hit

• So many people eat breakfast on-the-go, and those options are often limited to junk or processed food.  These are so easy to make, keep on hand in the fridge, and grab on your way out the door!
• Kids think they’re getting a treat because these are donuts, but you know you’re nourishing their bodies with high quality ingredients and zero processed sugar.  It’s a win-win!
• It seems like the recipe is too simple to be delicious, but it’s not.  The simplicity just adds to the appeal of these amazing paleo pumpkin donuts.
• I make this year-round for my boys for breakfast, and they never get tired of them! I just keep changing up the fillings to give it a different flavor and texture. 

What pairs best with this paleo pumpkin donut?

• My kids absolutely love eating it topped with peanut butter or almond butter, and a banana on the side.
• We’ve also eaten these donuts topped with homemade GAPS yogurt, cinnamon, and some walnuts.
• And obviously, they’re amazing on-the-go when they’re eaten solo, because they just taste that good.
• We’ve made these donuts mixed with blueberries, Lily’s chocolate chips, and assorted nuts.  I’m planning on trying apples next and make an apple cinnamon pumpkin donut… doesn’t that sound heavenly?

The Process

• Add pumpkin, coconut oil, eggs, cinnamon, and honey to a mixing bowl. 
• Mix thoroughly until everything is blended.
• Add almond flour and continue mixing until there are no lumps.

• If you want to add mix-ins (blueberries, chocolate chips, nuts), do that now.  I used frozen blueberries!
• Spray donut molds with avocado oil, and put the mix into them.
• Be sure to push the mix down to fill in all of the spaces!
• Bake as directed, let cool, and enjoy your paleo pumpkin donuts!

Notes from the cook:

• You can use any mix-ins that you’d like with this recipe!  Some ones I’ve used and loved are Lily’s dark chocolate chips, chopped pecans, and dried cranberries.
• If you use frozen blueberries like I did, be prepared for the dough to harden up. This is because the coconut oil cools down quickly since the blueberries are frozen and it is a different consistency.  They still turn out the same in the end, it’s just more difficult to press the dough into the donut molds when it’s hard!
• These are GAPS friendly as-is, so long as you don’t use chocolate for a mix-in.
• For Keto-friendly, use maple flavored monkfruit syrup for the sweetener and skip the blueberries.  The Lily’s dark chocolate chips would be a good mix-in!
• If you want these to be vegan, substitute 1 cup of applesauce for the eggs, and pure maple syrup for the honey!
• These paleo pumpkin donuts store well in the refrigerator for up to 2 weeks.  If you want them to last longer than that, then freeze them.  They freeze well for a few months!

YOU MAY ALSO LIKE THESE RECIPES:

• HEALTHY HOLIDAY BERRY TRIFLE
• PALEO VALENTINE’S DAY COOKIES
• FROSTED KETO CHRISTMAS COOKIES
• GLUTEN FREE PUMPKIN PIE PARFAITS
• PALEO BREAKFAST PUMPKIN COOKIES
• SUGAR FREE NO BAKE COOKIES

Paleo Blueberry Pumpkin Donuts

Print Recipe

5 from 5 votes

Paleo Blueberry Pumpkin Donuts

If you’re looking for a fun new twist on pumpkin flavored breakfast
items this fall, then look no further than these healthy paleo pumpkin
donuts.  The perfect blend of sweet, nutrient dense, and filling, they
will be an instant hit with your family! 

Prep Time10 minutes mins

Cook Time55 minutes mins

Course: Breakfast, Snack

Cuisine: American

Keyword: blueberry pumpkin donuts, paleo pumpkin donuts, pumpkin donuts

Servings: 18 donuts

Calories: 129kcal

Author: Stefani

Ingredients

• ▢ 1 can pumpkin
• ▢ 2 large eggs
• ▢ 1/2 cup coconut oil, soft
• ▢ 1/2 cup honey (or monkfruit syrup for keto/sugar free)
• ▢ 2 1/2 cups almond flour
• ▢ 2 tbsp cinnamon
• ▢ 1 cup blueberries (I used frozen. You can also use chocolate chips, nuts, etc.)

Instructions

• Preheat oven to 350 degrees.
• In a mixing bowl, combine canned pumpkin, eggs, coconut oil, honey, and cinnamon.
• Mix until thoroughly blended together.
• Add almond flour and mix until fully combined and there are no lumps.
• Add blueberries or "extras" if you wish to, and mix them until just combined. Don't overmix or you'll end up with blue donuts!
• Spray donut molds with avocado oil spray, and fill with the mixture. It should make 15-18 donuts, depending on the size of your molds.
• Put them in the oven and bake for 55-60 minutes, or until the donuts feel firm when you press on them.
• Take them out and cool before moving them. They fall apart easily when they are hot!

Notes

• You can use any mix-ins that you'd like with this recipe!  Some ones I've used and loved are Lily's dark chocolate chips, chopped pecans, and dried cranberries.
• If you use frozen blueberries like I did, be prepared for the dough to harden up. This is because the coconut oil cools down quickly since the blueberries are frozen and it is a different consistency.  They still turn out the same in the end, it's just more difficult to press the dough into the donut molds when it's hard!
• These are GAPS friendly as-is, so long as you don't use chocolate for a mix-in.
• For Keto-friendly, use maple flavored monkfruit syrup for the sweetener and skip the blueberries.  The Lily's dark chocolate chips would be a good mix-in!
• If you want these to be vegan, substitute 1 cup of applesauce for the eggs, and pure maple syrup for the honey!
• These paleo pumpkin donuts store well in the refrigerator for up to 2 weeks.  If you want them to last longer than that, then freeze them.  They freeze well for a few months!

Nutrition

Serving: 1donut | Calories: 129kcal | Carbohydrates: 12g | Protein: 2g | Fat: 9g | Cholesterol: 21mg | Sodium: 9mg | Potassium: 21mg | Fiber: 2g | Sugar: 10g | Vitamin A: 2450IU | Vitamin C: 0.8mg | Calcium: 110mg | Iron: 0.5mg

Nutrition Facts

Paleo Blueberry Pumpkin Donuts

Amount Per Serving (1 donut)

Calories 129 Calories from Fat 81

% Daily Value*

Fat 9g14%

Cholesterol 21mg7%

Sodium 9mg0%

Potassium 21mg1%

Carbohydrates 12g4%

Fiber 2g8%

Sugar 10g11%

Protein 2g4%

Vitamin A 2450IU49%

Vitamin C 0.8mg1%

Calcium 110mg11%

Iron 0.5mg3%

* Percent Daily Values are based on a 2000 calorie diet.

Tried this recipe? Let me know how it turned out by sharing it on Instagram and leaving a review below!Mention @naturalpaleofamily and the hashtag #naturalpaleofamily

These donuts are a huge hit in our house, and they are a perfect breakfast for my kiddos.  I top them with butter or peanut butter, pair it with a banana or piece of fruit, and they are set for the morning!

Have you ever tried paleo pumpkin donuts before?  What mix-ins would you add?