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!
1cupblueberries(I used frozen. You can also use chocolate chips, nuts, etc.)
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!
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!