Pumpkin Spice Donuts

pumpkin spice donuts scaled 1

Pumpkin Spice Donuts

Pumpkin Spice Donuts
Course: Breakfast, Dessert, Snack
Servings: 6
Calories: 83kcal


  • 1/4 cup coconut flour sifted
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon powder
  • 1/2 tsp cardamom powder
  • 1/8 tsp nutmeg
  • 1/8 tsp clove
  • 3 eggs
  • 1 tbsp coconut oil melted
  • 1 tsp vanilla extract
  • 1/2 cup pumpkin puree, fresh baked or organic canned please be sure to strain if using fresh
  • coconut oil for greasing donut pan


  • Preheat oven to 350’F and liberally grease donut pan
  • Combine coconut flour, baking soda, salt, and spices in a large bowl.  Set aside
  • In another bowl, whisk together eggs, coconut oil, and vanilla extract.  Add pumpkin puree and whisk again
  • Add wet ingredients to the dry, mix until well incorporated, and allow to sit for a couple of minutes to let the coconut flour absorb
  • Place the batter in a piping bag or a large Ziploc bag with the end cut off the end so there’s about a 1/2-inch opening
  • Fill each cavity in donut pan 3/4 full.  Give the pan a little shake or two to let the batter settle.  (Do not overfill as they will be hard to remove from pan)
  • Bake for 18 minutes, or until toothpick inserted comes out clean and edges are just beginning to brown
  • Remove from oven and allow to cool


Calories: 83kcal | Carbohydrates: 5g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 82mg | Sodium: 328mg | Potassium: 72mg | Fiber: 3g | Sugar: 1g | Vitamin A: 3296IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg
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