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Pumpkin Spice Donuts

So after I made these delicious Lemon Poppyseed donuts, and these Double Chocolate Donuts - a Facebook friend brought up the idea of Pumpkin Spice, and I knew it had to happen - and thankfully, these turned out great!!

Pumpkin is rich is very nutritious - it is rich in immune-boosting beta carotene (vitamin A), an excellent source of fiber, and potassium. Just know that a lot of pumpkin spice products don't even have any pumpkin in them, they are just pumpkin flavored, so make sure to check the ingredients to see if there is real pumpkin!

The other downside to a lot of pumpkin spice items, is they are loaded with sugar! These donuts are gently sweetened with lower glycemic coconut sugar, and a little monk fruit - so unlike most pumpkin spice foods - they are not overloaded with sugar. In addition, they are made with almond flour and tiger nut flour - so they are totally gluten & grain free.

Ready to give these babies a go? You will need a donut pan like this one for this recipe. If you do not have one, you could use a mini muffin tin and make frosted muffins instead.

Preset your oven temperature to 350 degrees.

Donut Ingredients:

  • 1 cup of blanched almond flour (I like this brand, because it is organic, but you can also find blanched almond flour at Trader Joes and Costco).

  • 1/3 cup of tiger nut flour (Tiger nuts are small tubers. If you don't have tiger nut flour, you could substitute a gluten free flour blend, or just use 1/3 cup more of almond flour). If you do buy tiger nut flour - consider making these amazing cookie dough balls!!

  • 1/4 teaspoon of salt (I like Real Salt Brand)

  • 2 teaspoons cinnamon powder (I prefer to use Ceylon cinnamon)

  • 1/2 teaspoon ground ginger

  • 1/8 teaspoon ground cloves

  • 1/8 tsp nutmeg

  • 1/2 teaspoon of baking soda

  • 1/2 cup pumpkin puree

  • 4 teaspoons organic monkfruit sweetener (or stevia)

  • 2 organic eggs

  • 1/3 cup coconut sugar

  • 1 Tablespoon of coconut milk (or another alternative milk)

  • 1 teaspoon of vanilla extract

  • 1/4 cup virgin coconut oil - (melt - if not already)

Frosting Ingredients:

  • 1/3 cup coconut manna (also sometimes called coconut butter)

  • 1 Tablespoon maple syrup

  • 2 teaspoons of pumpkin puree

  • 4-5 teaspoons of monk fruit sweetener taste & adjust to your desired sweetness)

  • 1 teaspoon cinnamon powder

  • 1 Tablespoons of coconut milk (or your favorite milk, add a little more if needed to thin the frosting)

  • 1 Tablespoon of unsweetened coconut yogurt (optional, makes it creamier)

  • 1 & 1/2 teaspoon of organic alcohol-free vanilla

  • Pinch of Real Salt (brings out flavors)


  1. Put your oven on 350 degrees & grease your donut pan well with some coconut oil (I use a basting brush and brush it on).

  2. Put all the dry ingredients together in a bowl (flours, salt, baking soda, spices, monk fruit), whisk it to incorporate it together.

  3. Add the eggs, coconut sugar, vanilla, coconut milk into the bowl, mix well.

  4. Stir in the coconut oil (melt if needed- not usually needed if room temperature is above 76 degrees. I like to melt mine in the toaster oven on warm, or in the preheating oven for a minute or so).

  5. Spoon the batter into the prepared donut pan - spreading it a little to fill the donut ring.

  6. Put them into the preheated 350 degree oven for 18-20 mins, or until spongy and done in the center (you can test with a toothpick).

  7. Take out of oven and allow to cool in the pan for 10-15 mins, then turn pan upside down over a cooling rack to release the donuts - (I usually run a knife along the edges and around the center hole to loosen). Cool on rack another 10 mins. while you make the frosting.

  8. Put all of the frosting ingredients into a small food processor. If the coconut manna is solid, put the jar into a glass container and warm in a toaster oven on low for a minute or two, this should soften it up enough to stir (note - the coconut oil in the manna rises to the top, and needs to be stirred in, kind of like natural nut butters).

  9. Keep processing until the frosting is all mixed together and smooth (You might need to stop it and stir it a few times). Add more coconut milk if needed. When it is all mixed together, it should be ready to frost your donuts, set aside until your donuts are cooled.

  10. Once your donuts are cooled, you can spread the frosting on the top of them (if they are not cooled, the frosting will melt).

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