Pumpkin Spice Mini Donuts (AIP, Paleo)

Pumpkin Season has officially started! Well maybe not officially but I have been working on pumpkin recipes for the past few weeks and I am not complaining about it! I love Autumn and I love pumpkins so naturally I enjoy creating recipes with pumpkin. I actually consider it self-care. If anyone wants to hire me as a full time pumpkin recipe creator I will be here waiting patiently!

Another thing you need to know is that I really missed donuts. Especially the mini donuts that you get at the carnival or fair. Obviously….those donuts are not good for you and I wouldn’t touch them with a ten foot pole BUT I still miss them. Back in the summer I ordered a mini donut pan and tasked myself with creating an AIP friendly donut recipe.

After lots of trial and error…and I mean LOTS of donuts that tasted like glue and had to be thrown out, I have come up with the perfect Pumpkin Spice donut recipe along with a pumpkin spice glaze!

Seriously guys, you are going to love this recipe and so will all your friends. How do I know? This recipe has been tested on people who eat regular donuts and they couldn’t even tell the difference…they thought it was a regular donut and they loved it.

Feel free to eat these without the glaze, but I will say that the flavor level is out of this world when you add the glaze.

These won’t last long because you will want to eat them all, so you may want to double or triple the recipe. Don’t say I didn’t warn you.

Tag me in your photos on Facebook and Instagram so I can check out all of your lovely donut pictures!

XO Meagen Ashley

*This recipe has been shared on the Paleo AIP Recipe Roundtable

Print Recipe
Pumpkin Spice Mini Donuts (AIP, Paleo)
An AIP friendly Pumpkin Spice Donut and Glaze
Course dessert, Snacks
Prep Time 50 minutes
Cook Time 20 minutes
18 mini donuts
Course dessert, Snacks
Prep Time 50 minutes
Cook Time 20 minutes
18 mini donuts
  1. Preheat the oven to 350 degrees and grease the insides of your mini donut pan using coconut oil.
  2. Mix all of the wet ingredients (coconut milk, pumpkin, maple syrup, coconut oil, and vanilla) in a large bowl. Whisk until mixed thoroughly.
  3. In a medium sized bowl, mix the dry ingredients (tiger nut flour, coconut flour, baking soda and spices). Stir until fully mixed.
  4. Add the dry ingredients to the wet ingredients. Stir until dry ingredients are fully incorporated into the batter.
  5. Prepare the gelatin egg- pour the water in a small pan. Slowly sprinkle the gelatin over the water in a thin layer and allow to bloom for 2 minutes. Turn the heat to medium low to melt the gelatin and then whisk until frothy.
  6. Pour the gelatin egg into the large bowl with the batter and quickly stir it in.
  7. Spoon the batter into the donut pan filling the donut holes 3/4 of the way full.
  8. Place in the oven on the middle rack and bake for 20 minutes. Cool in the pan for 10 minutes and then remove from the pan onto a cooling rack and cool completely.
  1. In a small pan over low heat, soften the coconut butter.
  2. Once softened, add the rest of the ingredients and whisk until smooth.
  3. Simmer on low for 3-4 minutes. Cool for 5 minutes, then glaze the cooled donuts by dipping the donuts one at a time and turning them as you dip to get rid of any excess glaze.
  4. Place on a cooling rack for 10 minutes and then put in the fridge for 20-30 minutes so that the glaze will harden.
  5. Store in a glass container in the refrigerator for 3-4 days.
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There are 13 comments for this article
    • Meagen Ashley Author at 8:47 pm

      Hey, Cassava flour will not work unfortunately. I tried it! If you can tolerate almonds then you could sub almond flour instead.

    • Meagen Ashley Author at 1:20 pm

      Hi there, I usually use Bob’s Red Mill Coconut flour! Hope you will like this recipe! It is one of my favorites!

  1. Amanda at 1:57 pm

    I made these for my non AIP co-workers yesterday and they loved them! One lady requested that I make them every Thursday, haha
    Thank you for the time and effort it took to create this recipe!

    • Meagen Ashley Author at 9:02 am

      Hi Amanda,

      I am so glad you and your co-workers enjoyed this recipe! They definitely took some time to figure out but were so worth it! Thanks again for the feedback! 🙂

    • Meagen Ashley Author at 5:53 pm

      Hi Maggie,
      I think you probably heated the icing too long. Either that or you honey/maple syrup was dark and changed the color. Try reducing the amount of time you heat the icing for and make sure the heat is on low. Hope that helps!

  2. Pingback: Tigernut Flour: 25+ Favorite AIP Recipes - Gutsy By Nature

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