With it being National Pumpkin Day, it is only fitting to finally share my maple pumpkin cake donut recipe. These donuts combine the cozy flavors of both maple and pumpkin and have a light coconut butter glaze. As always, everything I create is both gluten and dairy free. These delightful donuts are also refined sugar free and Paleo friendly! Get the recipe details below.
Ingredients
- 1 1/4 Cup Almond Flour
- 1/4 Cup Coconut Flour
- 1 Tsp Pumpkin Pie Spice
- 1/2 Tsp Cinnamon
- Dash of Salt
- 1 Tsp Baking Powder
- 1/4 Cup Coconut Sugar
- 1/4 Cup Maple Syrup
- 3 Tbs Avocado Oil
- 1 Tbs Vanilla
- 2 Eggs
- 1 Cup Pumpkin Puree
The Glaze
- 1/2 Cup Coconut Butter
- 1/4 Cup Maple Syrup
- 2-3 Tbs Almond Milk
Instructions
Preheat your oven to 350 degrees and add coconut oil to your donut pans. Add your dry ingredients together in a large mixing bowl and combine. Next add the wet donut ingredients and mix well. Fill your donut pans and bake for 18 minutes. This recipe makes a dozen cake donuts. For the glaze, I added the ingredients to a microwave safe bowl and heated to combine. Once the donuts are ready, let them cool and they will be ready for the glaze.
