Paleo pumpkin cinnamon sugar doughnuts
The paleo diet keeps all grains far away from your plate but that doesn't mean you can't indulge! Nut flours are great to work with and can bake up into delicious treats a caveman would never imagine possible. These pumpkin doughnuts are coated in a cinnamon sugar mix and are the perfect seasonal treat.
Paleo pumpkin cinnamon sugar doughnuts recipe
For the doughnuts
- 4 eggs
- 1/2 cup dairy-free milk (almond or coconut)
- 1/3 cup maple syrup
- 1/2 cup pumpkin puree
- 3 tablespoons melted coconut oil
- 2 tablespoons almond butter
- 1 teaspoon vanilla extract
- 3/4 cup almond flour
- 1/4 cup coconut flour
- 1 teaspoon baking soda
- 2 teaspoons pumpkin spice
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/4 cup melted coconut oil
- 1/2 cup fine coconut sugar (grind regular coconut sugar in a food processor for a finer crystal)
- 1 teaspoon cinnamon
- Preheat oven to 350 degrees F.
- Beat eggs, milk, maple syrup, pumpkin, coconut oil, almond butter and vanilla with a handheld mixer in a large bowl until smooth.
- Add the remaining ingredients and mix with a spatula until incorporated.
- Spoon batter into a well-greased doughnut pan (or a doughnut maker if you have one).
- Bake for about 15 minutes until a toothpick inserted comes out clean.
- Remove the doughnuts from the pan and let cool for 10 minutes.
- Combine coconut sugar and cinnamon in a shallow dish.
- Brush melted coconut oil all over the exterior of the doughnut, and then coat in the cinnamon sugar mixture.