These baked pumpkin donuts have the most irresistible taste and moist, cakey texture. They're made with tigernut flour (gluten free and nut free), sweetened with maple syrup and paleo friendly. This is the best baked pumpkin donut recipe!
Since it's fall and I have a donut pan that I don't put to use nearly enough, I decided it's time I created a paleo pumpkin donut recipe.
And guys, these paleo cake donuts are incredible!
This baked pumpkin donut recipe is made with tigernut flour; meaning it's grain free, gluten free AND nut free. Heck yes!
I love recipes like this because they check off so many of the common allergens people have. Having a daughter who's struggled with food allergies, I know just how difficult it can be to find allergy friendly recipes.
Although these tigernut flour donuts DO contain eggs, they are free of all other top allergens!
Paleo Baked Pumpkin Donut Recipe
- gluten free (no wheat)
- nut free (no peanuts or tree nuts)
- dairy free (no milk)
- soy free
- sesame free
- fish free (obviously!!)
And not only are these gluten free pumpkin donuts, but they're healthy and they taste amazing. They have a moist, cakey texture and a sweet pumpkin flavor. This easy donut recipe is baked instead of fried and topped with a cinnamon sugar coating. What's not to love?!
Here's a list of what you need to make these tigernut flour pumpkin donuts:
For the pumpkin donuts:
- egg: This recipe makes 7-8 donuts and requires just one egg. The egg helps bind the ingredients together and create a fluffy, cakey donut. I have not tested an egg substitute.
- pumpkin puree: use canned pumpkin puree, not pumpkin pie filling.
- maple syrup: maple syrup gives these a deliciously sweet flavor and nicely compliments the pumpkin. However, any liquid sweetener should work in place of the maple syrup.
- avocado oil: I like avocado oil because it is neutral in flavor and withstands high heat. The best replacements would be olive oil, melted coconut oil or melted butter.
- vanilla extract: adds flavor
- tigernut flour: tigernut flour is the perfect nut free paleo baking flour. I purchase tigernut flour online, but if you don't have access to it then use almond flour as a replacement.
- tapioca flour: needed for texture purposes. It creates fluffy donuts and helps bind the ingredients.
- baking soda: needed for the rise.
- salt: enhances the flavors.
- optional add-ins: cinnamon, pumpkin spice, chopped nuts/seeds, chocolate chips
For the Cinnamon Sugar Coating
- avocado oil: to brush on top of the donuts.
- coconut sugar: or any granulated sugar
- cinnamon: or pumpkin spice
How to Make Baked Pumpkin Donuts
The batter for these donuts takes 5 minutes to make. It's then poured into a silicone donut pan and bakes in 20 minutes. Here's what you need to do:
First, preheat your oven to 350 degrees F. Grease a silicone donut baking pan with avocado oil (recipe makes 7-8 donuts) and set aside.
Make the Batter
In a medium-sized mixing bowl, whisk together wet ingredients. This includes the egg, pumpkin puree, maple syrup, avocado oil and vanilla.
In a smaller bowl, whisk together the dry ingredients. This includes the tigernut flour, tapioca flour, baking soda and salt.
Pour the dry mixture into the wet mixture and whisk until smooth.
Next, pour the batter into the greased silicone donut pan.
Each donut slot should contain about ¼ cup batter, filling the slots about ¾ of the way full. Place the silicone donut pans on a large baking sheet.
Bake the Donuts
Put the pumpkin donuts in the oven and bake at 350 degrees for 20 minutes.
After baking, remove the donuts from the oven and cool in the pan for 5 minutes. Then, remove the donuts from the silicone pan and transfer them to a wire cooling rack.
Top with Cinnamon Sugar
Once cooled, add the cinnamon sugar coating to the paleo donuts.
Combine cinnamon and sugar in a bowl (large enough to fit one donut). Brush the top of the donuts with avocado oil and then dip them into the cinnamon sugar coating.
The avocado oil is necessary for making the coating stick to the donuts. I just poured a little oil into a small dish and then used my hands to brush some on top of the donuts.
Frequently Asked Questions
These baked donuts are best stored in a sealed container in the fridge and will last well up to one week. You can freeze them if necessary, up to one month.
The best substitute for tigernut flour is blanched almond flour. Tigernut flour and almond flour have a similar taste and texture (tigernut flour is slightly sweeter) and both tend to work interchangeably in baked goods.
Tigernut flour is made from finely ground, peeled tigernuts. Despite their name, tigernuts are not nuts, but a small root vegetable. They are naturally sweet, nutty in flavor and high in fiber and resistant starch.
I always buy tigernut flour from Amazon, but it can be found at some healthy food stores and websites that sell alternative baking products.
My favorite tigernut flour is Anthony's tigernut flour. It's organic, naturally gluten free and finely ground.
More Tigernut Flour Recipes
I have a ton of tigernut flour recipes on my blog, as I love baking with this nut free paleo flour. Here are some of my favorite tigernut flour recipes:
- Tigernut Flour Bread
- Chocolate Chip Tigernut Flour Cookies
- Tigernut Flour Chocolate Cake
- Blueberry Tigernut Flour Muffins
This baked pumpkin donut recipe is gluten free, paleo and nut free. These cake donuts are made with tigernut flour and sweetened with maple syrup.
- 1 large egg
- ½ cup pumpkin puree
- ¼ cup maple syrup
- ¼ cup avocado oil
- 1 tsp vanilla extract
- ¾ cup tigernut flour (80g)*
- ½ cup tapioca flour (65g)
- ½ tsp baking soda
- ¼ tsp salt
Cinnamon Sugar Coating (optional)
- avocado oil
- 2 Tbsp coconut sugar
- 1 tsp cinnamon
- Preheat oven to 350 degrees F. Grease a silicone donut baking pan with avocado oil (recipe makes 7-8 donuts) and set aside.
- In a medium-sized mixing bowl, whisk together wet ingredients. This includes the egg, pumpkin puree, maple syrup, avocado oil and vanilla.
- In a smaller bowl, whisk together the dry ingredients. This includes the tigernut flour, tapioca flour, baking soda and salt.
- Pour the dry mixture into the wet mixture and whisk until smooth.
- Pour the batter into the greased silicone donut pan. Each donut slot should contain about ¼ cup batter, filling the slots about ¾ of the way full.
- Place the silicone donut pans on a large baking sheet and pop in the oven. Bake at 350 degrees for 20 minutes.
- Remove the donuts from the oven and cool in the pan for 5 minutes, then transfer to a wire cooling rack.
- Once cooled, add a cinnamon sugar coating to the donuts. Combine cinnamon and sugar in a bowl (large enough to fit one donut). Brush the top of the donuts with avocado oil and then dip them into the cinnamon sugar coating.
*May substitute with almond flour. I recommend sifting the tigernut flour to remove any large chunks.
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