Paleo Pumpkin Maple Mini-Donuts (Edit recipe)

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Mini-donuts are just fun! These little gems are small but packed with pumpkin and maple flavors. Easy to make and a healthier version than the typical donuts.

10 minutes

15 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	174
Fat:	10 g
Carbohydrates:	22 g
Protein:	1 g
Cholesterol:	17 g
Sodium:	242 mg
Fiber:	1 g
Sugars:	16 g
Calculated per serving.

Serves: 10

Ingredients

2 cups Almond Flour
.25 cup Tapioca Starch, or Arrowroot flour
1 tsp Baking Soda
1 Tbsp Pumpkin Pie Spice
.5 tsp Salt
.25 cup Ghee, Room temp (or coconut oil)
2 whole Eggs, Room temperature
.75 cup Pumpkin Purée
.66 cup Coconut Sugar
1 tsp Pure Vanilla Extract

Maple Glaze

1 Tbsp Ghee
2 Tbsp Pure Maple Syrup
.5 cup Powdered Sugar

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a bowl mix the dry ingredients and stir to combine.
Add the remaining wet ingredients and whisk to combine. Should be basically lump free.
Using a mini-donut machine heat it until hot.
I like to use a plastic bag and fill it with 1/2 the batter, cut off about 1/2” of one corner and use it as a piping bag to fill the pan.
But you can use a teaspoon as well.
Cook for 2-3 minutes then carefully flip and cook for 2 minutes. You don’t have to flip them but I find it helps them be more evenly cooked.
Let cool while you refill the pan with more batter.
Then carefully dip each donut into the glaze and set on a pan to cool.

Notes

The glaze consistency can be adjusted to your taste with more syrup or powdered sugar. For glaze if dipping you want it more liquid. If you want to drizzle the glaze slightly thicker glaze is better.