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Paleo Pumpkin Pie Donuts

Delicious Paleo Pumpkin Pie Donuts You’ll Crave This Fall

Indulge in these Paleo Pumpkin Pie Donuts, a guilt-free treat perfect for the fall season.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 55 minutes
Servings: 12 donuts
Course: Desserts
Cuisine: Paleo
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Donut Batter
  • 1 cup White Sweet Potato Provides natural sweetness and moisture; can be swapped with regular sweet potato if needed.
  • 1/2 cup Coconut Flour A gluten-free flour that offers texture and fiber; follow instructions carefully.
  • 1/2 cup Coconut Sugar A natural sweetener that enhances flavor; can be replaced with brown sugar.
  • 1/4 cup Arrowroot Flour Helps with structure; tapioca flour can be used as a substitute.
  • 1/4 cup Maple Syrup Adds sweetness and moisture; honey can serve as an alternative.
  • 1/4 cup Coconut Oil Adds healthy fats; melted butter or another neutral oil can be a substitute.
  • 2 large Eggs Provide structure and richness; flax eggs can be used for a vegan option.
  • 2 teaspoons Pumpkin Pie Spice Infuses warm, cozy flavors; can be substituted with a mix of cinnamon and nutmeg.
  • 1 teaspoon Baking Powder Essential for leavening; ensure this is fresh for optimal results.
  • 1/2 teaspoon Baking Soda Essential for leavening; ensure this is fresh for optimal results.
For the Glaze
  • 1/4 cup Coconut Butter Adds a creamy consistency and coconut flavor; regular butter can be substituted.

Equipment

  • donut pan
  • food processor
  • piping bag

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a donut pan with coconut oil.
  2. Peel and dice the white sweet potato into small chunks and pulse in a food processor until smooth.
  3. Combine all the donut batter ingredients in the food processor and blend until smooth.
  4. Transfer the batter into a piping bag and fill each mold of the donut pan about 3/4 full.
  5. Bake in the oven for approximately 30 minutes or until golden brown and springy to the touch.
  6. While cooling, mix coconut butter with maple syrup and a bit of boiling water until creamy.
  7. After cooling for 10 minutes, glaze each donut generously with the coconut butter mixture.

Nutrition

Serving: 1donutCalories: 150kcalCarbohydrates: 18gProtein: 2gFat: 7gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 30mgSodium: 150mgPotassium: 150mgFiber: 2gSugar: 6gVitamin A: 1500IUVitamin C: 5mgCalcium: 50mgIron: 0.5mg

Notes

Store in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for a week or freeze for up to 3 months.

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