paleo chocolate pumpkin donuts



  • ¾ cup of Almond Flour
  • 1/3 cup + 3 tablespoon Tapioca Flour
  • ¼ cup Coconut Flour
  • 1-teaspoon baking soda
  • 1-teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground cardamom
  • ¼ teaspoon sea salt
  • 5 eggs
  • ½ cup pure maple syrup, dark or amber or honey
  • ¾ cup of pumpkin puree
  • 2 tablespoon coconut oil (melted), + additional for greasing pan
  • 1-teaspoon vanilla extract
  • 1 cup of mini Enjoy Life Chocolate Chips (find in organic section of your grocery), divided


  1. Preheat oven to 375°. Grease a donut pan with coconut oil.
  2. In a large bowl add flours, baking soda, spices and salt, and stir to blend. In a medium bowl whisk eggs, add maple syrup, pumpkin puree, coconut oil and vanilla extract together. Pour egg mix into your flour mix and stir until combined. Add in ½ cup of your chocolate chips and stir through the batter.
  3. Using a pastry bag with a tip pipe the flour mix into your prepared donut pan. I filled my pan up pretty generously.
  4. Bake for 12-15 minutes. Remove from oven and pop out onto wire rack that is on top of a baking sheet to cool. Fill donut pan and repeat.
  5. While donuts are cooling add remaining ½ cup of chocolate chips to a glass bowl and microwave for one minute, remove and stir. Microwave an additional minute and stir until smooth.
  6. Drizzle chocolate over donuts as much or as little as you like. Stick in the fridge to hurry along the chocolate setting or enjoy right away with the ooey-gooey chocolate.


  • Calories: 253
  • Sugar: 18 g
  • Sodium: 178 mg
  • Fat: 15 g
  • Saturated Fat: 7 g
  • Carbohydrates: 27 g
  • Fiber: 3 g
  • Protein: 6 g

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