Pumpkin Spice Donuts with Maple Icing {Paleo, Gluten Free} Recipe

The warm, spicy scent of pumpkin and cinnamon swirling through your kitchen sets the stage for a truly comforting treat. Imagine biting into a tender, moist donut kissed with aromatic pumpkin pie spices, all topped with a silky maple icing that melts on your tongue. These Pumpkin Spice Donuts with Maple Icing {Paleo, Gluten Free} Recipe bring the perfect balance of wholesome ingredients and cozy flavors that feel like a hug in every bite.

Why You’ll Love This Pumpkin Spice Donuts with Maple Icing {Paleo, Gluten Free} Recipe

• Irresistible Flavor: The rich blend of pumpkin puree, cinnamon, and pumpkin pie spice creates that classic autumn taste you crave, enhanced perfectly by the luscious maple icing.
• Simple Ingredients: Made with pantry staples like blanched almond flour, arrowroot flour, and coconut sugar, you won’t have to make a special trip to the store.
• Paleo and Gluten-Free: This recipe caters beautifully to dietary needs without sacrificing any of the indulgence or texture.
• Perfectly Baked Every Time: Using a silicone donut pan ensures even baking, resulting in fluffy, tender donuts baked in just 18 minutes.
• Great for Sharing: With a yield of 9 donuts, you’ll have enough to treat your loved ones or keep a stash for yourself to enjoy throughout the week.

Why This Pumpkin Spice Donuts with Maple Icing {Paleo, Gluten Free} Recipe Works

What makes this recipe truly shine is the combination of wholesome flours like almond and arrowroot that provide a tender crumb without gluten. The pumpkin puree offers natural moisture and that beloved fall flavor, while a mix of warming spices—pumpkin pie spice and cinnamon—adds complexity and depth. Baking at 350° F in a silicone donut pan ensures the donuts cook evenly, creating a soft texture with just the right amount of rise thanks to the baking soda. Finishing with a creamy maple icing, delicately balanced with ghee and almond milk, ties it all together for an irresistibly smooth contrast.

Ingredients You’ll Need

this Recipe

Ready your pantry with a vibrant mix of spices, wholesome flours, and pure pumpkin to bring this recipe alive.

• 2 cups blanched almond flour: Provides a rich, nutty base that keeps these donuts moist and gluten-free.
• 1/4 cup arrowroot flour (or tapioca): Adds lightness and helps bind the texture without heaviness.
• 1 tsp baking soda: The magic behind a fluffy, perfectly risen donut.
• 2 tsp pumpkin pie spice: A warm, aromatic blend that brings the iconic pumpkin flavor forward.
• 1 1/2 tsp ground cinnamon: Adds cozy spice and depth to the donut batter.
• 1/4 tsp fine grain sea salt: Balances sweetness and enhances flavor.
• 2 large eggs: The binder that brings moisture and structure.
• 1 cup organic pumpkin puree (drained on paper towels): The star ingredient delivering moistness and authentic pumpkin taste.
• 2/3 cup coconut sugar (or maple sugar): Offers a subtle caramel sweetness while keeping it paleo-friendly.
• 1/4 cup melted coconut oil: Adds richness and a tender crumb.
• 1 tsp pure vanilla extract: Enhances all the flavors with a sweet, floral note.

Maple Icing Ingredients

• 1 Tbsp ghee (or butter or palm shortening, soft): Creates a creamy base for the icing.
• 1 1/4 cups powdered maple sugar (blend before measuring for smoothness): Sweetens the glaze with pure maple goodness.
• 1 Tbsp almond milk: Adjusts icing consistency for the perfect drippy finish.
• 1/2 tsp pure vanilla extract: Adds a fragrant touch.
• 1/8 tsp fine sea salt: Balances sweetness and enhances flavor complexity.

Ingredient Substitutions & Tips

• Arrowroot flour: Tapioca starch is a perfect one-for-one substitute to keep that light texture.
• Coconut sugar: Maple sugar is a great alternative if you prefer a less granular sweetness.
• Ghee: For a dairy-free version, use palm shortening or softened coconut oil.
• Almond milk: Any plant-based milk like cashew or oat milk will work just as well for the icing.

How to Make Pumpkin Spice Donuts with Maple Icing {Paleo, Gluten Free} Recipe

Step 1: Preheat Oven and Prepare Pan

Start by warming your oven to a cozy 350° F, setting the stage for baking magic. Lightly spray your 9-well donut pan with coconut oil spray to ensure those delicate donuts release easily.

💡 Pro Tip: If you’re using a silicone pan, place it on a baking sheet for easy transfer in and out of the oven.

Step 2: Mix Dry Ingredients

Whisk together the blanched almond flour, arrowroot flour, baking soda, pumpkin pie spice, cinnamon, and sea salt in a mixing bowl. This fragrant medley forms the aromatic backbone of your donuts.

💡 Pro Tip: Sifting these ingredients together can help avoid lumps and ensure even spice distribution.

Step 3: Combine Wet Ingredients and Batter

In a separate large bowl, beat the eggs with pumpkin puree, coconut sugar, melted coconut oil, and vanilla extract until the mixture is ultra-smooth. Gradually fold the dry ingredients into the wet, blending gently but thoroughly. Let the batter rest for 3-5 minutes to thicken up slightly.

💡 Pro Tip: Resting the batter helps it hold its shape when filled into the pan.

Step 4: Fill Donut Pan

Use a spoon or a piping bag to carefully fill each donut well with batter. Each hole should be generously filled to ensure full, rounded donuts. Remember, your silicone pan on the baking sheet gives you stable control.

💡 Pro Tip: Don’t overfill or the donuts might overflow, but fill enough for a nice puffed-up donut.

Step 5: Bake Donuts

Slide the pan into the oven and bake for 15 to 18 minutes. You’ll know they’re ready when the tops spring back lightly to the touch and a toothpick inserted comes out clean or with a few moist crumbs.

💡 Pro Tip: Start checking for doneness at 15 minutes to avoid overbaking – these donuts stay moist best when not overcooked.

Step 6: Cool Donuts

Remove the donuts and place the pan on a cooling rack. Let them cool in the pan for about 10 to 15 minutes before gently easing each one out to cool completely on the rack.

💡 Pro Tip: Cooling in the pan first helps them firm up and reduces breakage.

Step 7: Prepare the Maple Icing

While the donuts are cooling, blend your powdered maple sugar for an ultra-smooth texture. Whisk together the softened ghee, maple sugar, almond milk, vanilla extract, and a pinch of sea salt. Adjust the consistency by adding more almond milk for a thinner glaze or additional powdered maple sugar to thicken.

💡 Pro Tip: Whisk in a bit of arrowroot starch if you want a thicker icing that holds shape better.

Step 8: Ice and Store Donuts

Once the donuts have cooled completely, generously frost them with the luscious maple icing. Sprinkle with chopped nuts or a dash of cinnamon for extra flair. Store iced donuts at room temperature for a day or refrigerate if keeping them longer.

💡 Pro Tip: Un-iced donuts freeze beautifully; thaw and ice just before serving for fresh results.

Common Mistakes to Avoid

Learn from these common pitfalls:

• Skipping pumpkin drainage: Excess moisture can leave your donuts soggy and underbaked.
• Using the wrong pan: Metal pans can stick, making removal tricky; silicone is best.
• Overmixing the batter: Overworked batter leads to dense donuts, so stir until just combined.
• Not letting batter rest: Without resting, donuts can spread too much and lose shape.
• Not adjusting icing consistency: Too thin, and it runs off; too thick, and it’s hard to spread.
• Baking at wrong temperature: Too hot and donuts dry out; too low and they won’t rise properly.

Delicious Variations to Try

Once you’ve mastered this classic, get creative with these wholesome twists:

Spiced Nut Topping

Top glazed donuts with a mixture of chopped pecans, walnuts, and a sprinkle of cinnamon sugar for added crunch and warmth.

Chocolate Drizzle

Melt some dark chocolate and drizzle over the maple-iced donuts for a decadent chocolate-pumpkin pairing.

Orange Zest Maple Icing

Add freshly grated orange zest to the maple icing for a bright citrus twist that complements the pumpkin spice perfectly.

Vanilla Cream Filling

Inject homemade paleo-friendly vanilla cream into the center of each donut for a luscious surprise inside.

Apple Cinnamon Delight

Mix in diced cooked apples into the batter and sprinkle cinnamon on top before baking, adding a fruity dimension.

For a completely different kind of sweet, try pairing your donut adventure with a batch of our Brown Butter Marshmallow Crispy Cookies in the Pressure Cooker for a fun contrast of textures and flavors.

How to Serve Pumpkin Spice Donuts with Maple Icing {Paleo, Gluten Free} Recipe

Garnishes

Sprinkle with chopped toasted nuts, a light dusting of cinnamon powder, or even some pumpkin seeds for a festive touch.

Side Dishes

Pair alongside a warm cup of chai tea, hot apple cider, or a creamy latte for an indulgent fall-inspired snack.

Creative Ways to Present

Arrange donuts on a rustic wooden board or tiered cake stand, alternating with fresh autumn fruits like sliced pears or pomegranate arils to create an inviting autumn display. Serving alongside delicate Lemon Blueberry White Chocolate Cookies offers a lovely juxtaposition of flavors at any gathering.

Make Ahead and Storage

Make-Ahead Instructions

You can prepare the batter and fill the donut pan in advance, storing it in the fridge for a few hours before baking fresh. Alternatively, bake the donuts and store them uniced for up to three days.

Storage

Iced donuts last best refrigerated for up to 3 days. Keep them covered tightly to maintain moisture and flavor.

Freezing

Freeze un-iced donuts in an airtight container or freezer bag for up to 1 month. Thaw completely and ice before serving for best results.

Reheating

Warming donuts gently in a toaster oven or microwave for 10-15 seconds revives their soft texture and enhances flavors.

Expert Tips for Success

• Measure almond flour accurately: Spoon and level your almond flour to prevent dense donuts.
• Don’t rush pumpkin draining: Excess moisture can ruin your donut’s crumb.
• Test your oven temperature: Use an oven thermometer to ensure reliable baking results.
• Use fresh spices: Freshly ground cinnamon and pumpkin spice elevate the aroma and flavor.
• Mix icing slowly: Add the almond milk drop-by-drop to avoid a runny glaze.
• Cool donuts fully before icing: Prevents melting and preserves that beautiful finish.
• Customize toppings: Toasted coconut, chopped nuts, or pumpkin seeds all add delightful textures.

Frequently Asked Questions

Can I substitute the almond flour?

Almond flour is key for texture and flavor in this recipe, but you could try finely ground cashew flour as a paleo-friendly alternative, though results may vary.

What if I don’t have a donut pan?

You can bake this batter in muffin tins as well—just adjust baking time and expect a slightly different shape.

How do I store these donuts to keep them fresh?

Iced donuts keep best in an airtight container in the fridge for up to 3 days, while un-iced donuts can be frozen for longer storage.

Is this recipe vegan?

This version uses eggs and ghee, so it is not vegan. You might try egg replacers and vegan butter alternatives, but the texture and flavor may differ.

Can I make these donuts ahead of time?

Absolutely! The batter can be prepared ahead and baked fresh, or bake and freeze un-iced donuts to frost right before serving.

What does “powdered maple sugar” mean?

It’s maple sugar ground into a fine powder. Blending it at home ensures a smooth icing free of graininess.

How do I prevent the icing from being too runny?

Add more powdered maple sugar or a little arrowroot powder to thicken until it drizzles perfectly without sliding off.

Final Thoughts

Sharing these Pumpkin Spice Donuts with Maple Icing {Paleo, Gluten Free} Recipe feels like gifting a little warm joy. The tender crumb, the aromatic spices, the velvety maple glaze—all come together to celebrate wholesome indulgence you can feel great about. Whether it’s a quiet morning treat or a festive snack for friends, these donuts invite smiles and cozy moments. I hope you love making them as much as eating them!

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