These Pumpkin Spice Latte Donuts have everything you love about your favorite fall drink, in donut form! Baked grain free donuts packed with pumpkin pie spice and espresso powder, then drizzled with a dairy-free “latte” icing. They’re gluten free, dairy free and paleo.
Since my pumpkin spice latte muffins were a hit, I decided to create a donut version!
They’re a little bit sweeter, and more fun in my opinion because, well, they’re donuts!
This recipe makes 12 donuts and if you don’t own donuts pans, you can still make them in a muffin pan.
The latte inspired icing that coats the donuts makes these an extra special sweet treat that just happens to be paleo friendly, too!
Let’s get into the details so you can make these ASAP!
What You Need to Make These Pumpkin Spice Latte Donuts
These donuts are almond flour based and easy to prepare. Here’s everything you’ll need to bake them:
- blanched almond flour
- tapioca flour, or arrowroot
- espresso powder, or instant coffee
- pumpkin pie spice
- cinnamon
- baking soda
- sea salt
- eggs
- pumpkin puree
- smooth nut butter
- unsweetened almond milk or coconut milk
- organic coconut sugar
- pure vanilla extract
Icing:
- powdered monk fruit, or organic powdered sugar, or make your own powdered sugar (see below)
- espresso powder
- almond milk or coconut milk
- pure vanilla extract
How to Make These Pumpkin Spice Latte Donuts
Preheat your oven to 350°F and lightly coat 2 non stick donut pans with avocado oil cooking spray. I used 2 6-well donut pans.
In a large bowl, combine the almond flour, tapioca, espresso powder, spices, baking soda and salt, set aside.
In a separate large bowl, whisk together the eggs, pumpkin puree, nut butter, almond milk, sugar and vanilla until smooth. Add the dry mixture to the wet and stir until combined and a batter forms.
Spoon the batter into the donuts pans to make 12 donuts. You can also use a muffin pan if you don’t have donuts pans!
Bake 16-18 minutes 350 or until a toothpick inserted near the center of one comes out clean or with a few crumbs.
Allow the donuts to cool for about 10 minutes in the pans and then carefully remove to continue cooling them on a wire rack.
How to Make Latte Icing
While the donuts cool, make the icing. In a bowl, whisk together powdered sugar or sweetener with the espresso powder, almond milk and vanilla.
If you choose to make powdered maple sugar, simply place the sugar in a blender and blend on high until you get a powdery consistency.
Add 2 tablespoons milk at first, then add a few drops more as needed to get a good consistency – thick enough to coat the donuts but thin enough to dip them.
Line another cooling rack with parchment paper. Dip the top of each donut in the icing and set on the parchment paper.
The icing should harden in 15 mins.
Store donuts loosely covered at room temperature for the first day, then wrap and refrigerate to keep longer. Enjoy!
Pumpkin Spice Latte Donuts {Paleo}
Ingredients
- 2 cups blanched almond flour
- 1/4 cup tapioca flour or arrowroot
- 2 1/2 tablespoon espresso powder or instant coffee
- 1 Tbsp pumpkin pie spice
- 1 tsp cinnamon
- 1 tsp baking soda
- 1/4 tsp sea salt
- 3 large eggs at room temperature
- 3/4 cup pumpkin puree
- 1/4 cup smooth nut butter almond or cashew
- 1/4 cup unsweetened almond milk or coconut milk
- 2/3 cup organic coconut sugar
- 1 1/2 tsp pure vanilla extract
Latte Icing:
- 1 1/2 cup powdered monk fruit or organic powdered, or make your own powdered sugar (see below)*
- 1 1/2 teaspoons espresso powder
- 2-3 tablespoons almond milk or coconut milk
- 1/2 tsp pure vanilla extract
White Icing:
- 1/4 cup powdered monk fruit or organic powdered sugar*
- 1 teaspoon almond milk
Instructions
-
Preheat your oven to 350°F and lightly coat 2 non stick donut pans with avocado oil cooking spray. I used 2 6-well donut pans.
-
In a large bowl, combine the almond flour, tapioca, espresso powder, spices, baking soda and salt, set aside.
-
In a separate large bowl, whisk together the eggs, pumpkin puree, nut butter, almond milk, sugar and vanilla until smooth. Add the dry mixture to the wet and stir until combined and a batter forms.
-
Spoon the batter into the donuts pans to make 12 donuts. You can also use a muffin pan if you don’t have donuts pans!
-
Bake 16-18 minutes 350 or until a toothpick inserted near the center of one comes out clean or with a few crumbs.
-
Allow the donuts to cool for about 10 minutes in the pans and then carefully remove to continue cooling them on a wire rack.
-
While the donuts cool, make the icing. In a bowl, whisk together powdered sugar or sweetener with the espresso powder, almond milk and vanilla. Add 2 tablespoons milk at first, then add a few drops more as needed to get a good consistency - thick enough to coat the donuts but thin enough to dip them.
-
Line another cooling rack with parchment paper. Dip the top of each donut in the icing and set on the parchment paper. The icing should harden in 15 mins. If you like, make the white icing as well by mixing the ingredients, then drizzle over the latte icing.
-
Store donuts loosely covered at room temperature for the first day, then wrap and refrigerate to keep longer. Enjoy!
Recipe Notes
*to make powdered maple sugar, simply place the sugar in a blender and blend on high until you get a powdery consistency.
Nutrition
Want More Paleo Pumpkin Treats? Try One of These!
Pumpkin Donuts with Maple Icing
Vegan Pumpkin Chocolate Chip Cookies
Paleo Pumpkin Muffins with streusel
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I haven made them but plan on making them. Could you tell me when using a muffin pan there wouldn’t be donut shape ,so is there another step in making them in a donutshape?
In a muffin pan they would just be muffins, and the icing would go on the top like frosting. The batter is too drippy to actually shape into donuts.
Can you omit the almond butter? I could use sunbutter but my kids are not fans of it.
my daughter made these today and they were absolutely delicious. we followed the recipe but didn’t have any nut butters so we used avocado oil. they were perfect and the icing was scrumptious. I also wanted to mention that we have made several recipes from your amazing site and have NOT been disappointed with any a one !! I also go here for my weekly menu preps. I love it and it definitely makes my life easier. Thank you again, you are truly appreciated.
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Where are the directions to cook it?
sorry for the confusion, the recipe has been updated to include the instructions.
How do you make your own organic powder sugar?
Sorry for the confusion, the recipe is now updated with instructions!
Hi, when I go to print this, it only has the ingredients and the nutrition info. Could you include instructions?
Sorry for the confusion, the recipe is now updated with instructions!
I’d love to make this but I can’t seem to find the directions…..
Recipe is updated with instructions! Very sorry for the confusion
I see the ingredients list but not the directions for the recipe. I would love to make these, can you add the directions?
Sorry for the confusion, the recipe is now updated with instructions!
Hi Michelle- There are no instructions at the bottom or on the printable version. I even went to a new browser. Please share
Recipe is updated with instructions, so very sorry!
Amazing! I used the jumbo muffin pan and made six big muffins. So good.
can I put freeze the donuts with the icing on it ? or will it be soggy when I defrost it?
I’m amazed that you can use basic kitchen tools to make this cake. The important thing is that its taste is also great. I tried and am completely satisfied with the beautiful cakes.
Your recipe is wonderful. I’m going to give it a go. tiny fishing Please come up with more recipes
Where are the directions to cook it?
you are great .. how u made this so perfectly
The dish you made was excellent. It’s something I’ll try. Give us more recipes, please.
The cakes are excellent and soft; I enjoy eating soft cakes; it’s wonderful that you offered this recipe.
I love these! I have made them a few times within the last year and they are always a hit. I am going to make them for a Halloween Party this weekend 🙂
I adore them! I have prepared these many times in the last year and they have always been well-received.
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Crafting Paleo pumpkin spice latte donuts is a treat for the senses. I blend almond and coconut flours with pumpkin puree and warm spices, baking them to perfection. Topped adult night care near me Los Angeles with a creamy espresso glaze, these donuts capture the essence of fall in a guilt-free indulgence, perfect with a cup of coffee.
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These Pumpkin Spice Latte {Paleo} donuts are perfect for fall, offering a warm and inviting flavor that will make you feel like you’re in a fnafgame, with every bite packed with excitement and fun.