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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Love how this recipe captures all the cozy fall flavors! I appreciate the tip about using a muffin pan if you don’t have donut pans—it’s such a practical workaround. For anyone wanting to keep it paleo and grain-free, these Pumpkin Spice Latte Donuts are definitely a must-try!
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