Paleo Pumpkin Chocolate Chip Donuts (Gluten-free + Dairy-free)

It’s high-time our kiddos got to enjoy the quintessential Fall donuts too, so we’ll be bringing along our own paleo donuts to the pumpkin patch this year!
Paleo Pumpkin Chocolate Chip Donut (Gluten-free + Dairy-free)


We have a family tradition of going to the pumpkin patch to choose our own pumpkins (something our parents did with us as children since long before I can even remember). A favorite part of the day is indulging in some fresh baked pumpkin donuts — but that little joy disappeared when we went gluten-free 🙁

It's high-time our kiddos got to enjoy the quintessential Autumn donuts too, so we'll be bringing along our own to the pumpkin patch this year!

Paleo Pumpkin Chocolate Chip Donut (Gluten-free + Dairy-free)

4 Surprising Benefits of Pumpkin

Pumpkin is one of those unsung powerhouses of nutrition, boasting the following benefits:

Paleo Pumpkin Chocolate Chip Donut (Gluten-free + Dairy-free)

Paleo Pumpkin Chocolate Chip Donuts

I don't think you could come up with a healthier donut option: NO grains, NO dairy, NO refined sugar and NO crazy chemicals like the ones you'll find in commercially produced donuts (just one example is ethoxylated mono- and diglycerides, which may cause genetic changes, cancer, birth defects, and allergic reactions). Just clean, naturally satisfying ingredients!

If you love this recipe, be sure to try our 5 Minute Grain-free Pumpkin Mug Cake too!

Makes 6 Donuts


2 Tbsp of organic coconut flour
½ tsp of baking soda
2 tsp of pumpkin pie spice
Pinch of sea salt
2 large pastured eggs
2 Tbsp of melted organic coconut oil (this is our favorite organic, steam distilled coconut oil with no flavor)
1 tsp vanilla
½ cup organic pumpkin puree (this one is boxed instead of canned, so no epoxy lining to worry about)
¼ cup organic maple syrup (we love this one and it's available at Walmart)
¼ cup mini dairy-free chocolate chips


  1. Preheat the oven to 350F and grease a standard 6-hole donut pan liberally with coconut oil
  2. In a medium bowl, sift together the coconut flour, baking soda, pumpkin pie spice, and salt and keep aside
  3. In a blender or processor, add the eggs, vanilla extract, coconut oil, maple syrup, and pumpkin puree and blend well on high
  4. Add the sifted dry ingredient and blend or process till the batter is well combined
  5. Add the chocolate chips and gently fold in
  6. Put the prepared batter in a Ziploc or any plastic zippered baggie snip one end
  7. Pipe it carefully into each greased donut well, filling about ¾ of the well
  8. Tap to release any air bubbles and top with more chocolate chips
  9. Bake for about 20 minutes, or until golden
  10. Let the donuts to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely

Special Notes

Coconut flour tends to be extremely sticky, so be sure to grease the donut pan very generously with coconut oil. And if you don't have pre-made pumpkin pie spice, just toss together the following:

1 tsp ground cinnamon
¼ tsp ground cloves
½ tsp ground ginger
¼ tsp ground nutmeg

What's your favorite homemade donut recipe?

Paleo Pumpkin Chocolate Chip Donut (Gluten-free + Dairy-free)

  1. These look sooooo good! I don’t have a donut pan, and we wanted to try coconut flour pumpkin muffins — do you think this recipe would work as a muffin?

  2. Hi Susannah! They really are delicious and I think they’d work well in muffin tins. Just keep them a little thinner so they’re not doughy in the center.

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