Paleo Pumpkin Chocolate Chip Mini Doughnuts Recipe

Name: Paleo Pumpkin Chocolate Chip Mini Doughnuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup cassava flour (such as Otto's); 1 tablespoon baking powder; 1 tablespoon pumpkin pie spice; 1/4 teaspoon salt; 1/4 cup butter, softened; 2 tablespoons coconut sugar; 1/2 cup pumpkin puree; 1/2 cup dark chocolate chips; 6 tablespoons pure maple syrup; 1/4 cup full-fat coconut milk; 1 egg; 1 teaspoon vanilla extract; Chocolate Glaze:; 1/2 cup dark chocolate chips; 1 teaspoon coconut oil

Servings: persons

1 cup cassava flour (such as Otto's)
1 tablespoon baking powder
1 tablespoon pumpkin pie spice
1/4 teaspoon salt
1/4 cup butter, softened
2 tablespoons coconut sugar
1/2 cup pumpkin puree
1/2 cup dark chocolate chips
6 tablespoons pure maple syrup
1/4 cup full-fat coconut milk
1 egg
1 teaspoon vanilla extract
Chocolate Glaze:
1/2 cup dark chocolate chips
1 teaspoon coconut oil

1
Whisk cassava flour, baking powder, pumpkin pie spice, and salt together in a medium bowl.
2
Combine butter and coconut sugar in a separate medium bowl; beat with an electric mixer until fluffy. Add pumpkin puree, chocolate chips, maple syrup, coconut milk, egg, and vanilla extract. Mix until well combined. Add flour mixture and mix until ingredients combine and form a thick batter.
3
Preheat a doughnut maker according to manufacturers' instructions.
4
Spoon batter into a pastry or a resealable plastic bag. Cut the tip off and pipe batter into the doughnut maker molds. Close the lid and bake according to manufacturer's instructions, 3 to 5 minutes. Transfer doughnuts to a cooling rack and let cool completely.
5
While doughnuts are cooling, heat chocolate chips and coconut oil in a double boiler until melted and smooth, about 5 minutes. Spoon glaze into a small bowl. Dip the top of each doughnut in chocolate glaze and return to the cooling rack. Drizzle any remaining chocolate on top. Let stand until glaze hardens, about 10 minutes.

593

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 cup cassava flour (such as Otto's), 1 tablespoon baking powder, 1 tablespoon pumpkin pie spice, 1/4 teaspoon salt, and more.

Yes, Paleo Pumpkin Chocolate Chip Mini Doughnuts falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Paleo Pumpkin Chocolate Chip Mini Doughnuts

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions