Paleo Pumpkin Pancake Donuts
This recipe was shared with us by Kimberly from @prettydeliciouslife on Instagram and prettydeliciouslife.com.
Who knew a healthy version of donuts could be delicious and dare we say, beautiful?
We were skeptical too! If you are trying to stay dairy-free, or are avoiding sugar, donuts are usually way off-limits. Thankfully, this recipe offers a much healthier option for delicious donuts. We think this recipe is amazing for a few reasons.
First, it uses Willa’s Creamy Oat Milk, which only has 3 grams of sugar per serving. We find using our oat milk makes for the fluffiest baked goods! Willa’s uses the entire whole grain oat so it has more protein and fiber than other oat milks.
You can use whichever type of sugar you prefer for this recipe. Kimberly made it with paleo powdered sugar made from monkfruit sweetener, a natural zero calorie sweetener, but not everyone loves the taste or aftertaste of monkfruit. If you aren’t into monkfruit, you can easily use your favorite sugar, whether it be coconut, date, or cane sugar.
And finally, the pumpkin puree adds a little bit more natural sweetness alongside the smooth pumpkinny flavor. So you can indulge in these sweet treats for dessert or with breakfast knowing you’re starting your day off with far more nutrients than your average breakfast donut.
For those of you who want to eat paleo, this recipe is perfect for you. And because it uses Willa’s Oat Milk, this recipe is, of course, dairy-free. If you want to make this recipe vegan, just substitute the eggs for a vegan egg substitute of your choice.
Top your donuts off with your toppings of choice. We recommend pumpkin seeds and pecans to complement the pumpkin flavor.
For the Donuts:
- 2 cups pumpkin pancake mix
- 1 cup Willa’s Creamy Oat Milk
- 2 tbsp pumpkin purée
- 3 large eggs (or your favorite egg substitute)
For the Icing:
- 2/3 cup monkfruit sweetener, blended (or your favorite type of sugar)
- 1 tbsp Willa’s Creamy Oat Milk
- 1 tbsp pumpkin purée
- 1/4 tsp cinnamon
- Pumpkin Seeds
- Pre-heat oven to 350ºF and grease 1 silicone donut pan.
- In a large mixing bowl, add pancake mix, oat milk, eggs, and pumpkin puree and whisk until a smooth batter forms.
- Pour into silicone baking pan and bake for 18-20 minutes or until a toothpick comes out clean.
- While the donuts are baking, prepare the icing in a separate bowl. If you're using paleo powdered sugar, blitz the monkfruit in a blender until you have a powdered sugar texture. Then add to bowl with oat milk, pumpkin puree, and cinnamon.
- Place icing in fridge while the donuts bake. Allow donuts to cool at least 20 minutes before frosting.
- (Optional) Garnish with pecans and pumpkin seeds.
For more recipe ideas for dairy-free meals, desserts, coffee, and cocktails, visit our recipes page.