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Honey Glazed Pumpkin Donuts

Sweets and Treats

October 25, 2026

Honey Glazed Pumpkin Donuts – paleo recipe

Servings: 4 Preparation time: 15 minutes Cook time: 18–20 minutes Ready in: 33 minutes Ingredients • 1/2 cup (480 ml) coconut flour • 1/2 teaspoon baking soda • 1 tablespoon (15 ml) pumpkin pie spice • 1/4 teaspoon (20 ml) unrefined sea salt • 2 pasture-fed, free-range eggs • 1/2 cup (480 ml) pure light coconut milk • 1/3 cup (720 ml) pumpkin puree • 3 tablespoons (45 ml) pure maple syrup • 2 tablespoon (30 ml) coconut oil + 1 tablespoon (15 ml) for greasing Honey Glaze: • 2 teaspoons (10 ml) coconut oil, softened • 1 teaspoon (5 ml) raw honey, softened • 1 tablespoon (15 ml) ground cinnamon • 1/2 teaspoon (10 ml) pure vanilla extract Directions 1. Preheat oven to 350 degrees f (180°C). Grease a donut mold with 1 tablespoon (15 ml) of coconut oil. 2. Mix together the coconut flour, baking soda, pumpkin pie spice, and salt in a large bowl. In another bowl, whisk together the eggs, coconut milk, pumpkin, maple syrup, and coconut oil. 3. Add the wet mixture to the dry mixture. Add a tablespoon of coconut milk if the batter is dry. Pour the batter into the donut mold. 4. Bake for 18 to 20 minutes, until donuts are golden brown or a toothpick inserted in the center of the donut comes out clean or with only a few crumbs sticking to it. 5. Cool the donuts for 5 minutes in the pan, then place them on a wire rack. 6. Stir together all the ingredients for the glaze in a medium bowl. Set the bowl over hot water for 30 seconds; whisk the mixture until creamy. Spread the glaze over the top of the donuts using a butter knife.  

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Honey glazed pumpkin donuts bake up golden and warmly spiced with pumpkin pie spice running through the whole batter. Coconut flour keeps them grain-free while pumpkin puree makes every donut moist and tender. The warm honey-cinnamon glaze melts over the tops and sets into the perfect sweet finish.

Pro Tips

  • Grease the donut mold thoroughly with coconut oil. Coconut flour batters stick stubbornly, and a well-greased mold is what releases clean, pretty donuts.
  • If the batter feels dry after mixing, add the extra tablespoon of coconut milk the recipe suggests. Coconut flour drinks up liquid fast.
  • Cool the donuts 5 minutes in the pan before turning them out. They firm up as they cool and are far less likely to break.
  • Warm the glaze bowl over hot water for 30 seconds and whisk until creamy — that is what makes it spread into a smooth, even coating.

Frequently Asked Questions

Are these pumpkin donuts paleo?

Yes — coconut flour, eggs, pumpkin puree, coconut oil, and a honey glaze. No grains, dairy, or refined sugar in the recipe.

Can I make these without a donut mold?

A muffin tin works fine — the shape changes but the texture and glaze are just as good. Adjust the bake time slightly for the deeper cups.

How long do these donuts keep?

About 3 days in an airtight container. The glaze softens over time but the flavor stays wonderful, especially with morning coffee.

What is in the honey glaze?

Softened coconut oil, raw honey, cinnamon, and vanilla — whisked warm until creamy and spread over the cooled donuts.

Recipe Card

Honey Glazed Pumpkin Donuts – paleo recipe
Stav Kogan

Honey Glazed Pumpkin Donuts

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Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1/2 cup coconut flour
  • 1/2 tsp baking soda
  • 1 tbsp pumpkin pie spice
  • 1/4 tsp unrefined sea salt
  • 2 pasture-fed, free-range eggs
  • 1/2 cup pure light coconut milk
  • 1/3 cup pumpkin puree
  • 3 tbsp pure maple syrup
  • 2 tbsp coconut oil + 1 tablespoon for greasing
  • 2 tsp coconut oil, softened
  • 1 tsp raw honey, softened
  • 1 tbsp ground cinnamon
  • 1/2 tsp pure vanilla extract

Method
 

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