Donuts are my happy place. I remember growing up on the swim team during the summer months of my adolescence and my mom would buy all of us a dozen donuts from the grocery store and I would eat probably 8 of them. And then go swim. I couldn’t get enough of donuts. And I had no idea what they were doing to my insides and in turn, showing up on the outside. Alas, that love for gluten dissipated but the love for donuts still burns bright. Luckily, I’ve been able to find some gluten free donuts at home and when traveling. BUT, I like making them and keeping them at home in the freezer so I can have one whenever I want one and I know exactly what is in it!

If you haven’t been on my site very long, you probably don’t know this but I have LOTS of donut recipes, since this obsession has gone on for years. Click here to check them all out! And then make all of them! Because they are so delish! And YES, investing in a mini donut maker is TOTALLY worth it. I found the one I own for only $12!

PaleOMG Pumpkin Latte Donuts

But enough about donuts! Let’s talk about real life going on over here! Because it’s been extremely busy lately. I feel like I’m home for just a couple days then I have to head back out again. I’m pretty much living out of a suitcase. A suitcase I hate. I need to get a new one ASAP. I just got back from San Francisco on Friday night and I leave to see a friend in Idaho on Thursday morning. But one thing I’ve started to love all because of traveling is PODCASTS!! After starting my own, now I want to listen to them all the time. On my flight, while walking around the airport, while walking my dog, while driving anywhere, or just instead of watching TV. I first started with Serial because EVERYONE recommended it then I moved on to Accused. Then I ended up watching 3 documentaries on Netflix about murder mysteries, like the Amanda Knox documentary. That stuff is so interesting…but so so so so depressing. And now I’m constantly having nightmares. One nightmare I woke up from and felt like I couldn’t move. Like I was actually debilitated from fear in my dream. That’s effed up.

So, obviously, it’s time to move on to new podcasts. Some happy go lucky kind of podcasts. Like Girls Gone Wod. And whatever else you guys recommend. Is there any podcast you’re obsessed with right now!? I need something new for my flight to Idaho! My husband even bought me noise cancelling headphones yesterday…which are crazy by the way! You seriously can’t hear anything around you. How amazing are those going to be when there is a screaming baby on the flight?! AMAZING!

PaleOMG Pumpkin Latte Donuts

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Pumpkin Latte Donuts

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4.8 from 10 reviews

  • Yield: 10-12 donuts 1x

Ingredients

Scale

For the glaze

Instructions

  1. Preheat mini donut maker.
  2. Place pumpkin, maple syrup, ghee, eggs, cold brew coffee, and vanilla extract in a food processor and puree until smooth. Then add coconut flour, tapioca flour, espresso powder, pumpkin pie spice, baking soda & powder, and salt and puree once more until smooth.
  3. Grease donut maker with coconut oil spray or whatever you have on hand. Use a spoon to scoop mixture into each donut mold. Follow directions for mini donut maker and cook however long directions recommend. Repeat until all batter is gone. This should make about 10-12 mini donuts.
  4. Mix together all ingredients for glaze in a bowl then dip each individual donut into the glaze and place on a wire rack to let the excess glaze drip off. Serve immediately!

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PaleOMG Pumpkin Latte Donuts

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73 Comments

  1. Christina says:

    Invisibilia is an excellent one… it was my first foray into podcasts! Very interesting and well done.

    Also… these donuts look amazing! I definitely need to get something to make donuts in– I miss them since ditching gluten!

  2. Heather says:

    Question about the doughnuts: Do they come out light and airy like the donuts we crave, or are they more like a cake donut?

    1. Jess @ Crunchy Hot Mama says:

      I baked mine and they came out like a cake donut.






      1. Heather says:

        Thanks!

  3. Erica says:

    I second the In the Dark podcast recommendation…Fascinating!






  4. Jackie says:

    How to Be Amazing with Michael Ian Black – the best podcast!

  5. Cassie says:

    Girl, I had NO idea–I need to start listening to your podcast because I am hooked on them! Oh and of course the donuts. THE DONUTS. 😉

  6. Heather J says:

    Hi everyone. I tried baking these and it worked fine. 350F for about 18 minutes. I used a full sized muffin tin and half-filled 8 silicone muffin liners. The only change I made to the recipe was using coconut oil instead of ghee. They’re currently cooling… can’t wait.

  7. Melanie says:

    Since the hubby does not like coffee, I subbed the coffee out for some chocolate extract and the expresso powder for some cocoa powder. They were awesome with just a hint of chocolate. Will be making them again, thanks!!

    1. juli says:

      that sounds amazing! good work!

  8. Beau says:

    My son and I made these today. They were delicious.

    I made these in a 12 mini donut pan, at 350 for 10 minutes. I had a little more batter, so we used his mini cupcake maker, also for 10 minutes.

    Interestingly, the donut pan ones has a more delicate texture and the cupcake maker ones were denser. Seems like a pretty flexible recipe!






    1. juli says:

      thanks for leaving a comment to let others know how you made yours!

  9. Elaine L says:

    This will be a good week for commuting to work-new podcasts and some delicious donuts to have with my coffee. The donuts are really good -not too much pumpkin and I don’t really care for almond butter, but it works really well here. I ended up putting it on all the donuts.

    For those that need to bake in an oven, I did a double batch to make 12 and baked for 12 minutes in a preheated oven at 350. Check after 10 minutes.

    We are downsizing and that includes a kitchen, so no cute mini donut maker for me right now.






  10. Melanie G says:

    The mini donut maker is sold out on amazon. They do have the cake pop version. Has anyone tried this recipe in cake pop form?

    1. juli says:

      i’m sure it would work that way, too! i just looked and it doesn’t look sold out on my end!