Bite-Size Snacks,  Donuts,  Recipes

Mini Pumpkin Raisin Donuts (Paleo, GF, Dairy-Free)

When I first began my healthy lifestyle, I told myself I was gonna keep my pantry uber organized, everything laid out nice and neat, with all my homemade labels facing the front so I could see exactly where all my necessary ingredients were located. Fast forward to present day- yea, not so much.

Listen, I tried my best to keep everything lined up properly and labeled, but when I’m a rush (aka 99.998% of the time), I tend to just chuck my bags of nuts in the back, slide the jars around wherever they seem to fit, and leave half empty containers crowding the cabinets, so I don’t end up purchasing the stuff I actually need from the grocery store:)

With all this being said, I officially decided that I’m going to clean out my pantry and reorganize all my goodies so nearly everything is labeled and visible. This means throwing out/giving away food that I know I will never use, but keep telling myself I will, placing all the random bags of stuff into jars, combining or restocking those half empty containers, and placing everything back in its rightful spot.

The other day, I began to think about what organizational tools I needed to purchase, as well as what foods I was planning on discarding/ giving away. During this process, I became slightly curious and took a gander at some of the random bags that had flooded the corners of my cabinets. Among the bags, I found a can of pumpkin puree that I had purchased around Thanksgiving time, but obviously neglected to use (No worries, it was from this Thanksgiving, so it hadn’t gone bad). And that, my friends, is how these mini donuts came to be. 

I also found a container of raisins I hadn’t used in a while and figured

I wouldn’t have any other use for them, hence- Mini Pumpkin

Raisin Donuts.

I know some of you may be opposed to baking pumpkin flavored things at the end of winter, but I don’t discriminate- all seasonal foods need love year round.

I think I’ve dragged on for long enough, so into the recipe!

Of course, if you decide to try any substitutes, please leave them in the comment section below to help out our fellow bakers!

Mini Pumpkin Raisin Donuts (Paleo, GF, Dairy-Free)

A bite-size pumpkin treat topped with a sweet and creamy maple glaze

Course Dessert, Snack
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 12 Mini Donuts
Calories 165 kcal
Author recipesbyliv


Dry Ingredients

  • 1 1/2 Cups Almond Flour Packed and sifted
  • 2 1/2 Tbsp Coconut Flour Packed and Sifted
  • 1 Tbsp Pumpkin Spice
  • 1/4 tsp Sea Salt
  • 1/4 Cup Raisins

Wet Ingredients

  • 1 Egg Room temperature
  • 1/2 Cup+2 Tbsp Canned Pumpkin Puree
  • 1/4 Cup Pure Maple Syrup
  • 1 Flax Egg*

For the Icing (Optional)

  • 1/4 Cup Coconut Butter Melted
  • 1 Tbsp Pure Maple Syrup
  • 2 Tbsp Unsweetened Almond Milk Room Temperature


  1. Preheat oven to 350 degrees Fahrenheit and grease one 12-mini donut pan. 

  2. Combine all dry ingredients (except raisins) in a medium bowl and mix well.

  3. In a separate bowl, crack and whisk the egg. Add in the remaining wet ingredients and whisk together.

  4. Add dry ingredients into the wet and mix until a dough forms. Fold in raisins.

  5. Take 1-2 Tbsp of batter and place in donut compartments, filling each one almost to the top.

    **Note: The batter has a thicker consistency than most donut batters, which will require you to gently pat it down into the donut shape

  6. Bake for 15 minutes or until the edges begin to crisp and the tops are no longer moist. Let cool before turning pan upside down to pat and remove them.

  7. While cooling, combine all ingredients for the glaze into a small bowl and mix well. 

    **If it becomes too clumpy, add in a dash more nut milk

    When finished cooling, gently dip and twist the tops of the donuts into the glaze and use a small spoon to smooth over the tops if desired.

  8. Once completely cooled, the glaze with harden slightly and the donuts can be stored in an airtight container, but are best stored on a plate covered with wrap (I recommend placing small toothpicks in them if you do this, to avoid messing up the icing)

Recipe Notes

*Mix 1 Tbsp Flax Meal with 3 Tbsp water and set aside to let thicken.

Approximate Macros for 1 Mini Donut (with icing):

  • 165 Calories
  • 5g Protein
  • 16g Carbs
    • 3g Fiber
    • 9g Sugar
  • 9g Fat