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Paleo Pumpkin Spiced Chocolate Cold Brew Donuts with A Caramel Glaze

Paleo Pumpkin Spiced Chocolate Cold Brew Donuts with A Caramel Glaze

It’s still 85℉ in Houston but I donut care because it’s officially pumpkin season, which means I FINALLY get to share these Paleo Pumpkin Spiced Chocolate Cold Brew Donuts with y’all! (clearly I’m excited for Fall and donut puns) But all puns aside, these beauties taste even better than they look—and that’s saying a lot.


This recipe came to me while daydreaming about all things Fall. I knew that I wanted to add a twist on the classic pumpkin-spiced dessert by combining various flavors, without overwhelming the tastebuds—and what resulted was just that.


I infused the chocolate batter with Stumptown’s cold-brew coffee to enhance the flavor of the cocoa powder, resulting in a more chocolaty donut. Then, I added canned pumpkin to achieve that perfectly moist (sorry for the cringe) consistency. A dash of pumpkin spice later and you’ve got yourself one delectable donut (but isn’t every donut delectable?)


I still felt like something was missing, something with a deep, rich flavor that would only enhance the donut. That’s when I had an Aha moment—a caramel glaze, duh! As if these donuts could get any better, I decided to top them off with chocolate shavings from my personal favorite—Eating Evolved’s Crunchy Caramel.


But enough teasing, let’s get to the recipe!

P.S. Why did the donut decide to become a priest?

It always felt very hole-y! (Ha-ha-ha slow laugh)

Paleo Pumpkin Spiced Chocolate Cold Brew Donuts with A Caramel Glaze

Servings: 9

Prep: 22 minutes

Cooking Time: 25 minutes +10 minutes for the glaze

Total Time: 57 minutes



For the dough:

  • 2/3 cup almond flour

  • 1/4 cup coconut flour

  • 1 tablespoon psyllium husk

  • 2 tsp flaxseed meal

  • 1 cup cold brew (I used Stumptown cold brew)

  • 1/4 cup ghee or coconut oil (I prefer ghee: Fourth and Heart)

  • 1/4 cup monkfruit sugar (I use Lakanto Monkfruit)

  • 1/4 tsp fine sea salt

  • 3 eggs lightly beaten

  • 1.5 tsp vanilla extract

  • 1 tsp baking powder

  • 1/4 cup cocoa powder

  • 1/2 cup pumpkin, puree

  • 1/2 tsp pumpkin spice

For the Salted Caramel Glaze:


  1. Preheat the oven to 390℉

  2. Grease a donut pan with ghee, and dust with cocoa powder. Set aside.

  3. In a medium sized bowl, whisk together the almond flour, coconut flour, psyllium husk, and flaxseed meal until combined.

  4. In a medium sized pot, heat the cold brew, ghee, monkfruit sugar, and sea salt over medium high heat. Once the mixture is simmering, lower the heat to low.

  5. Now add the dry flour ingredients into the liquid mixture and continue to stir and cook until the dough forms a ball, about 1-3 minutes.

  6. Transfer the dough back to the medium sized mixing bowl, allowing it to cool for 5 minutes.

  7. Add the 3 lightly beaten eggs to the bowl, one at a time, mixing with a stand or handheld mixer. Now add the vanilla extract, baking powder, cocoa powder, pumpkin puree, and the pumpkin spice to the dough, mixing until throughly combined.

  8. Spoon the dough into a large ziplock bag (or a piping bag if you have one) and cut a 3/4 inch off the corner of the bag. Pipe the dough into the donut molds.

  9. Bake for 15 minutes. Place a sheet of tin foil over the donut pan and continue to bake for 5-10 more minutes—or until a toothpick comes out clean. Remove from oven and allow to cool for 10 minutes before transferring to a cooling rack.

For the salted caramel glaze:

  1. Once the donuts are out of the oven and cooling, heat the monkfruit sugar over medium high heat in a sauce pan, stirring frequently. You want the sugar to melt down and cook to caramelize for about 10 minutes. (The longer you let the sugar cook, the deeper the flavor will be.)

  2. Remove the sugar from the heat and carefully whisk in the ghee until well combined. Now, whisk in coconut cream, salt, maple syrup and the vanilla until well combined. Allow to cool for 2-3 minutes before spreading the glaze over the donuts with a rubber spatula (the glaze hardens at room temperature, so if it hardens just heat the glaze in the pot again.)

  3. Allow the glaze to set for 10 minutes before topping with chocolate shavings! Enjoy! (store in fridge for up to 3 days)

Enjoy XX!!

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