Pumpkin Donuts with Vanilla Buttercream Frosting

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Have you ever tried this vanilla buttercream frosting?



Pumpkin Donuts:

  • 1 1/2 c. Almond Flour
  • 1 Tbsp. Coconut Flour
  • 2 tsp. Cinnamon
  • 1 1/2 tsp. Aluminum-Free Baking Powder
  • 1/4 tsp. Celtic Sea Salt
  • 1/2 c. Granular Sweetener — for sugar-free I recommend Swerve or Birch Xylitol
  • 2 Large Eggs
  • 1/2 c. Pumpkin Puree
  • 2 Tbsp. Water
  • 1/4 tsp. Vanilla Extract


Vanilla Buttercream Frosting:

  • 3 Tbsp. Ghee or Butter
  • 1/2 c. Granula Sweetener, Powdered — for sugar-free I recommend Swerve or Birch Xylitol
  • 1 Tbsp. Unsweetened Almond Milk
  • 1/4 tsp. Vanilla Extract
  • Coconut Oil for Greasing Donut Pan




Preheat oven to 325 degrees F.


In medium mixing bowl, sift together almond flour, coconut flour, cinnamon, baking powder, salt and sweetener.


In a small bowl whisk together eggs, pumpkin, water and vanilla extract.


With a large spoon, mix wet into dry ingredients.


Grease a 6-count donut pan and divide batter evenly.


Bake for 15 minutes.


Remove from oven and let sit for 5 minutes before removing from pan.


Completely cool donuts on rack before frosting.


To make the frosting, powder sweetener in a coffee grinder until it resembles powdered sugar.


In a small mixing bowl, using an electric mixer, beat ghee with powdered sweetener, almond milk and vanilla extract until light and fluffly.


Frost & enjoy!



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