Donuts are unrivaled comfort food. Donuts that are healthy are not easy, but are certainly doable. This recipe is tweaked form of GAPS Pancakes. Donut pans are essential. This version is made from silicone. This version is a non-stick option, which, if purchased, should not be used once the pan is old, scratched or damaged in any way that can cause the non stick surface to enter the food. This one is a silicone non-stick pan. 

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To make Pumpkin Donuts combine:

2 cups cashew butter
2 cups pumpkin, squeezed dry of liquid, click here for home made
5 pastured eggs
4 yolks
1 stick of grass fed butter
3 tablespoons local honey
2 teaspoons home brewed vanilla
5 teaspoons cinnamon
4 teaspoons nutmeg
3 teaspoons ground ginger
1/2 teaspoon allspice

Blend all above ingredients in Vitamix or food processor and pour into donut pan.

Tap the pan on the counter to release air bubbles and spread throughout the pan evenly.

Cook at 350 degrees for roughly 25 minutes.

Allow to cool for a few minutes then turn out onto a cooling surface.

These are best served warm.

Pumpkin Donuts are fantastic topped with Green Tomato Raspberry Jam, cinnamon or drizzled local honey.



Pumpkin Donuts - GAPS Approved
A satiating comfort food
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  1. 2 cups cashew butter
  2. 2 cups pumpkin, squeezed dry of liquid
  3. 5 pastured eggs
  4. 4 yolks
  5. 1 stick of grass fed butter
  6. 3 tablespoons local honey
  7. 2 teaspoons home brewed vanilla
  8. 5 teaspoons cinnamon
  9. 4 teaspoons nutmeg
  10. 3 teaspoons ground ginger
  11. 1/2 teaspoon allspice
  1. Blend the ingredients thoroughly in a Vitamix or food processor.
  2. Pour ingredients into donut pan and cook at 350 degrees for 25 minutes or until done. Top with Green Tomato Blackberry Jam, powdered cinnamon or a drizzle of local honey.
Adapted from GAPS Pancakes
Adapted from GAPS Pancakes
Nourishing Plot







*Nourishing Plot is written by Becky Plotner, ND, traditional naturopath, CGP, D.PSc. who sees clients in Rossville, Georgia. She works as a Certified GAPS Practitioner who sees clients in her office, Skype and phone. She has been published in Wise Traditions, spoken at two Weston A. Price Conferences, Certified GAPS Practitioner Trainings, has been on many radio shows, television shows and writes for Nourishing Plot. Since her son was delivered from the effects of autism (Asperger’s syndrome), ADHD, bipolar disorder/manic depression, hypoglycemia and dyslexia, through food, she continued her education specializing in Leaky Gut and parasitology through Duke University, finishing with distinction. She is a Chapter Leader for The Weston A. Price Foundation. [email protected]

“GAPS™ and Gut and Psychology Syndrome™ are the trademark and copyright of Dr. Natasha Campbell-McBride. The right of Dr. Natasha Campbell-McBride to be identified as the author of this work has been asserted by her in accordance with the Copyright, Patent and Designs Act 1988.




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