You are going to love these Gluten-Free Pumpkin Donuts! They're light, fluffy, and made with good for you ingredients! The base is a mixture of cassava flour, almond flour, pumpkin puree, and eggs! Instead of frying them like traditional donuts, these little guys are baked to perfection. Easy to make, and a great option for anyone who is gluten-free, dairy-free, or Paleo. I also left sugar-free options in the ingredients section. Happy baking!!
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🍴Ingredients & Notes
- Cassava Flour - If you're not familiar with cassava flour, it's a great gluten-free flour alternative! It has a very light, powdery texture, and it’s made from Yuca. You can find it on amazon, or at most natural markets. (Whole Foods!) I have not tested this recipe with any other flour. It would probably work with gluten-free 1-1 flour, but you might need a little less.
- Almond Flour - I would not recommend subbing almond flour for any other flour. My favorite almond flour brands are Bob’s Red Mill, and Blue Diamond. Both have a finely ground blend that doesn’t come out clumpy! Make sure it’s almond FLOUR and not almond MEAL. They have completely different textures.
- Coconut Sugar - You can substitute with Lakanto Golden Monkfruit for a lower sugar version!
- Pumpkin Spice Blend - Any pumpkin spice blend will work for this recipe! I usually get mine from Trader Joes.
- Pumpkin Puree - What would pumpkin donuts be without pumpkin puree?! It creates a soft and moist texture!
- Eggs - I would not recommend swapping the eggs for an egg replacement.
- Melted Coconut Oil - I have not tested with butter or ghee, but I believe it would work!
Cinnamon + Sugar Topping
- Cinnamon - Any cinnamon will work for this recipe, but I love using Ceylon Cinnamon!
- Coconut Sugar or Lakanto Golden Monkfruit - You can also use powdered sugar! Lakanto makes a delicious powdered sugar, or you can put some coconut sugar in the blender to make your own!
🍴Step by Step Instructions
Making the batter
- Start by adding to your mixing bowl cassava flour, almond flour, coconut sugar, baking soda, salt, pumpkin spice, and cinnamon. Use a whisk to blend until fully combined. (Make sure to get out all the flour clumps.)
- In a separate bowl add pumpkin puree, vanilla, eggs, and melted coconut oil. Use a hand mixer to blend until fully combined.
- Slowly start to add your dry ingredients into your wet ingredients, and blend until fully combined. (Make sure to scape the edges with a spatula.) Set aside while you prep your baking pan.
Baking
- Use a non-stick cooking spray, (I use coconut oil) to grease your donut pan. You can also take a paper towel and wipe coconut oil along the edges. If you have a non-stick silicone mold, you shouldn't nee to grease it.
- Carefully spoon the batter into each donut pan. Give the pan a little shake when you're done to make sure that the mixture is even.
- Bake the donuts for 17-18 minutes at 350 degrees. When they're done, remove them from the oven and place them on a metal cooling rack. Wait until they have fully cooled before trying to remove them. If you used a metal donut pan, scrape the edges with a knife before trying to pop them out. If you used a silicone mold, they should pop right out!
Cinnamon + Sugar Coating
- You can eat them as is, or toss them in the cinnamon sugar mixture! I like to whisk together cinnamon and coconut sugar or powdered sugar! Toss them until they're fully coated and place them on a serving plate. Enjoy!
Cinnamon + Sugar Topping Tips
If you want to add the sugar mixture to the outside, just stir together 2 tablespoon of coconut sugar, with 2 teaspoon of cinnamon. Add that mixture to a small plate, then roll each doughnut in it! You can add a little coconut spray to the outside if you're having trouble getting the mixture to stick. I've also used Lakanto powdered sugar in place of the coconut sugar! Both work great!
How to make Pumpkin Spice Donut Holes
If you want to make your full size donuts into MINI donut holes, just add the batter to a greased donut hole baking pan, or a mini muffin tins. (Which is what I used.) They will take a lot less time, so check them around 10 minutes. Once they're cooled, pop them out and toss them in the cinnamon sugar mixture!
Helpful Kitchen Tools
- Stand Mixer
- Hand Mixer
- Donut Baking Pan
- Spatula
- Ninja Foodi Oven - If you follow me on Instagram, you know that I'm obsessed with this oven! I use it for 90% of my desserts because it takes 60 seconds to preheat!! (It also air fries, toasts, and dehydrates.)
How to store leftover donuts
The donuts can be stored at room temperature on the counter for a couple of days - after that I would put them in the refrigerator so they stay fresh for longer! You can also store them in an air tight container in the freezer.
More pumpkin recipes!
After you make these Gluten-Free Pumpkin Donuts, make sure to leave a comment & rate the recipe! Your feedback is helpful for me, and for anyone planning to try this recipe. I hope you love them as much as I do!
Recipe
Gluten-Free Pumpkin Donuts
Equipment
- Donut Pan
Ingredients
Dry Ingredients
- ⅓ Cup Cassava Flour
- 2 Tablespoon Almond Flour
- ¼ Cup Coconut Sugar or Lakanto Monkfruit
- ¼ Teaspoon Baking Soda
- ¼ Teaspoon Salt
- ¼ Teaspoon Pumpkin Spice
- ½ Teaspoon Cinnamon
Wet Ingredients
- ⅓ Cup Pumpkin Puree
- 2 Tablespoon Pumpkin Puree
- 1 Teaspoon Vanilla
- 2 Medium Sized Eggs
- 1 Tablespoon Melted Coconut Oil
Instructions
Making the batter:
- Start by adding to your mixing bowl cassava flour, almond flour, coconut sugar, baking soda, salt, pumpkin spice, and cinnamon. Use a whisk to blend until fully combined. (Make sure to get out all the flour clumps.)
- In a separate bowl add pumpkin puree, vanilla, eggs, and melted coconut oil. Use a hand mixer to blend until fully combined.
- Slowly start to add your dry ingredients into your wet ingredients, and blend until fully combined. (Make sure to scape the edges with a spatula.) Set aside while you prep your baking pan.
Baking:
- Use a non-stick cooking spray, (I use coconut oil) to grease your donut pan. You can also take a paper towel and wipe coconut oil along the edges. If you have a non-stick silicone mold, you shouldn't nee to grease it.
- Carefully spoon the batter into each donut pan. Give the pan a little shake when you're done to make sure that the mixture is even.
- Bake the donuts for 17-18 minutes at 350 degrees. When they're done, remove them from the oven and place them on a metal cooling rack. Wait until they have fully cooled before trying to remove them. If you used a metal donut pan, scrape the edges with a knife before trying to pop them out. If you used a silicone mold, they should pop right out!
Cinnamon + Sugar Coating:
- You can eat them as is, or toss them in the cinnamon sugar mixture! I like to whisk together cinnamon and coconut sugar or powdered sugar! Toss them until they're fully coated and place them on a serving plate. Enjoy!
Notes
Nutrition
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Nicole
These turned out unbelievable!!!
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Yayy! So happy you liked them! (:
Nicole
Update! I made another batch of these and substituted apple sauce for eggs and reduced the amount of coconut oil a little bit...baked them for a few minutes longer and they came out amazing!
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Love that you used apple sauce!! I'll have to try that. Thanks for sharing! (: