Baked Gluten-Free Pumpkin Donuts are light, fluffy and coated in cinnamon and sugar. They're made with healthy ingredients like pumpkin puree, almond flour, and cassava flour. And the best part is - they're super easy to make!
Disclaimer: Some of the links in this post are affiliate links, which means I make a small commission if you choose to purchase through qualifying links.
Jump to:
Why You'll Love This Recipe
- Easy to make.
- Healthy Ingredients.
- Full of warm spices.
- Gluten-Free, Dairy-Free, and Paleo Friendly.
- Healthier option compared to deep frying.
- Fun fall recipe for kids or adults!
🍴Ingredients & Notes
- Cassava Flour - If you're not familiar with cassava flour, it's a great gluten-free flour alternative! For more information, check out my post on Cassava Flour vs. Almond Flour.
- Almond Flour - My favorite almond flour brands are Bob’s Red Mill and Blue Diamond.
- Coconut Sugar - You can substitute with Lakanto Golden Monkfruit for a lower sugar version! I like to use a mix of both.
- Pumpkin Spice Blend - Any pumpkin spice blend will work for this recipe!
- Pumpkin Puree - Pumpkin puree is the star of the show! It creates a soft and fluffy texture and gives these donuts a delicious pumpkin flavor.
- Eggs - I would not recommend swapping the eggs for an egg replacement.
- Coconut Oil - I have not tested with butter or ghee, but I believe it would work!
- Vanilla Extract - This gives the donuts a rich flavor.
- Cinnamon - In addition to the pumpkin spice blend, I like adding in cinnamon for a more powerful flavor.
- Baking Soda - You'll need a little baking soda to help the donuts rise in the oven.
- Apple Cider Vinegar - This helps to activate the baking soda. (I promise you can't taste it!)
🍴Step by Step Instructions
Step 1: Mix Dry Ingredients
Start by adding cassava flour, almond flour, baking soda, salt, pumpkin spice, and cinnamon into a medium sized bowl. Use a whisk or fork to blend until fully combined.
Step 2: Mix Wet Ingredients
In a large bowl add pumpkin puree, coconut sugar, vanilla extract, eggs, apple cider vinegar, and melted coconut oil. Use a hand mixer or whisk to blend until fully combined.
Step 3: Fold Together
Then stir together the dry ingredients and the wet ingredients until all of the flour has been absorbed.
Step 4: Pipe into Greased Donut Pan
Use a non-stick cooking spray or coconut oil to grease the donut pan.
Carefully spoon the batter into each donut pan or pipe it in with a plastic bag or piping bag. Give the pan a little shake when you're done to make sure that the mixture is even.
Step 5: Bake Donuts
Bake the donuts for 18-20 minutes at 350 degrees. When they're done, place the baked donuts on a wire rack to cool to room temperature before removing.
Step 6: Cool Donuts
In a small bowl whisk together about 1 teaspoon of cinnamon and 3 tablespoons of coconut sugar or powdered sugar.
Step 7: Toss in Cinnamon & Sugar
Brush each donut with a little melted coconut oil to make sure it sticks. Roll the donuts in the cinnamon and sugar mixture.
Expert Tips
- Make sure you grease the donut pan with coconut oil or a non-stick spray to make it easier to remove the donuts. (A silicone donut pan works too!)
- Let the baked donuts cool completely before removing from the pan.
- Do not pack the flour into the measuring cups! Toss the bag of flour before scooping to loosen it up or use a spoon to scoop the flour into the measuring cup.
- Use a Ziplock bag or pastry bag to pipe the batter into the donut pan. It's less messy and much easier!
- Add the cinnamon mixture into a small bag with one donut at a time. Close the bag and shake around until the donut is coated!
If you love donut recipes, try my Mini Chocolate Glazed Donuts!
How to make Pumpkin 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 tin. (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 and sugar mixture!
How to store leftover donuts
The donuts can be stored at room temperature on the counter in an airtight container for 2-3 days. I recommend keeping them in the refrigerator, so they stay fresh for longer!
You can also store them in an airtight container in the freezer.
More pumpkin recipes!
After you make this Gluten-Free Pumpkin Donuts, make sure to leave a comment & rate the recipe!
Recipe Card
Gluten-Free Pumpkin Donuts with Cinnamon & Sugar
Equipment
- 1 Donut Pan
Ingredients
Dry Ingredients
- ⅓ Cup Cassava Flour
- ½ Cup Almond Flour
- 1 Teaspoon Pumpkin Spice
- ½ Teaspoon Cinnamon
- ¼ Teaspoon Baking Soda
- ¼ Teaspoon Salt
Wet Ingredients
- ½ Cup Pumpkin Puree
- ⅓ Cup Coconut Sugar You can also use Lakanto Golden Monkfruit for a sugar-free option.
- 2 Eggs
- 1 Tablespoon Coconut Oil, Melted
- 1 Teaspoon Vanilla Extract
- 1 Teaspoon Apple Cider Vinegar
Instructions
Donut Batter
- Start by adding cassava flour, almond flour, baking soda, salt, pumpkin spice, and cinnamon into a medium sized bowl. Use a whisk or fork to blend until fully combined.
- In a large bowl add pumpkin puree, coconut sugar, vanilla extract, eggs, apple cider vinegar, and melted coconut oil. Use a hand mixer or whisk to blend until fully combined.
- Then stir together the dry ingredients and the wet ingredients until all of the flour has been absorbed.
Baking
- Use a non-stick cooking spray or coconut oil to grease the donut pan.
- Carefully spoon the batter into each donut pan or pipe it in with a plastic bag or piping bag. Give the pan a little shake when you're done to make sure that the mixture is even.
- Bake the donuts for 18-20 minutes at 350 degrees. When they're done, place the baked donuts on a wire rack to cool to room temperature before removing.
Cinnamon + Sugar Coating
- In a small bowl whisk together about 1 teaspoon of cinnamon and 3 tablespoons of coconut sugar or powdered sugar.
- Brush each donut with a little melted coconut oil to make sure it sticks. Roll the donuts in the cinnamon and sugar mixture.
Notes
Expert Tips
- Make sure you grease the donut pan with coconut oil or a non-stick spray to make it easier to remove the donuts. (A silicone donut pan works too!)
- Let the baked donuts cool completely before removing from the pan.
- Do not pack the flour into the measuring cups! Toss the bag of flour before scooping to loosen it up or use a spoon to scoop the flour into the measuring cup.
- Use a Ziplock bag or pastry bag to pipe the batter into the donut pan. It's less messy and much easier!
- Add the cinnamon mixture into a small bag with one donut at a time. Close the bag and shake around until the donut is coated!
How To Store Leftovers
The donuts can be stored at room temperature on the counter in an airtight container for 2-3 days. I recommend keeping them in the refrigerator, so they stay fresh for longer! You can also store them in an airtight container in the freezer. ** See full post for step-by-step photos and more information!Nutrition
Want more recipes?
Check out my recipe box where you can browse by season, diet, and flavor!
Nicole
These turned out unbelievable!!!
[email protected]
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!
[email protected]
Love that you used apple sauce!! I'll have to try that. Thanks for sharing! (: