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Fluffy pumpkin spice donut coated in cinnamon and sugar.

Gluten-Free Pumpkin Donuts with Cinnamon & Sugar

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!
5 from 2 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast, Dessert
Cuisine American
Servings 6
Calories 170 kcal

Equipment

  • 1 Donut Pan

Ingredients
  

Dry Ingredients

  • 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
  • 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

Serving: 1ServingCalories: 170kcalCarbohydrates: 21gProtein: 4gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 55mgSodium: 165mgPotassium: 68mgFiber: 2gSugar: 12gVitamin A: 3258IUVitamin C: 1mgCalcium: 47mgIron: 1mg
Keywords gluten free pumkin donuts, gluten-free pumpkin spice donuts, healthy pumpkin spice donuts, homemade pumpkin spice donuts
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