If you love pumpkin, this delicious gluten free pumpkin donut recipe is a delicious treat to make.
Full of healthy pumpkin and almond flour, these gluten free mini donuts pack a nutritional punch. No refined sugar means no guilt! These mini pumpkin donuts are even dairy free!
Gluten Free Pumpkin Donuts
There is something about the sweet earthiness of pumpkin that makes me want to use it more when the weather begins to cool. Here in the Bay Area, our weather has transitioned to cool mornings and evenings, yet hot afternoons. It is the perfect time for pumpkin recipes.
*Don’t forget to check out the MOST POPULAR Gluten Free Donut Recipes on the blog while you are visiting!
Are gluten free pumpkin donuts healthy?
- One thing I love about the recipe is that this pumpkin gluten free donut recipe is healthy! Go ahead and eat them for breakfast!
- There is a very low amount of sugar in this donut recipe. There is only 1/2 cup of coconut sugar. Another benefit to using coconut sugar is that it is low glycemic.
- If you use the optional glaze, it uses honey, so these gluten free donuts are completely refined sugar-free.
- Lots of almond flour gives the protein to balance out the sugars.
- These donuts are baked and not fried, so they have a lot fewer calories.
This is a great homemade gluten free pumpkin donut recipe for fall that your whole family will love. The donuts are moist and full of sweet pumpkin flavor.
Can you freeze these gluten free pumpkin donuts?
Yes, you can freeze these pumpkin donuts so make a double batch!!
Are you ready to make some donuts??
Canned Pumpkin Puree vs Homemade
First, let’s talk about pumpkin puree. I used a canned organic pumpkin to make this muffin recipe. You can also use a non-organic pumpkin puree, but make sure it doesn’t have pumpkin spice in it. It is very easy to make your own pumpkin puree.
How to Make Homemade Pumpkin Puree:
- Cut your pumpkin in half and remove the seeds.
- Brush the pumpkin halves with olive oil.
- Roast the pumpkin skin side down in a baking pan for 40 minutes until the pumpkin is soft.
- To make your puree, you will want to scoop out the cooked pumpkin and add it to a blender. Add a little water so that your puree is very smooth. If the pumpkin puree is too thick, it will prevent these muffins from getting light and fluffy.
Can you make this gluten free pumpkin donut recipe nut free?
Yes, you can easily make this gluten free donut recipe nut free too. Instead of almond flour, substitute 1/3 cup additional gluten free flour blend.
How to make gluten free pumpkin donuts:
You are going to love how easy this gluten free pumpkin donut recipe is to make!
Whisk together all dry ingredients. I used a gluten free flour blend that has xanthan gum, so if your gluten free flour blend doesn’t have this, add a teaspoon to your mix.
Next, blend all of the wet ingredients. Here is the cream getting added to the mix. Whisk all of the wet ingredients together.
Pour the wet ingredients into your dry ingredients and mix well.
Your gluten free pumpkin donut batter will be on the thick side. This is normal and your donuts will still be light and fluffy.
Donut Maker vs Donut Pan
You can make this recipe in either a donut maker or a donut pan.
I love, love, love my Babycakes Donut Maker. I use this donut maker all of the time because it bakes the donuts and makes my donuts taste delicious. (You know what I mean, crispy on the outsides like they were fried…but there weren’t!!)
You can also use a donut pan if you prefer to bake these donuts in your oven. Baked pumpkin donuts are so much healthier than fried.
Heat the donut maker and spray coconut oil in each cavity. The donut maker is non-stick, but I find the coconut oil gives these mini donuts a slightly crispy outside.
Scoop the pumpkin donut batter into each donut section.
Note that the donut batter is a little thicker than what you probably expect. Don’t worry because I promise these donuts are still light and fluffy!
The donut maker also comes with a small cooling rack. Here are the glazed pumpkin donuts cooling. Once they are cool, you can drizzle honey over each donut, or dust with powdered sugar and cinnamon blend. (*Note the honey drizzle is optional!)
** Please note: This recipe was updated from a post I wrote in September 2014. Here is a picture of the donut with the optional honey glaze.
(*Please note this post has affiliate links. Ordering through my site will not change the price you pay. A tiny commission will come to Fearless Dining to help offset the cost of running this blog. I truly appreciate the support.)
Things You Need to Make This Pumpkin Donut Recipe:
- Either the Babycakes Donut Maker above or this donut pan to bake the donuts in.
- Authentic Foods Gluten Free Multi-Grain Flour. I love this flour because it is very finely ground and easy to use in gluten-free recipes. You can also use Bob’s Red Mill 1 to 1 Gluten Free Flour Blend or Pamela’s Gluten Free Flour blends.
- 1 cup almond flour
- 1 1/4 cup Authentic Foods Multi Blend Flour
- 2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- 1/2 teaspoon ginger
- 1 teaspoon cinnamon
- 1/2 cup coconut sugar
- 2 large eggs
- 3 tablespoons maple syrup
- 4 ounces pumpkin puree
- 1/2 cup almond milk
- 1 teaspoon vanilla
- 1/2 cup coconut oil, melted
Optional Honey Glaze
- 2 tablespoons honey
- Optional Powdered Sugar Cinnamon dusting
- 1/3 cup powdered sugar
- 1/2 teaspoon cinnamon
- Preheat your Babycakes donut maker.
- In a large bowl, blend all of the dry ingredients and whisk to blend.
- In a medium bowl, blend all wet ingredients.
- Add the wet ingredients into the dry and gently mix until just blended.
- Ensure the green light is on the donut maker, which indicates it is heated up and ready.
- Place a spoonful of donut batter into each donut cup.
- Close the lid.
- Cook 2-3 minutes until cooked.
- Remove donuts on to a cooling rack.
- Blend the honey and cream. Dip cooled donuts into the glaze and set back on the rack.
Nutrition Information:Yield: 18 Serving Size: 1
Amount Per Serving:Calories: 199 Total Fat: 10g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 21mg Sodium: 177mg Carbohydrates: 26g Fiber: 1g Sugar: 18g Protein: 3g
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