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.
If you love pumpkin too, try these Gluten Free Pumpkin Muffins or this Gluten Free Pumpkin Tart 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.
Gluten Free Pumpkin Donuts with Honey Glaze
Easy healthy gluten free pumpkin donut recipe.
Ingredients
- For The Donuts
- 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
- 1 teaspoon cream
- Optional Powdered Sugar Cinnamon dusting
- 1/3 cup powdered sugar
- 1/2 teaspoon cinnamon
Instructions
- 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.
For Optional Glaze
- Blend the honey and cream. Dip cooled donuts into the glaze and set back on the rack.
Recommended Products
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Nutrition Information:
Yield: 18 Serving Size: 1Amount 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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Babs
April 23, 2019 at 3:52 pmFor the glaze, it says combine honey and cream, but the only other ingredients listed for the glaze are sugars. What cream? Thanks!
Sandi Gaertner
April 24, 2019 at 10:02 amHi Babs, That cream was for an optional glaze. It looks like when I switched recipe card programs, it didn’t add the right code for it to show. I corrected this, I hope it helps.
Courtney
January 6, 2019 at 2:45 pmYou have one teaspoon vanilla listed twice in the ingredient list…is that a typo?
Thanks
Sandi Gaertner
January 7, 2019 at 8:41 amOh my gosh, yes, just one teaspoon. Thank you so much for letting me know. I have this fixed now.
Alisa Fleming
September 21, 2018 at 7:40 amLook at the height of those babies! I’m seriously amazed by boisterous baked goods made with such healthful ingredients.
Sandi Gaertner
September 21, 2018 at 11:56 amThank you so much Alisa, they are seriously good!
Sarah
September 20, 2018 at 6:18 pmThese look scrumptious! I wasn’t craving donuts yet, still in apple mode, but this changes everything!!
Sandi Gaertner
September 25, 2018 at 9:10 pmLOL, I love apples and pumpkin so I totally get it.
Jules Shepard
September 20, 2018 at 10:50 amLove the name Babycakes and love anything pumpkin! Thanks for sharing!
Sandi Gaertner
September 21, 2018 at 12:17 pmYou are so welcome Jules 🙂
Sylvia
September 16, 2018 at 2:44 pmCould these also be made as regular sized muffins or even minis?
Sandi Gaertner
September 17, 2018 at 7:51 pmHi Sylvia, I would think the batter would be great for muffins, but I am not sure how light they would be. I do have a delicious light and fluffy pumpkin muffin recipe already on my site if you put pumpkin muffin into the search bar.
Carmen Chavez
September 13, 2018 at 5:44 pmSandi – I cannot WAIT to make these. They sound incredible and like you, I am a pumpkin addict when the season rolls in. As I have that Keto thing going on, I am just trying to gauge if this is an indulgence I can partake in if I don’t glaze them with honey. Is there any chance you have the donut breakout without the honey so I can check my carbs? Also thinking I could sub in a powdered stevia for coconut sugar if that’s a big carb contributor. So stoked – this weekend – on my baking list!!
Sandi Gaertner
September 13, 2018 at 8:01 pmI can’t wait to hear how you like this recipe Carmen. I love these donuts without the glaze. I have never baked with Stevia, so I am not sure how these will turn out. I would love if you could let me know how stevia works. I don’t have a breakdown but My Fitness Pal has a section where you can enter ingredients to see the carbs.
Jessica
November 9, 2017 at 12:48 pmIf I cook them in the oven: what temp and how long? Thanks.
Sandi Gaertner
November 9, 2017 at 5:43 pmHi Jessica, Bake at 350 degrees for 10-15 minutes depending on your pan size.
Julia
October 14, 2017 at 6:33 amThis makes me wanna run to the store to get a pumpkin so I can make these donuts right away! 🙂
Sandi Gaertner
October 14, 2017 at 2:46 pmLOL, I feel like running to the store for more pumpkin too 🙂
Katie | HealthySeasonalRecipes
October 14, 2017 at 4:18 amThat donut maker is so cute! I bet my daughters would love to make donuts on the weekends with me if I got one. Thanks for the tip! And love this GF recipe too. Sounds so yummy!
Sandi Gaertner
October 14, 2017 at 2:47 pmThank you Katie…my kids LOVE this donut maker, and it has held up surprisingly well given how often we use it.
Chris
October 14, 2017 at 3:27 amI’ve never tried pumpkin donuts before but I think you’ve just inspired me to give them a go! They look so delish!! Thanks for sharing 🙂
Sandi Gaertner
October 14, 2017 at 2:47 pmI love that…maybe with some bacon?
Annie @ Annie's Noms
October 14, 2017 at 2:16 amHealthier doughnuts?! Yes please! These look wonderful and I’m loving the combo of pumpkin with a honey glaze, delicious!
Sandi Gaertner
October 14, 2017 at 2:48 pmThank you Annie 🙂
Danielle
October 14, 2017 at 1:11 amI have never had any success making my own donuts, but seeing these pumpkin ones is making me want to give them another try. YUM!
Sabrina Modelle
October 2, 2015 at 8:33 amOMG, Sandi, these look so good! I have a donut pan, and I love it for the same reasons as you love your donut maker. I am going to have to try these little guys.
Sandi Gaertner
October 2, 2015 at 9:07 amI just got a donut pan, please let me know how they turn out 🙂
Debbie Seburn
September 18, 2014 at 11:18 pmHi Sandi.
Can you please tell me in cups or spoons how much butter to use. I don’t buy it in sticks. Thanks. These look wonderful. I love almond and pumpkin. Nice glaze idea, avoiding icing sugar is much healthier.
Debbie
Sandi Gaertner
September 19, 2014 at 7:18 amHi Debbie, this recipe calls for a stick of butter, which equals 1/2 cup. Thank you so much, let me know how you like these 🙂
Amy
September 18, 2014 at 5:44 pmDo you have to use a baby cakes maker? Or do you think you could just use your oven?
Sandi Gaertner
September 18, 2014 at 6:21 pmHi Amy, Feel free to use your oven 🙂
Diane Keller
September 18, 2014 at 5:26 pmCan we bake them in a donut pan? I do not have a Babycakes maker
Sandi Gaertner
September 18, 2014 at 6:21 pmYes, they come out pretty delicious using a pan.
Jacqueline Dyck
September 18, 2014 at 5:25 pmHi,these look really good! Would it be possible to do them in the oven?
Sandi Gaertner
September 18, 2014 at 6:22 pmYes, definitely feel free to bake these in the oven.
Raia
September 12, 2014 at 11:34 amI’m pretty sure my kids wouldn’t like these. I’d probably have to eat them all myself. It would be a huge sacrifice. Sigh, the things a mother does… 😉
Thanks for sharing them at Savoring Saturdays. Can’t wait to see what deliciousness you share with us this weekend…
Sandi Gaertner
September 12, 2014 at 12:01 pmExactly 🙂 Nobody tells us of these difficult choices when we have kids 🙂
Kelly @ Tasting Page
September 8, 2014 at 11:48 amI can’t think of a better way to ring in fall then with these gorgeous donuts! Beautiful!
Sandi Gaertner
September 8, 2014 at 12:18 pmThank you Kelly!
Michelle @ The Complete Savorist
September 7, 2014 at 11:02 pmI am almost embarrassed to admit, but I have never had a pumpkin donut. Now might be the time to finally have one.
Sandi Gaertner
September 8, 2014 at 7:29 amYou are right, the time has come 🙂 These are good because not only are they low sugar, they are baked, not fried.
Julia
September 6, 2014 at 3:15 pmI’ve not been quite ready to admit summer’s over and make the switch to fall recipes. These donuts are prompting me to cross over though!
Sandi Gaertner
September 6, 2014 at 5:54 pmI agree Julia 🙂
Shirley @ gfe & All Gluten-Free Desserts
September 5, 2014 at 10:21 amThose look gorgeous, Sandi! I’m a pumpkin lover, but not ready for the push of fall. Yet. 😉 Will keep these in mind for later. 🙂
Thanks!
Shirley
Sandi Gaertner
September 5, 2014 at 10:27 amI understand about rushing fall Shirley :-). For me, fall and pumpkin mean I can sneak a vegetable into my baking. My kids are suspect of anything that turns out green, but orange is still on their “kid approved” treat list.
Shirley @ gfe & All Gluten-Free Desserts
September 5, 2014 at 5:09 pmWell, anything that works with the kiddos is a good thing! I wonder where most kids get their aversion to green. 😉