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. Refined sugar-free and dairy-free means no guilt! I include a nut-free option as well!
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.
Why this gluten free pumpkin donuts recipe is great:
- 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 ½ 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.
If you are looking for more fall desserts, try these Gluten Free Caramel Apple Donuts!
What you need to make this recipe:
- gluten free flour blend - I tested this recipe using Bob's Red Mill 1 to 1 Gluten Free Flour Blend and King Arthur's Measure for Measure Gluten Free Blend. That doesn't mean others will not work, I just have not tested other flours.
- xanthan gum - if your gluten free flour blend doesn't include this, you will need to add 1 teaspoon in.
- pumpkin puree - do not use pumpkin pie filling
- almond flour - you can also use almond meal. See FAQ to see how to make these donuts nut-free.
- coconut sugar - I used coconut sugar to make this recipe healthier and lower glycemic. You can also use brown sugar.
- almond milk - or another non-dairy milk
- pure vanilla extract - I do not recommend imitation vanilla
- coconut oil - you can also use vegan butter if you can't eat coconut.
Canned pumpkin puree vs fresh roasted pumpkin
First, let's talk about pumpkin puree. I used 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 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.
Recipe Step by Step Directions:
Step 1: Add your dry ingredients to a large bowl. Whisk together all dry ingredients.
Step 2: Add your wet ingredients to a bowl and mix well.
Step 3: Pour the wet ingredients into your dry ingredients and mix well.
Step 4: Your gluten free pumpkin donut batter will be on the thick side. This is normal and your donuts will still be light and fluffy.
Step 5: 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! If you love light and fluffy donuts, be sure to try this Gluten Free Vanilla Donuts too.
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!)
Step 6: Optional, dust the donuts with powdered sugar.
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.
Donuts are so popular in the Fearless Dining household...if you crave donuts too, check out all of my Best Gluten Free Donuts Recipes. And, if you are a pumpkin fanatic, don't miss my best gluten free pumpkin recipes!!
FAQ and Common Questions:
Yes, you can freeze these pumpkin donuts so make a double batch!!
Yes, you can easily make this gluten free donut recipe nut-free too. Instead of almond flour, substitute ⅓ cup additional gluten free flour blend.
Yes! One of my readers sent me a message that this recipe worked beautifully with two flax eggs. She said it was a little more fragile with the flax eggs, but the flavor was amazing. (Note she baked her donuts in a donut pan.)
These donuts will keep in the refrigerator for up to 3 days in an air-tight container.
Gluten Free Pumpkin Donuts with Honey Glaze
For the Donuts:
- 1 cup almond flour *see note
- 1 ¼ cup Gluten free flour blend *see note
- 2 teaspoons baking soda
- ½ teaspoon baking powder
- ⅛ teaspoon salt
- ½ teaspoon ginger
- 1 teaspoon cinnamon
- ½ cup coconut sugar *see note
- 2 large eggs
- 3 tablespoons maple syrup
- 4 ounces pumpkin puree *see note
- ¼ teaspoon nutmeg
- ½ cup almond milk *see note
- 1 teaspoon pure vanilla extract
- ½ cup coconut oil melted
- 2 tablespoons honey
- 1 teaspoon cream
Optional powdered sugar dusting
- ⅓ cup powdered sugar
- ½ 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.
For Optional Glaze
- Blend the honey and cream. Dip cooled donuts into the glaze and set back on the rack.
- I have tested this recipe with King Arthur Measure for Measure GF, Bob's Red Mill 1 to 1 GF blend, and Authentic Foods Multi Blend in this recipe. That doesn't mean others will not work, I just have not tested other flours
- If your gluten free flour blend doesn't contain Xanthan Gum, add 1 teaspoon to your dry ingredients.
- You can also use almond meal.
- If you prefer, you can use brown sugar instead of coconut sugar.
- Please do not use pumpkin pie filling.
- You can use any non-dairy milk.
- Feel free to use a donut maker or bake in the oven in a donut pan.
- These donuts will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.
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