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!
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!!
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.
Or, check out all of my delicious gluten free pumpkin recipes. These gluten free pumpkin recipes are perfect for fall. Many are dairy-free too!
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 donuts?
Yes, you can freeze these pumpkin donuts so make a double batch!!
Are you ready to make some donuts??
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.
Can you make this 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.
If you are looking for more gluten free nut-free donut recipes, try these Gluten Free Jelly Donuts or these Gluten Free Peanut Butter Donuts.
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 have tested two gluten free flour blends in this recipe. I liked King Arthur Gluten Free Measure for Measure and Bob’s Red Mill 1 to 1 Gluten Free Flour Blend. This doesn’t mean other blends won’t work, I just haven’t tested any others. Try to avoid flour blends that are high in starch.
As always, if your blend does not contain Xanthan Gum, you will need to add 1 teaspoon.
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! 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!)
** Please note: This recipe was updated from a post I wrote last September 2014. Here is a picture of the donut with the optional honey glaze.
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 (Or King Arthur Measure for Measure GF 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.
Notes
If your gluten free flour blend doesn't contain Xanthan Gum, add 1 teaspoon to your dry ingredients.
Recommended Products
There are affiliate links in my posts. As an Amazon Associate, I earn from qualifying purchases.
Nutrition Information:
Yield: 18 Serving Size: 1Amount Per Serving: Calories: 199Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 21mgSodium: 177mgCarbohydrates: 26gFiber: 1gSugar: 18gProtein: 3g
Babs
For the glaze, it says combine honey and cream, but the only other ingredients listed for the glaze are sugars. What cream? Thanks!
Sandi Gaertner
Hi 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
You have one teaspoon vanilla listed twice in the ingredient list…is that a typo?
Thanks
Sandi Gaertner
Oh my gosh, yes, just one teaspoon. Thank you so much for letting me know. I have this fixed now.
Alisa Fleming
Look at the height of those babies! I’m seriously amazed by boisterous baked goods made with such healthful ingredients.
Sandi Gaertner
Thank you so much Alisa, they are seriously good!
Sarah
These look scrumptious! I wasn’t craving donuts yet, still in apple mode, but this changes everything!!
Sandi Gaertner
LOL, I love apples and pumpkin so I totally get it.
Jules Shepard
Love the name Babycakes and love anything pumpkin! Thanks for sharing!
Sandi Gaertner
You are so welcome Jules 🙂
Sylvia
Could these also be made as regular sized muffins or even minis?
Sandi Gaertner
Hi 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
Sandi – 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
I 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.
Nicole
Can these be made ahead of time and frozen?
Sandi Gaertner
Hi Nicole, you can definitely freeze these pumpkin muffins!! Enjoy :-).
Jessica
If I cook them in the oven: what temp and how long? Thanks.
Sandi Gaertner
Hi Jessica, Bake at 350 degrees for 10-15 minutes depending on your pan size.
Julia
This makes me wanna run to the store to get a pumpkin so I can make these donuts right away! 🙂
Sandi Gaertner
LOL, I feel like running to the store for more pumpkin too 🙂
Katie | HealthySeasonalRecipes
That 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
Thank you Katie…my kids LOVE this donut maker, and it has held up surprisingly well given how often we use it.
Chris
I’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
I love that…maybe with some bacon?
Annie @ Annie's Noms
Healthier doughnuts?! Yes please! These look wonderful and I’m loving the combo of pumpkin with a honey glaze, delicious!
Sandi Gaertner
Thank you Annie 🙂
Danielle
I 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
OMG, 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
I just got a donut pan, please let me know how they turn out 🙂
Debbie Seburn
Hi 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
Hi 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 🙂
Cyndi in NC
is it just me or am I missing the butter? I see a 1/2 cup of coconut oil melted but no butter.
Sandi Gaertner
I am struggling to see where you see me list butter. This is a dairy-free recipe so there is no butter in it.
Amy
Do you have to use a baby cakes maker? Or do you think you could just use your oven?
Sandi Gaertner
Hi Amy, Feel free to use your oven 🙂
Diane Keller
Can we bake them in a donut pan? I do not have a Babycakes maker
Sandi Gaertner
Yes, they come out pretty delicious using a pan.
Jacqueline Dyck
Hi,these look really good! Would it be possible to do them in the oven?
Sandi Gaertner
Yes, definitely feel free to bake these in the oven.
Raia
I’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
Exactly 🙂 Nobody tells us of these difficult choices when we have kids 🙂
Kelly @ Tasting Page
I can’t think of a better way to ring in fall then with these gorgeous donuts! Beautiful!
Sandi Gaertner
Thank you Kelly!
Michelle @ The Complete Savorist
I am almost embarrassed to admit, but I have never had a pumpkin donut. Now might be the time to finally have one.
Sandi Gaertner
You are right, the time has come 🙂 These are good because not only are they low sugar, they are baked, not fried.
Julia
I’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
I agree Julia 🙂
Shirley @ gfe & All Gluten-Free Desserts
Those 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
I 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
Well, anything that works with the kiddos is a good thing! I wonder where most kids get their aversion to green. 😉