Delicious Gluten-Free Pumpkin Spice Donuts that are soft, lightly sweetened with maple syrup and baked, not fried, for the perfect fall treat! Loaded with warm spices and coated with cinnamon and sugar!
For more healthy donut recipes, check out these baked apple cider donuts, these baked banana bread donuts (SO good!) or these delicious strawberry banana donuts!
Where are my pumpkin lovers?? You guys are going to LOVE these dairy-free, gluten-free pumpkin donuts! I’m such a fan of baking with pumpkin because it just makes everything so moist and when mixed with warm spices like cinnamon and nutmeg, the pumpkin flavor really pops! I’ve been baking up a storm lately, like this almond flour pumpkin bread and these delicious pumpkin bars, so making donuts was a no-brainer. If you don’t have any donut pans at home, no worries! Check out these Wilton donut baking pans (set of 2) for just $20!
You all absolutely LOVED my strawberry banana donut recipe so I wanted to share another version that would be perfect for fall! No butter or oil used in these donuts and they are naturally sweetened with maple syrup, a splash of vanilla and delicious warm spices. Then to make these even tastier, the donuts are coated in cinnamon and cane sugar. I mean so. dang. good. Soft and fluffy texture that come out perfect every time. Enjoy them for breakfast or dessert!
Here’s What You’ll Need
- pumpkin – I used canned pumpkin purée for this, just make sure you use 100% pure pumpkin and not pumpkin pie filling as that is loaded with tons of sugar
- eggs – adds protein and gives these donuts their structure and height
- almond milk – any type of milk will work
- maple syrup – naturally adds a little extra sweetness and tastes amazing with all these cozy fall flavors
- oat flour – you can easily make your own oat flour by grinding up oats in your food processor (see instructions below) or simply purchase oat flour from the store
- almond flour – this is a tasty gluten-free/low carb flour that has great flavor and healthy fats, just make sure to use almond flour and not almond meal. If you don’t have almond flour, any other gluten-free flour blend will work as well.
- baking powder – to help the donuts rise
- vanilla extract – the best boost of flavor!
- warm spices – delicious combination of pumpkin pie spice, cinnamon and nutmeg along with a pinch of salt
How to Make Your Own Oat Flour
This grain-free recipe uses a combination of almond flour and oat flour and you can easily make your own oat flour at home! Simply blend rolled oats (or instant oats) in your food processor or blender for about 60 seconds until they resemble a fine, powdery flour. That’s it! You can of course just buy your own oat flour at the store, but this method saves you money and the flour will last up to three months in your pantry. The ratio for oat flour is one cup of oats = one cup of oat flour so it’s pretty easy to measure out.
How to Make Pumpkin Spice Donuts
- Make the batter. In a large bowl, mix together the flours, baking powder, spices and salt while in a separate bowl whisk together the pumpkin, eggs, milk, maple syrup, and vanilla. Add the wet ingredients to the dry ingredients and mix until just combined (you don’t want to over mix the batter). You could also use a stand mixer for this.
- Get out your donut pan. To make these donuts you’ll need two 6-count donut pans like these. Spray them really good with nonstick spray so that your donuts will pop right out! Then, using a pastry bag or ziplock bag, spoon the donut batter into the bag and snip off the corner. Pipe the batter into each donut well until they are all filled (this recipe makes exactly 12 donuts).
- Bake the donuts! Pop the donuts into the oven at 350 degrees F for about 12 to 13 minutes, until golden and a toothpick inserted comes out clean. You want to be careful about over-baking them because donuts actually bake really quickly! Transfer the donuts to a wire cooling rack so they can cool.
- Coat with Cinnamon-Sugar. Once the donuts have cooled completely, melt coconut oil (or butter) and mix together cinnamon and sugar in a shallow bowl. Using a pastry brush, coat each donut in coconut oil and toss in the cinnamon and sugar mixture, making sure to coat both sides. You could also dip or drizzle these donuts with a delicious maple cream cheese glaze or even sprinkle on some powdered sugar. Enjoy!
Pro tip: As I said before, make sure to lightly brush the coconut oil onto the donuts as too much can cause the sugar to dissolve rather than stick to the donut.
Prepping and Storing
To Store: These gluten-free donuts will last for about 3 days in a sealed, airtight container and will last up to 7 days stored in the fridge. I highly recommend warming them up in the microwave for about 10 to 15 seconds to really bring out those warm flavors.
To Freeze: These donuts also freeze really well too and will last in the freezer for about a month. If you plan on freezing them, I would wait to coat them in cinnamon and sugar until ready to serve. Let them thaw out in the fridge overnight and warm up in the microwave for about 10 to 15 seconds.
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More Pumpkin Recipes You’ll Love
- Gluten-Free Pumpkin Bread
- Fluffy Pumpkin Pancakes
- Pumpkin Bars with Cream Cheese Frosting
- Healthy Pumpkin Spice Smoothie
- Pumpkin Spice Mug Cake
Hope you all enjoy these Gluten-Free Pumpkin Spice Donuts and if you love this as much as we do, please leave me ⭐️⭐️⭐️⭐️⭐️ below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! I love seeing all your delicious recreations!
Gluten-Free Pumpkin Spice Donuts
Ingredients
- 1 cup oat flour
- 1 cup almond flour
- 2 tsp baking powder
- 1 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 1/2 cup canned pumpkin
- 2 eggs
- 1/3 cup almond milk, or milk of choice
- 1/3 cup maple syrup
- 1 tsp vanilla
For the Cinnamon-Sugar Coating:
- 2 Tbsp coconut oil, melted and cooled (or you could use butter)
- 1/3 cup organic cane sugar
- 1 tsp cinnamon
Instructions
- Preheat oven to 350 degrees F.
- In a large bowl, mix together the flours, baking powder, spices and salt. In a separate bowl, whisk together the pumpkin, eggs, milk, maple syrup, and vanilla. Add the wet ingredients to the flour mixture and mix until just combined, being careful not over-mix the batter.
- Spray two (6-count) donut pans really good with nonstick spray. Spoon batter into a pastry bag or ziplock bag and snip off the corner. Pipe the batter into each donut well until they are all filled (this recipe makes exactly 12 donuts).
- Place donuts in the oven and bake for about 12 to 13 minutes, until golden and a toothpick inserted comes out clean. You want to be careful about over-baking them because donuts actually bake really quickly! Transfer the donuts to a wire rack so they can cool.
- Once the donuts have cooled completely, melt the coconut oil (or butter) and mix together cinnamon and sugar in a shallow bowl. Using a pastry brush, coat each donut in coconut oil and toss in the cinnamon-sugar mixture, making sure to coat both sides. Enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
OMG, I just made these, and the end result was SO delicious! I am appreciative of you sharing this recipe.
These were so delicious and easy to make! Donuts are intimidating to make in my eyes but not these at all. Will be making again for sure!
Delicious, you would never know they were gluten free!
Is anyone aware of a donut pan that ISN’T non-stick? I want to make these so bad, but I hate the thought of using non-stick. Thanks!