Gluten Free Baked Pumpkin Doughnuts

Baked Gluten Free Pumpkin Doughnuts Recipe

It’s October and that means pumpkin season! Pumpkins for carving, pumpkins for pie, pumpkins for breads, cakes and yes, doughnuts!

I can’t think of a better way to start a crisp fall day than with healthy Baked Gluten Free Pumpkin Doughnuts that are free of dairy and refined sugar. Unless they also happen to be super easy to prepare, packed with protein and grain free as well.

Doughnuts seem so decadent and celebratory – able to transform any ordinary day into something special, just another reason I am slightly obsessed with my doughnut pans. I can whip up delicious morning treats in no time and yet my family thinks I am a kitchen rock star.

I like to use my food processor for this recipe but if you don’t have one or don’t feel like breaking out the heavy equipment, no problem. You can make these with just a couple of bowls. Whisk the dry ingredients in one bowl, the wet in another and combine the two.

I find it a lot easier to scrape the dough into a plastic storage bag and pipe the dough into the holes in the doughnut pan rather than try to spoon it in, but I have done it both ways successfully.

Recipe Notes: I sweetened the doughnuts with Wholesome Sweeteners Coconut Palm Sugar and made a refined sugar free powdered sugar for the glaze by grinding more coconut sugar with a little tapioca starch in a spice or coffee grinder. A high powdered blender would work also but the grinder is smaller and easier to clean! I used finely ground blanched almond flour from Honeyville, if you use Bob’s Red Mill the doughnuts may be more moist and stick to the pan easier. Spray your doughnut pan with gluten free non-stick cooking spray or brush with a little oil and flour with some additional almond flour to make it easier to remove the doughnuts once baked and cooled.

Happy October – celebrate with pumpkin doughnuts!

Click here to see my cooking demonstration of this recipe on Daytime TV!

Gluten Free Grain Free Baked Pumpkin Doughnuts

 

5 from 1 vote
Gluten Free Baked Pumpkin Doughnuts
Baked Gluten Free Pumpkin Doughnuts Recipe
Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
 
Course: Dessert
Cuisine: American
Servings: 12 donuts
Calories: 242 kcal
Author: Carol Kicinski
Ingredients
Pumpkin Doughnuts
  • Gluten free non-stick cooking spray
  • cups finely ground blanched almond meal plus more for preparing the pan
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon freshly grated nutmeg
  • ¼ cup Wholesome Sweeteners Coconut Palm Sugar
  • ¼ cup grapeseed or vegetable oil
  • 3 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 cup pure pumpkin puree not pumpkin pie mix
Cinnamon Glaze
  • ¾ cup Wholesome Sweeteners Coconut Palm Sugar
  • 1 ½ teaspoons tapioca starch
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons almond or other dairy free milk
Instructions
Pumpkin Doughnuts
  1. Preheat oven to 350 degrees. Spray 2 (6 doughnuts each) doughnut pans with cooking spray and sprinkle with some almond flour. Tap out the excess flour.
  2. In the bowl of a food processor fitted with a steel blade, combine the almond flour, baking soda, salt, cinnamon, and nutmeg. Pulse a few times to combine. Add the remaining doughnut ingredients and process until smooth. Scrape the dough into a large food storage bag, snip off about ½ inch from one corner and pipe the batter into the prepared pans filling each hole almost full. Bake for 15 minutes or until the doughnuts spring back when touched lightly and a toothpick inserted into the center comes out clean. Let cool in the pans for 5 minutes then remove the doughnuts to a wire rack to finish cooling.
Cinnamon Glaze
  1. Put the coconut sugar and tapioca starch in a clean coffee or spice grinder (or in a high powdered blender) and process until it looks like powder. Put into a bowl, stir in the cinnamon and vanilla. Stir in some almond milk, one tablespoon at a time, until it turns into a thick glaze.
  2. Place a piece of waxed or parchment paper under the cooling rack and drizzle the glaze onto the doughnuts.
Nutrition Facts
Baked Gluten Free Pumpkin Doughnuts Recipe
Amount Per Serving
Calories 242 Calories from Fat 153
% Daily Value*
Total Fat 17g 26%
Saturated Fat 1g 5%
Cholesterol 40mg 13%
Sodium 188mg 8%
Potassium 57mg 2%
Total Carbohydrates 18g 6%
Dietary Fiber 3g 12%
Sugars 10g
Protein 6g 12%
Vitamin A 64.7%
Vitamin C 1%
Calcium 6.7%
Iron 7.5%
* Percent Daily Values are based on a 2000 calorie diet.

 

The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers’ samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

 

Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Tags: Baked Cinnamon Coconut Sugar Corn Free Dairy Free Doughnuts Glazed Halloween Pumpkin
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  1. Carlyn Berghoff
    October 14, 2013

    Sounds delicious! My favorite thing about gluten-free doughnuts is that they are baked. That has to mean they’re healthy, right?!?

  2. T
    October 14, 2013

    That’s it! I’m getting me some donut pans tomorrow!!! Those look so SCRUMPTIOUS!

  3. Maggie
    October 15, 2013

    I’m not sure what I love more, the doughnuts or the pictures! Stunning!

  4. Melissa
    October 15, 2013

    Silly question…..but could I bake these in a muffin pan or a mini muffin pan?

  5. CarolKicinski
    October 23, 2013

    Hi Melissa, no such thing as a silly question and yes you can use either. You will have to cook a little longer in a regular muffin tin. Enjoy!

  6. CarolKicinski
    October 23, 2013

    Aw, thanks Maggie!

  7. CarolKicinski
    October 23, 2013

    Oh yes! Get those pans, you won’t regret it!

  8. CarolKicinski
    October 23, 2013

    Exactly! Enjoy.

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  13. Theresa Rodriques
    September 23, 2017

    I’m not a huge fan of a coconut flavor. Does the coconut palm sugar have a strong coconut flavor? If it does, can I substitute regular sugar and it will cook the same? Or will it need adjustments?
    Thank you! ?

    1. Carol Kicinski
      September 28, 2017

      Hi Theresa,
      Coconut palm sugar doesn’t have a strong coconut flavor, in my opinion. If you want to use regular sugar, just substitute equal amounts. Coconut sugar is slightly less sweet than regular sugar, so the donuts may be a little sweeter than the original recipe, but they will still be delicious!
      xo,
      Carol

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  15. Bonnie Hall
    November 2, 2018

    Can this be made with something other than almond flour?

    1. Carol Kicinski
      November 5, 2018

      Yes, you can use gluten-free all-purpose flour.

  16. Jeanette
    November 4, 2018

    Can I use gf flour in place of almond meal?

    1. Carol Kicinski
      November 5, 2018

      Yes, you can!

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