Cozy fall mornings, the smell of cinnamon in the air, and a tray of golden pumpkin donuts cooling on your counter, honestly, does it get better than that?
These gluten-free pumpkin donuts are everything you love about a classic donut, just a little smarter. They’re made with wholesome almond flour, real pumpkin purée, and warm fall spices, all baked, not fried. The result? Soft, cakey, perfectly sweet donuts that are paleo-friendly, grain-free, and can even be made keto.
They’re the kind of treat that feels indulgent but secretly isn’t. If you’ve ever wanted a healthier donut that actually tastes like a donut, this is the one.
Ingredients You’ll Need
For the donuts:
- 1 cup (250g) pumpkin purée (canned or homemade)
- 3 large eggs
- 2 cups (200g) almond flour or almond meal
- ¼ cup monk fruit sweetener or coconut sugar
- 1 teaspoon cinnamon
- ⅛ teaspoon ground cloves
- ¼ teaspoon salt
- 1 teaspoon baking powder
For the cinnamon sugar coating:
- Coconut oil spray or melted butter, for coating
- ⅔ cup monk fruit sweetener or coconut sugar
- 2 teaspoons cinnamon
How to Make Gluten-Free Pumpkin Donuts
- Preheat & Prep
Set your oven to 350°F (160°C, fan-forced). Lightly grease a donut pan with coconut oil spray or butter. - Mix Wet Ingredients
In a large bowl, whisk together the pumpkin purée and eggs until the texture is smooth and creamy. - Add Dry Ingredients
Stir in almond flour, sweetener, baking powder, cinnamon, cloves, and salt. Mix until you get a thick, lump-free batter. - Fill the Donut Pan
Spoon the batter evenly into each donut mold, filling each cavity about ¾ full (they’ll rise as they bake). - Bake to Perfection
Bake for 25–27 minutes, or until a toothpick inserted in the center comes out clean. The tops should look golden and spring back lightly to the touch. - Cool Down
Let the donuts cool for 5–10 minutes, then gently flip the pan to release them. (If they resist, run a small spatula around the edges first.) - Coat with Cinnamon Sugar
Mix the sugar and cinnamon in a shallow bowl. Lightly spray each donut with coconut oil (or brush with butter), then dip and twist in the cinnamon sugar mix until fully coated.
Baking Tips & Tricks
- Don’t overfill the pan: Stop at ¾ full for perfect shape and even rise.
- Metal vs silicone: If you’re using a metal donut pan, always grease well to prevent sticking.
- No donut pan? No problem — use a muffin tray and place a small foil ball in the center of each cavity to mimic the donut hole.
- Cooling counts: Let them cool completely before removing or coating. Warm donuts are delicate and may break apart.
Substitutions & Variations
- Vegan: Replace eggs with flax eggs (1 tbsp flaxseed meal + 2½ tbsp water per egg). Texture will be slightly denser but still delicious.
- Nut-Free: Try oat flour or cassava flour (start with 1¾ cups and adjust as needed).
- Low-Carb / Keto: Stick with monk fruit or erythritol for the sweetener.
- Extra Spice: Add nutmeg or pumpkin pie spice for that café-style flavor twist.
Frequently Asked Questions
Can I use coconut flour instead of almond flour?
Not directly — coconut flour is much more absorbent. If you must, use only ½ cup and add an extra egg or two.
How do I store these donuts?
Keep them in an airtight container lined with paper towel at room temperature for up to 3 days, in the fridge for up to a week, or freeze for up to a month.
Can I make these in an air fryer?
Yes! Bake at 320°F (160°C) for 8–10 minutes until lightly golden.
How can I make them extra fluffy?
Make sure your eggs are room temperature and don’t overmix the batter — gentle folding keeps them light and cakey.
Nutrition Information (per donut)
| Calories | Carbs | Protein | Fat | Fiber |
|---|---|---|---|---|
| ~180 | 8g | 6g | 14g | 3g |
(Values vary slightly based on sweetener used.)
There’s something quietly magical about baking your own donuts, especially when the kitchen smells like pumpkin spice and cinnamon sugar. These gluten-free pumpkin donuts are the perfect balance of cozy and clean-eating; they hit that sweet spot (literally) between indulgence and wellness.
So go ahead, pour yourself a cup of coffee, grab one warm donut, and take that first bite. It’s soft, sweet, a little spiced, and totally worth turning on the oven for.
If you make them, tag or share your batch, I’d love to see how yours turn out. 🍁
The Best Gluten-Free Pumpkin Donuts (Easy Baked Recipe)
Ingredients
For the donuts:
- 1 cup (250g) pumpkin purée (canned or homemade)
- 3 large eggs
- 2 cups (200g) almond flour or almond meal
- ¼ cup monk fruit sweetener or coconut sugar
- 1 tsp cinnamon
- ⅛ tsp ground cloves
- ¼ tsp salt
- 1 tsp baking powder
For the cinnamon sugar coating:
- Coconut oil spray or melted butter, for coating
- ⅔ cup monk fruit sweetener or coconut sugar
- 2 tsp cinnamon
Instructions
- Preheat & Prep Set your oven to 350°F (160°C, fan-forced). Lightly grease a donut pan with coconut oil spray or butter.
- Mix Wet Ingredients In a large bowl, whisk together the pumpkin purée and eggs until the texture is smooth and creamy.
- Add Dry Ingredients Stir in almond flour, sweetener, baking powder, cinnamon, cloves, and salt. Mix until you get a thick, lump-free batter.
- Fill the Donut Pan Spoon the batter evenly into each donut mold, filling each cavity about ¾ full (they’ll rise as they bake).
- Bake to Perfection Bake for 25–27 minutes, or until a toothpick inserted in the center comes out clean. The tops should look golden and spring back lightly to the touch.
- Cool Down Let the donuts cool for 5–10 minutes, then gently flip the pan to release them. (If they resist, run a small spatula around the edges first.)
- Coat with Cinnamon Sugar Mix the sugar and cinnamon in a shallow bowl. Lightly spray each donut with coconut oil (or brush with butter), then dip and twist in the cinnamon sugar mix until fully coated.
Notes
- Texture tip: Don’t overmix the batter; it should be thick and smooth, not runny. Overmixing can make the donuts dense.
- Vegan option: Substitute eggs with flax eggs (1 tbsp flaxseed meal + 2½ tbsp water per egg). Let the mixture sit for 5 minutes before mixing.
- Storage: Keep at room temperature for up to 3 days, refrigerate for up to a week, or freeze for up to a month.
- Serving suggestion: Warm them up in the toaster oven for 1–2 minutes before eating for that “freshly baked” feel.