Healthy Baked Pumpkin Donuts (Gluten-Free)

Enjoy that fall-favorite pumpkin flavor with these Healthy Baked Pumpkin Donuts. They’re the ultimate classic donut recipe, made gluten-free with the perfect texture from almond flour, and coated in a delicious layer of cinnamon-sugar. These pumpkin spice donuts are sure to be a new family favorite! 

Pumpkin-flavored everything, please!

When fall is just beginning, we all start craving pumpkin flavor EVERYTHING!  These pumpkin spice donuts are going to satisfy your pumpkin hankerings. They’re seasoned with a delightful mix of pumpkin, cinnamon, clove, and ginger. We’ve also added a cinnamon-sugar coating to give this homemade donut that classic appearance and sweetness you’d find at the bakery!

Additionally, this recipe uses a combination of almond flour and coconut flour to make a naturally gluten-free donut recipe. This not only creates the perfect texture as the donut bakes but makes it a great recipe for anyone on the hunt for delicious gluten-free donuts!

Healthy donuts made easy!

Baked donuts are my favorite. It keeps the donut healthier (less oil than fried donuts) and they’re easier to make! You still get the same delicious donut taste, especially when a cinnamon-sugar coating is involved!

Grab yourself a donut pan, I highly recommend a silicone pan for easy removal and whip up a batch of these baked pumpkin donuts. It only takes 30 minutes to bake a batch, then let them cool completely in the donut pan.

Once they’ve cooled, you’ll remove them from the donut pan and dip the tops in the cinnamon-sugar mixture.  

Recipe created and brought to you by Ana Ankeny, Social Media Coordinator of The Real Food Dietitians and blogger herself! 

Healthy donuts can be served for all occasions

Growing up I always loved going to the bakery with my grandma for a donut and a coffee (coffee for her as I didn’t appreciate it when so young).  I loved the smell of the bakery!

Baking these donuts and the smells coming from the oven always brings me back to those memories. Whether it’s a donut early in the morning with a cup of coffee (or a latte), a dessert after dinner, or brought to share with friends, donuts are perfect for any time and any occasion. They’re special enough to feel like a treat and yet easy to make and a crowd-pleaser! 

What you’ll need

• Almond flour – blanched almond flour works best
• Coconut flour – this coconut flour works great
• Cane sugar – we need a little sweetness in donuts and this cane sugar works great
• Baking powder 
• Ground cinnamon, ginger, and cloves – may substitute pumpkin pie spice. 
• Sea salt
• Milk of choice – for a dairy-free donut, use your favorite dairy-free option. Can also use cow milk.
• Eggs – this recipe has not been tested without eggs.
• Apple Cider Vinegar 
• Avocado oil – may substitute olive oil. 
• Pumpkin puree – canned pumpkin works great for this recipe

We love using pumpkin in the fall

This pumpkin donut recipe only calls for ¼ cup of pumpkin puree. That means if you’re using a typical can of pumpkin, you’re going to have some leftovers. Rather than let it go to waste, we have a solution to what to do with that extra pumpkin!  Here are a few of our other pumpkin recipes that call for a little pumpkin puree.

• Paleo Pumpkin Chocolate Chip Bars
• Slow Cooker Pumpkin Brownies
• Pumpkin Pie Overnight Oats
• No-Bake Pumpkin Chocolate Chip Granola Bars

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How to make Healthy Pumpkin Baked Donuts 

• Step 1: Preheat the oven to 350ºF.  In a large mixing bowl combine the almond flour, coconut flour, sugar, baking powder, ground cinnamon, ginger, and cloves.  Mix until all the almond flour lumps are gone and the cinnamon is mixed in well.  
• Step 2: In a small mixing bowl, add the eggs, dairy-free milk, avocado oil, pumpkin puree, and apple cider vinegar.  Whisk until creamy and smooth.
• Step 3: Pour the wet pumpkin mixture into the dry almond mixture.  Using a large spoon, stir until well mixed.
• Step 4: Using a donut pan (I recommend a silicone donut pan), evenly fill all donut cavities ¾ of the way full, smooth the tops, and make them even with the back of the spoon or with your finger.
• Step 5: Bake for 25-27 minutes.  The donuts will begin to brown at 20 minutes, but they need the full 25-27 minutes to bake.  Remove only when fully golden brown and all sides of the donut have pulled away from the pan.  
• Step 6: Set on a cooling rack and let fully cool before attempting to remove from the pan.  
• Step 7: Once the donuts are cool, remove from the donut pan and place them on a serving platter.

For coating in cinnamon-sugar

• Step 1: In a low-profile bowl or plate mix together the cinnamon and sugar. 
• Step 2: Take one donut and lightly mist with water (or dampen one finger and lightly brush along the top of the donut) then place moist side down on the plate of cinnamon-sugar to coat. 
• Step 3: Repeat with all donuts.

Baking tips and tricks

• The donuts will rise while baking, so be sure to only fill the donut cavities to ¾ full.  
• It’s very important to bake these the full time listed and to let them fully cool before removing the baked donuts from the pan. If removed too early, the donuts will either stick in the pan or break upon removal. 
• If using a metal donut pan, spray with cooking spray before filling with the donut mixture.  

How to store Baked Pumpkin Donuts

You can store these donuts (granted there are leftovers and you don’t eat them all in one sitting!) in an airtight container in the pantry for up to 3 days. They will also last in the fridge for up to 7 days, or in the freezer for up to one month.

If you want to stack the donuts in your container to save space, we recommend placing a layer of parchment paper between the stacks to prevent the donuts from sticking together.

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