I am not even sure where to start with these. I mean, come on, they are Pumpkin Spiced Donuts! These beautiful round pillows are a pumpkin-lovers dream. They have the perfect blend of warm fall spices and sweet sugary goodness. The best part is that they are gluten, dairy and refined sugar free. Now all you need is some pumpkin spiced coffee and a cozy blanket!
This post is in collaboration with my friend, Laura from the blog, Our Oily House. She shares healthy recipes and tons of different ways to use essential oils. She is so creative and I am excited to introduce her to all of you. After making my Pumpkin Spiced Donuts, you are going to want to head straight to her blog to try her Pumpkin Granola!
Gluten free treats can be hard to make. I’m just being honest, and this is why I always use Bob’s Red Mill Gluten Free 1 to 1 Flour. I am not being paid or sponsored to say this. I am just sharing because it has made it so easy for me re-create gluten free treats that my family loves. There are other gluten free cup for cup flours out there, I just haven’t used them. Although, I have heard that King Arthur is great too.
My pumpkin spiced donuts are sweetened with coconut sugar, so there is no refined sugar in them at all. They have just the right balance of sweet to spice. I use both pumpkin pie spice and a little extra cinnamon to give that warmth that pairs so nicely with the pumpkin. I even coated the warm donuts in a mixture of 1 cup coconut sugar to 1 tsp cinnamon, yum!
Make sure to spray your donut pan before you add in the donut batter. I use avocado oil spray or coconut oil spray for my baked goods. When it is time to add the batter to the pan, you can put it into a large ziplock bag and twist it to make a pastry bag. OR be lazy like me and just spoon the batter in lol. Be sure to let the donuts cool a bit before you take them out of the pan.
Donuts are always best enjoyed that same day, but you can store them in an airtight container on the counter for 2-3 days. If they last that long in your house, you have way more will-power than our family HAHA.
Used in this Recipe:
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Gluten Free Pumpkin Spiced Donuts
- Preheat the oven to 350' and spray the donut pan with coconut or avocado oil spray
- In a large bowl, add in the flour, baking soda, salt, pumpkin pie spice, and cinnamon. Whisk to combine
- In a separate bowl, add in the eggs, almond milk, coconut sugar, vanilla extract, pumpkin puree and melted coconut oil. Whisk until fully combined and fold into the dry mixture
- You can use a piping bag to pipe the batter into the greased donut pan, but I just use a spoon and spread it out evenly
- Once all the cavities of the donut pan are filled, place the pan in the preheated oven and bake for 12-14 minutes. 13 minutes comes out perfectly for me, but a toothpick should come out clean
- Let the donuts cool for 10 minutes before removing from the pan. I like to coat mine in a cinnamon sugar mixture but that is optional
- Donuts are the best if enjoyed that day, but they last up to 2-3 days in an airtight container on the counter