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Gluten Free Pumpkin Spiced Donuts

These Pumpkin Spiced Donuts 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.
Course Breakfast
Cuisine American
Keyword dairy free, gluten free, pumpkin, pumpkin spice
Prep Time 15 minutes
Cook Time 13 minutes
Cool Time 10 minutes
Total Time 38 minutes
Servings 6 Donuts
Calories 287kcal
Author Sara

Ingredients

Dry Ingredients

Wet Ingredients

Cinnamon Sugar Topping

  • 1/2 cup Sugar or coconut sugar
  • 1 Tbls Cinnamon

Instructions

  • 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 with a rubber spatula
  • Use piping bag* to fill donut pan with batter evenly
  • Once all the cavities of the donut pan are filled, place the pan in the preheated oven and bake for 12-14 minutes (toothpick should come out clean)
  • Let the donuts cool for 10 minutes before removing from the pan
    Make cinnamon sugar mixture (if using)
    Once donuts are cooled, dunk them in the cinnamon sugar mixture one at a time
  • Donuts are the best if enjoyed that day, but they last up to 2-3 days in an airtight container on the counter

Notes

You can use an actual piping bag for this or add all of your batter into a gallon sized bag and cut the bottom corner to make your own piping bag (this is what I do)

Nutrition

Calories: 287kcal | Carbohydrates: 53g | Protein: 5g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 55mg | Sodium: 341mg | Potassium: 62mg | Fiber: 4g | Sugar: 27g | Vitamin A: 3257IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 2mg