The first cold morning of October always pulls me back into my kitchen, where the scent of cinnamon and pumpkin feels like a warm hug. This year, I was in my daughter’s cozy mountain cabin, surrounded by the smell of pine trees and the laughter of my grandkids.
They’d been helping their mom decorate tiny pumpkins for the porch, and I thought, “What better treat to match that fall spirit than homemade pumpkin donuts?” The idea wasn’t fancy or planned; it came from watching their sticky little fingers covered in orange paint and remembering how I used to bake spiced treats with my own kids decades ago.
As the oven warmed, the house filled with that unmistakable autumn comfort—spice, sugar, and pumpkin blending like an old melody. When the donuts came out, golden and puffed, I brushed them with a little melted butter and rolled them in cinnamon sugar.
We ate them while they were still warm, sitting by the fire, each bite soft and tender. Those moments—the simple ones—remind me why I love baking. It’s not just about recipes; it’s about togetherness.
Short Description
These gluten-free pumpkin donuts are soft, tender, and warmly spiced—made with almond meal, pumpkin puree, and cinnamon. Lightly coated in cinnamon sugar, they’re a wholesome fall treat that’s both delicious and guilt-free.
Key Ingredients
- 1 cup (250g) pumpkin puree
- 3 eggs
- 2 cups (200g) almond meal
- 1 teaspoon cinnamon
- ⅛ teaspoon cloves
- ¼ teaspoon salt
- ¼ cup monk fruit sweetener or coconut sugar
- 1 teaspoon baking powder
For the Cinnamon Sugar Coating:
- Coconut oil spray or melted butter (to coat)
- ⅔ cup monk fruit sweetener or coconut sugar
- 2 teaspoons cinnamon
Tools Needed
- Donut pan
- Mixing bowls
- Whisk or hand mixer
- Measuring cups and spoons
- Toothpick
- Cooling rack
Cooking Instructions
Step 1: Preheat and Prepare the Pan
Preheat your oven to 350°F (160°C fan forced). Lightly grease your donut pan with coconut oil spray or melted butter.
Step 2: Mix Wet Ingredients
In a large bowl, whisk together the pumpkin puree and eggs until the mixture is smooth and creamy.
Step 3: Add Dry Ingredients
Stir in the almond meal, monk fruit sweetener, baking powder, cinnamon, cloves, and salt. Mix until the batter is smooth with no lumps. The texture should be thick but spoonable—almost like soft cookie dough.
Step 4: Fill the Donut Pan
Spoon the batter evenly into the donut molds, filling each about ¾ full. Smooth the tops with the back of a spoon.
Step 5: Bake to Perfection
Bake for 25–27 minutes, or until a toothpick inserted into the center comes out clean. The tops should spring back lightly when touched.
Step 6: Cool and Release
Allow the donuts to cool in the pan for about 5 minutes. Then gently flip the pan upside down and tap to release. Place on a cooling rack.
Step 7: Coat in Cinnamon Sugar
Mix the monk fruit sweetener (or coconut sugar) and cinnamon in a shallow bowl. Lightly spray each donut with coconut oil or brush with melted butter, then roll gently in the cinnamon sugar mixture until coated.
Why You’ll Love This Recipe
Naturally Gluten-Free: Made with almond meal for a soft, tender crumb without any gluten.
Wholesome Sweetness: Monk fruit or coconut sugar keeps it refined-sugar-free but still sweet and satisfying.
Warm Fall Flavors: Pumpkin, cinnamon, and cloves blend into cozy autumn comfort.
Quick and Easy: Ready in under 30 minutes with simple pantry staples.
Kid-Friendly: A healthier treat that both adults and kids adore.
Mistakes to Avoid & Solutions
Using watery pumpkin puree: Too much moisture makes the donuts dense. If your puree is runny, blot it with a paper towel before mixing.
Overmixing the batter: This can make donuts tough. Mix just until smooth.
Filling molds too high: The batter will overflow. Stick to about ¾ full.
Skipping the coating step: The cinnamon sugar adds flavor and texture—don’t skip it!
Removing too early: Let donuts cool for a few minutes before removing or they may break apart.
Serving and Pairing Suggestions
Serve warm with a cup of chai tea or pumpkin spice latte.
For brunch, pair them with scrambled eggs and fruit salad.
Add a drizzle of maple glaze for a sweeter twist.
Perfect for autumn picnics, school lunches, or cozy weekend mornings.
Storage and Reheating Tips
Room Temperature: Store in an airtight container up to 3 days.
Refrigerator: Keeps fresh for up to 5 days.
Freezer: Freeze up to 2 months. Reheat in the oven at 300°F (150°C) for 5–7 minutes.
Reheating Tip: Avoid microwaving for too long—it can make them soggy.
FAQs
1. Can I use coconut flour instead of almond meal?
No, coconut flour absorbs too much moisture and will make the donuts dry.
2. Can I bake these in a muffin tin instead?
Yes, just adjust the baking time to about 20 minutes.
3. How can I make them dairy-free?
Use coconut oil instead of butter for the coating.
4. Can I add chocolate chips or nuts?
Absolutely! Add ¼ cup of mini chocolate chips or chopped pecans to the batter.
5. Why did my donuts turn out dense?
They may have been overmixed or underbaked. Mix gently and bake until springy.
Tips & Tricks
Use room-temperature eggs for smoother mixing.
Grease your donut pan well to prevent sticking.
Let donuts cool slightly before coating so the sugar sticks evenly.
Add a pinch of nutmeg for extra warmth.
If you like a softer coating, use melted butter instead of oil.
Recipe Variations
Spiced Maple Glazed Donuts: Skip the cinnamon sugar coating and drizzle with a glaze made from powdered monk fruit and maple syrup.
Chocolate Pumpkin Donuts: Add 2 tablespoons of cocoa powder and reduce almond meal by 2 tablespoons.
Apple Pumpkin Donuts: Mix in ½ cup finely grated apple for a moist, fruity version.
Protein Pumpkin Donuts: Replace ¼ cup of almond meal with protein powder.
Mini Pumpkin Donuts: Use a mini donut pan and bake for 15–17 minutes.
Final Thoughts
That night, after the kids were tucked in, I sat by the window with a cup of tea and one last donut. The cabin lights glowed softly, and the smell of cinnamon still lingered in the air. I thought about how food connects us—how a simple donut can bridge generations, bringing joy in small, meaningful bites.
These pumpkin donuts aren’t fancy or fussy; they’re the kind of treat that feels like home. I smiled, already planning to make another batch before the first snow arrived.
Gluten-Free Pumpkin Donuts
Ingredients
- 1 cup 250g pumpkin puree
- 3 eggs
- 2 cups 200g almond meal
- 1 teaspoon cinnamon
- ⅛ teaspoon cloves
- ¼ teaspoon salt
- ¼ cup monk fruit sweetener or coconut sugar
- 1 teaspoon baking powder
For the Cinnamon Sugar Coating:
- Coconut oil spray or melted butter to coat
- ⅔ cup monk fruit sweetener or coconut sugar
- 2 teaspoons cinnamon
Instructions
- Preheat the oven to 350°F (160°C fan forced) and lightly grease a donut pan with coconut oil spray or melted butter.
- In a large bowl, whisk together the pumpkin puree and eggs until smooth. Add almond meal, monk fruit sweetener, baking powder, cinnamon, cloves, and salt. Stir until you get a thick, smooth batter.
- Spoon the mixture into the molds, filling each about three-quarters full, and smooth the tops. Bake for 25–27 minutes, or until a toothpick inserted in the center comes out clean and the tops spring back lightly.
- Let the donuts cool in the pan for 5 minutes, then flip the pan and gently tap to release.
- Combine monk fruit sweetener (or coconut sugar) and cinnamon in a shallow bowl. Lightly spray or brush each donut with coconut oil or melted butter, then roll in the cinnamon sugar until evenly coated.
