Go Back
Print Recipe

Gluten-Free Pumpkin Donuts

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.
Calories:
Author: Sandra Myers

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.