All you need for these gluten-free pumpkin donuts are a few simple ingredients, a bowl, and a spoon. They’re naturally grain-free, paleo-friendly, gluten-free, dairy-free, and full of pumpkin spice flavor.
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A reliable gluten-free donut recipe can be hard to find, but this one is easy, quick, and kid-friendly.
We chose pumpkin for this batch because we love the flavor, though the batter adapts well to other flavorings. The donuts are baked rather than fried, so cleanup is minimal and they’re a healthier treat.
These donuts are naturally sweetened and made with almond flour and pumpkin puree, offering healthy fats and fiber. They work well for breakfast, an after-school snack, or a cozy autumn treat.
Whether you save pumpkin treats for a season or enjoy them year-round, you’ll find this gluten-free, paleo-friendly donut recipe both simple and satisfying.
Baked donuts are a favorite because they require less cleanup and are lighter than fried versions. If you plan to make baked donuts often, a simple donut pan is handy. This recipe yields six donuts per batch, fitting one small pan; doubling the recipe is easy if you want a dozen.
The kids ask for these gluten-free donuts all the time because they’re fast to make and secretly wholesome.
How to Make Gluten Free Donuts
Baked donuts are very straightforward. Gather your ingredients first—this is a dump-and-stir recipe that comes together in minutes.
Whisk the wet ingredients until smooth, then stir in the dry ingredients just until combined. Transfer batter to the donut pan using a pastry bag or a sturdy quart-size Ziploc with the corner snipped off, filling each cavity about two-thirds full.
After baking, let the donuts cool in the pan for a few minutes, loosen the edges with a spatula, then transfer to a cooling rack to finish cooling before topping.
Tips for Making the Best Baked Donuts
These donuts are forgiving, but a few tips help ensure great results:
- Measure almond flour by stirring it first, then spooning into the measuring cup and leveling off. Avoid packing it down. Break up any lumps with a fork or spoon.
- Whisk the wet ingredients thoroughly so the texture is consistent and there are no large egg pockets. When adding the dry ingredients, mix only until combined to avoid a dense texture.
- Customize the donuts: add a glaze, roll them in powdered or cinnamon sugar, or fold in a handful of chocolate chips before baking.
Ways to Serve Gluten Free Donuts
Pumpkin spice donuts are flavorful enough on their own, but here are topping and serving ideas:
- Use the paleo glaze described in the notes below.
- Fold in a handful of allergy-friendly chocolate chips to the batter for a chocolate variation.
- Chocolate Tahini Drizzle: melt ½ cup chocolate chips with 3 tablespoons tahini and drizzle over cooled donuts.
- Roll cooled donuts in powdered sugar or cinnamon sugar for a classic finish (note: this will no longer be paleo).
More Gluten-Free Breakfast Recipes
Healthy Banana Muffins
Gluten Free Crepes
Flaxseed Muffins
For more paleo or low-carb inspiration, look to blogs that focus on those styles of cooking.
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Gluten Free Pumpkin Spice Donuts
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Ingredients
- 1 large egg
- ⅓ cup pumpkin puree (not pumpkin pie mix)
- 2 T oil (we used avocado)
- ¼ cup honey
- 1 ½ cups almond flour
- 1 teaspoon cinnamon
- ½ teaspoon allspice (optional)
- ¾ teaspoon baking soda
Equipment
- Kirkland Signature Almond Flour (or your preferred blanched almond flour)
- Enjoy Life or other allergy-friendly chocolate chips (optional)
- Lily’s dark chocolate chips (paleo option, optional)
Method
- Preheat oven to 350°F (175°C).
- Lightly grease your donut pan(s).
- In a large bowl, whisk together the egg, pumpkin, oil, and honey.
- Add the almond flour, cinnamon, allspice (if using), and baking soda. Whisk just until smooth.
- Scrape the batter into a pastry bag or a quart-size Ziploc and snip off the corner. Squeeze batter into the pan, filling each cavity about ⅔ full.
- Bake 10–12 minutes, until a toothpick inserted comes out clean.
- Cool in the pan a few minutes, then loosen edges with a spatula and transfer to a cooling rack. Cool completely before topping.
- Store leftovers in the fridge, or freeze individually on a baking sheet and then transfer to a freezer bag.
Nutrition
Notes
- This recipe can be doubled to make 12 donuts.
- Optional: stir a handful of chocolate chips into the batter with the dry ingredients.
- Topping ideas are below.
Paleo Glaze
Whisk together ¼ cup arrowroot starch, 2 tablespoons maple syrup, and ¼ cup coconut cream (use the solid part from a chilled can of coconut milk).
Chocolate Tahini Drizzle
Melt ½ cup chocolate chips and stir in 3 tablespoons tahini. Drizzle over cooled donuts.
Sugar-Coated
When donuts are cool, roll them in powdered sugar or cinnamon sugar. (These will no longer be paleo.)
Private Notes
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