Gluten Free Pumpkin Donuts (paleo, grain free, dairy free)

Pumpkin Spice Baked Donuts

All you’ll need to make these Gluten Free Donuts are a few simple ingredients, a bowl, and a spoon! They’re naturally grain free, paleo, gluten free, dairy free, and bursting with pumpkin spice flavor!

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A truly good recipe for gluten free donuts can be elusive, but here you’ll find a tried-and-true recipe that is so easy, even the kids can make it!

While you can make baked donuts in just about any flavor, we chose pumpkin because it’s one of our favorites! This recipe also happens to be healthy, although no one would guess!

These donuts are naturally sweetened and packed with healthy fats, pumpkin, and almond flour, so you don’t have to feel guilty making them for breakfast or an after school snack. 

Whether you reserve pumpkin-flavored treats for the final few months of the year or you’re a Pumpkin-All-Year-Round kind of person, we think you’ll love this easy and healthy recipe for gluten free and paleo donuts.

Gluten Free Donuts

We love making baked donuts because there is little clean up, and they are healthier. The first thing you’ll need to make baked donuts is a donut pan like this one.

 

If this is your first time making baked donuts, you can purchase a simple donut pan at a local store (try Walmart) or online. We like the one shown and linked to above because it is sturdy and inexpensive.

This recipe makes 6 donuts which will fit in just one pan, but we like to double the recipe so it’s nice to have 2 pans and bake them all at the same time.

The kids beg us to make these gluten free Donuts All.The.Time and we don’t mind obliging because they are quick and easy to make, and secretly healthy!

Gluten Free Donuts

How to Make Gluten Free Donuts

Making baked donuts is soooo easy, you’re gonna love it!

First step, gather your ingredients. These donuts will come together super quick, and only require a few simple ingredients.

This recipe is literally dump and stir. You’ll whisk together your wet ingredients, stir in the dry ingredients, fill the donut pan, then bake.

The best way to transfer batter to the donut pan is to use a pastry bag (you can use a sturdy quart size ziploc if you don’t have a pastry bag), snip off the tip, and squeeze in the circle to form your donut.

Once the donuts are baked, let them cool in the pan for a few minutes, then loosen the edges with a spatula and transfer to cooling racks.

Tips for Making the BEST Baked Donuts:

Making baked donuts is super easy and fairly fail-proof, but here are a few simple hacks to help you be successful:

  1. When measuring flour, always stir, scoop into your measuring cup, and level off. Be careful not to pack the flour into the measuring cup. If you’re using almond flour to make paleo donuts like this recipe, use a spoon or fork to gently break up any lumps of almond flour.
  2. Whisk the wet ingredients thoroughly until everything is well combined. You don’t want any egg-y bites of donut! When you stir in the dry ingredients, mix just until combined and don’t overdo it.
  3. Dress it up a little! It’s easy to customize these gluten free donuts to fit your family’s taste preferences. Top with glaze, roll in powdered sugar or cinnamon sugar, or add a handful of chocolate chips before baking. Get creative! 

Gluten Free DonutsWays to Serve Gluten Free Donuts:

These Pumpkin Spice Donuts have enough flavor to stand on their own without any kind of topping, but feel free to dress them up a bit! Use any of the following ideas:

  • Use the paleo glaze recipe included in the printable below
  • Stir a handful of your choice of chocolate chips into the batter. We like Enjoy Life Foods mini chocolate chips which are free from the top 8 allergens. If you’re looking for a paleo option, we’ve linked to Lily’s paleo chocolate chips in the recipe card below.
  • Top with a Chocolate Tahini Drizzle!
    • Melt 1/2 cup chocolate chips with 3 T tahini. Drizzle over donuts and lick your fingers ๐Ÿ™‚
  • When donuts are cool, roll them in either powdered sugar or cinnamon sugar (they will no longer be paleo)

More Amazing Gluten Free Breakfast Recipes:

Healthy Banana Muffins  

Gluten Free Crepes

Flaxseed Muffins

If you’re looking for more paleo/low carb recipes, check out one of our favorite blogs Four Score Living!

MAKING THESE GLUTEN FREE DONUTS??? We love to hear about it!

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Gluten Free Pumpkin Spice Donuts

Gluten Free Pumpkin Spice Donuts

Yield: 6 donuts
Prep Time: 10 minutes
Cook Time: 10 minutes
Additional Time: 5 minutes
Total Time: 25 minutes

These gluten free donuts are bursting with pumpkin spice flavor & are a kid favorite! Easy to make, these baked donuts naturally grain free, paleo, gluten free, & dairy free.

Ingredients

  • 1 large egg
  • 1/3 cup pumpkin puree (not pumpkin pie mix)
  • 2 T oil (we used avocado)
  • 1/4 cup honey
  • 1 1/2 cups almond flour
  • 1 tsp cinnamon
  • 1/2 tsp allspiceย optional
  • 3/4 tsp baking soda

Instructions

  1. Preheat oven to 350 degrees F.
  2. Lightly grease your donut pan(s) -
  3. In a large bowl, whisk together egg, pumpkin, oil, and honey.
  4. Add remaining ingredients and whisk just until smooth.
  5. Scrape batter into a pastry bag or quart size Ziploc and snip off the corner. Squeeze the batter into the pan (each donut cavity should be about 2/3 full)
  6. Bake for 10-12 minutes, until toothpick inserted comes out clean.
  7. Cool for a few minutes in the pan, then use a spatula to loosen the edges of each donut and turn out onto a cooling rack. Allow to cool completely before topping (see notes for topping ideas!)
  8. Store leftovers in the fridge, or freeze individually on a baking sheet, then transfer to a freezer bag.

Notes

  • This recipe can be doubled to make a total of 12 donuts.
  • If you want, you can add a handful of chocolate chips with the dry ingredients.
  • These pumpkin spice donuts are great as-is, but you can top with any of the following!

PALEO GLAZE

In a small bowl, whisk together 1/4 cup arrowroot starch, 2 T maple syrup, and 1/4 cup coconut cream (refrigerate a can of coconut cream and use the solids on top)

CHOCOLATE TAHINI DRIZZLE

In a small saucepan, melt 1/2 cup chocolate chips (we love Enjoy Life Foods) and 3 T tahini.

SUGAR-COATED

Once the donuts are cool, roll in either powdered sugar or cinnamon sugar. NOTE: these will no longer be paleo ๐Ÿ™‚

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving:Calories: 318 Total Fat: 22g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 18g Cholesterol: 37mg Sodium: 224mg Carbohydrates: 27g Fiber: 5g Sugar: 17g Protein: 8g

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18 Comments

  • Reply
    Gillie
    September 29, 2018 at 5:16 pm

    OH! These look so good! For some reason I’ve really been wanting donuts lately, and have gotten rather sad that their isn’t any gluten free donut stores. thank you! As soon as I pick up a can of pumpkin these will be in the oven.

    • Reply
      thereislifeafterwheat@gmail.com
      October 1, 2018 at 1:26 pm

      I always want donuts, haha! Maybe you can start a gluten free donut shop – I’ll be your first customer ๐Ÿ™‚ Hope you enjoy these! -Celeste

  • Reply
    Tessa Simpson
    October 1, 2018 at 1:04 pm

    paleo pumpkin goodness! Everything abut this recipe looks awesome! Thanks Celeste!

    • Reply
      thereislifeafterwheat@gmail.com
      October 1, 2018 at 1:25 pm

      Thank you, enjoy!

  • Reply
    Raia Todd
    October 1, 2018 at 2:19 pm

    Aaahhh! I have everything I need to make these! It must be a sign…

  • Reply
    Nicole Dawson
    October 2, 2018 at 9:52 am

    I’m all about the donut and these look delish. Love your paleo version on it!

  • Reply
    Jules Shepard
    October 2, 2018 at 11:39 am

    This just screams fall! Just grab a cup of cider….

  • Reply
    Erica D.
    October 3, 2018 at 6:17 pm

    Chocolate. Tahini. BRING IT GIRL. PS I have those same pans, super effective and all I’ve ever used for donuts.

  • Reply
    jenna urben
    October 15, 2018 at 3:24 pm

    OMG yum! I’ve been wanting to make pumpkin spice donuts but I don’t have a donut pan yet haha. I’m sure I could replace the egg with bob’s egg replacer or flax egg. Gotta try this ASAP! So tasty looking and festive ๐Ÿ™‚

    • Reply
      thereislifeafterwheat@gmail.com
      October 16, 2018 at 1:21 pm

      The donut pan is one of the best purchases I’ve made, haha! I would love to hear how they turned out with the egg replacements, please let me know! -Celeste

  • Reply
    Alisa Fleming
    October 17, 2018 at 4:36 pm

    Yep, it’s pumpkin AND donut season. Can’t wait to try this recipe. I miss having a breakfast pastry once in a while, and this is such a healthy alternative.

    • Reply
      thereislifeafterwheat@gmail.com
      October 17, 2018 at 9:00 pm

      Hope you enjoy them Alisa! -Celeste

  • Reply
    Kathy Hester
    October 17, 2018 at 8:15 pm

    I am enjoying pumpkin season so far and these pumpkin donuts with the glaze look delicious. I can’t wait to make some of my own.

    • Reply
      thereislifeafterwheat@gmail.com
      October 17, 2018 at 8:59 pm

      Hope you enjoy them Kathy! -Celeste

  • Reply
    Sarah
    November 7, 2018 at 5:33 pm

    I’m all about donuts and these look so scrumptious!! Hoping I can make some this weekend.

  • Reply
    Callie
    November 18, 2018 at 9:09 am

    I made these this morning. I didn’t have almond flour so I used my g.f. all purpose flour. They were pretty dense but still delicious. I’ll probably add more liquid next time. I used the glaze from the blueberry biscuit recipe, except for the almond flavor, and that was really delicious. Thanks for the recipe!

  • Reply
    Casidy @ Cassidys Craveable Creations
    November 20, 2018 at 7:45 am

    I love paleo pumpkin everything! These are a must-make for me!!! My kids are alwasy begging for me to make donuts ๐Ÿ™‚

  • Reply
    Noelle
    March 22, 2019 at 12:14 pm

    I love this recipe even when it is not pumpkin season! Still making them and they are great ๐Ÿ™‚

  • Leave a Reply

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