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    Home » Baking

    Paleo Pumpkin Donuts

    Published: Nov 21, 2019 · Modified: Oct 30, 2022 by Jamie · This post may contain affiliate links · 3 Comments

    Jump to Recipe·Print Recipe

    These Gluten-Free Pumpkin Donuts use healthier ingredients like almond flour, pumpkin puree, and coconut oil for a treat that is both satisfying and delicious! They are baked in the oven and ready in just 30 minutes. Plus, they only use one bowl for easy clean up. We love dipping them in a spiced sugar topping for a little crunch and bakery-style twist!

    A gluten-free pumpkin donut with a spiced sugar topping on a cooling rack.

    These beauties are baked rather than fried, and with our coconut butter glaze, taste just like the real deal! If that’s not amazing enough, they are gluten free, dairy free, and paleo, all while packing in a healthy dose almond flour protein and pumpkin for an energy-packed snack.

    Check out our how to be gluten free post if you're new to the diet and lifestyle!

    For more pumpkin treats, check out my Gluten Free Pumpkin Bread, Healthy Pumpkin Pancakes, Healthy Crustless Pumpkin Pie, Pumpkin Spice Coconut Whipped Cream, Almond Flour Pumpkin Muffins, and Pumpkin Chia Pudding.

    And for Fall-inspired apple treats, check out my Gluten Free Apple Fritters and Gluten-Free Apple Coffee Cake!

    Why I love Gluten-Free Baked Pumpkin Donuts

    • Gluten free - I love a good donut and as a gluten-free eater it’s hard to come by at a donut shop. Skip the long lines, of super sugary floury donuts and make your own. You’ll love knowing exactly what’s going into the recipe!
    • Dairy-free - This recipe doesn’t even need dairy when it has coconut butter for the glaze and pumpkin for classic donut texture and flavor.
    • Baked - Yes! No frying is necessary for these baked pumpkin donuts.
    • One bowl - Any recipe that has minimal cleanup is a winner in my book.
    • Soft and moist - These gluten free doughnuts have an irresistible texture and are so soft from the use of pumpkin.

    Ingredients for Gluten- and Dairy-free Pumpkin Donuts

    If you’re already a gluten-free baker, you likely have these pantry items on hand. If not, you just need a few specialty ingredients to make these baked pumpkin donuts in the oven.

    • Flour - I use a mix of almond and cassava flour. I haven’t tried this recipe with a substitute so this is the mix I recommend for the best result.
    • Levening - Baking soda⁠ and an egg.⠀
    • Coconut sugar -  You can substitute any granulated sugar. Skip using maple syrup or honey for a sweetener, though. It will not bake up correctly with this substitution.
    • Coconut butter - If you’re not dairy-free regular unsalted butter could be used. Make sure it is melted but NOT hot.
    • Pureed pumpkin⁠ - Make sure to use 100% pumpkin puree and not pumpkin pie filling.
    • Flavoring - Vanilla and salt. You can add a teaspoon or so of pumpkin pie spice for extra flavor.

    See the recipe card for quantities.

    How to Make Pumpkin Donuts Gluten-Free

    One bowl, a donut pan, and a few ingredients result in the BEST pumpkin donuts!

    Step 1: Preheat the oven and grease a donut pan.

    Step 2: Whisk the dry ingredients in a large bowl: flour, baking soda, and salt.

    Step 3: Stir in the remaining ingredients: sugar, egg, butter, pumpkin, and vanilla.

    Step 4: Fill each up of the donut pan ¾ of the way.

    Step 5: Bake until golden brown and the toothpick come out clean.

    A tray of baked paleo pumpkin donuts on a cooling rack.

    We won’t hold you in suspense any longer - here’s the super easy recipe that will lead you to the best gluten free donut you’ve ever had!

    The Best Gluten Free Pumpkin Donuts Toppings:

    Spiced Sugar

    Mix ½ cup coconut sugar, ½ tsp cinnamon, and a pinch of nutmeg well in a bowl.

    Using a silicon brush, brush the donut tops with liquid coconut oil and submerge in spiced sugar. We only sugar one side, though you could do both!⁠

    A gluten-free pumpkin donut with spiced sugar topping.

    Sprinkles

    Using a silicon brush, brush the donut tops with liquid coconut oil.

    Drop sprinkles onto the donuts or submerge for heavily sprinkled donuts.⁠

    A gluten-free pumpkin donut with glaze and rainbow colored sprinkles.

    Note: You can make an easy glaze by mixing water or plant-based milk with the confectioner's sugar, though most have corn starch (which we are avoiding).⁠

    Whipped Coconut Cream

    Whisk 1 cup coconut cream with 2 tsp maple syrup. Smother, drizzle or dip!⁠

    A gluten-free pumpkin donut drizzled with coconut whipped cream icing.

    How will you top yours?

    Missing some Gluten Free Pumpkin Donuts Ingredients?

    Check out our Shop, with 100% Gluten-free and Celiac-Safe products we use every day!

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    Donut Recipe Tips

    Enjoy your pumpkin donuts with a cup of warm coffee for breakfast or a glass of plant-based milk for dessert. Here are a few tips to get perfect donuts everytime.

    • Grease the pan: Lightly grease your donut pan to prevent any sticking.
    • Pipe the donut batter: This makes filling the donut pan so much easier! Use a piping bag or a gallon ziplock bag with the tip cut off.
    • Use the toothpick method: You can’t go wrong with the classic clean toothpick method to check for doneness.

    How to Store Donuts

    Store these easy pumpkin donuts in an air-tight container at room temperature for 1-2 days or up to 5 days in the refrigerator.

    Freeze plain donuts for up to 3 months in an air-tight container. Thaw overnight in the fridge and pop in the microwave for 10 seconds. Add glaze or sugar topping before serving.

    Related Pumpkin Recipes to love:

    • The inside of a loaf of gluten free pumpkin bread to show its soft and fluffy texture.
      Gluten Free Pumpkin Bread
    • A piece of crustless pumpkin pie with whipped cream and spice on top.
      Healthy Crustless Pumpkin Pie
    • A muffin tin filled with cooling healthy pumpkin muffins with golden tops.
      Almond Flour Pumpkin Muffins
    • Side view of a stack of four fluffy paleo pumpkin pancakes topped with a swirl of pumpkin spice coconut whipped cream and a drizzle of maple syrup.
      Healthy Pumpkin Pancakes

    We love to see how you use our delicious gluten-free recipes! Please share your creation in a photo on instagram and be sure to tag #vibrantlygfree .

    With love and gratitude,

    ❤︎ Jamie

    Print

    Paleo Pumpkin Donuts

    Print Recipe
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    ★★★★★

    5 from 2 reviews

    These easy gluten-free Baked Pumpkin Donuts use almond flour, coconut sugar, and pumpkin puree for a healthier treat that is still very indulgent!

    • Author: Jamie
    • Prep Time: 10 mins
    • Cook Time: 20 mins
    • Total Time: 30 mins
    • Yield: 10-12 1x
    • Category: Breakfast, Brunch, Baked Good, Dessert, Snack
    • Method: Baking
    • Cuisine: Gluten Free, Dairy Free, Paleo, Vegetarian
    • Diet: Gluten Free

    Ingredients

    Units Scale
    • 1 ¼ cups (120 g) almond flour ⠀
    • 1 cup (140 g) cassava flour ⠀
    • 1 ¼ tsp baking soda ⠀
    • ¼ tsp salt ⠀
    • ¾ cup + 2 tbsp (210 g) coconut sugar (can substitute any granulated sugar) ⠀
    • 1 egg ⠀
    • ½ cup (120 ml) coconut oil, liquid but not hot ⠀
    • ½ cup (120 ml) canned pureed pumpkin ⠀
    • 1 tsp vanilla extract ⠀
    • See topping instructions below recipe

    Instructions

    1. Preheat oven to 350 deg F (175 C) and lightly grease a donut pan. In a large mixing bowl, combine almond flour, cassava flour, baking soda, and salt. Whisk or stir ingredients to mix thoroughly.⁠⠀
    2. Add coconut sugar, egg, coconut butter, pumpkin, and vanilla extract to dry ingredients. Mix well.⁠⠀
    3. Spoon batter into the donut pan, filling each cup about ¾ of the way.⁠⠀
    4. Bake for 20 minutes or until the tops are golden brown and a toothpick inserted in the center of a donut ring comes out clean. ⁠⠀
    5. When the donuts have cooled completely, sugar or frost and enjoy!⁠

    Notes

    Substituting a liquid sugar like honey or maple syrup for the granulated sugar is not recommended as it changes the texture of the donuts.

    Keywords: Pumpkin Donuts, Gluten-Free Donuts

    Did you make this recipe?

    Please leave a ⭐️⭐️⭐️⭐️⭐️ rating in comment field further down. Thank you!

    Save this recipe to Pinterest by clicking the "save" button in the top left corner of the picture below:Best Ever Gluten Free Pumpkin Donuts

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    Comments

    1. Celiac Nana

      January 27, 2021 at 5:07 pm

      Yum! These are delicious as-is. Next time I make them (this weekend!) I plan to melt a few chocolate chips and spread ithe chocolate on the top and add sprinkles. Can't wait!!!

      ★★★★★

      Reply
    2. Katerina

      November 29, 2019 at 3:07 am

      These look absolutely marvellous, Jamie! I love using my donut pan - there's just something about that round donut shape that makes everything taste better, don't you think? I haven't used cassava flour before - very excited to give this a go! Thanks for sharing.

      ★★★★★

      Reply
      • Celiac Sojourness

        December 06, 2019 at 11:30 am

        Thank you for your kind words Katerina! I absolutely agree that the perfectly round donut shape makes everything taste better! I'm new to cassava flour but am really liking it as a grain free option. Enjoy these! Pop back over and let us know how it goes ❤️

        Reply

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    About Jamie

    A headshot of Jamie, the blogger behind Vibrantly G-Free, outside in a forest wearing a blue top.

    After a celiac diagnosis, I went from a food lover to eating because I had to. Then, with the help of this blog and community, I re-worked my life and my recipes to love food again. Thank you for being here.

    More about my journey →

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