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This Gluten Free – Baked Pumpkin Donuts Recipe is going to be a hit for everyone at your house.

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And guess what? For some of you the best part is that they don’t use canned pumpkin pie filling or any traditional canned pumpkin things.

I’m going to give you the best way to make healthy baked pumpkin donuts without actually using real pumpkin.

Stick with me here for a second.

Bringing Grandma’s Donuts Back

Let me tell you how they came to be.

In 2014, I finally received some delicious recipes from my Grandmother Josephine’s homemade donuts collection. This was always one of my favorite recipes growing up and spending time at her house.

I can, quite literally, still smell those donuts each time I opened the cookie jar (which is where she kept them). Warm spices and brown sugar aroma filling the air. So. Darn. Good.

But grandma’s donuts were quite obviously not gluten-free donuts.

While she used simple ingredients (which is also critical), they were not made for any sort of gut-healing protocol. IYKYK 🙂

So, I played around with the original recipe until I perfected it to be my own, Paleo-ish version.

I renamed them, Old-Fashioned Donuts, took the donut batter, and made them one year on Christmas morning.

Confirmed…..still delicious as ever.

Well then one fall, I got an email from Nikki’s Coconut Butter saying they had released a seasonal flavor, “Pumpkin Spiced Donut.”

I immediately ordered 3 jars.

A few days later when they arrived and I taste-tested I knew they would make a sweet treat out of the gluten-free pumpkin donut recipe I created.

Josephine’s Donuts, Pumpkin-style

So a new great recipe came alive; gluten-free pumpkin spice donuts.

The next time I made them, I also added in a Pumpkin Spiced Donut frosting (which was also brought to life from an old recipe I created – cupcake frosting) to accompany, and the rest is history.

No reason to make anyone wait any longer for this recipe.

These will be perfect for Halloween, Thanksgiving, and Christmas.

And in case anyone cares….these donuts are not only gluten free, but also dairy free, Paleo-friendly, soy free, and corn free.

They use no refined sugars or artificial ingredients.

Gluten Free Pumpkin Donut Recipe [Baked Pumpkin Donuts]

Click HERE to save this recipe for later.

Ingredients to make your own donuts:

• ½ cup + 2 Tablespoons coconut flour
• ¼ cup almond meal (not almond flour)
• 5 large eggs, at room temperature
• 1 teaspoon apple cider vinegar
• ¾ teaspoon pumpkin pie spice
• ⅓ cup organic virgin coconut oil
• 1 teaspoon vanilla extract
• 1 tsp baking soda
• ½ cup organic coconut sugar
• 2 Tbsp Nikki’s Pumpkin Spiced Donut Coconut Butter, measured, then melted

Frosting ingredients:

• 4 Tbsp Nutiva Organic Shortening
• 1 cup organic coconut sugar
• ½ teaspoon. pumpkin pie spice
• 2 Tablespoons Nikki’s Pumpkin Spiced Donut Coconut Butter
• ½ Tablespoon vanilla extract
• 2 Tablespoons water

You do not have to make the frosting in order to make these.

All I’m saying is that a frosting addition makes for the perfect fall treat!

Notes

1. I like THIS donut mold. And we also have mini doughnut pans, which I think are just adorable. Use if you wish.
2. Due to the eggs, these are not vegan pumpkin donuts. However, if you want to try making them vegan pumpkin doughnuts, my best recommendation would be to make “flax eggs.” 1 Tablespoon of ground flaxseed + 3 Tablespoons water = 1 “flax egg.”
3. You can swap out the coconut oil for olive oil or even avocado oil, if you wish. Whatever you do, do not use vegetable oil!
4. To make them look even better, sprinkle some of my no-sugar cinnamon sugar on top!
5. Let’s say you stumble upon this blog post after Nikki’s flavor is gone for the season. Then what should you do? Easy peasy squeezy. Sub in one of her flavors, which include things like: Cashew Cookie Butter, Dark Chocolate Fudge, Honey Pecan Pie, and Vanilla Cake Batter.

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If simple concoctions like these gluten-free pumpkin donuts are interesting to you, then you’ll love my book, A Gutsy Girl’s Bible: a 21-day approach to healing the gut. In it, you’ll find 100+ Creations. Grab your copy on Amazon HERE.

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As the recipe is written, all of these flavors would pair with the pumpkin pie spice, except maybe not the Dark Chocolate Fudge.

If you want to use the Dark Chocolate Fudge flavor, might I suggest swapping the pumpkin pie spice with a cinnamon mixture or cardamom?

I think your whole family is going to love this one. I know ours does!

If you liked this post, you might also enjoy:

1. Pumpkin Spice Muffins
2. DIY Pumpkin Spice Latte
3. Prime Pantry for a Gut Healthy Holiday

Xox,
SKH