Baked Gluten Free Pumpkin Doughnuts Recipe
Updated Jun 06, 2018, Published Oct 14, 2013
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It’s October and that means pumpkin season! Pumpkins for carving, pumpkins for pie, pumpkins for breads, cakes and yes, doughnuts!
I can’t think of a better way to start a crisp fall day than with healthy Baked Gluten Free Pumpkin Doughnuts that are free of dairy and refined sugar. Unless they also happen to be super easy to prepare, packed with protein and grain free as well.
Doughnuts seem so decadent and celebratory – able to transform any ordinary day into something special, just another reason I am slightly obsessed with my doughnut pans. I can whip up delicious morning treats in no time and yet my family thinks I am a kitchen rock star.
I like to use my food processor for this recipe but if you don’t have one or don’t feel like breaking out the heavy equipment, no problem. You can make these with just a couple of bowls. Whisk the dry ingredients in one bowl, the wet in another and combine the two.
I find it a lot easier to scrape the dough into a plastic storage bag and pipe the dough into the holes in the doughnut pan rather than try to spoon it in, but I have done it both ways successfully.
Recipe Notes: I sweetened the doughnuts with Wholesome Sweeteners Coconut Palm Sugar and made a refined sugar free powdered sugar for the glaze by grinding more coconut sugar with a little tapioca starch in a spice or coffee grinder. A high powdered blender would work also but the grinder is smaller and easier to clean! I used finely ground blanched almond flour from Honeyville, if you use Bob’s Red Mill the doughnuts may be more moist and stick to the pan easier. Spray your doughnut pan with gluten free non-stick cooking spray or brush with a little oil and flour with some additional almond flour to make it easier to remove the doughnuts once baked and cooled.
Happy October – celebrate with pumpkin doughnuts!
Click here to see my cooking demonstration of this recipe on Daytime TV!
Baked Gluten Free Pumpkin Doughnuts Recipe
Ingredients
Pumpkin Doughnuts
- Gluten free non-stick cooking spray
- 2½ cups finely ground blanched almond meal plus more for preparing the pan
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon freshly grated nutmeg
- ¼ cup Wholesome Sweeteners Coconut Palm Sugar
- ¼ cup grapeseed or vegetable oil
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup pure pumpkin puree, not pumpkin pie mix
Cinnamon Glaze
- ¾ cup Wholesome Sweeteners Coconut Palm Sugar
- 1 ½ teaspoons tapioca starch
- 1 teaspoon ground cinnamon
- 1 teaspoon pure vanilla extract
- 2 tablespoons almond or other dairy free milk
Instructions
Pumpkin Doughnuts
- Preheat oven to 350 degrees. Spray 2 (6 doughnuts each) doughnut pans with cooking spray and sprinkle with some almond flour. Tap out the excess flour.
- In the bowl of a food processor fitted with a steel blade, combine the almond flour, baking soda, salt, cinnamon, and nutmeg. Pulse a few times to combine. Add the remaining doughnut ingredients and process until smooth. Scrape the dough into a large food storage bag, snip off about ½ inch from one corner and pipe the batter into the prepared pans filling each hole almost full. Bake for 15 minutes or until the doughnuts spring back when touched lightly and a toothpick inserted into the center comes out clean. Let cool in the pans for 5 minutes then remove the doughnuts to a wire rack to finish cooling.
Cinnamon Glaze
- Put the coconut sugar and tapioca starch in a clean coffee or spice grinder (or in a high powdered blender) and process until it looks like powder. Put into a bowl, stir in the cinnamon and vanilla. Stir in some almond milk, one tablespoon at a time, until it turns into a thick glaze.
- Place a piece of waxed or parchment paper under the cooling rack and drizzle the glaze onto the doughnuts.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Can I use gf flour in place of almond meal?
Yes, you can!