A light and fluffy breakfast (or dessert) that’s perfect for fall.
It’s here! These Best Ever Pumpkin Donuts will be the highlight of this season! Whether you’re dipping them in a big cup o’ joe in the morning or enjoying a sweet treat after dinner, you’re going to be drooling over all this goodness!
We’re talking refined sugar-free and baked full of all the spices. I guarantee everyone in your family will love em! 🍩
Heyyo!! Ekkk I’m so excited to finally be sharing this recipe with you all! 🤗 I’ve hyped it up, but I’m not worried because I know you guys will be as obsessed as I am.
Tis the season for Pumpkin Spice everything! I love pumpkin flavor and these donuts are no exception. Actually, every year I plan out when I’m going to get the one pumpkin spice latte I allow myself lol (that sounds ridiculous) but seriously. My mom and I go on an annual Christmas shopping trip every year and I usually get a pumpkin spice latte for our trip to Omaha.
I love all things pumpkin. 🍂 A lot of people don’t know this, but it’s sooo good for you! Pumpkin is packed with fiber, which means it keeps you full longer, it’s a low calorie food and made mostly of water (talk about hydration!), and it’s also immune boosting – perfect for this time of year when everyone seems to be getting sick! So on top of being delicious, these pumpkin donuts will have you feeling gooood!
Are you guys ready for this?! These Best Ever Pumpkin Donuts are soft, moist and most importantly down right scrumptious. 😋
This is my first time making homemade donuts and I actually had to borrow my best friends donut pan for the first test! (BTW you can get a donut pan at Target for $13!!)
What You’ll Need
Donut
gluten free flour (I used Pamela Gluten Free Baking & Pancake Mix, I assume Bob Red Mill’s would work too!)
baking powder
baking soda
pumpkin pie spice
salt
canned pumpkin puree
eggs
coconut oil
pure maple syrup
brown sugar
Glaze
organic powdered sugar
vanilla extract
almond milk
10 ingredients. That’s it!
They’re refined sugar-free and not fried, which means you can feel good about the ingredients going into your body!
How to Make The Best Ever Pumpkin Donuts
- First, you’ll preheat the oven to 425 degrees and lightly spray the donut pan with cooking spray.
- While the oven preheats, mix the dry ingredients together in a large bowl – gluten free flour, baking soda, pumpkin pie spice and salt.
- Then, using a hand mixer combine all the wet ingredients in a separate medium-sized bowl – canned pumpkin puree, eggs, coconut oil, pure maple syrup and brown sugar.
- Next, add the wet ingredients to the dry ingredients bowl, and again using the hand mixer, mix until combined.
- Using a spoon (or icing bag) place the batter into the donut pan, filling just to the rim of the pan. *Note: don’t overfill, you won’t get the hole in the middle if you do.
- Bake the donuts at 425 degrees for 5 minutes, and then lower the temperature to 350 degrees and continue to bake for another 7 minutes or until golden brown.
- You’ll remove the donut pan from the oven and let sit for a few minutes, then flip the pan over to get the donuts out and let them cool on wire rack.
- Repeat with the rest of the batter. **Turn oven back to 425 degrees
- While the second batch of donuts are baking, prepare the glaze: using a hand mixer, mix the the powdered sugar, vanilla extract and almond milk until fully combined.
- Once the donuts are completely cooled, gently dip them into the glaze one by one, and return to the wire rack to allow the glaze to set.
If there’s one pumpkin recipe you need to try this season, it’s these Pumpkin Donuts. And I have no doubt about it!!
p.s. – this is my last post before I get married in 3 days!!!! (eeeek 🤗) I’m going to take some time off for a couple weeks, so talk to you all then 😘
- Donut
- • 2 cups gluten free flour
- • 1 teaspoon baking powder
- • ½ teaspoon baking soda
- • 2 teaspoon pumpkin pie spice
- • ½ teaspoon salt
- • 1 cup canned pumpkin puree
- • 2 eggs
- • ½ cup melted coconut oil
- • ½ cup pure maple syrup
- • ¼ cup brown sugar
- Glaze
- • 1 ½ cups powdered sugar
- • 1 teaspoon vanilla extract
- • 3 tablespoons almond milk
- Preheat the oven to 425 degrees and lightly spray donut pan with cooking spray.
- While the oven preheats, mix dry ingredients together in a large bowl - 2 cups gluten free flour, 1 teaspoon baking powder, ½ teaspoon soda, 2 teaspoons pumpkin pie spice and ½ teaspoon salt.
- Using a hand mixer, combine all the wet ingredients in a separate medium-sized bowl – 1 cup canned pumpkin puree, 2 eggs, ½ cup melted coconut oil, ½ cup pure maple syrup and ¼ cup brown sugar.
- Add wet ingredients to the dry ingredients bowl, and again using hand mixer, mix until all ingredients are combined.
- Using a spoon (or icing bag) place batter into the donut pan, filling just to the rim of the pan. (*Note: don’t overfill the pan, if you do it won’t get the hole in the middle.)
- Bake donuts at 425 degrees for 5 minutes, and then lower the temperature to 350 degrees and continue to bake for another 7 minutes or until golden brown.
- Remove donut pan from the oven and let cool for few minutes, then flip the pan over to get the donuts out and let them cool on wire rack.
- Repeat with the rest of the batter. (*Note: Turn oven back to 425 degrees)
- While the second batch bakes, prepare glaze: using a hand mixer, mix 1½ cups powdered sugar, 1 teaspoon vanilla extract and 3 tablespoons almond milk until fully combined.
- Once donuts are completely cooled, gently dip them into the glaze one by one, and return to wire rack to allow the glaze to set.
- Enjoy!
Love pumpkin everything?! Try these recipes:
Pumpkin Pie Smoothie Bowl
Eating Bird Food – No Bake Pumpkin Pie Bars (made this for Thanksgiving last year)
Fit Foodie Finds – Pumpkin Peanut Butter Cups
