Gluten-Free Pumpkin Spice Donuts

Gluten-Free Pumpkin Spice Donuts

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Delicious Gluten-Free Pumpkin Spice Donuts that are soft, lightly sweetened with maple syrup and baked, not fried, for the perfect fall treat!  Loaded with all your favorite warm spices and coated with cinnamon and sugar!


  • Prep Time: 10 mins
  • Cook Time: 12 mins
  • Total Time: 22 mins


  • 1 cup oat flour
  • 1 cup almond flour
  • 2 tsp baking powder
  • 1 tsp pumpkin pie spice
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp salt
  • 1/2 cup canned pumpkin
  • 2 eggs
  • 1/3 cup almond milk (or milk of choice)
  • 1/3 cup maple syrup
  • 1 tsp vanilla

For the Cinnamon-Sugar Coating:

  • 2 Tbsp coconut oil, melted and cooled (or you could use butter)
  • 1/3 cup organic cane sugar
  • 1 tsp cinnamon


    1. Preheat oven to 350 degrees F.
    2. In a large bowl, mix together the flours, baking powder, spices and salt.  In a separate bowl, whisk together the pumpkin, eggs, milk, maple syrup, and vanilla.  Add the wet ingredients to the flour mixture and mix until just combined, being careful not over-mix the batter.
    3. Spray two (6-count) donut pans really good with nonstick spray.  Spoon batter into a pastry bag or ziplock bag and snip off the corner.  Pipe the batter into each donut well until they are all filled (this recipe makes exactly 12 donuts).
  1. Place donuts in the oven and bake for about 12 to 13 minutes, until golden and a toothpick inserted comes out clean.  You want to be careful about over-baking them because donuts actually bake really quickly!  Transfer the donuts to a wire rack so they can cool.
  2. Once the donuts have cooled completely, melt the coconut oil (or butter) and mix together cinnamon and sugar in a shallow bowl.  Using a pastry brush, coat each donut in coconut oil and toss in the cinnamon-sugar mixture, making sure to coat both sides.  Enjoy!


  • CALORIES: 166
  • SUGAR: 10.8 G
  • SODIUM: 92.5 MG
  • FAT: 8.1 G
  • FIBER: 2.4 G
  • PROTEIN: 4.9 G

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