Gluten Free Pumpkin Donuts with Cream Cheese Glaze Recipe

If you’re anything like me, the moment pumpkin season rolls around, you’re on the hunt for cozy, comforting treats that also fit your dietary needs. That’s why I absolutely love this Gluten Free Pumpkin Donuts with Cream Cheese Glaze Recipe — it’s not just delicious, but it’s also naturally gluten free and packed with warm, autumnal flavors. The almond flour keeps these donuts moist and tender, while the pumpkin puree brings that classic fall vibe without any fuss.

What really makes this recipe special is how versatile it is for different diets and how surprisingly easy it is to whip up, even if you’re new to gluten free baking. Plus, topping them with that luscious dairy-free cream cheese glaze brings a soft, tangy finish that my family goes absolutely crazy for. You’ll find that these donuts work perfectly for a festive breakfast, a cozy coffee break, or even a sweet dessert after dinner.

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Ingredients You’ll Need

This recipe uses a few key ingredients that work beautifully together to create a tender, flavorful donut. Almond flour provides a moist base, while the pumpkin puree keeps everything soft and helps with natural sweetness. You can easily find pumpkin pie spice at your local grocery store or mix your own with cinnamon, nutmeg, and cloves for freshness.

• Blanched almond flour: Use finely ground almond flour for the best donut texture without any grittiness.
• Baking soda: Helps with rise and keeps the donuts light despite being gluten free.
• Salt: Enhances all the warm spices and balances sweetness.
• Pumpkin pie spice: Adds all those classic fall flavors—cinnamon, nutmeg, ginger, and cloves in one blend.
• Eggs: Bind everything together and provide structure.
• Granulated monk fruit: A natural sweetener that keeps this recipe low in sugar without an aftertaste.
• Pumpkin puree: Not pumpkin pie filling—just plain puree to add moisture and flavor.
• Vanilla extract: For an extra layer of sweetness and aroma.
• Melted coconut oil or Greek yogurt: I usually opt for coconut oil; it keeps the donuts moist with a gentle richness.
• Almond milk: Just a splash to adjust the batter’s consistency.
• Extra granulated monk fruit and cinnamon: For coating the donuts after baking, giving a lightly sweet and spiced finish.
• Dairy-free cream cheese: I love Kite Hill brand—it’s smooth and tangy, perfect for the glaze.
• Powdered Swerve: Used for the glaze to keep sweetness without real sugar.
• Vegan butter: Adds richness to the glaze; make sure it’s softened for easy mixing.

Variations

One thing I love about the Gluten Free Pumpkin Donuts with Cream Cheese Glaze Recipe is how easy it is to tweak based on what you like or what you have on hand. Try swapping ingredients or adding flavors for your own spin—you’ll be surprised how adaptable this recipe can be!

• Pumpkin Spice Twist: Sometimes I add a pinch more cinnamon or a little ground ginger for a spicier donut that really wakes up the senses.
• Dairy-Free Options: If you want to avoid dairy altogether, use coconut yogurt instead of Greek yogurt and a dairy-free butter in the glaze. I’ve done this plenty of times, and it works like a charm.
• Sweetener Swaps: You can substitute monk fruit sweetener with erythritol or a low glycemic sweetener you prefer; just keep the total sweetener amount the same for balance.
• Nut-Free Version: I’ve experimented using oat flour instead of almond flour for friends with nut allergies; the texture changes slightly but still tasty—just adjust liquid if batter feels too thick.

How to Make Gluten Free Pumpkin Donuts with Cream Cheese Glaze Recipe

Step 1: Combine Dry Ingredients Carefully

Start by whisking together the blanched almond flour, baking soda, salt, and pumpkin pie spice in a large bowl. I like to really mix the pumpkin pie spice well here so that every donut gets an even, cozy flavor. It helps to sift the almond flour if it’s a bit clumpy to keep the dough smooth.

Step 2: Mix Wet Ingredients Separately

In another bowl, whisk together the eggs, monk fruit sweetener, pumpkin puree, vanilla extract, and melted coconut oil (or Greek yogurt). I find using room temperature eggs keeps the batter from getting lumpy, and the coconut oil adds a subtle richness you really notice once baked.

Step 3: Combine Wet and Dry Ingredients

Gently fold the wet mixture into the dry ingredients, stirring just until combined. Add the almond milk if the batter feels a bit thick—it should be scoopable but slightly thick, almost like cookie dough. Overmixing can make the donuts dense, so be gentle!

Step 4: Fill Donut Pan and Bake

Spoon the batter evenly into a greased or silicone donut pan—about 3/4 full. I use a small cookie scoop to keep the shape consistent. Bake at 350°F for around 15-18 minutes, checking doneness by inserting a toothpick; it should come out clean or with just a few moist crumbs.

Step 5: Coat Donuts While Warm

Right after removing from the oven, let the donuts cool for about 5 minutes before dipping the tops into the granulated monk fruit and cinnamon mixture. Coating while warm helps the sugar-cinnamon stick perfectly, giving an extra layer of texture and flavor I always look forward to.

Step 6: Prepare the Cream Cheese Glaze

While the donuts cool completely, beat the dairy-free cream cheese, powdered Swerve, vegan butter, almond milk, and vanilla extract until smooth and creamy. It’s easiest with a hand mixer, but a sturdy whisk works in a pinch. Spread or drizzle over cooled donuts generously — this glaze is seriously the star of the show.

How to Serve Gluten Free Pumpkin Donuts with Cream Cheese Glaze Recipe

Garnishes

I like to sprinkle a little extra cinnamon or crushed pecans on top of the cream cheese glaze for added crunch and visual appeal. Sometimes a dusting of cinnamon powder or a few pumpkin seeds can give a nice seasonal touch that also adds texture.

Side Dishes

These donuts pair wonderfully with a hot chai tea, coffee with a splash of almond milk, or a pumpkin spice latte for those cozy mornings. For something heartier, a fresh fruit salad with orange segments and toasted nuts balances the sweetness perfectly.

Creative Ways to Present

For fall parties, I arrange the donuts on a rustic wooden board dusted lightly with cinnamon sugar and surround them with small gourds and autumn leaves. Drizzling extra glaze in zigzags and adding edible flowers creates an eye-catching dessert table centerpiece that guests love.

Make Ahead and Storage

Storing Leftovers

I store leftover donuts in an airtight container in the fridge to keep the cream cheese glaze fresh. They’ll stay moist for about 3-4 days, though they’re usually gone before then in my house! If you want to bring them back to room temp, just let them sit out for 10-15 minutes.

Freezing

Freezing works great if you want to prepare ahead. I freeze glazed donuts individually on a baking sheet, then transfer them to a zip-top bag. When ready to eat, thaw overnight in the fridge or at room temperature for a few hours. The texture holds up surprisingly well.

Reheating

If you want warm donuts, a quick 10-15 second zap in the microwave or 5 minutes in a 300°F oven is perfect. Just watch carefully so you don’t melt the glaze or dry out the donuts—warm, not hot, is the sweet spot.

FAQs

Final Thoughts

All in all, the Gluten Free Pumpkin Donuts with Cream Cheese Glaze Recipe has become one of my absolute favorites for the fall season. What I really appreciate is how effortlessly it fits into a gluten free lifestyle without feeling like a compromise. Every time I make these, friends and family keep asking for more—and I’m always happy to share because I know you’ll enjoy how approachable and flavorful they turn out. So why not grab your mixing bowls and try these out? I promise they’ll bring that warm, cozy feeling to your kitchen and maybe even become a new tradition!

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