Description
Delicious gluten-free pumpkin donuts made with almond flour and infused with warm pumpkin pie spices. These moist and flavorful donuts are topped with a creamy, dairy-free cream cheese glaze, perfect for a fall treat or anytime you crave a healthy sweet snack.
Ingredients
Scale
Donut Batter
- 2 1/2 cups blanched almond flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons pumpkin pie spice
- 2 large eggs
- 3/4 cup granulated monk fruit sweetener
- 1/2 cup pumpkin puree
- 2 teaspoons vanilla extract
- 1/4 cup melted coconut oil or Greek yogurt (can substitute applesauce or dairy-free coconut yogurt)
- 1 tablespoon almond milk
Coating
- Extra granulated monk fruit sweetener
- 1 teaspoon cinnamon
Cream Cheese Glaze
- 4 oz dairy-free cream cheese (such as Kite Hill)
- 1 1/4 cups powdered Swerve sweetener
- 2 tablespoons vegan butter, room temperature
- 2 tablespoons unsweetened almond milk
- 1 teaspoon vanilla extract
Instructions
- Preheat and prepare the pan: Preheat your oven to 350°F (175°C). Lightly grease a donut pan with coconut oil or non-stick spray to ensure donuts release easily after baking.
- Mix dry ingredients: In a large bowl, whisk together the almond flour, baking soda, salt, and pumpkin pie spice until well combined. This dry mix will provide the structure and spice foundation for the donuts.
- Combine wet ingredients: In a separate bowl, beat the eggs then add the granulated monk fruit sweetener, pumpkin puree, vanilla extract, melted coconut oil (or Greek yogurt), and almond milk. Mix until smooth and thoroughly combined.
- Make the batter: Gradually fold the dry ingredients into the wet ingredients, mixing gently until just combined to avoid overmixing, which can make the donuts dense.
- Fill and bake: Spoon the batter evenly into the donut pan cavities, filling each about 3/4 full. Bake for approximately 17 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and coat: Remove donuts from the oven and let them cool in the pan for about 10 minutes before transferring to a cooling rack. While still slightly warm, toss or brush donuts with a mixture of granulated monk fruit sweetener and cinnamon for a flavorful coating.
- Prepare the cream cheese glaze: In a medium bowl, beat together dairy-free cream cheese, powdered Swerve sweetener, vegan butter, almond milk, and vanilla extract until smooth and creamy.
- Glaze the donuts: Once donuts are completely cooled, dip the tops into the cream cheese glaze or spoon the glaze on top to coat them evenly. Allow glaze to set for a few minutes before serving.
Notes
- These gluten-free donuts are moist and flavorful thanks to almond flour and pumpkin puree.
- You can substitute the melted coconut oil for Greek yogurt, applesauce, or dairy-free coconut yogurt depending on your preference.
- Use a dairy-free cream cheese for the glaze to keep the recipe vegan and dairy-free friendly.
- Donuts can be stored in an airtight container in the fridge for up to 3 days. Reheat briefly before serving for best texture.
- If you don’t have a donut pan, you can bake the batter in a muffin tin—reduce baking time slightly and adjust accordingly.
Nutrition
- Serving Size: 1 donut
- Calories: 250
- Sugar: 2g
- Sodium: 210mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 40mg
