Buttery Gluten Free Pumpkin Donuts

The scent of pumpkin and cinnamon baking in the oven can easily turn an ordinary morning into something comforting and cozy. These gluten free pumpkin donuts one cool autumn afternoon when I wanted something sweet yet wholesome to enjoy with my cup of tea.

The pumpkin puree gave the batter a naturally rich color, and when the donuts came out of the oven, they had a tender, cake like texture that made them nearly impossible to resist. The best part came when I brushed them lightly with melted butter and dipped them into a cinnamon sugar coating the aroma alone could make anyone smile.

Each bite of these donuts has the perfect blend of spice, sweetness, and buttery warmth. They’re soft on the inside, slightly crisp on the outside, and surprisingly light thanks to the almond meal base.

Short Description

These Buttery Gluten Free Pumpkin Donuts are soft, spiced, and perfectly sweet. Made with almond meal and naturally sweetened with monk fruit or coconut sugar.

Key Ingredients

For the Donuts:

• 1 cup (250g) pumpkin puree
• 3 eggs
• 2 cups (200g) almond meal
• 1 teaspoon cinnamon
• ⅛ teaspoon cloves
• ¼ teaspoon salt
• ¼ cup monk fruit sweetener or coconut sugar
• 1 teaspoon baking powder

For the Cinnamon Sugar Coating:

• Coconut oil spray or melted butter (to coat)
• ⅔ cup monk fruit sweetener or coconut sugar
• 2 teaspoons cinnamon

Tools Needed

• Mixing bowls
• Whisk or hand mixer
• Donut pan
• Oil spray or pastry brush
• Spatula
• Shallow bowl (for coating)

Cooking Instructions

Step 1: Preheat the Oven
Preheat your oven to 350°F (160°C, fan forced). Lightly grease a donut pan using coconut oil spray or butter.

Step 2: Make the Batter
In a large bowl, whisk together pumpkin puree and eggs until smooth. Add almond meal, sweetener, baking powder, cinnamon, cloves, and salt.

Step 3: Fill the Donut Pan
Spoon the batter evenly into the donut pan molds, smoothing the tops with a spatula.

Step 4: Bake the Donuts
Bake for 25–27 minutes, or until a toothpick inserted into one comes out clean. The donuts should be firm and lightly golden on the edges.

Step 5: Cool and Release
Let the donuts cool in the pan for a few minutes, then flip the pan gently and tap to release them.

Step 6: Coat in Cinnamon Sugar
Mix cinnamon and sweetener in a shallow bowl. Lightly spray or brush each donut with butter or oil, then dip in the cinnamon sugar mixture to coat.

Why You’ll Love This Recipe

Gluten free and refined sugar free

Soft, moist texture with a sweet cinnamon finish

Quick to make ready in under 30 minutes

Perfect for fall breakfasts or holiday gatherings

Naturally flavored with pumpkin and warm spices

Mistakes to Avoid & Solutions

Mistake 1: Overmixing the batter.
Solution: Mix just until combined to keep the donuts light and tender.

Mistake 2: Filling the donut pan too full.
Solution: Fill each mold about ¾ full to prevent overflowing during baking.

Mistake 3: Removing donuts too soon.
Solution: Let them cool slightly before removing to avoid breakage.

Mistake 4: Skipping the coating step.
Solution: The cinnamon sugar layer adds texture and sweetness don’t skip it!

Serving and Pairing Suggestions

Serve warm with a cup of coffee or chai tea.

Top with a light drizzle of vanilla glaze or maple syrup.

Enjoy alongside fresh fruit for breakfast.

Arrange on a festive platter for brunch gatherings.

Storage and Reheating Tips

Store: Keep in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.

Freeze: Place in a freezer bag for up to 2 months.

Reheat: Warm in a microwave for 10–15 seconds or in an oven at 300°F for 5 minutes to refresh texture.

FAQs

1. Can I make these donuts without a donut pan?
Yes! Use a muffin pan and reduce baking time slightly to around 20 minutes.

2. Can I substitute almond meal with another flour?
You can use oat flour or coconut flour, but the texture may differ slightly.

3. Are these donuts suitable for diabetics?
Using monk fruit sweetener keeps them low in sugar, making them a good option for most low carb diets.

4. Can I make them dairy free?
Yes, simply use coconut oil instead of butter for coating.

5. How can I make the donuts fluffier?
Add 1 tablespoon of unsweetened applesauce or Greek yogurt to the batter for extra moisture and lift.

Tips & Tricks

Chill the batter for 10 minutes if it feels too soft it makes filling the pan easier.

Always check doneness with a toothpick; almond meal can brown quickly.

Use a piping bag to fill the donut molds neatly.

Mix cinnamon and sugar just before coating to keep it fresh and fragrant.

Recipe Variations

Chocolate Pumpkin Donuts: Add 2 tablespoons cocoa powder to the batter and drizzle melted dark chocolate on top.

Maple Glazed Donuts: Skip the sugar coating and dip cooled donuts in a glaze made from ¼ cup maple syrup and ½ cup powdered sugar.

Nutty Pumpkin Donuts: Stir ¼ cup chopped pecans or walnuts into the batter before baking.

Spiced Pumpkin Donuts: Add ¼ teaspoon nutmeg and ½ teaspoon ginger for a stronger spice profile.

Final Thoughts

These Buttery Gluten Free Pumpkin Donuts bring a touch of autumn warmth into every bite. The combination of smooth pumpkin puree, aromatic spices, and a buttery cinnamon coating makes them feel indulgent while staying on the healthier side.

They’re proof that gluten-free baking can be both easy and satisfying, delivering the same comfort and texture you’d expect from traditional donuts. I serve them, the sweet scent of cinnamon fills the kitchen and always brings smiles around the table.