This post may contain affiliate links. Please read my disclosure and privacy policy.


I never would have imagined that making donuts could be so easy.

stack of pumpkin spice donuts

Granted, these donuts aren’t deep-fried. Frying them probably would prove to be a more challenging task!

These Pumpkin Spice donuts are baked, rather than fried, and can be ready to eat in just about 30 minutes. Made with coconut flour, pumpkin puree, and naturally sweetened with honey, they are definitely a lighter alternative to Krispy Kreme!

Try topping them with granulated coconut sugar, or a homemade glaze, for an extra-special treat.

Pumpkin Spice Donuts (Grain-Free, Nut-Free)
makes 6 standard donuts

Adapted from Elana’s Pumpkin Muffins

Ingredients:

1/4 cup coconut flour
1/8 teaspoon fine sea salt
1/2 teaspoon baking soda
2 tablespoons pumpkin pie spice
2 large eggs
1/2 cup pumpkin puree
1/3 cup honey
1 teaspoon vanilla extract

Optional: Coconut sugar, for dipping

Directions:

Preheat the oven to 350F and grease a standard donut pan generously with coconut oil. In a medium bowl, whisk together the coconut flour, salt, baking soda, and pumpkin pie spice. Add in the eggs, pumpkin puree, honey and vanilla, and mix well. I found that using a wire whisk worked best for creating a smooth batter– it helps break up any coconut flour clumps.

For easy piping, transfer the batter to a plastic storage bag and cut off the tip to make a piping bag! Pipe the batter into each donut well, being careful to not overfill. You don’t want the donut batter to overflow and ruin their shape!

Note: You may have a little extra batter leftover after filling the 6 donut wells. You could bake this excess batter in a ramekin or muffin cup for an extra treat!

pumpkin spice donut dough put into a pan

Bake at 350F for about 20 minutes, or until golden.

Allow the donuts to cool in the pan for 5 minutes, then transfer to a wire rack to cool.

cooked pumpkin spice donuts

If you’d like a sugar-coated treat, dip each donut (while they’re still slightly warm) into a dish of granulated coconut sugar.

dipping pumpkin spice donuts in sugarThey are quite delicious this way.

Austin requested a “chocolate glaze” on his pumpkin donuts, so I improvised using the chocolate base from my No-Bake Cookies. (I used maple syrup instead of honey, and omitted the nut butter.)

pumpkin spice donuts with glaze and sugar on top

It probably needs a few more tweaks, but this chocolate glaze did the trick. Coconut butter would probably also make a delicious topping!

stack of pumpkin spice donuts

However you prefer your donuts and toppings, I hope you’ll enjoy these!

Pumpkin Spice donuts with and without chocolate glaze

Pumpkin Spice Donuts (Grain-Free, Nut-Free)

4.80 from 15 votes
A lighter Pumpkin Spice donut, free of nuts, grains and refined-sugars.
prep10 mins cook20 mins total30 mins
Servings:6

Ingredients
 
 

Instructions

  • Preheat the oven to 350F and grease a standard donut pan generously with coconut oil.
  • In a medium bowl, whisk together the coconut flour, salt, baking soda, and pumpkin pie spice. Add in the eggs, pumpkin puree, honey and vanilla, and mix well. I found that using a wire whisk worked best for creating a smooth batter-- it helps break up any coconut flour clumps.
  • For easy piping, transfer the batter to a plastic storage bag and cut off the tip to make a piping bag! Pipe the batter into each donut well, being careful to not overfill. You don't want the batter to overflow and ruin the donut-shape!
  • Bake at 350F for about 20 minutes, or until golden. Allow the donuts to cool in the pan for 5 minutes, then transfer to a wire rack to cool.
  • If you'd like a sugar-coated treat, dip each donut (while they're still slightly warm) into a dish of granulated coconut sugar.
  • Serve warm or at room temperature, and store leftovers in the fridge for best shelf life.

Notes

You may have a little extra batter leftover after filling the 6 donut wells. You could bake this excess batter in a ramekin or muffin cup for an extra treat!

Nutrition

Calories: 115kcal | Carbohydrates: 21g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 54mg | Sodium: 173mg | Potassium: 85mg | Fiber: 2g | Sugar: 16g | Vitamin A: 3255IU | Vitamin C: 1.3mg | Calcium: 27mg | Iron: 1.1mg
Course: Breakfast, Dessert
Cuisine: American
Keyword: breakfast, dairy free, dessert, grain free, paleo, pumpkin
Calories per donut: 115, Fat: 2g, Carbohydrates: 21g, Fiber: 2g, Protein: 2g

Substitution Notes:

  • Do not attempt to substitute any other flour for coconut flour– it is uniquely absorbent! The recipe will not work with any other type of flour.
  • Flax eggs will most likely NOT work in this recipe. The result will probably be mushy.
  • Maple syrup could be substitute for the honey, but if you’d like to try a sugar-free option, like stevia, you’ll have to experiment. Try adding a bit of extra moisture to compensate for the lack of liquid sweetener.

Reader Feedback: Have you tried making donuts before? What’s your favorite flavor? I used to LOVE the Pumpkin Spice Donuts from Krispy Kreme! Now, I actually like this recipe better.

Megan Gilmore leaning on her white countertop.

Megan Gilmore

Hi, I’m Megan. A former fast food junkie turned best-selling cookbook author. I create healthy recipes made with simple ingredients to make your life easier.

Read More

You May Also LIke

Leave a Review!

I love hearing from you! Submit your question or review below. Your email address will not be published. Required fields are marked*.

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments