Baked Pumpkin Donuts (Gluten-Free)

Name: Baked Pumpkin Donuts
Prep time: 10 min
Cook time: 17 min
Total time: 27 min
Yield: 12
Cuisine: Gluten-Free
Ingredients: Non-stick cooking spray; 1/2 cup chopped raw pecans; 1 cup pure pumpkin (pumpkin purée); 1/2 cup unsweetened nut milk; 1/4 cup cashew or almond butter, room temperature; 1/4 cup maple syrup; 1 large egg; 1 1/4 cup gluten-free oat flour; 1 tablespoon pumpkin spice; 1 teaspoon ground cinnamon; 1 teaspoon baking soda; 1/2 teaspoon kosher salt; 3 tablespoons dairy-free dark chocolate chips; 1/2 tablespoon virgin, cold-pressed coconut oil

September 6, 2019 / Updated on September 7, 2019 By Leanne 42 Comments

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Baked Pumpkin Donuts are a healthy treat for fall with pure pumpkin, warming spices, chopped pecans and dark chocolate. They require just 10 minutes prep time and come together in one bowl. They’re also gluten-free and dairy-free and can easily be made refined sugar-free. Are you ready for some healthy baked donuts?!

This post was originally published in September 2017 and has been updated to include adjustments to the recipe, as well as new text and photos.

As a kid, I loved donuts. Nothing fancy, just a plain old-fashioned donut with chocolate glaze. Our local grocery store sold them from their bakery and supplied our elementary school with donuts every Tuesday for “donut day”. We would place our orders with the teacher in the morning (one hand for one donut and two hands for two) and donuts would magically appear at recess time.

Unfortunately, as an adult, donuts don’t magically appear. But they can come together pretty quickly if you’re making these baked pumpkin donuts. And as a bonus, they’re on the healthier side too.

If you enjoy easy, healthy donuts as a snack, you might also enjoy these flavours……

Peanut Butter Banana

Coconut Carrot Cake

Gingerbread

What ingredients do you need to make baked pumpkin donuts?

Raw pecans
Pure pumpkin
Unsweetened nut milk
Natural nut butter
Maple syrup
Egg
Gluten-free oat flour
Pumpkin spice
Cinnamon
Baking soda and salt
Dairy-free dark chocolate
Coconut oil

How do you make these healthy baked pumpkin donuts?

Start by pre-heating the oven to 350F and greasing a 12-cavity mini donut pan. I usually just use a non-stick cooking spray. Divide the chopped pecans into the bottom of each donut cavity. Once the donuts are baked and flipped out of the pan, the pecans will be baked into the tops.

In a large bowl, whisk together your pumpkin, milk, nut butter, maple syrup and egg. Then add your dry ingredients and whisk until combined. You may need to sift your oat flour if it’s lumpy.

Divide the batter into each cavity of the donut pan. They should be filled to the top. I like to spoon in the batter and spread it around carefully so it doesn’t disturb the pecans too much. If you find it easier, you can add the batter to a piping bag and pipe the batter into the donut cavities. (Personally, I find this messier, but I’m always a bit awkward at piping).

Bake for 15-17 minutes, then let the donuts cool in the pan for 5 minutes before turning out onto a wire rack to cool completely. For the final touch, melt some dark chocolate and drizzle it on top of the donuts.

Some tips and substitutions for making these gluten-free pumpkin donuts:

To keep the donuts gluten-free, make sure your oat flour and spices are certified gluten-free.

If you can’t find oat flour, you can make your own by adding rolled oats to your blender or food processor, and pulsing until they’re a fine texture.

This recipe uses pure pumpkin (also called pumpkin purée) not pumpkin pie filling, which is seasoned with spices and normally sweetened. Pumpkin pie filling will not work in this recipe.

I like to use cashew butter in these donuts, but you can also use almond butter or peanut butter. Whichever you choose, make sure it’s natural (just nuts with no added ingredients) and bring it to near room temperature so it whisks into the other wet ingredients easily.

These donuts are made in a mini donut pan. You can use a full size donut pan and get six large donuts but you will need to bake the donuts for a few minutes longer.

These donuts are not overly sweet, so I enjoy them with the chocolate drizzle, but if you want to go completely refined sugar-free, these donuts are great without the chocolate.

If you prefer your donuts on the sweeter side, try using sweetened or chocolate nut milk in the batter as a substitute for the unsweetened nut milk.

How can you turn these pumpkin donuts into protein donuts?

Each mini donut has about 4 grams of protein already. If you’d like to increase this and make them a little bit more filling, you can replace two tablespoons of the oat flour with two tablespoons of protein powder. I use a plant-based vanilla protein powder that is dairy-free and gluten-free.

What can you do with leftover pumpkin purée?

This recipe uses one cup of pure pumpkin, so you will likely have some leftover, especially if you buy the large can like I do. If you’re also like me, you won’t want to see it go to waste. So store it in an airtight container in the refrigerator and use it within a few days to make one of these recipes:

Grain-Free Pumpkin Chocolate Chip Waffles are fluffy, filling and made with almond and buckwheat flour, so they’re not only grain-free, but gluten-free too.

Pumpkin Spice Collagen Latte with Coconut Whip is a healthier version of a seasonal favourite that’s also dairy-free and refined sugar-free.

Avocado Pumpkin Oatmeal Breakfast Cookies are dairy and gluten-free, made with avocado instead of butter and oil, and loaded with pumpkin seeds and dried cranberries.

Pin these Baked Pumpkin Donuts to make for dessert!

If you make these baked pumpkin donuts, I would love to hear what you think in the comments below!

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