Gluten Free Pumpkin Donuts with Cream Cheese Glaze Recipe

I absolutely love these Gluten Free Pumpkin Donuts with Cream Cheese Glaze Recipe because they capture all the cozy flavors of fall while still being light and gluten-free. Whether you’re craving a sweet treat for a weekend brunch or need a festive dessert that won’t weigh you down, these donuts hit the spot perfectly. They’re moist, tender, and have just the right hint of pumpkin spice to make every bite feel like a warm hug.

When I first made these, I was thrilled to find a recipe that didn’t rely on heavy flours or refined sugar, yet still turned out bakery-quality. What makes this Gluten Free Pumpkin Donuts with Cream Cheese Glaze Recipe so special is that it balances health-conscious ingredients with indulgent flavor. Plus, the cream cheese glaze is a creamy, dreamy topping that your whole family will go crazy for — trust me, these donuts disappear fast in my house!

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Ingredients You’ll Need

All the ingredients in this Gluten Free Pumpkin Donuts with Cream Cheese Glaze Recipe come together beautifully to create a flavorful, moist bite. I’ve picked almond flour as the base for its great texture and rich taste – a winning combo with the pumpkin and spices.

• Blanched Almond Flour: This forms the soft, moist base for your donuts; opt for blanched for a finer texture and lighter color.
• Baking Soda: Helps your donuts rise nicely while keeping the crumb tender.
• Salt: Just a pinch enhances all the other flavors.
• Pumpkin Pie Spice: The secret to that perfect autumnal warmth, be sure it’s fresh for the best aroma.
• Eggs: Act as a binder and add richness, making donuts soft and fluffy.
• Granulated Monk Fruit: A great low-carb sweetener that balances pumpkin’s earthiness well.
• Pumpkin Puree: Use pure pumpkin, not pumpkin pie filling, for natural flavor and moisture.
• Vanilla Extract: Adds a lovely subtle sweetness and depth.
• Melted Coconut Oil or Greek Yogurt: For moisture and slight richness—you can swap with unsweetened applesauce or dairy-free coconut yogurt to suit your taste.
• Almond Milk: Adds a touch of extra moisture for the perfect donut batter consistency.
• Extra Granulated Monk Fruit and Cinnamon (for coating): A quick toss in this mix after baking gives a lovely, lightly spiced finish.
• Dairy-Free Cream Cheese: I personally use Kite Hill, it spreads smoothly and tastes fresh.
• Powdered Swerve: This powdered sweetener makes the glaze silky and not too sweet.
• Vegan Butter (room temp): Gives the glaze a luxurious creaminess without dairy.

Variations

I love to mix things up sometimes depending on what I have on hand or who I’m baking for. This Gluten Free Pumpkin Donuts with Cream Cheese Glaze Recipe is really versatile, so don’t be afraid to make it yours with a few easy tweaks.

• Swap the Sweetener: When I first tried this, I used coconut sugar instead of monk fruit—it gave a deeper caramel note but slightly less sweetness.
• Use Different Flours: You can try a mix of almond and oat flour if you want a bit more chew, but I’ve found pure almond flour yields the softest results.
• Dairy-Free Options: For the glaze, use your favorite vegan cream cheese and plant-based milks to make it completely dairy-free.
• Add Mix-ins: Chopped pecans or dairy-free chocolate chips stirred into the batter can add a fun crunch or gooey surprise.

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

Step 1: Mix the Dry Ingredients

Start by whisking together the blanched almond flour, baking soda, salt, and pumpkin pie spice in a large bowl. This step ensures your spices and leavening agents are evenly distributed, so you get great flavor and even rise throughout your donuts. Make sure there aren’t lumps in the almond flour for a smooth batter.

Step 2: Combine the Wet Ingredients

In a separate bowl, beat the eggs with granulated monk fruit until pale and well mixed. Then stir in your pumpkin puree, vanilla, melted coconut oil (or Greek yogurt), and almond milk. I like to whisk these together until fully combined so the batter is nice and smooth, which helps the donuts come out super tender.

Step 3: Blend and Rest the Batter

Fold the wet ingredients into the dry with a spatula until you get a thick, muffin-like batter. Don’t overmix here — just stir enough so there are no dry flour pockets. Letting the batter rest for 5 minutes helps the almond flour absorb moisture and makes the donuts fluffier.

Step 4: Fill the Donut Pan and Bake

Grease your donut pan well with coconut oil or use a non-stick spray. Spoon the batter into each cavity, filling about ¾ full. I find using a piping bag or zip-top bag with the corner cut off makes this easier and less messy. Bake at 350°F (175°C) for 16-18 minutes, until a toothpick inserted comes out clean and the tops are springy.

Step 5: Prepare the Cream Cheese Glaze

While the donuts bake, whip together dairy-free cream cheese, powdered Swerve, vegan butter, almond milk, and vanilla until silky smooth. I usually use an electric hand mixer to get that perfect glaze texture — no lumps! Chill it slightly if it feels too runny before glazing the donuts.

Step 6: Glaze and Coat Your Donuts

Once the donuts have cooled for about 10 minutes, dip the tops into the cream cheese glaze. Then, sprinkle them lightly with a mix of granulated monk fruit and cinnamon to add a subtle crunch and extra spice kick. If you want, you can brush extra glaze on for more sweetness.

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

Garnishes

I usually keep the garnishes simple—just that cinnamon and monk fruit sugar coating is enough to add a bit of texture and spice. Sometimes I like to sprinkle chopped toasted pecans or a tiny pinch of nutmeg on top for an extra cozy fall touch.

Side Dishes

These donuts pair wonderfully with a hot cup of spiced chai or your favorite pumpkin latte. If you’re serving brunch, a fresh fruit salad or a bowl of dairy-free yogurt with berries makes a nice light complement.

Creative Ways to Present

For special occasions, I like to plate these donuts on a rustic wooden board with little bundles of cinnamon sticks and mini pumpkins around. You can also place each donut in a cute paper liner or do a drizzle of melted dark chocolate over the glaze for an elevated look.

Make Ahead and Storage

Storing Leftovers

I recommend storing these gluten free pumpkin donuts in an airtight container in the fridge to keep the glaze fresh and cream cheese nice. They usually stay good for about 4 days when wrapped properly.

Freezing

If you have extras, freeze the donuts without glaze by wrapping them individually in plastic wrap and placing them in a freezer bag. When you want one, just thaw overnight in the fridge then glaze before serving. Freezing keeps them fresh for up to 3 months.

Reheating

To reheat, I pop them in the microwave for about 15 seconds or warm in a 300°F oven for 5 minutes wrapped in foil. This brings back that fresh-baked softness without drying them out. Remember to add glaze after warming if frozen or refrigerated!

FAQs

Final Thoughts

I can’t recommend this Gluten Free Pumpkin Donuts with Cream Cheese Glaze Recipe enough if you’re looking for a festive, healthy treat that feels indulgent but won’t derail your nutrition goals. Baking these with friends or family is always a highlight in my kitchen, and seeing everyone enjoy them warms my heart. Give this recipe a try — once you nail that tender, spiced crumb and luscious glaze combo, these donuts are bound to become a new favorite in your recipe collection!

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