Description
Delight in these moist and flavorful Gluten Free Pumpkin Donuts, made with nutrient-rich almond flour, fragrant pumpkin pie spices, and naturally sweetened with monk fruit. Topped with a smooth, dairy-free cream cheese glaze, these seasonal treats are perfect for a cozy breakfast or snack without gluten or refined sugars.
Ingredients
Scale
Dry Ingredients
- 2 1/2 cups blanched almond flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons pumpkin pie spice
- Extra granulated monk fruit and 1 teaspoon cinnamon for coating
Wet Ingredients
- 2 large eggs
- 3/4 cup granulated monk fruit
- 1/2 cup pumpkin puree
- 2 teaspoons vanilla extract
- 1/4 cup melted coconut oil or Greek yogurt (can also substitute apple sauce or dairy-free coconut yogurt)
- 1 tablespoon almond milk
Cream Cheese Glaze
- 4 oz dairy-free cream cheese (e.g., Kite Hill)
- 1 1/4 cups powdered Swerve
- 2 tablespoons vegan butter (room temperature)
- 2 tablespoons almond milk (unsweetened)
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a donut pan lightly with coconut oil or non-stick spray to ensure easy release of the donuts after baking.
- Mix Dry Ingredients: In a large mixing bowl, combine the almond flour, baking soda, salt, and pumpkin pie spice. Whisk together to distribute the leavening agents and spices evenly throughout the flour.
- Combine Wet Ingredients: In a separate bowl, whisk together the eggs, granulated monk fruit, pumpkin puree, vanilla extract, melted coconut oil (or chosen substitute), and almond milk until smooth and well incorporated.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredient bowl and gently fold together using a spatula until just combined. Avoid overmixing to keep the donuts tender.
- Fill Donut Pan: Spoon or pipe the batter into the prepared donut pan, filling each cavity about 3/4 full for perfect donut shape and rise.
- Bake Donuts: Place the pan in the preheated oven and bake for 15-17 minutes, or until the donuts are golden and a toothpick inserted comes out clean.
- Cool and Remove: Remove the donuts from the oven and allow them to cool in the pan for 5 minutes. Then transfer to a wire rack to cool completely before glazing.
- Prepare Cream Cheese Glaze: In a medium bowl, beat together the dairy-free cream cheese, powdered Swerve, vegan butter, almond milk, and vanilla extract until the glaze is smooth and creamy.
- Glaze the Donuts: Dip the tops of the cooled donuts into the cream cheese glaze or spoon it over the top. Optionally, sprinkle the donuts with a mixture of granulated monk fruit and cinnamon for an extra touch of sweetness and spice.
- Serve and Enjoy: Allow the glaze to set for a few minutes before serving. These pumpkin donuts are best enjoyed fresh but can be stored in an airtight container for up to 3 days.
Notes
- These gluten-free donuts are made using almond flour and naturally sweetened with monk fruit, making them a great alternative for those avoiding gluten and refined sugars.
- The pumpkin puree adds moisture and autumnal flavor, paired beautifully with warming pumpkin pie spice.
- The dairy-free cream cheese glaze is smooth and tangy, enhancing the donuts’ rich flavor without dairy.
- You can substitute the coconut oil with Greek yogurt, apple sauce, or dairy-free coconut yogurt to modify the fat content or veganize the recipe.
- Use a donut pan for best shape; if unavailable, you can use a muffin pan but the texture may differ slightly.
- Donuts can be stored in an airtight container at room temperature for 1-2 days or refrigerated for up to 3 days; reheat gently before serving.
Nutrition
- Serving Size: 1 donut
- Calories: 220
- Sugar: 1g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 30mg
