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


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

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!

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.

They 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.)

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

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

5 from 9 votes
Print
Pumpkin Spice Donuts (Grain-Free, Nut-Free)
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

A lighter Pumpkin Spice donut, free of nuts, grains and refined-sugars.

Course: Breakfast, Dessert
Servings: 6
Calories: 115 kcal
Author: Detoxinista.com
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
Instructions
  1. Preheat the oven to 350F and grease a standard donut pan generously with coconut oil.
  2. 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.
  3. 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!
  4. 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.
  5. If you'd like a sugar-coated treat, dip each donut (while they're still slightly warm) into a dish of granulated coconut sugar.
  6. Serve warm or at room temperature, and store leftovers in the fridge for best shelf life.
Recipe 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!

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.

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Comments

Mama E

I’m wondering about the eggs sub as well?? Just found out my little man is not supposed to be eating eggs or wheat (he has a low allergy to eggs. but better safe than sorry). I have a sensitivity to pumpkin, but I love it anyway, lol! In my bread baking, I can usually sub in applesauce for the eggs, but not sure for doughnuts.

Rebecca

After seeing this recipe, I’ve obsessed about finding a donut pan, which I finally found today. I did substitute flax eggs for the eggs and increased the coconut flour 2 more tablespoons….Fantastic!! Thanks so much…wish I could post a photo of them here before they are all gone. Making another batch for my mom who has recently gone gluten free…

Elizabeth

I actually bought a donut pan after seeing this recipe. I just made them this morning and they are delicious. I dipped them in a mix of coconut sugar and cinnamon. Yum!

natalie

I just made these as a muffin version with your cashew frosting, and my fiance and I were so impressed. I’ve been fiddling with coconut flour but never seem to get it right in recipes so far, but these were a success! The muffins came out so moist!

Mandy

I made these with quinoa flour, doubling the amount of flour. They rose nicely and tasted great, though I suspect coconut flour would taste better.

Tori

These were awful….I should have followed my gut and not used the 2Tablespoons Pumpkin Pie Spice!!!! Taste like I used Cayenne!!! Not enough liquids either since I’m following THM. Used almond milk and water, and Stevia…otherwise, they may have been delish but my nose is running and my mouth is on fire!!!!

    Tori

    Well….I take it all back!! I just made a different recipe using my Pumpkin Pie Spice (1 t) and it’s hot too… I got out another Pumpkin Pie Spice I had and…..it was Cayenne I had used!! Someone, or me, had put it in a Pumpkin Pie Spice container and not re-labelled it!!! Sooo, I take it all back and will try these again! Not right now, but later….I’m too mad since my Pumpkin Pie Oatmeal Bake is not pumpkiny but hot.. 🙁

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