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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.
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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!
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
- 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
Nutrition
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.
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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.
Just discovered your blog. Omg these are delicious!!! Officially a fan!
Can you freeze them after they are baked?
Is it really 2 tablespoons of pumpkin spice or should it be 2 teaspoons
LOVE! My oldest is allergic to cinnamon so we used other spices.Currently enjoying one with some chamomile tea <3
Glad you’re enjoying them!
My batter was not liquidy at all. Not sure what happened.