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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.
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Hey Megan,
I am currently in the process of baking these but they did not come out as a wet batter like pictured above. Instead they came out more like a very moist and firm sponge. I have them in the oven baking now. I’m not sure where I messed up because I didn’t substitute any ingredients and I followed the recipe exactly. Hopefully it works out because it smells amazing!
I hope they worked out for you!
This recipe looks great, however, do you have a healthy substitute for the eggs?
Megan,
I’m wondering if I could use a muffin tin instead of the donut pan? Would I need to change the time/temperature? Thanks!
You can definitely use a muffin pan, but you’ll have to guess on the baking time since I haven’t tried it myself. I wouldn’t change the oven temp, I’d just extend the time a bit, until the muffins look firm in the middle.
I just made these for the first time today, and loved them!! Just the recipe I have been looking for! The rating button wouldn’t let me select a rating, but this one is definitly worth all 5 stars!! Thank you!! 😀
I’m going to try this over the holidays and I can’t wait! I don’t have a donut pan and am toying with the idea of putting the batter in my waffle make. I’ll post a follow-up if it turns out well. Yummmmm!!!!
Hi Shirlrey, did it work on the waffle maker?
Hi Megan!
I was wondering if you’ve tried this using stevia??
I just made these tonight (spent an hour this evening tracking down a donut pan, finally found one at target). They’re awesome. Honestly I’m not a huge pumpkin fan, but the pumpkin flavor doesn’t really come through. I fed them to my mother and she thought they were gingerbread. Anyway, they come out with this perfect most, heavy cake donut texture. I recommend letting them cool before eating!
Also, I melted some white chocolate chips (not exactly “healthy”, I know) and added a teaspoon of half and half to make it thinner, and then dipped the tops of the donuts in that for a very thin coat on top. I’m very pleased with it.
I like it so much, I’m trying to think of a more spring/summer appropriate version… (pumpkin spice doesn’t really seem right in the warmer months)
We just made these. We made them with flax eggs before I saw the notes about them being mushy. I wouldn’t call them mushy, but they were too soft to get out of the pan looking like a donut (most of them, anyway). I will say, however, that we made a double batch and they were gone in a few minutes with everyone asking for more. Great recipe!!!
Wow! These sound totaly amazing! I really want to get a donut pan now!!! I miss Holey Donuts ever since I found out I was allergic to everything 🙁
Hey Megan! Thanks for all your yummy recipes! I was wondering if you know of a healthy granola/snack bar. I always give them to my kids when we travel for convenience (and to keep less healthy foods away). I used to buy Larabars, but then I found out they are against labeling GMO’s. I make pretty much every food we eat, but need something in a package while we are away from home. So, if you have any suggestions, I’d love to hear. Thanks!!
Dr Oz no bake energy bars are so good and so easy to make. Enjoy.
Ingredients
1 cup quick-cook oats, uncooked
1/3 cup dried tart cherries
1/2 cup all-natural peanut butter
3 tbsp honey
1 tsp vanilla
Directions
Mix the ingredients together in a bowl.
Spread the mixture in a pan and refrigerate for 2 hours.