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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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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.
Hello, I was wondering if I could use this recipe on my blog if I added the link to your blog. Thanks!
-Genevieve
I ask that people don’t re-post my recipes on other sites, but you are welcome to share one of my photos on your blog with a link back to the full recipe on my site.
Has anyone made these with a successful substitution for the eggs? How about an egg replacer like ener-g? Would love to make these for the kids, but can’t use eggs 🙂
Can you use almond flour in place of coconut flour?
I love your recipes! Can the eggs be substituted with flax eggs to make this a vegan recipe?
Hi Megan!
This recipe looks superb. I am looking to buy a donut pan, and was wondering if you have experience using this recipe for mini donuts? How would you alter the cooking time or temperature? I am gluten and dairy free but would love to bring these into work!
I just made these and they were perfect!! I love the recipe because of the solid REAL ingredients ~ so thank you! I stumbled upon this recipe and began to make them right away…..assuming I had all the ingredients(oops!!) I found no pumpkin in my pantry(how could this be its october??) so I subbed unsweetened applesauce. No honey….so I quick soaked 5 dates and squished to a paste and then had to transfer everything to the food processor for a better blending…in my haste I forgot the vanilla! I have one of those mini donut makers – popped the batter in there and wow!! They were yummy warm and cooled, no frosting needed for me! Very much like a muffin texture…which I love!! It made 10 mini’s, I just ate 5 – I’m stuffed 😉 best breakfast ever! looking forward to using the pumpkin and vanilla next time!
My family and I were just recently put on a grain and sugar free (including honey and maple syrup) diet, Recently meaning 2 days ago. I am thankful I found some good blogs including yours to help through this CRAZY new way of life. Every year I throw a huge Harvest Day Festival at my home for around a 150 people and have a donut tree where the kids “bob” for donuts. I have spent the last several hours looking for a donut recipe that is both grain and sugar free for my 3 kids so they don’t feel left out from the activity. Not ever having worked with liquid stevia (the only sweetener we can have) I was wondering if you knew if there was a way you can substitute that for honey or maple syrup?! I would greatly appreciate any ideas. Thanks again for all the recipes you have blogged it has already been a help
I used the exact ingredients listed above and directions but my batter came out very thick! HELP!
These donuts are divine! I used your maple glaze and crumbled pecans as the glaze, and they were a HUGE hit with my hubby. I will definitely be making these again, and bringing them to social gatherings.