Vegan Pumpkin Spice Donuts are the cozy, fall-flavored treat you didn’t know your Monday needed. Soft, cakey, spiced just right, and rolled in a cinnamon-sugar hug — these baked donuts hit the nostalgia button without the deep-fry drama. They also happen to be made with almond flour so they’re naturally grain-free and friendly to lots of diets. Sound too good to be true? Keep reading.
Introduction to the recipe
These donuts feel like comfort in a ring. They bake up tender and cakey, have a warm cinnamon note, and wear a glittery coat of cinnamon sugar like a golden fall sweater. Best part: no frying, no complicated equipment — you need one bowl, a donut pan, and about an hour from start to finish (including cooling). Whether you want Baked Donuts that double as breakfast or a small, healthier dessert, this recipe serves both moods perfectly.
What makes these donuts so irresistible?
Why do you reach for a donut even on a random Tuesday? Because donuts are joy, plain and simple. But these bring extra perks: they’re Gluten Free Pumpkin beauties that taste indulgent while being made from wholesome ingredients. The spice mix (hello, Vegan Pumpkin Spice) teams with pumpkin puree to deliver that seasonal warmth without overwhelming sweetness. The almond flour keeps them moist and slightly nutty — a texture and flavor profile that makes people do a double-take and ask, “Wait, these are actually good for me?” IMO, that’s the dream.
Ingredients — short descriptions
One of the things I love about this recipe is the short ingredient list. Here’s what you’ll need and why:
- Almond flour — the backbone of the donut. Adds healthy fats and keeps these in the Almond Flour Recipes family.
- Pumpkin puree — moisture, flavor, and that autumn essence; you can use canned or homemade.
- Eggs — structure and richness.
- Sweetener — monk fruit, coconut sugar, or a granulated sugar of your choice for sweetness without clumps.
- Spices — cinnamon, a touch of cloves or nutmeg for that Vegan Pumpkin Spice vibe.
- Baking powder — gentle lift for cakey texture.
- Coconut oil or butter (for coating) — helps cinnamon sugar stick and adds a little shine.
- Optional: monk fruit + cinnamon coating — keeps sugar lower while delivering classic donut nostalgia.
This is basically everything you want from healthier baking: simple, wholesome, and pantry-friendly.
Simple how-to (quick & clear)
- Preheat oven to 350°F (175°C). Grease a donut pan with a light spray of coconut oil.
- In a large bowl, whisk the wet ingredients: pumpkin puree, eggs, and your chosen sweetener until smooth.
- Add almond flour, baking powder, and spices (cinnamon + a pinch of cloves/nutmeg). Mix until just combined — don’t overwork.
- Spoon batter into donut cavities until ¾ full — these expand while baking. Use a teaspoon or piping bag for neatness.
- Bake 25–27 minutes, or until a toothpick comes out clean. Let cool slightly in the pan, then flip to release.
- Lightly spray donuts with coconut oil or brush with melted butter, then dunk each into a shallow bowl of cinnamon-monk fruit mixture. Enjoy immediately or store for later.
Pro tip: Fill only to ¾ full. Overfilled batter equals misshapen donuts. Trust me.
The story behind the recipe
I whipped up this version on a mission: make a donut that tastes like fall but doesn’t wreck my week-long meal plan. After a few experiments (and way too much batter sampling), the almond-flour + pumpkin combo stuck. This recipe was born from late-night cravings, leftover pumpkin puree, and a stubborn refusal to deep-fry. It’s inspired by classic donut textures but tuned for folks who prefer Paleo Baking or need Gluten Free Dairy Free Recipes. I call that a win-win-win.
Pro tips for the best outcome
- Use a light hand mixing — overmixing makes baked goods dense. Mix until the batter looks uniform.
- Weigh ingredients if you can — almond flour varies, and a scale keeps results consistent.
- Let them cool briefly before flipping the pan; rushing causes breakage.
- Don’t skip the oil spray — this tiny step prevents sticking and makes the donut surface perfect for coating.
- If your batter is thick, add a tablespoon of milk (dairy or plant-based) to smooth it — consistency matters.
- For crispier edges, bake in a metal pan and allow a minute or two extra watching carefully.
Bold tip: Chill baked donuts for a few minutes before coating — they hold up better when you dip them and look cleaner once coated.
Variations to try
Love options? Me too.
- Vegan Pumpkin swap: use a flax egg (1 tbsp ground flax + 3 tbsp water per egg), and replace butter with coconut oil; results vary but still tasty.
- Paleo Pumpkin tweak: this recipe already lives in Paleo Baking territory if you use a paleo-approved sweetener like coconut sugar or monk fruit.
- Gluten Free Pumpkin loaf: pour batter into a loaf tin for a pumpkin bread twist.
- Spiced glaze: whisk powdered sugar with a splash of pumpkin spice latte for a drizzle that looks and tastes like fall.
- Stuffed donuts: pipe a little cream-cheese-style filling (vegan if preferred) into the center after baking for a surprise.
These riffs keep your kitchen interesting and prove this is a real Healthy Sweets Recipes champion.
Best way to serve
Serve these warm. Honestly, a six-second zap in the microwave (if frozen or refrigerated) perks them up. Pair with black coffee, chai, or a cozy latte for maximum fall vibes. Throw a scoop of dairy-free ice cream next to one and call it dessert — no judgement. For gatherings, arrange them on a wooden board with tiny pumpkins and cinnamon sticks for a seasonal spread.
Want to use them at a party? Place them in paper-lined boxes as favors — they make adorable Cute Bake Sale Ideas or brunch table accents.
Quick tips for storage and leftovers
- Room temp: airtight container for up to 3 days with a paper towel to absorb moisture.
- Refrigerator: up to 7 days; let sit at room temp a few minutes before eating for best texture.
- Freezer: individually wrap and freeze up to one month. Reheat in a 300°F oven for 5–7 minutes to revive just-baked softness.
Pro tip: Freeze uncoated if you can — coating on frozen donuts can get grainy. Recoat after reheating for freshest texture.
FAQs
Can I use regular flour instead of almond flour?
You can, but texture changes: wheat flour makes them less tender and more cake-like. If you’re aiming for Almond Flour Recipes benefits, stick with almond flour.
Are these donuts Keto-friendly?
With monk fruit or erythritol and strict portion control, they can be very low-carb. But adjust sweetener amounts to taste.
Do they work without eggs?
I’ve had success with flax eggs, but results differ — they may be denser and less rise-y. Still delicious though.
Can I bake these in a muffin tin?
Yes! Fill cavities and use a small rolled foil to create a donut hole, or simply make mini muffins. Bake time changes — check starting at 18 minutes.
What sweetener mimics sugar best?
Monk fruit or coconut sugar provide great flavor while keeping things lower sugar. Regular granulated sugar works perfectly if you want classic sweetness.
Where these donuts fit (diet & occassions)
If you’re hunting for Gluten Free Dairy Free Recipes, these fit the bill with a few swaps. They’re great post-workout treats, cozy breakfast options, or guilt-light desserts. They also slide into themed menus — serve at a fall brunch or include in a healthy dessert box for friends.
They’re perfect if you’re into Paleo Baking or prefer Gluten Free Pumpkin goodies. And yes, they belong in any roundup of Healthy Sweets Recipes that actually taste like treats.
Final thoughts
Donuts don’t always have to be an indulgent weekend-only thing. With a little pumpkin, almond flour, and clever swaps, you get an approachable baked treat that checks a lot of boxes: Gluten Free Pumpkin, seasonal spice, and straight-up deliciousness. These donuts let you enjoy donut vibes without the fry oil, and they’re flexible enough to suit many dietary needs.
So—ready to bake? Grab that pumpkin puree, warm the oven, and let these rings of joy bring a little pep to your day. If you try a variation, drop a note and tell me which one stole your heart. FYI: I won’t judge if you eat three in a row. 😉
Remember: Don’t overmix, fill molds only ¾ full, and let donuts cool a bit before dipping. Happy baking — may your kitchen smell like cinnamon and your plate disappear fast.
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Print
Gluten Free Pumpkin Donuts — Vegan Pumpkin Spice Baked Donuts
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 donuts 1x
- Category: Dessert
Description
These tender, cake-style pumpkin donuts are made with almond meal and cozy warm spices, then tossed in a sweet cinnamon-sugar coating. They’re baked (not fried), simple to pull together, and perfect when you want a healthier, gluten-free treat.
Ingredients
- 1 cup (250 g) pumpkin purée
- 3 large eggs
- 2 cups (200 g) almond meal (almond flour works too)
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 1/4 teaspoon fine salt
- 1/4 cup monk fruit sweetener or coconut sugar (or preferred granulated sweetener)
- 1 teaspoon baking powder
Cinnamon-sugar coating
- coconut oil spray or melted butter, for brushing/spraying
- 2/3 cup monk fruit sweetener or coconut sugar
- 2 teaspoons ground cinnamon
Instructions
- Heat the oven to 350°F (160°C, fan forced) and lightly grease a donut pan with oil spray.
- In a mixing bowl, whisk the pumpkin purée with the eggs until the mixture is smooth and even.
- Add the almond meal, cinnamon, cloves, salt, sweetener, and baking powder to the wet mixture. Stir until the batter is uniform and free of lumps.
- Spoon the batter into the prepared donut cavities, filling each about three-quarters full to allow for rise. A teaspoon or a piping bag makes this neat and easy.
- Bake for 25–27 minutes, or until a toothpick inserted into a donut center comes out clean. Remove from the oven and let the pan sit a few minutes so the donuts set.
- Turn the pan over and gently tap to release the donuts; allow them to cool slightly on a wire rack.
- In a shallow bowl, combine the coating sweetener and cinnamon. Lightly spray or brush each donut with coconut oil or melted butter, then roll or dip the donut in the cinnamon-sugar so it adheres. Enjoy warm or at room temperature.
Notes
Keep leftovers in an airtight container at room temperature for up to 5 days. For longer keeping, freeze donuts (best uncoated) in a sealed bag for several weeks; thaw and warm briefly before coating or serving.
