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.

Gluten Free Pumpkin Donuts — Vegan Pumpkin Spice Baked Donuts

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

Scale

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.