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By Katja Heino 6 Comments
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Pumpkin Spice Donuts (gluten, grain, nut, and dairy free)

Jump to Recipe

pile of donuts with sugar on top

I love the fall.  The crisp air.  The falling leaves.  The comfort foods.  And yes, the pumpkin recipes.  Here’s my version of the pumpkin spice donuts.

One of my favorite things about the change of seasons is a shift in the foods that I eat.  I love eating fresh salads and summer fruits, but even that gets boring after a while.  It’s good to change it up.  Cooler weather marks a shift to warming, comfort foods. I start making nourishing soups, and my crockpot comes down off of the shelf.

Cooler weather also marks the beginning of baking season at my house.  One of my favorite things to do on a chilly fall morning is to bake.  Nothing like the smell of warming spices oozing out of the oven.

The other day, my little one was at preschool, I was home alone working on some business stuff, and I was craving something a little sweet.  I’m pretty sure I was procrastinating doing my bookkeeping for the month, but I decided to do some baking.  This is what I came up with:

close up of sugary pumpkin donuts

I have to admit, these spiced little goodies made my day.  Now I know donuts are not exactly the epitome of healthy eating, but I use whole food ingredients that you can feel good about feeding your family: nutrient-dense eggs, healthy fats, antioxidant-rich pumpkin, a titch of unrefined sweetener, a healthy dose of warming spices, and grain free coconut flour.

I’m one of those people who loves anything pumpkin.  I made my Baked Pumpkin Custard over the weekend for the fam.  I love my Paleo Roasted Garlic Pumpkin Hummus.  And my Grain Free Pumpkin Spice Dutch Baby is always a hit at Sunday brunch.

I hope you enjoy!  Happy Fall!

xo,

Katja

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Pumpkin Spice Donuts (gluten, grain, nut, and dairy free)

  • Author: Katja from Savory Lotus
  • Yield: 6 donuts 1x
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Ingredients

Scale
  • 1/4 cup coconut flour, sifted (I use this brand)
  • 1/2 tsp baking soda
  • 1/2 tsp unrefined salt (like this)
  • 1 tsp cinnamon powder
  • 1/2 tsp ginger powder
  • 1/2 tsp cardamom powder
  • 1/8 tsp nutmeg
  • 1/8 tsp clove
  • 3 eggs
  • 1 TBS coconut oil, melted (I use this one)
  • 1 tsp vanilla extract
  • 1/4 cup maple syrup
  • 1/2 cup pumpkin puree (I use this brand)
  • coconut oil for greasing donut pan (like this)
  • OPTIONAL for topping: 1/4 cup coconut sugar (like this) and 1 tsp cinnamon powder

Instructions

  1. Preheat oven to 350’F and LIBERALLY grease donut pan.
  2. Combine coconut flour, baking soda, salt, and spices in a large bowl. Set aside.
  3. In another bowl, whisk together eggs, coconut oil, maple syrup, and vanilla extract. Add pumpkin puree and whisk again.
  4. Add wet ingredients to the dry, mix until well incorporated, and allow to sit for a couple of minutes to let the coconut flour absorb.
  5. Place the batter in a piping bag or a large ziploc bag with the end cut off the end so there’s about a 1/2-inch opening.
  6. Fill each cavity in donut pan 3/4 full. Give the pan a little shake or two to let the batter settle. (Do not overfill as they will be hard to remove from pan)
  7. Bake for 18 minutes, or until toothpick inserted comes out clean and edges are just beginning to brown.
  8. Remove from oven and allow to cool. Gently remove from donut pan and dip into optional cinnamon coconut sugar. (Combine coconut sugar and cinnamon in a shallow bowl. Dip each donut to cover)

Notes

For best results, dip the donuts in the cinnamon coconut sugar just before serving. Due to the nature of the coconut sugar, it will absorb the moisture from the donut and not be as visible.

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pumpkin donuts with sugar on top

Do you love everything pumpkin too?  What’s your favorite recipe?

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Filed Under: Breakfast, Desserts Tagged With: donuts, grain free, Paleo, pumpkin

Reader Interactions

Comments

  1. April says

    October 15, 2014 at 11:48 am

    I made these today and they are pretty good. I would make them again.

    Reply
    • Katja says

      October 16, 2014 at 9:26 am

      glad you liked them. Thanks for coming by! <3

      Reply
  2. Mandy says

    September 7, 2016 at 11:23 am

    Could I use almond flour instead of coconut? These look fantastic and I really want to try them!

    Reply
    • Katja Heino says

      September 8, 2016 at 7:54 pm

      This recipe was created using coconut flour so you would not be able to sub almond 1 to 1. I have 2 other donut recipes that are mainly almond flour that you could take a look at:
      https://www.savorylotus.com/maple-glazed-donuts-grain-and-gluten-free-paleo/
      https://www.savorylotus.com/carrot-cake-donuts-gluten-grain-free-paleo/
      Hope that helps!

      Reply
  3. Leann says

    October 24, 2021 at 6:54 pm

    Hello!! Would you mind sharing the donut pan you use ! Thank you ! I look forward to making these they look yummy !

    Reply
    • Katja Heino says

      October 26, 2021 at 12:01 pm

      My pan is similar to these: https://amzn.to/3Eg2e5S Hope that helps. 🙂

      Reply

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Hi I’m Katja!

And this is how we do healthy in our family. Just REAL food. Simple. Easy. Gluten free. More about Savory Lotus

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👩‍🌾🪴👩‍🌾 celebrated ONE year of 👩‍🌾🪴👩‍🌾 celebrated ONE year of living in the mountains of NC by starting the process of putting down more roots • we made the HUGE leap from CA to NC last year and have been creating a new life with new businesses, new school, new friends, more time with family, some lonely days, missing community, lots of challenges + things to adjust to • asheville has been good to us in many ways • it’s incredibly beautiful with so much flowing water • grateful to be in such a lush, nature-filled place 

👩‍🌾🪴👩‍🌾 we are ready to settle into the land here a bit more • we’ve already planted 15 fruit trees and lots of berries • this weekend we started assembling the 8 garden beds we got from @vego_garden • looking forward to filling them with living soil to grow high vibe food 🥬🥦🥒🍅🫐 • we chose these non-toxic metal beds instead of wood hoping they will last longer • they seems super sturdy + we love the look • but holy hardware... lots of nuts + bolts 😆

👩‍🌾🪴👩‍🌾 here’s to deeper roots + growing more food with @alexeibcreative and our little human • looking forward to sharing more as we create a living food forest in our yard 🥦🥒🥬🍏🍐🍎🍉🫐🧅🥕🍠
👩‍🍳why i make my own crackers: bc most cra 👩‍🍳why i make my own crackers: bc most crackers are loaded with inflammatory seed oils (canola, sunflower, safflower, soy, etc) • these SAVORY SEED CRACKERS are made with just a few simple ingredients • so easy to make • gluten free, nut free, grain free  and vegan-friendly • they have just the right amount of crispy saltiness, which is why we eat crackers, isn’t it?

INGREDIENTS

* 1 cup sunflower seeds -preferably soaked and dehydrated (activated)
* 1/2 cup pumpkin seeds – preferably soaked and dehydrated (activated)
* 1/2 cup sesame seeds 
* 2 tbsp nutritional yeast 
* 3 tbsp melted ghee or coconut oil
* 2 tbsp coconut aminos OR gluten free tamari 
* OPTIONAL: coarse sea salt (or regular salt) for sprinkling 

INSTRUCTIONS
1. Preheat oven to 300’F.
2. Place sunflower and pumpkin seeds into food processor and process until you get a coarse flour-like consistency (about a minute or so).
3. Add remaining ingredients and pulse until well combined and mixture sticks together and begins to form a ball.
4. Press mixture into a firm ball and press down onto a surface lined with parchment paper.  Cover with a second piece of parchment paper and roll out to 1/4 inch (or thinner) depending on how thick you want your crackers.
5. Lift parchment paper and place onto large baking sheet. Score into desired sized crackers with sharp knife or pizza cutter. Sprinkle with coarse sea salt or regular salt, if desired. 
6. Bake for 18-22 minutes until desired crispiness. Use the sharp end of a spatula to separate crackers. Allow to cool completely before storing in air-tight glass jar. (If you like them EXTRA crispy, pop them back in the oven for a minute or 2 after you separate them.)
🧘🏽‍♀️ how are you investing in yoursel 🧘🏽‍♀️ how are you investing in yourself? • what are you doing DAILY to build your wellness bank, to create abundance, to fuel + nourish your body, to make yourself more resilient, to create peace in your mind? 

🧘🏽‍♀️ it’s the small daily habits that build a BIG healthy life • only you can show up for yourself this way • resist making excuses • lean into consistency • remember that you, just like plants + toddlers , thrive on rhythm + routine • pour into yourself just a little bit every day 💗
🌊🙏🌊 sunday church • have a sweet day, y 🌊🙏🌊 sunday church • have a sweet day, you beautiful humans 💗
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