Introduction

These healthy baked pumpkin donuts are a delightful fall treat that combines warm spices with moist, tender texture. Made with pumpkin puree and gluten-free flour, they offer a wholesome twist on a classic favorite. Perfect for breakfast or a cozy snack, they’re sure to satisfy your pumpkin cravings.

A stack of three round doughnuts with a light brown cinnamon sugar coating is placed on a white marbled surface. The top doughnut has a large bite taken out, showing a soft, moist, orange-yellow interior crumb. The doughnuts have a rough texture from the sugar and cinnamon on the surface. In the blurred background, more doughnuts are visible. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1.5 cups canned pumpkin puree – not pumpkin pie filling

4 large eggs – at room temperature

¼ cup melted coconut oil

1.5 cups granulated sugar

1.5 teaspoons baking powder

1.5 teaspoons pumpkin pie spice

½ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

¼ teaspoon salt

1 + ¾ cup gluten-free all-purpose flour

½ teaspoon cornstarch

For the cinnamon-sugar coating:

1 cup granulated sugar
¼ cup ground cinnamon

Melted butter – optional

Instructions

Step 1: Preheat the oven to 350°F and grease two donut pans or mini muffin pans.

Step 2: In a large mixing bowl or stand mixer, combine the pumpkin puree, eggs, melted coconut oil, sugar, baking powder, pumpkin pie spice, cinnamon, nutmeg, and salt. Mix until smooth.

Step 3: Add the gluten-free flour and cornstarch to the wet ingredients and mix until the batter is slightly thick but smooth.

Step 4: Fill each donut mold about ¾ full with batter, approximately ¼ cup per donut. For easier filling, pipe the batter using a ziplock bag or spoon it into the cavities.

Step 5: Bake on the middle oven rack for 15-17 minutes, until the donuts are puffed and lightly golden.

Step 6: Let the donuts cool for 2-3 minutes before removing them from the pans by running a butter knife around each edge.

Step 7: While cooling, mix the sugar and cinnamon in a bowl for the coating.

Step 8: Gently toss each donut in the cinnamon-sugar mixture. For a richer flavor, brush donuts with melted butter before coating.

Step 9: Serve warm and enjoy your healthy pumpkin donuts.

Tips & Variations

Use a piping bag or ziplock bag with a cut corner to fill the donut pans neatly and evenly.

You can substitute coconut oil with melted butter or vegetable oil if preferred.

Try adding chopped nuts or chocolate chips to the batter for extra texture.

For a vegan option, replace eggs with flax or chia egg substitutes.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, you can use fresh pumpkin that has been roasted and pureed until smooth. Be sure to drain any excess moisture to maintain the right batter consistency.

Are these donuts gluten-free?

Yes, as long as you use a certified gluten-free all-purpose flour blend, these donuts will be gluten-free. Make sure all other ingredients like baking powder are also gluten-free certified.