Gluten Free Pumpkin Donuts

Ingredients

• 250 g (1 cup)pumpkin purée
• 3eggs
• 200 g (2 cups)almond meal
• 1 teaspoonground cinnamon
• 1/8 teaspoonground cloves
• 1/4 teaspoonsalt
• 1/4 cupmonk fruit sweetener or coconut sugar
• 1 teaspoonbaking powder
• to coatcoconut oil spray or melted butter
• 2/3 cupmonk fruit sweetener or coconut sugar
• 2 teaspoonsground cinnamon

Instructions

1. 1

   Preheat the oven

   Heat the oven to 160°C fan (350°F) and grease a doughnut pan with oil spray.

2. 2

   Mix pumpkin and eggs

   Stir the pumpkin purée and eggs together until smooth.

3. 3

   Make the batter

   Add the almond meal, sweetener or sugar, baking powder and cinnamon, then mix until creamy and free of lumps.

4. 4

   Fill and bake

   Spoon the batter into the doughnut pan and bake for 25–27 minutes, or until a toothpick inserted into a doughnut comes out clean.

5. 5

   Cool the doughnuts

   Leave the doughnuts to cool briefly, then remove them gently. If needed, turn the pan upside down and tap it lightly to release them.

6. 6

   Mix the coating

   Combine the sweetener or sugar with the cinnamon in a shallow bowl.

7. 7

   Coat and serve

   Quickly spray each doughnut with oil or brush it with butter, then dip it in the cinnamon mixture and serve.

What are pumpkin doughnuts?

Pumpkin doughnuts are a seasonal American-style bake, flavoured with pumpkin and spices often used in autumn baking. This version is baked in a ring-shaped pan rather than fried, and almond meal gives it a tender, cake-like crumb.

Pumpkin purée adds moisture, while the cinnamon-sugar coating brings a crisp, sweet finish. The recipe uses familiar doughnut flavours with a gluten-free batter.

Nutrition and macros by portion

The nutrition label shows one serving as written: 190 calories, 5g protein, 17g carbs, 11g fat.

The almond meal and eggs provide most of the fat and protein, while the pumpkin and the sweetener or coconut sugar contribute carbohydrates. Pair a doughnut with plain yoghurt and fruit for a more filling snack or breakfast.

Why use almond meal?

Almond meal: Its fine, nutty texture forms the base of the batter and keeps these doughnuts tender. Stir it in until just smooth so there are no dry pockets or clumps.

Pumpkin purée: Use plain purée rather than pumpkin pie filling, which may already contain sugar and spices. If the purée looks watery, drain off excess liquid so the batter is not overly loose.

Getting the batter right

Mixing: Combine the pumpkin and eggs first, then add the dry ingredients. Scrape the sides and bottom of the bowl as you mix to catch any pockets of almond meal.

Filling: Spoon the batter into the doughnut pan without overfilling the rings. A piping bag or a spoon with a steady hand can help keep the holes clear.

Checking for doneness

Timing: Start checking at 25 minutes; the recipe gives a baking window of 25–27 minutes. Oven performance and pan material can affect how quickly the doughnuts bake.

Texture: Insert a toothpick into a doughnut; it should come out clean. Let them cool briefly before removing, as the warm cakes are more delicate.

Making the cinnamon-sugar coating

Coating: Mix the cinnamon and sweetener or sugar in a shallow bowl so each doughnut can be turned through it easily. Apply the oil spray or melted butter just before dipping to help the coating adhere.

Finish: Work while the doughnuts are still slightly warm, but not hot enough to crumble. A light, even coating gives them sweetness without hiding the pumpkin and spice flavour.

Serving ideas

These doughnuts are good on their own with tea or coffee, or as part of a brunch spread. For a more balanced plate, pair one with plain yoghurt and fresh fruit.

Serve them soon after coating for the best contrast between the soft crumb and the sugary exterior.

Recipe notes & tips

• Grease the doughnut pan thoroughly so the baked rings release cleanly.
• Use plain pumpkin purée, not sweetened pie filling.
• Mix until smooth, but stop once the batter has no visible clumps.
• Check the doughnuts at 25 minutes with a toothpick.
• Let the doughnuts cool briefly before turning them out of the pan.
• Coat each doughnut just before dipping so the cinnamon mixture sticks.

Variations

• Use coconut sugar: It gives the batter and coating a caramel-like sweetness.
• Choose monk fruit sweetener: Use it in both the batter and coating for the stated alternative.
• Adjust the spice: Add a little more cinnamon to the batter for a stronger warm-spice flavour.
• Skip the coating: Leave the doughnuts plain for a less sweet finish.
• Use melted butter: Brush it over the cooled doughnuts before dipping if you do not have oil spray.

Common mistakes to avoid

• Using pie filling: It may contain added sugar and spices; choose plain pumpkin purée.
• Overfilling the pan: The batter can cover the doughnut holes; fill each ring carefully.
• Removing them too soon: Warm doughnuts can break; let them cool briefly before turning them out.
• Skipping the pan grease: The rings may stick; coat the pan with oil spray before filling.
• Coating cold doughnuts: The cinnamon mixture may not adhere well; apply the oil or butter just before dipping.

How to store

Store cooled doughnuts in an airtight container in the fridge for up to 4 days. Warm briefly in the microwave or in a low oven, then add or refresh the cinnamon-sugar coating if needed.

Frequently asked questions