This recipe for gluten free baked pumpkin donuts is not something I would typically make at home, because hey if I want a donut I will probably buying one at a local Chicago shop! Here in Chicago my favorite place to go for a donut (and that includes a pumpkin one!) is Stan’s donuts. They have super fun, out of the box flavors that never disappoint. I haven’t tried it yet, but this year they came out with a doughnut that’s a cross between a croissant and a doughnut with pumpkin filling inside!
I went for it with this recipe because I recently received samples from Eating Evolved for their new coconut pumpkin spice butter and their chocolate pumpkin spice butter that I knew I wanted to dip the donuts in! When melted the two butters were perfect for coating the donuts but I also think almond butter, peanut butter or a little bit of frosting ( I like Simple Mills vanilla!) would also be delicious. These donuts are definitely more on the cake side when it comes to texture and taste a little bit like pumpkin bread in donut form. Grab the donut shaped pan I used (trust me, you’ll end up using it more than once!) here!
If you’ve never used oat flour, nows your chance to see how great of a flour alternative it can be! Be sure to opt for gluten free oats and I find that they pulverize the best in a high-power blender. The oat flour mixed with the almond flour give these donuts a light and airy texture and all that pumpkin pie spice gives them the perfect fall flavor. I can see these being perfect for a party or Friendsgiving because they are fairly easy to make and double as super festive decor if you string them on the stem of a pumpkin like I did here!
Feel free to double the recipe to yield more donuts or keep it to seven and freeze a few to enjoy later. For more pumpkin recipes from healthy pumpkin spice lattes to homemade pumpkin dog treats, be sure to check out my cookbook, The Once Upon a Pumpkin Cookbook50 Creative Pumpkin Seasoned, Flavored, Shaped, & Spiced Recipes! It’s a collection of sweet and savory pumpkin recipes that range from gluten free to paleo recipes and everything in between!
I have a hunch that if you’re thinking about baking these donuts then you’d probably enjoy these other pumpkin recipe for gluten and dairy free pumpkin cookies, and healthy tahini pumpkin blondies! Be sure to tag @onceuponapumpkin on Instagram if you make them!Print
Enjoy the flavors of the season with these easy recipe for gluten free baked pumpkin donuts. Get creative by topping them with melted almond butter, coconut butter, or a little bit of frosting. I swear they taste extra good heated up with a cup of coffee on a chilly fall morning!
- DRY INGREDIENTS
- 1 1/4 cups certified GF instant oats
- 3/4 cup almond flour
- 2 1/2 teaspoons pumpkin pie spice
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon sea salt
- WET INGREDIENTS
- 2 large eggs
- 1/2 cup brown sugar
- 1/4 cup coconut oil
- 1/2 cup pumpkin puree
- 1 teaspoon vanilla extract
- Add instant oats to a high powered blender or food processor and pulse until it forms a flour consistency.
- Preheat oven to 350 degrees and spray 6-donut mold with olive oil or coconut oil spray or grease.
- In a large mixing bowl, whisk together dry ingredients. In a separate mixing bowl, whisk together wet ingredients.
- Pour wet ingredients into dry and stir until thoroughly combined. Fill donut milks approximately 3/4 of the way full.
- You will have enough dough leftover after you fill 6 for one more.
- Bake donuts for 18 minutes, or slightly firm to touch.
- Allow to cool before loosening the edges with a butter knife and removing from the mold.
- Dip donuts into melted coconut butter, almond butter or peanut butter and continue to cool on a piece of parchment paper.
Pin these gluten free baked pumpkin donuts!