Pumpkin Donuts – Gluten Free, Vegan, & Refined Sugar Free

These gluten free, vegan, and refined sugar free pumpkin donuts are SO GOOD!  They have the most wonderful pumpkin and warm spice flavor! They are the perfect Fall breakfast treat!

Don’t forget to grab your FREE gluten free and dairy free Fall Favorites E-Cookbook at the bottom of the post!

Pumpkin Donuts - Gluten Free, Vegan, & Refined Sugar Free
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My family and I go to an amazing pumpkin patch at least 3 times each Fall.

They have games, a live band, corn mazes, a giant inflatable pumpkin for kiddos to bounce on, cute little pig races (yes, pig races haha!), amazing food, and of course tractor rides to pick the pumpkins.    

The one food item you can always smell throughout the entire field where all of this is set up is the pumpkin donuts.  

Each year my husband and daughter tell me how delicious they are and I always get so jealous I can’t enjoy them as well.      

Pumpkin Donuts - Gluten Free, Vegan, & Refined Sugar Free

So I decided this year I would come up with my own gluten free, vegan, and refined sugar free pumpkin donut recipe we could all enjoy.  

I started with my baked chocolate donut recipe as the base and changed up the ingredients a bit to get the fall spices and pumpkin flavor.    

I was so exited when these donuts came out of the oven because they smelled amazing and had risen beautifully.  

Once I took that first magical bite I knew this was going to be my go to pumpkin donut recipe forever.    

They are SO GOOD!  They have the most wonderful pumpkin and warm spice flavor!  

Pumpkin Donuts - Gluten Free, Vegan, & Refined Sugar Free

I couldn’t wait for my husband to try them to tell me how close I got to the donuts at the pumpkin patch that he loves so much.  

He was so surprised and said they tasted so similar to the traditional pumpkin donuts that I should set up a stand and sell them, haha!   

My daughter also loved them which is always a success in my mind.    

What are some of your families favorite Fall traditions?   I can’t wait to hear about them and hope you love these pumpkin donuts as much as I do! 

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Pumpkin Donuts - Gluten Free, Vegan, & Refined Sugar Free
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These gluten free, vegan, and refined sugar free pumpkin donuts are SO GOOD! They have the most wonderful pumpkin and warm spice flavor! They are the perfect Fall breakfast treat! #glutenfree #dairyfree #vegan #fall #dessert #breakfast

Pumpkin Donuts – Gluten Free, Vegan, & Refined Sugar Free

  • Author: Morgan | Just What We Eat
  • Prep Time: 20 min
  • Cook Time: 15 min
  • Total Time: 35 min
  • Yield: 15 1x

Description

These gluten free, vegan, and refined sugar free pumpkin donuts are SO GOOD!  They have the most wonderful pumpkin and warm spice flavor! They are the perfect Fall breakfast treat!


Ingredients

Scale
  • 1 cup all purpose gluten free flour (I use “Better Batter”)
  • 1 cup gluten free oat flour (or sorghum flour)
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp xanthan gum (omit if your gluten free flour already contains xanthan gum)
  • 1 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • 1/4 tsp nutmeg
  • 1 cup pumpkin purée 
  • 3/4 cup dairy free milk (I use “So Delicious unsweetened Coconut Milk”)
  • 1/2 cup maple syrup
  • 1/4 cup avocado oil (coconut oil works as well)
  • 1 tsp vanilla

Maple Glaze:

  • 1 cup powdered sugar or substitute (I use “Swerve” brand powdered sweetener)
  • 2 tbsp maple syrup
  • 34 tbsp dairy free milk 
  • 1/4 tsp cinnamon
  • Sprinkle of nutmeg 

Instructions

  1. Preheat the oven to 375°F and grease donut pans.
  2. In a large bowl, whisk together all purpose flour, oat flour, baking powder, baking soda, salt, xanthan gum, cinnamon, ginger, and nutmeg.
  3. Add remaining ingredients and mix well.
  4. Use a piping bag to add the mixture to the greased donut pans.
  5. Bake the donuts for 12-15 minutes.
  6. After a few minutes, transfer to donuts to a cooling rack with a piece of parchment paper underneath.
  7. Once the donuts have cooled, combine all of the maple topping ingredients into a bowl and stir to combine.
  8. Dip each donut into the maple glaze and place back on the cooling rack to allow the excess topping to drip off of the donuts.
  9. Enjoy right away (they will be messy!) or place in the fridge for 10-15 minutes until the glaze has set.

SHOP THIS RECIPE:

LOOKING FOR MORE DELICIOUS DAIRY FREE AND GLUTEN FREE FALL RECIPES? CHECK OUT SOME OF MY FAVORITES BELOW!

Pumpkin Bread

Coconut Caramel “Twix” Cookies

Caramel Apple Slices

To download your free printable gluten free and dairy free Fall Favorites E-Cookbook, please fill out the form below.

8 Comments

  1. Wow, these look delicious, and I feel like I can totally claim that they are healthy. If I don’t have a donut pan, would this recipe work in a muffin tin?

    1. Thank you so much, Amy! I haven’t tried making these in a muffin pan, but I bet it would work just fine. I would love to hear how they turn out if you give it a try!

  2. I always get excited to see what your offerings are here and this recipe does not disappoint!! What a terrific healthy fall doughnut so glad to see that I’m not the only one gearing up for the best time of the year! 🙂 Thanks so much for sharing!

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