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pumpkin gluten free donuts

Prep Time15 mins
Cook Time19 mins
Total Time44 mins
Servings: 6 donuts


dry ingredients

  • 1/2 cup coconut flour
  • 3/4 cup oat flour
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1 tsp pumpkin pie spice
  • pinch of sea salt

wet ingredients

  • 1/2 cup almond milk
  • 1/2 cup pumpkin puree
  • 1/2 cup maple syrup
  • 1 tsp vanilla

icing ingredients

  • 1/2 cup icing sugar (plus 2 tbsp more)
  • 2-3 tbsp vegan butter
  • 1 tbsp almond milk
  • 1/2 tsp pumpkin pie spice


  • Preheat the oven to 350°F, lightly grease a donut pan.
  • Combine all the dry ingredients together. Combine the wet ingredients together. Add the wet ingredients to the dry ingredients, and thoroughly mix together.
  • Dough consistency should be similar to a cookie dough consistency but a little wetter. Add the batter to a plastic baggie and cut one of the bottom corners off (about an inch wide).
  • Squeeze the batter out of the baggie into your donut pan. There is enough batter for 6 donuts. If need be, mould and reshape the donut batter in the pan- I didn't find I needed to do this though.
  • Bake in the oven for 19 minutes, or until golden brown on top. Remove from the oven and let cool for 5 minutes. Then flip the donuts over and let the other side cool for 5 minutes.
  • While donuts are cooling, make the icing. Add all the ingredients to a Kitchen Aid Mixer or a bowl and use a handheld mixer. Mix until smooth. Take the donuts and dip them in the icing face down. Then remove, and top with pecans.
  • After one day covered on the countertop, store in a sealed container in the fridge.