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Donuts in the tray with a knife.

Gluten Free Pumpkin Donuts

  • Author: Caitlin Rule
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 12 donuts 1x
  • Category: Dessert
  • Method: Bake
  • Cuisine: American


The best every gluten free pumpkin donuts made with almond flour, warm spices and coated in a delicious layer of cinnamon sugar. A healthier paleo baked donut recipe that is perfectly cake and sweet just like an actual donut.


  • 1 cup (250g) pumpkin puree
  • 3 eggs
  • 2 cups (200g) almond meal
  • 1 teaspoon cinnamon
  • 1/8 teaspoon cloves
  • ¼ teaspoon salt
  • ¼ cup monk fruit sweetener or coconut sugar
  • 1 teaspoon baking powder

Cinnamon sugar coating:

  • coconut oil spray or melted butter, to coat
  • 2/3 cup monk fruit sweetener or coconut sugar
  • 2 teaspoons cinnamon


  1. Preheat the oven to 350F/ 160C (fan forced) and grease a donut pan with oil spray.
  2. Mix together the pumpkin puree and eggs until smooth
  3. Add in the flour, sugar, baking powder and cinnamon and mix until smooth and creamy with no clumps
  4. Spoon batter into donut pans then bake in the oven for 25-27 minutes or until ready (I stick a toothpick in!)
  5. Allow the donuts to cool for a few then gently remove (I usually quickly flip the donut tray upside down and gently tap to get them out)
  6. Mix the sugar and cinnamon in another shallow bowl.
  7. Quickly spray each donut in oil/ butter then dip in sugar and enjoy!


  • Store leftovers in container for 5 days or freezer for longer.

Keywords: Gluten free, pumpkin, donuts, paleo