Gluten-Free Baked Pumpkin Spice Donuts
Cook time
Total time
Serves: 6
  • ¾ cup Bob’s Red Mill Gluten Free All Purpose Flour (or another GF AP Flour of choice)
  • ¼ tsp xanthan gum
  • ¼ tsp salt
  • 1 tsp ground cinnamon
  • 1 ½ tsp pumpkin pie spice
  • ¼ cup + 1 tablespoon Pure Maple Sugar (or another unrefined granulated sugar)
  • 2 tsp baking powder
  • ¼ cup pure pumpkin puree
  • ¼ cup unsweetened almond milk
  • 1 large organic egg
  • For the Maple Sugar Coating:
  • 1 tablespoon melted coconut oil
  • 1 tablespoon Pure Maple Sugar
  1. Preheat oven to 325 degrees.
  2. In a large bowl combine flour, xanthan gum, salt, ¼ cup of the pure maple sugar, cinnamon and spices, and baking powder.
  3. In another bowl, whisk together pumpkin puree, almond milk, and egg.
  4. Pour the wet mixture into the dry mixture in a few batches, stirring in between to combine. The mixture should be nice and smooth and somewhat thick.
  5. Grease a donut pan with olive oil spray (alternatively you could use a muffin pan, or a cake pan)
  6. Fill donut cavities about ¾ full, and smooth the top of the mixture.
  7. Bake for 10-11 minutes or until toothpicks pull clean.
  8. Allow donuts to cool completely before removing from pan, follow with maple sugar coating.
  9. For the frosting:
  10. Melt the coconut oil in a bowl.
  11. In a shallow dish place the remaining 1- tablespoon pure maple sugar.
  12. Using a pastry brush, brush a small layer of coconut oil over the top of each donut and dip into the maple sugar to coat. Place the donuts into the fridge so the coconut oil can harden and the coating sets!
  13. Chill for 10 minutes.
Nutritional Information
Serving size: 1 donut Calories: 111 kcal Fat: 3g Carbohydrates: 21g Sugar: 9g Fiber: 2g Protein: 3g
Recipe by Nutrition in the Kitch at