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Name: Healthy Baked Pumpkin Donuts (Gluten-Free)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 1 1/2 cups almond flour; 2 Tbsp. coconut flour; 1/2 upcane sugar; 2 tsp. baking powder; 1/2 sp.ground cinnamon*; 1/8 sp.ground cloves*; 1/8 sp.ground ginger*; 1/4 sp.sea salt; 2 whole eggs; 1/4 uppumpkin puree; 1/4 upmilk of choice (dairy-free if needed); 1 Tbsp. avocado oil or olive oil; 1 tsp. apple cider vinegar; Optional cinnamon-sugar coating:; 1/2 cup cane sugar; 1 tsp. ground cinnamon

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INGREDIENTS

1 1/2 cups almond flour
2 Tbsp. coconut flour
1/2 upcane sugar
2 tsp. baking powder
1/2 sp.ground cinnamon*
1/8 sp.ground cloves*
1/8 sp.ground ginger*
1/4 sp.sea salt
2 whole eggs
1/4 uppumpkin puree
1/4 upmilk of choice (dairy-free if needed)
1 Tbsp. avocado oil or olive oil
1 tsp. apple cider vinegar
Optional cinnamon-sugar coating:
1/2 cup cane sugar
1 tsp. ground cinnamon

INSTRUCTIONS

Enjoy the fall-favorite pumpkin flavors with these Healthy Baked Pumpkin Donuts. They’re the ultimate classic donut recipe made gluten-free with the perfect texture from almond flour and coated in a delicious layer of cinnamon-sugar.

Prep: 15 min

Cook: 25

Total: 40 minutes

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Servings: 12 donuts

INSTRUCTIONS

Preheat the oven to 350ºF. In a large mixing bowl combine the almond flour, coconut flour, sugar, baking powder, ground cinnamon, ginger, cloves and salt. Mix until all the almond flour lumps are gone and the cinnamon is mixed in well.

In a small mixing bowl, add the eggs, dairy-free milk, avocado oil, pumpkin puree, and apple cider vinegar. Whisk until creamy and smooth.

Pour the wet pumpkin mixture into the dry almond mixture. Using a large spoon, stir until well mixed.

Using a donut pan (recommend silicone donut pan), evenly fill all donut cavities ¾ of the way full, smooth the tops, and make them even with the back of the spoon or with your finger.

Bake for 25-27 minutes. The donuts will begin to brown at 20 minutes, but they need the full 25-27 minutes to bake. Remove only when fully golden brown and all sides of the donut have pulled away from the pan.

Set on a cooling rack and let fully cool before attempting to remove from the pan.

Once the donuts are cool, remove from the donut pan and place them on a serving platter.

For the cinnamon-sugar coating:

In a low-profile bowl or plate mix together the cinnamon and sugar.

Take one donut and lightly mist with water (or dampen one finger and lightly brush along the top of the donut) then place moist side down on the plate of cinnamon-sugar to coat.

Repeat with all donuts.

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NOTES

*substitute 1 tsp. of pumpkin pie spice for the cinnamon, ground cloves, and ground ginger

NUTRITION INFORMATION

Serving Size: 1 donut without coatingCalories: 135Fat: 8 g(Sat Fat: 1 g)Sodium: 150 mgCarbohydrate: 13 g(Fiber: 2 gSugar: 9 g)Protein: 4 g

NOTES

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Healthy Baked Pumpkin Donuts (Gluten-Free)

1 1/2 cups almond flour
2 Tbsp. coconut flour
1/2 upcane sugar
2 tsp. baking powder
1/2 sp.ground cinnamon*
1/8 sp.ground cloves*
1/8 sp.ground ginger*
1/4 sp.sea salt
2 whole eggs
1/4 uppumpkin puree
1/4 upmilk of choice (dairy-free if needed)
1 Tbsp. avocado oil or olive oil
1 tsp. apple cider vinegar
 Optional cinnamon-sugar coating:
1/2 cup cane sugar
1 tsp. ground cinnamon

Enjoy the fall-favorite pumpkin flavors with these Healthy Baked Pumpkin Donuts.  They’re the ultimate classic donut recipe made gluten-free with the perfect texture from almond flour and coated in a delicious layer of cinnamon-sugar.

Prep: 15 min
Cook: 25
Total: 40 minutes
Pin For Later
Rate Recipe
Email Recipe
Print Recipe
Servings: 12 donuts

INSTRUCTIONS
Preheat the oven to 350ºF.  In a large mixing bowl combine the almond flour, coconut flour, sugar, baking powder, ground cinnamon, ginger, cloves and salt.  Mix until all the almond flour lumps are gone and the cinnamon is mixed in well.  
In a small mixing bowl, add the eggs, dairy-free milk, avocado oil, pumpkin puree, and apple cider vinegar.  Whisk until creamy and smooth.

Pour the wet pumpkin mixture into the dry almond mixture.  Using a large spoon, stir until well mixed.
Using a donut pan (recommend silicone donut pan), evenly fill all donut cavities ¾ of the way full, smooth the tops, and make them even with the back of the spoon or with your finger.
Bake for 25-27 minutes.  The donuts will begin to brown at 20 minutes, but they need the full 25-27 minutes to bake.  Remove only when fully golden brown and all sides of the donut have pulled away from the pan.  
Set on a cooling rack and let fully cool before attempting to remove from the pan.  
Once the donuts are cool, remove from the donut pan and place them on a serving platter.
For the cinnamon-sugar coating:

In a low-profile bowl or plate mix together the cinnamon and sugar. 
Take one donut and lightly mist with water (or dampen one finger and lightly brush along the top of the donut) then place moist side down on the plate of cinnamon-sugar to coat. 
Repeat with all donuts.
Last Step! Please leave a review and rating letting us know how you liked this recipe! This helps our business thrive so we can continue providing free recipes and high-quality content for you.

NOTES
*substitute 1 tsp. of pumpkin pie spice for the cinnamon, ground cloves, and ground ginger

NUTRITION INFORMATION
Serving Size: 1 donut without coatingCalories: 135Fat: 8 g(Sat Fat: 1 g)Sodium: 150 mgCarbohydrate: 13 g(Fiber: 2 gSugar: 9 g)Protein: 4 g

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Nutrition

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Serving Size: 1 (456g)
Recipe Makes: 1

Calories: 1537
Calories from Fat: 807 (53%)

Amt Per Serving		% DV

	Total Fat 89.6g	120 %
	Saturated Fat 11.5g	57 %
	Monounsaturated Fat 51.2g
	Polyunsanturated Fat 19.8g
Cholesterol 846mg		260 %
Sodium 281.7mg		10 %
Potassium 1276mg		34 %
Total Carbohydrate 146.2g		43 %
	Dietary Fiber 18.6g	74 %
	Sugars, other 127.6g
Protein 55.2g		79 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1537

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