Gluten Free Baked Pumpkin Donuts

These healthier, baked pumpkin donuts are coated in coconut sugar and cinnamon for a fun three bite treat with less than 100 calories per donut! They're light, fluffy, gluten free, and easy to make. And if you needed another reason to make these here are some of the health benefits you gain when enjoying these mini baked pumpkin donuts..

Pumpkin is rich in vitamin A, extra virgin olive oil is a heart healthy fat source, coconut sugar is unrefined and contains some trace vitamins and minerals, and vanilla protein adds a protein boost to make these just a touch more satisfying!

I've also listed a muffin option below, including a different baking time. I know not everyone has a mini donut pan laying around at home to make baked pumpkin donuts, so why not make pumpkin spice muffins!

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Or Muffins!

Why You'll Love These Baked Pumpkin Donuts

• Little donuts are just fun to eat! But if you don't have a donut pan, just make muffins. I promise they'll be just as tasty.
• Easy to make gluten free. 
• Dairy free, and packed with vitamin A thanks to the pumpkin puree. 
• Warm with spices like cinnamon, nutmeg, and cloves. 
• Easy to make, and sure to impress.
• Perfect for an adult snack, or a healthier kids lunch box treat!

 

What You'll Need To Make These Baked Pumpkin Donuts

• Pumpkin puree. I buy the canned pumpkin you can find in most grocery stores, especially during fall season! Just make sure not to buy pumpkin pie filling (it also comes in a can.)
• Full fat coconut milk. This adds richness and depth to the baked pumpkin donuts that can't be beat. 
• Coconut sugar, or your preferred granulated sweetener.
• Extra virgin olive oil. The healthy fat source we're using in place of butter!
• All purpose flour. You can easily substitute this for gluten free flour if needed.
• Vanilla protein powder. As always, you guys know I'm using Vedge Nutrition Protein Powder, because it is THE best. Use discount code: EVANNRYAN at checkout to save!
• Pumpkin pie spice, or a mixture of cinnamon, cloves and nutmeg. This adds warmth and spice to your baked pumpkin donuts!

Substitutions

In place of full fat coconut milk you can cut some calories by using low fat canned coconut milk, or soy milk. 

While I haven't tried it yet, if you're looking to cut the fat by a little you can likely substitute vegan yogurt for the extra virgin olive oil. Let us know in the comments if you try this!

Easily substitute gluten free all purpose flour for the AP flour, to make these gluten free. I also, personally love brown rice flour for gluten free baking.

Other Fall Inspired Sweet Treats You Should Make

No Bake Oat Fudge Bars

Grain Free Snickerdoodle Cookies

Apple Pie Cheesecake Protein Yogurt Bowls

Apple Fritter Muffins

Small Batch Apple Cinnamon Protein Cookies

Please note: all calories and macros have been calculated to the best of my ability but may vary slightly. 

 

Baked Pumpkin Spice Donuts 

Recipe makes 18 mini donuts 

Macros per donut:

98 cals - 6g fat - 8g carbs - 3g protein

 

For muffin macros divide the total macros by however many muffins you make.

The total macros for the entire batter + entire cinnamon sugar coating is:

1746 cals - 102g fat - 153g carbs - 54g protein 

 

Ingredients:

• 2 tbsp flax meal + 4 tbsp water
• 1/2 cup pumpkin puree
• 1/2 cup coconut milk, full fat, canned
• 1/3 cup coconut sugar
• 1/4 cup extra virgin olive oil
• 3/4 cup all purpose flour, for gluten free I like 3/4 cup brown rice flour
• 35g vanilla protein powder (discount code: EVANNRYAN)
• 1 tbsp pumpkin pie spice or a combination of cinnamon, nutmeg, and cloves
• 1 tsp baking powder
• 1/2 tsp baking soda
• 2 tbsp coconut sugar 
• 1 tbsp cinnamon 
• 1 tbsp olive oil, I use spray oil to make coating the donuts easier

 

Instructions:

1. Preheat the oven to 350 F and lightly oil a mini donut pan. Alternatively you can bake these as muffins, but will need to adjust baking time. (Muffins will need longer in the oven, but the size of your muffin will determine just how much longer.)
2. To a small bowl add flax meal and water, whisk, then set in the fridge to gel, 5 minutes.
3. To a high speed blender add: pumpkin puree, coconut milk, coconut sugar, and olive oil. Blend until smooth.
4. Pour the blender mixture into a mixing bowl and sift in flour, vanilla protein, pumpkin spice, baking powder, and baking soda. 
5. Add in flax/water mixture and fold everything together until just combined.
6. Divide the batter among 18 mini donut molds or add the batter to muffin liners. If making muffins it will likely yield 8-10 muffins.
7. Bake the donuts in the oven for 14-16 minutes or until risen and browned.
8. For muffins, bake for 18-22 minutes or until a toothpick comes out clean.
9. Allow donuts to cool before removing from the tray.
10. Add baked pumpkin donuts to a mixing bowl and coat with 1 tbsp olive oil, then toss in 2 tbsp coconut sugar and 1 tbsp cinnamon. 
11. Toss really well coating all the donuts.
12. For muffins you can gently oil the top of each and dip it into a bowl of cinnamon and sugar.

 

Let us know in the comments if you make these baked pumpkin donuts, and how it went for you!