Introduction

These Gluten Free Pumpkin Donuts with Cream Cheese Glaze are a perfect seasonal treat that’s both moist and flavorful. Made with almond flour and pumpkin puree, they deliver cozy autumn spices with a light, tender texture. The dairy-free cream cheese glaze adds the perfect sweet finish.

Gluten-Free Pumpkin Donuts with Cream Cheese Glaze Recipe - Recipe Image

Ingredients

2 1/2 cups blanched almond flour
1 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons pumpkin pie spice
2 large eggs
3/4 cup granulated monk fruit
1/2 cup pumpkin puree
2 teaspoons vanilla extract
1/4 cup melted coconut oil or Greek yogurt (can also sub applesauce or dairy-free coconut yogurt)
1 tablespoon almond milk
Extra granulated monk fruit and 1 teaspoon cinnamon for coating
4 oz dairy-free cream cheese (such as Kite Hill)
1 1/4 cup powdered Swerve*
2 tablespoons vegan butter (room temperature)
2 tablespoons unsweetened almond milk
1 teaspoon vanilla extract

Instructions

Step 1: Preheat your oven to 350°F (175°C).
Step 2: In a large bowl, mix together the almond flour, baking soda, salt, and pumpkin pie spice.
Step 3: In a separate bowl, whisk the eggs, granulated monk fruit, pumpkin puree, vanilla extract, melted coconut oil (or substitute), and almond milk until smooth.
Step 4: Use an electric mixer on medium-high speed to combine the wet and dry ingredients thoroughly, scraping down the bowl sides as needed.
Step 5: Grease two 6-hole donut pans with cooking spray to prepare for 8 donuts total (or use a 12-hole donut mold).
Step 6: Divide the batter evenly among the donut molds, either by pouring or piping it in.
Step 7: Bake for 15 to 17 minutes, until a toothpick inserted comes out clean. Avoid overbaking to keep the donuts moist.
Step 8: Let the donuts cool in the pans for 3 to 4 minutes before transferring them to a wire rack to cool completely.
Step 9: If desired, lightly coat the donuts by tossing them in a mix of granulated monk fruit and cinnamon for extra flavor and sweetness.
Step 10: For the cream cheese glaze, place dairy-free cream cheese, powdered Swerve, vegan butter, almond milk, and vanilla extract into a mixing bowl.
Step 11: Whip the glaze with a handheld mixer for about 40 seconds until smooth and well combined.
Step 12: Once donuts are fully cooled, spread or pipe the cream cheese glaze onto each one.
Step 13: Serve immediately and enjoy your delicious pumpkin donuts!

Tips & Variations

Substitute melted coconut oil with Greek yogurt or applesauce to make the donuts moister and add a slight tang.
Use any dairy-free cream cheese brand you prefer for the glaze to keep it vegan or dairy-free.
Try adding chopped nuts or dairy-free chocolate chips into the batter for extra texture and flavor.
If you don’t have pumpkin pie spice, mix cinnamon, nutmeg, and cloves as a homemade alternative.

Storage

Store leftover donuts in an airtight container in the refrigerator for up to one week. The glaze may firm up when chilled; allow the donuts to come to room temperature before serving or warm briefly in the microwave for about 10 seconds.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these donuts gluten-free and dairy-free?

Yes, these donuts are naturally gluten-free due to the almond flour and can be dairy-free by using coconut oil and a dairy-free cream cheese for the glaze.

How do I prevent the donuts from drying out?

Be careful not to overbake the donuts. Remove them from the oven as soon as a toothpick comes out clean for the best moist texture. Adding moisture-rich ingredients like pumpkin puree and using substitutes like applesauce can also help keep them tender.