These healthy baked pumpkin donuts are the perfect fall treat. Topped with a creamy maple cashew glaze, these donuts are seriously addicting! Paleo, gluten-free, and no refined sugar, healthy, and easy pumpkin desserts for the family to enjoy.
Loaded with pumpkin spice flavor, slightly sweetened with a touch of maple syrup, and delightfully fluffy with an almond flour batter
Additionally, you won’t find any refined sugars, flours, or gluten in this recipe.
I am all about healthy indulgence.
A few more of my favorite easy pumpkin desserts lately:
There are a few things that always come to mind when I think about fall: cider, pumpkins and donuts.
What better way to capture fall in a recipe than making a pumpkin spice donut?
Maybe serving it with some hot cider?
The maple cashew glaze paired with the pumpkin spice couldn’t be a more perfect combination and you’d never know that you’re eating a healthy donut!
Why are these Baked Pumpkin Donuts Healthy?
Traditionally, donuts are loaded with refined sugars and flours, deep-fried, then topped with more sugar!
These healthy donuts are baked, sweetened only with maple syrup so there are no refined sugars.
Additionally, they’re made with almond flour making them lower-carb, paleo-friendly, and gluten-free as well.
To top off an already amazing pumpkin donut, I made a simple icing made from all whole food ingredients including
- Raw cashews
- Coconut cream
- Maple syrup (you can also use keto friendly kind to make this recipe low carb).
A little drizzle of this over a pillowy pumpkin spiced donut is absolutely heavenly!
Ingredients Needed for these Pumpkin Spice Donuts
All the ingredients I used in this easy pumpkin dessert recipe are accessible, and can be used for a lot of other fall recipes.
So you’ll definitely get good use out of having them in your pantry.
For the donuts you will need:
1. Almond flour
Made with almonds and has much lower in carbs than white or wheat flours, and keeps this recipe gluten free and paleo friendly.
2. Tapioca flour
It helps with binding in gluten-free recipes and improves the texture of gluten-free baked goods.
3. Pumpkin pie spice
The spice of the season! It consists of spices including cinnamon, nutmeg, ginger, cloves and sometimes all spice.
Tip: Allow eggs to become room temp before adding to other ingredients.
5. Pumpkin puree
If using store-bought, make sure you get pumpkin puree, not pumpkin pie puree.
Double-check the ingredient list to make sure there’s added no sugar. Pumpkin puree should only contain pumpkin/squash on the ingredient list.
You can also make your own easy pumpkin puree recipe here:
6. Maple syrup
Sweetens a recipe without using any refined sugars.
7. Almond butter
A good substitute for butter in baking due to its high (healthy) fat content.
8. BAKING SODA
How to Make Baked Pumpkin Spice Donuts
These baked donuts are one of my favorite easy pumpkin desserts, that only requires a few simple steps to make!
First, combine the eggs, pumpkin puree, maple syrup, and almond butter in a mixing bowl. Set aside.
Then, in a separate large bowl, thoroughly mix almond flour, tapioca flour, baking soda, and pumpkin pie spice together.
With a spatula, gently combine the wet and dry ingredients together.
Next, pour batter into a donut pan (I used non-stick silicone donut pans) and bake at 350 F for 16-18 minutes.
To check for doneness, insert a toothpick into the center; it should come out clean.
Allow donuts to cool completely before adding the icing on top.
Equipments You Need for these Baked Pumpkin Spice Donuts
Tips for Perfect Baked Pumpkin Donuts
1. Don’t over mix the batter.
By mixing the dry ingredients separately before combining the wet, you can cut down on the amount of mixing done once the ingredients are combined.
Over mixing can create a gummy product rather that a soft and fluffy donut.
2. Spray the donut pan with cooking spray before baking.
This allows for easy removal of the donuts from the pan.
Using a silicone donut pan will also allow for easier, clean removal.
3. Fill the donut batter to the top.
Pour enough batter into the pan to fill it up to the top, or close to it.
It will give you a fuller, traditional donut shape.
4. Use a piping bag to fill the pan.
Using a piping bag is a lot easier to fill the donut pan rather than just spooning it in.
It’ll keep the batter neat and tidy in the pan and help the donuts keep a uniform shape.
How to Store Baked Pumpkin Donuts
If you have just glazed all of your donuts, place them on a plate in the fridge for about an hour, or until the glaze hardens a bit, so they won’t smudge all over each other.
Store all donuts in an airtight container for up to 4-5 days.
You can also store the donuts without glaze, and then just add the glaze right before serving.
Yes, you can freeze it too!
I recommend freezing without the glaze. Leave it on the counter for a few hours or lightly microwave for 20 – 30 sec at a time to thaw and warm up.
Enjoy the one of the best healthy and easy pumpkin desserts this fall!
What’s your favorite kind of baked donut? Leave a comment below!
I LOOK FORWARD TO SEEING YOUR CREATIONS! YOU CAN USE “TRIED IT” ON PINTEREST OR SHARE ON INSTAGRAM BY TAGGING #SHUANGYSEATS
- 1/2 cup pumpkin puree
- 1 egg
- 1/4 cup maple syrup
- 1/4 cup almond butter
- 1 cup almond flour (packed)
- 3 tbsp tapioca flour
- 2 tsp pumpkin spice
- 1 tsp baking powder
Maple Cashew Glaze
- 1 cup raw cashew (soaked)
- 1/4 cup coconut cream (Canned, refrigerated )
- 1/4 cup maple syrup
- Preheat oven to 350 F. Preparing donut pan by spraying it with coconut oil. If using a silicone donut pan (used here), place a baking tray underneath. If using metal donut pan, spray with coconut oil generously to prevent sticking.
- In a mixing bowl, blend together all the wet ingredients: pumpkin puree, egg, maple syrup, and almond butter. In a separate bowl, combine all the dry ingredients: almond flour, tapioca flour, pumpkin spice, baking powder.
- Gently combine wet and dry ingredients with a spatula.
- Use a spoon or piping bag to evenly distribute the batter into the donut pan.
- Bake 15 - 18 min or until a toothpick comes out clean after inserting in the middle of a donut.
- Allow the donuts to cool on a cooling rack completely before glazing them.
Maple Cashew Glaze
- Soak raw cashews with hot water and a pinch of salt for an hour (you can also use cahew butter).
- Drain and rinse then add it to a blender.
- Take a refrigerated can of coconut milk, scoop the top thick part and add to the blender. You can also use canned coconut cream here.
- Add maple syrup and blend until smooth. (If the batter appears to be too thick, add 1 tbsp extra coconut milk at a time
- See detailed full direction in this post.
Ice the donuts with a generous amount fo maple cashew glaze and sprinkle extra pecans and pumpkin spice if desired. Enjoy!
1. The Nutrition facts below do not include the maple cashew glaze (the amount listed make extra icing). You can find out more information in this post.
2. For low carb options, you can use keto-friendly maple syrup instead of the regular kind.
Disclosure: Some of the links in this post are affiliate links. This does not result in any extra cost for you, but it does mean that I make a commission if you click through and make a purchase.
Amount Per Serving: Calories: 237Total Fat: 16gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 31mgSodium: 97mgCarbohydrates: 16gFiber: 4gSugar: 9gProtein: 7g
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.