Cinnamon Sugar Glazed Pumpkin Spice Donuts
  • Email Email
  • Print Print

Cinnamon Sugar Glazed Pumpkin Spice Donuts

Submitted by: Isabel De Los Rios

Prep Time: 15 Minutes

Cook Time: 15 Minutes

Servings: 6

A delicious gluten-free fall breakfast treat!


    3/4 c. pumpkin puree, canned

    2 egg

    1 1/2 tsp. vanilla extract

    1/2 c. coconut sugar

    1 1/2 c. almond flour

    1/4 c. tapioca flour

    1 tbsp. baking powder

    1 tbsp. pumpkin pie spice

    1/4 tsp. sea salt

    2 tbsp. coconut oil

    1/4 c. coconut sugar

    1/2 tsp. cinnamon

    2 tbsp. almond milk


Preheat oven to 375ºF. Grease a donut pan with coconut oil.

Whisk together pumpkin puree and eggs. Add vanilla extract and coconut sugar, and continue to whisk until fully incorporated. Add almond flour, tapioca flour, baking powder, pumpkin pie spice, and sea salt. Whisk until ingredients are well blended and there are no lumps. Add melted coconut oil and whisk until smooth.

Spoon the batter into the greased donut pan, filling each donut mold to the top. Bake for 12-15 minutes. Let cool in donut pan.

While the donuts are cooling, make the glaze. Whisk together coconut sugar, cinnamon, and almond milk in a shallow bowl. Dip cooled donuts in the glaze and then let set on a wire cooling rack.