These gluten-free pumpkin donuts with a dark chocolate glaze are one of my favorite treats, they have just the right amount of sweetness and spice! These cake-like spiced donuts bring out the best of fall flavors. The pumpkin donuts are also dairy-free and refined sugar-free making them a much healthier treat (or breakfast treat).

Gluten-free pumpkin donuts with a dark chocolate glaze laying on a cutting board next to a fake pumpkin

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If you are looking for healthier treats than you are in the right place! Over a decade ago I began managing my autoimmune conditions naturally. An anti-inflammatory diet plays a large role in that. With big changes in my diet, and not wanting to do away with sweet treats, I found a way to make healthier versions of them. All my recipes are gluten-free, refined sugar-free, dairy-free, and anti-inflammatory!

These pumpkin donuts are really simple to make. The cake-like batter is made in a food processor, blender, or electric mixer. You will want to use a donut pan for baking these.

Unlike traditional donuts, this ‘dough’ does not use yeast or need time to rise. This results in a very tender, cake-like donut. The dark chocolate glaze is the perfect topping to these gluten-free pumpkin donuts.

How to Make these Gluten-free Pumpkin Donuts:

To stay in line with an anti-inflammatory diet, I always opt for organic ingredients. You can read more about why this is so important here.

Donut Batter Ingredients:

5 large Eggs
1/2 cup Pumpkin Purée
1/2 cup Coconut Milk (without added sugars, gums, etc..)
1/2 cup Maple
1/4 cup Coconut Oil (melted), plus extra for greasing your baking pan
1 tsp Vanilla
1 cup Almond Flour
1/4 cup Coconut Flour
1 tsp Baking Soda
2 tsp Pumpkin Pie Spice (cinnamon, nutmeg, ginger, clove)
1/2 tsp Ceylon Cinnamon
1/4 tsp Cardamom
1/4 tsp Sea Salt

Dark Chocolate Glaze Ingredients:

1/2 cup Dark Chocolate Gems or Chips
- I use the Hu Kitchen Dark Chocolate Gems, I love the clean ingredients and that they use coconut sugar rather than refined sugars.
2 tsp Coconut Oil
1 1/2 tsp Honey

Step by Step Instructions for the pumpkin donuts:

Preheat your oven to 350℉ and grease your donut pan with coconut oil.
In a food processor, blender, or electric mixer, Add the eggs, pumpkin, coconut milk, maple, melted coconut oil, and vanilla. Blend these until frothy about 15-30 seconds.
Add in the almond flour, coconut flour, baking soda, pumpkin pie spice, ceylon cinnamon, cardamom, and sea salt. Blend (start on low and increase the speed) for about 30 seconds or until all the ingredients are well combined.
Pour the batter into the greased pan, filling each donut spot about 2/3 full. (If using a 6 donut pan like me, you will only be using half the batter at this time and baking a second batch for a total of 12 donuts).
Bake the donuts for 20 minutes. Allow them to cool for 5-10 minutes before removing from the pan.
Cool your donuts completely before glazing them.

Instructions for the Dark Chocolate Glaze:

In a small, shallow bowl, melt the dark chocolate gems and the coconut oil.
Stir in the honey, until it is well combined.
Dip the top of each donut into the glaze. Gently spin the donut as you remove it from the glaze, this helps the excess drip off. Set the donuts back on the cooling rack to cool and for the glaze to set up. I like to stick them in the fridge for 15 minutes to help harden the glaze.
Enjoy!

Gluten-free, dairy-free, refined sugar-free pumpkin donuts with a dark chocolate glaze. One of the donuts has a bite taken out of it to see the texture of the cake-like donut.

FAQ, and Tips for these Gluten-free Pumpkin Donuts with Dark Chocolate Glaze:

How should I store these pumpkin donuts?

I’ve stored these pumpkin donuts both in the fridge and out at room temperature. My favorite method is to store them in the fridge. At room temperature the glaze will soften a bit because of the coconut oil in it.

Can I freeze a batch of these pumpkin donuts for later?

Yes! I love making extra gluten-free pumpkin donuts and freezing them for later. I recommend waiting to add the glaze until you thaw them later. After baking the pumpkin donuts and allowing them some time to cool, I would put them in the freezer on a cooling rack and freeze them completely. Then you can pull them out to vacuum seal them or put them in a storage bag and back in the freezer. This process helps them from compressing down while they’re still soft, before they are fully frozen.

Gluten-free, dairy-free, refined sugar-free pumpkin donuts with a dark chocolate glaze.

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