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Gluten-Free Mini Pumpkin Donuts

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Gluten-Free Mini Pumpkin Donuts with chologate

Pumpkin flavored everything all day, every day.  It’s one of the best things about fall!  Pumpkin spiced lattes, pumpkin pies, and now Gluten-Free Mini Pumpkin Donuts!

Who doesn’t love pumpkin, donuts and anything mini?  These donuts are not only cute, delicious and full of fall flavor, they are also gluten-free and dairy-free making them allergy-friendly.  Not to mention they are made with healthier ingredients and are refined sugar free.  No post-donut guilt here!  Plus, we can’t forget about the dark chocolate drizzle on top!  So yum! 

Detail photo of Gluten-Free Mini Pumpkin Donuts

They are super easy to make, we promise you can make them in a snap! (must see video for reference;) These are perfect to make on a fall Sunday morning to enjoy with a cup of coffee, bring to a holiday dinner or party, or to make as a sweet surprise for a sweet friend.

Also, Thanksgiving is right around the corner, making them a fun Thanksgiving breakfast option or a tasty treat to enjoy over the long holiday weekend!

I collaborated with an oh-so-talented friend of mine, Peyton Frank, to create a video for this recipe.  Here’s our fun video on how to make these Gluten-Free Mini Pumpkin Donuts!  (Make sure to watch until the end!  It’s the best part!)

Makes 42 mini donuts.

Ingredients:

1 cup coconut flour or almond flour
¾ cup coconut sugar
2 tsp pumpkin pie spice
1 tsp baking powder
¼ tsp baking soda
1/8 tsp sea salt
1 15oz can organic pumpkin
2 eggs (whisked)
¼ cup unsweetened almond milk
2½ tbsp coconut oil (melted)
½ cup dark chocolate chips

Ingredients for Gluten-Free Mini Pumpkin Donuts Cinnamon and pumpkin for Mini Pumpkin Donuts Almond flour with gold measuring spoon

Directions:

  1. Preheat oven to 325 degrees.
  2. In a large mixing bowl, add flour, sugar, pumpkin pie spice, baking powder, baking soda and sea salt, and mix well.
  3. In a small bowl, whisk eggs.
  4. Add almond milk, whisked eggs, melted coconut oil, and pumpkin to dry ingredients, and mix well until completely combined.
  5. Grease each mold in mini donut pan with coconut oil.
  6. Add dough to each donut mold.
  7. Bake for 12-15 minutes.  Oven times may vary.  Do the clean toothpick test to make sure they are done.
  8. While donuts are cooling, melt chocolate chips using a double boiler or a makeshift double boiler (just a small saucepan filled about halfway with water and a heat-safe glass bowl on top.) First, bring water to a boil, turn down to a simmer, place glass bowl on top, add chocolate chips to bowl and stir while chips are melting so it becomes a smooth consistency.
  9. Drizzle melted chocolate on donuts.
  10. Enjoy right away or place in the fridge to harden chocolate.
  11. Store in airtight container in the fridge for 2-3 days. They taste awesome right out of the fridge too with the hardened chocolate!

Baked Gluten-Free Mini Pumpkin Donuts in baking pan Gluten-Free Mini Pumpkin Donuts in baking pan with orange and white pumpins

Closeup of Gluten-Free Mini Pumpkin Donuts with chocolate Detail of Gluten-Free Mini Pumpkin Donuts with chocolate drizzle

Video by: Peyton Frank

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Leave a Comment

  • Emma Culpeper December 18, 2016, 3:47 am

    Hello! When you say “one can of pumpkin,” what size can did you mean? I just want to make sure I don’t put too much pumpkin into the recipe! Thanks! 🙂

    Reply
    • Kara February 13, 2017, 8:44 pm

      Hi Emma!

      Great question! I will edit that to include the size. It is one 15oz can of organic pumpkin. Hope you enjoy!!

      Reply