Gluten-Free Pumpkin Donuts with Almond Flour: The Cozy, Crispy, Fall-In-A-Bite Treat You’ll Brag About

You know those donuts that are gone before the box hits the counter? This is that—only better, because they’re gluten-free, made with almond flour, and still taste like a bakery flex. We’re talking moist pumpkin crumb, warm spice, and a cinnamon-sugar finish that practically begs for coffee.

No yeast, no drama, just a ridiculously easy bake that makes your kitchen smell like October. And yes, they’re baked—not fried—so you can crush two without the guilt trip.

What Makes This Recipe Awesome

• Texture on point: Tender and cakey inside, lightly crisp outside when you add the cinnamon-sugar coating.
• Gluten-free without compromise: Almond flour brings richness and structure—no gritty aftertaste.
• Big pumpkin energy: Real pumpkin purée plus bold spices for a donut that actually tastes like pumpkin, not just sugar.
• Quick bake: One bowl, 10 minutes to mix, 12–14 minutes in the oven. That’s faster than a coffee run.
• Better-for-you ingredients: Almond flour, coconut sugar or maple syrup, and avocado oil keep things simple and satisfying.

What Goes Into This Recipe – Ingredients

• Dry Ingredients:
  • 2 cups finely ground almond flour (superfine works best)
  • 2 tablespoons tapioca starch or arrowroot (for lift and structure)
  • 1 teaspoon baking powder (gluten-free, aluminum-free)
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves (optional, but powerful)
  • 1/4 teaspoon fine sea salt
• Wet Ingredients:
  • 3/4 cup pumpkin purée (not pumpkin pie filling)
  • 2 large eggs, room temperature
  • 1/3 cup coconut sugar or light brown sugar
  • 3 tablespoons maple syrup (for moisture and flavor)
  • 1/4 cup avocado oil or melted coconut oil (slightly cooled)
  • 1 teaspoon vanilla extract
• For the Coating (optional but recommended):
  • 3 tablespoons melted butter or coconut oil
  • 1/3 cup granulated sugar (or coconut sugar)
  • 1 teaspoon ground cinnamon
• Optional Add-Ins:
  • 1/2 cup mini chocolate chips (dairy-free if needed)
  • 1/3 cup chopped toasted pecans

The Method – Instructions

1. Preheat and prep: Heat oven to 350°F (175°C).

   Lightly grease a 6- or 12-cavity donut pan. If using silicone, place it on a baking sheet for stability.

2. Whisk dry: In a large bowl, whisk almond flour, tapioca, baking powder, baking soda, spices, and salt until evenly combined and lump-free.
3. Mix wet: In another bowl, whisk pumpkin, eggs, coconut sugar, maple syrup, oil, and vanilla until smooth and glossy.
4. Combine: Pour wet into dry and stir with a spatula until just combined. The batter will be thick and spoonable.

   Fold in chips or nuts if using.

5. Fill the pan: Spoon or pipe the batter into the donut cavities, filling each about 3/4 full. Smooth tops with a damp finger for even rise.
6. Bake: Bake 12–14 minutes, until tops spring back lightly and a tester comes out clean. Almond flour browns quickly—don’t overbake.
7. Cool: Let donuts rest in the pan for 5 minutes, then transfer to a wire rack to cool completely (they firm up as they cool).
8. Coat (optional): Stir sugar and cinnamon in a shallow bowl.

   Brush donuts lightly with melted butter/oil and roll in the cinnamon-sugar to coat.

9. Glaze alternative: Whisk 3/4 cup powdered sugar with 1–2 tablespoons maple syrup and 1–2 teaspoons milk of choice. Dip cooled donuts, set 10 minutes.

How to Store

• Room temperature: Keep in an airtight container for up to 2 days. They’ll stay moist thanks to the almond flour.
• Refrigerator: Store up to 5 days.

  Rewarm in a 300°F oven for 5 minutes to refresh the crumb.

• Freezer: Freeze on a sheet tray until solid, then bag for up to 2 months. Thaw at room temp and re-crisp briefly in the oven.
• Coating tip: If freezing, skip the sugar coating until after thawing so it doesn’t dissolve. Quick brush and roll = fresh bakery vibes.

Benefits of This Recipe

• Gluten-free friendly: 100% almond flour means no wheat, no cross-checking blends.
• Protein and healthy fats: Almond flour adds satiety, so one donut actually satisfies (shocking, we know).
• Lower glycemic sweeteners: Coconut sugar and maple syrup bring flavor without a harsh spike, IMO.
• Simple ingredients: Pantry staples, real pumpkin, no mystery stabilizers.
• Kid- and adult-approved: Soft, spiced, and snackable—great for breakfast, brunch, or late-night “taste tests.”

What Not to Do

• Don’t swap pumpkin pie filling for purée: It’s pre-sweetened and spiced and will throw off texture and flavor.
• Don’t skip the starch: A touch of tapioca or arrowroot improves structure.

  Without it, donuts can be too tender and crumbly.

• Don’t overmix: Stir until just combined. Overmixing can make the donuts dense—this isn’t a squat PR.
• Don’t overbake: Almond flour browns fast. Pull them when the tops spring back; dry donuts are not the move.
• Don’t glaze while hot: Heat melts glaze and sugar coating.

  Let them cool like a grown-up.

Different Ways to Make This

• Air fryer donuts: Pipe batter into silicone donut molds that fit your basket. Air fry at 320°F (160°C) for 8–10 minutes; check early.
• Muffin version: No donut pan? Bake as mini or regular muffins.

  Minis: 10–12 minutes. Standard: 16–18 minutes.

• Dairy-free: Use coconut oil for the batter and skip butter in the coating. Everything else stays the same.
• Chocolate glaze: Melt 1/2 cup dark chocolate chips with 1 teaspoon coconut oil.

  Dip cooled donuts for a pro finish.

• Maple pecan crunch: Stir in chopped toasted pecans and finish with a maple glaze plus extra pecans on top.
• Extra protein: Replace 2 tablespoons almond flour with unflavored collagen peptides. Texture stays tender without chalkiness.

FAQ

Can I make these egg-free?

Yes. Use 2 flax eggs (2 tablespoons ground flax + 5 tablespoons water, rested 10 minutes).

The donuts will be slightly denser but still moist and delicious.

Is there a substitute for almond flour?

Not directly. Almond flour behaves differently than coconut or oat flour. If you must switch, use a proven recipe formulated for the flour you want—trust me, guessing gets messy.

Can I cut the sugar?

You can reduce the coconut sugar to 1/4 cup and keep the maple syrup for moisture.

Flavor will be less caramel-y, but still solid. Skip the coating if you want the lowest sugar version.

Do I need a donut pan?

No. Use a muffin pan or mini loaf pan.

Watch the time—muffins need a few extra minutes, and mini loaves may need 18–22 minutes depending on size.

Why did my donuts crumble?

Common culprits: skipping the starch, overbaking, or using coarse almond meal instead of finely ground almond flour. Also, let them cool before removing from the pan—patience pays.

How do I know they’re done?

Lightly press the top—if it springs back, you’re golden. A toothpick should come out mostly clean with a few moist crumbs, not wet batter.

Can I make the batter ahead?

Better to bake right away.

Leavening agents start working once mixed. If you must prep ahead, whisk dry and wet separately and combine just before baking.

In Conclusion

These Gluten-Free Pumpkin Donuts with Almond Flour deliver bakery taste with weeknight effort. They’re moist, warmly spiced, and flexible enough for your favorite toppings—cinnamon-sugar, maple glaze, or a glossy chocolate dip.

Whip up a batch for brunch, snack o’clock, or your next “I deserve this” moment. Pro tip: make extras. Future you will say thank you, loudly.