Gluten-Free Pumpkin Donuts with Cream Cheese Glaze Recipe

Introduction

These gluten-free pumpkin donuts with a creamy dairy-free cream cheese glaze are a perfect fall treat. Soft, flavorful, and lightly spiced, they’re ideal for breakfast or an afternoon snack. Plus, they’re easy to make and naturally sweetened.

Ingredients

• 2 1/2 cups blanched almond flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 tablespoons pumpkin pie spice
• 2 large eggs
• 3/4 cup granulated monk fruit
• 1/2 cup pumpkin puree
• 2 teaspoons vanilla extract
• 1/4 cup melted coconut oil or Greek yogurt (can also substitute applesauce or dairy-free coconut yogurt)
• 1 tablespoon almond milk
• Extra granulated monk fruit and 1 teaspoon cinnamon for coating
• 4 oz dairy-free cream cheese (such as Kite Hill)
• 1 1/4 cups powdered Swerve*
• 2 tablespoons vegan butter (room temperature)
• 2 tablespoons almond milk (unsweetened)
• 1 teaspoon vanilla extract

Instructions

1. Step 1: Preheat your oven to 350°F (175°C).
2. Step 2: In a large bowl, combine all the dry ingredients: almond flour, baking soda, salt, pumpkin pie spice, and granulated monk fruit. In a separate bowl, whisk together the wet ingredients: eggs, pumpkin puree, vanilla extract, melted coconut oil (or your choice of substitute), and almond milk.
3. Step 3: Use an electric mixer on medium to high speed to blend the wet and dry ingredients until fully combined. Be sure to scrape down the sides of the bowl occasionally.
4. Step 4: Grease two 6-hole donut pans with cooking spray. This recipe makes 8 donuts total, so you’ll need both pans or a 12-hole donut mold.
5. Step 5: Evenly pour or pipe the batter into each donut cavity. Bake for 15–17 minutes, or until a toothpick inserted comes out clean. Avoid overbaking to keep donuts moist.
6. Step 6: Let the donuts cool in the pans for 3–4 minutes, then transfer to a wire rack. The tops will be flat; the bottoms will puff up like classic donuts—frost the bottoms for an authentic look.
7. Step 7: To make the cream cheese glaze, place the dairy-free cream cheese, powdered Swerve, vegan butter, almond milk, and vanilla extract into a mixing bowl. Whip with a handheld mixer for about 40 seconds until smooth and creamy.
8. Step 8: Once the donuts are cool, use a spoon or piping bag to apply the glaze generously over the donuts. Optionally, sprinkle with extra cinnamon and monk fruit for added flavor.
9. Step 9: Enjoy your pumpkin donuts fresh for the best texture and taste!

Tips & Variations

• For a dairy-free option, substitute Greek yogurt and butter with coconut yogurt and vegan butter respectively.
• If you prefer less sweetness, reduce the granulated monk fruit slightly in the batter.
• Try adding chopped nuts or dairy-free chocolate chips into the batter for extra texture.
• Use a piping bag with a round tip for cleaner, more even donut shapes when filling the pans.
• If you don’t have powdered Swerve, you can sift powdered sugar or an alternative sweetener for the glaze.

Storage

Store the donuts in an airtight container in the refrigerator for up to one week. The glaze may firm up when chilled, so allow the donuts to come to room temperature before serving or warm gently in the microwave for 10–15 seconds.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these donuts vegan?

Yes. Substitute eggs with flax or chia egg replacements and use dairy-free yogurt and vegan butter as suggested. The texture may vary slightly but will remain delicious.

Can I freeze these donuts?

Yes, you can freeze them without the glaze. Wrap the cooled donuts tightly and store in a freezer-safe bag for up to 2 months. Thaw at room temperature, then add glaze before serving.

Gluten-Free Pumpkin Donuts with Cream Cheese Glaze Recipe

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4.7 from 146 reviews

These Gluten Free Pumpkin Donuts with Cream Cheese Glaze are a delicious, moist treat made with almond flour and pumpkin puree. Perfectly spiced with pumpkin pie spice and coated with a smooth dairy-free cream cheese glaze, they offer a healthy twist on classic donuts, suitable for gluten-free diets. Baked to perfection, they provide a fluffy, tender texture and a rich flavor that’s perfect for fall or any time you crave a comforting sweet snack.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 17 minutes
• Total Time: 32 minutes
• Yield: 8 donuts 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

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Dry Ingredients

• 2 1/2 cups blanched almond flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 tablespoons pumpkin pie spice
• Extra granulated monk fruit and 1 tsp cinnamon for coating

Wet Ingredients

• 2 large eggs
• 3/4 cup granulated monk fruit
• 1/2 cup pumpkin puree
• 2 teaspoons vanilla extract
• 1/4 cup melted coconut oil or Greek yogurt (can also substitute with applesauce or dairy-free coconut yogurt)
• 1 tablespoon almond milk

Cream Cheese Glaze

• 4 oz dairy-free cream cheese (such as Kite Hill)
• 1 1/4 cup powdered Swerve*
• 2 tablespoons vegan butter (room temperature)
• 2 tablespoons unsweetened almond milk
• 1 teaspoon vanilla extract

Instructions

1. Preheat Oven: Set your oven to 350°F (175°C) to warm up while you prepare the donut batter.
2. Mix Dry Ingredients: In a large bowl, combine the almond flour, baking soda, salt, and pumpkin pie spice. Stir to evenly distribute all dry ingredients.
3. Mix Wet Ingredients: In a separate bowl, beat the eggs, granulated monk fruit, pumpkin puree, vanilla extract, melted coconut oil (or Greek yogurt/applesauce), and almond milk until fully incorporated.
4. Combine Batter: Using an electric mixer on medium/high speed, blend the wet ingredients into the dry ingredients until the batter is smooth. Scrape down the sides of the bowl a few times to ensure thorough mixing.
5. Prepare Donut Pans: Grease two 6-hole donut pans (or one 12-hole pan) with cooking spray to prevent sticking.
6. Fill Donut Molds: Pour or pipe the batter evenly into each of the six molds per pan, filling them adequately but not overflowing.
7. Bake Donuts: Place the pans in the oven and bake for 15-17 minutes. Test doneness by inserting a toothpick in the center; it should come out clean. Be careful not to overbake to keep them moist.
8. Cool Donuts: Allow the donuts to cool in the pans for 3-4 minutes, then transfer to a wire cooling rack. The tops will be flat, and the bottoms will puff like classic donuts – many choose to ice the bottoms for a more authentic look.
9. Prepare Cream Cheese Glaze: In a mixing bowl, combine dairy-free cream cheese, powdered Swerve, vegan butter, almond milk, and vanilla extract. Use a handheld mixer to whip the ingredients for about 40 seconds or until smooth and creamy.
10. Glaze Donuts: Once the donuts have fully cooled, use a spoon or piping bag to generously glaze each donut with the cream cheese mixture.
11. Optional Coating: For extra flavor and texture, roll or sprinkle the donuts in a mixture of granulated monk fruit and cinnamon.
12. Serve and Store: Enjoy the donuts fresh or store any leftovers in an airtight container for up to one week.

Notes

• Use melted coconut oil for a dairy-free fat option; alternatively, Greek yogurt or applesauce can be used for moisture.
• If you don’t have powdered Swerve, you can substitute with confectioners’ erythritol or powdered sugar, but the glaze may have a different texture.
• The recipe yields 8 donuts; adjust quantities as needed for larger batches.
• Ensure the donuts cool completely before glazing to prevent melting.
• The pumpkin pie spice can be adjusted based on preference or substituted with a combination of cinnamon, nutmeg, ginger, and cloves.
• For a vegan variation, substitute eggs with flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg) and ensure dairy-free substitutions for other ingredients.

Keywords: gluten free pumpkin donuts, pumpkin spice donuts, dairy free glaze, healthy donuts, almond flour donuts, fall desserts, paleo donuts, diabetic-friendly