Gluten-Free Baked Pumpkin Cake Doughnuts

Gluten-Free Baked Pumpkin Cake Doughnuts |

I am the first to say that yes, I know it is early for pumpkin, and NO I am not trying to rush it. I am still full on reeling from summer. Not sure I ever want it to end. But the telltale signs are here. Cooler mornings, less air conditioning is needed to survive the day, and my farmer just told me this weekend that heirloom tomatoes were coming to an end. Heartbreak. But, like all good things, it must come to an end at some point. Lucky for us, autumn is just as swoon worthy.

I have been craving fall weather lately, and with that, pumpkin. I can’t help myself (basic or not), pumpkin is the epitome of autumn, and it makes me yearn for Halloween. My absolute FAVORITE holiday. This year Jake and I are going to Universal Studios (funny how our vacation just happens to coincide with Halloween week), because I finally will be going to Harry Potter World! Little known fact about me (not so little if you know me outside of the screen), I am obsessed with Harry Potter. Like over the moon, watch all of the movies and read the books every year, I-know-my-wizarding-house-obsessed.Have been since I was little. I have been so amped up for Harry Potter World, that I have been warning Jake what a crazy fan girl I will be once those gates open.

Gluten-Free Baked Pumpkin Cake Doughnuts |

I am going to whirl through the park like I am 9 years old again-except this time my nose won’t be in a book, I will get to be a witch for a day! Thumbing through wands at Ollivander’s, searching for sweets at Honeyduke’s, possibly purchasing some classic wizard pranks at Zonko’s joke shop, and a pint at Hog’s head to end the adventure. And yes, I will be wearing a HP themed shirt, maybe even representing my precious Ravenclaw. Don’t judge, I will always be a Potter girl. Now,don’t judge me for self-proclaiming to be a “Potter girl”.

These pumpkin doughnuts remind me of scooting under the covers with a flashlight reading late into the night, having my mom click the lights on with a gentle warning of “only 5 more minutes Allie, then book down”. But full disclosure-it was always longer than that extra 5 minutes. These doughnuts are packed with pumpkin and warming spices, that are reminiscent of what 9 year old me thought pumpkin pasties tasted like. Not too sugary, these doughnuts use coconut sugar to sweeten them, creating a rich, deep flavor. You can just use brown sugar if you do not have coconut sugar on hand. But coconut sugar is better for you, as it is lower on the glycemic index. I love how easy they are, you can actually make these on weeknights when you are craving something sweet.

Our favorite ways to enjoy them are with a little Greek yogurt, a drizzle of honey and peanut butter. OR you can pair one with some vanilla ice cream if you want to get extra sassy. Peanut butter and doughnuts are a match made and heaven. But, if I were to be perfectly honest with you, peanut butter goes with pretty much everything in my world.

To make these little pieces of grain-free heaven, start by preheating the oven 350 degrees. Mix the eggs, sugar, and pumpkin together with a whisk. Add the spice, baking soda, powder, and apple cider vinegar. Whisk until combined. Add one cup of blanched almond flour, whisk until it just comes together, and then gently fold in the additional half cup of almond flour. This ensures they stay light and fluffy.

Fill a well greased (coconut oil/butter/olive oil) doughnut pan with the batter. I have this doughnut pan, but I believe these silicone ones would even be better as well (so they can pop out easier). You can easily transfer the batter by filling a ziploc bag with the batter, and using it as a piping bag. I am usually way too lazy to do this, so I just use a spoon and carefully fill them. Try not to overfill them too much, as they will be harder to remove once cooled (I overfilled them in the picture above, they just lost a little of their bottoms, but we gobbled them up just the same). As these are cake doughnuts AND gluten-free, they will be a lot more delicate than regular doughnuts, so don’t freak out if they don’t remove super cleanly. The bottoms may tear a bit, but just wait until they are completely cool and use a knife to remove them gently. Alternatively, you could make this into a thin cake if you do not have a doughnut pan (more like pumpkin bars). The bake time will just vary.

Top these will all of the different types of tasty items, peanut butter, more coconut sugar, cinnamon, pecans, or anything else you can think of. Pro tip: if you mix one of the doughnuts crumbled with yogurt, it sort of tastes like carrot cake for some reason. So the bonuses never stop coming with these treats.

I mean, what else do we do in fall if not start going pumpkin crazy?

Gluten-Free Baked Pumpkin Cake Doughnuts |

Gluten-Free Baked Pumpkin Cake Doughnuts

Author: Allie Brendel

Cakey, sweet, and incredibly easy to make (even on weeknights). These doughnuts satisfy your sweet tooth without filling you with sugar.

Makes: 6-8 doughnuts

Prep time:

Cook time:

Total time:

  • 2 large eggs
  • 1/2 cup of canned pumpkin (not pumpkin pie filling)
  • 1/2 cup coconut sugar
  • 1 1/2 cups blanched almond flour
  • 1/2 tablespoon of apple cider vinegar
  • 1 teaspoon of baking powder
  • 1/2 teaspoon baking soda
  • 1 tablespoon pumpkin pie spice
  • Optional toppings: peanut butter mixed with coconut oil, nuts, additional coconut sugar, cinnamon.

  1. Pre-heat oven to 350 degrees, grease a doughnut pan generously with coconut or mild oil. Mix eggs, sugar, and pumpking together.
  2. Add the baking powder, baking soda, apple cider vinegar, and pumpkin pie spice to the mixture.
  3. Whisk 1 cup of the almond flour into the batter, then gently fold in the other 1/2 cup (ensures lightness of batter).
  4. Take a spoon (or fill a ziploc bag and use as a make shift piping bag), and fill the doughnut pan. Do not overfill as they will be more difficult to take out of the pan.
  5. Bake in the oven for 12-15 minutes (depending on stove). Check after 10 minutes, use a sharp knife to test the doughnut, if it comes out clean they are ready. Let cool completely before removing from pan. Gently use a butter knife to remove if they are hard to remove.
  6. Top with peanut butter frosting (1 teaspoon of melted coconut oil and 1/4 cup peanut butter), or a dusting of cinnamon & coconut sugar.