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Gluten-Free Harvest Pumpkin Donuts a plate of 5 donuts with pumpkins, berries, and leaves in the background.
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5 from 1 vote

Gluten-Free Harvest Pumpkin Cake Donuts

Gluten-Free Harvest-Pumpkin Cake Donuts Recipe a healthier way to get your donut fix. Made with warming spices including a little cayenne.
Course Breakfast, Dessert
Cuisine American
Keyword Baked Chicken, Baked Donuts, Diary Free, Donut, Doughnuts, Gluten Free Recipe, Grain Free Recipe, Harvest Donuts, Homemade from Scratch, Oven Baked, Pumpkin Donuts, Refined Sugar Free, Refined Sugar-Free Recipe, Vegan Recipe
Prep Time 10 minutes
15 minutes
Total Time 25 minutes
Servings 8 servings
Calories 85kcal
Author LaRena Fry

Equipment

Donut Pans

Ingredients

  • 1/2 + 2 cup + tbsp cassava flour
  • 1/2 + 2 cup + tbsp almond flour or gluten-free flour
  • 1 tsp baking powder
  • 1 tso baking soda
  • 1 1/2 tsp cinnamon
  • 1/4 tsp ground cardamom
  • 1 tsp pumpkin spice see recipe on my blog or use store bought
  • 1/4 tsp pink salt
  • 3/4 cup monk fruit sweetener
  • 1 tsp yacon syrup
  • 1/2 cup avocado oil
  • 1 cup of canned organic pumpkin or homemade pumpkin puree
  • 1/3 cup nut milk
  • 2 whole eggs

Instructions

  • Preheat oven to 350 
  • Grease one 24 hole mini doughnut pans or one or two whole regular doughnut pans.
  • This recipe makes about 8 regular sized donuts or about 16 mini donuts.
  • In a bowl stir together cassava flour, almond flour, baking powder, baking soda, cinnamon, cardamom, pink salt, and pumpkin spice until combined.
    1/2 + 2 cup + tbsp cassava flour, 1/2 + 2 cup + tbsp almond flour or gluten-free flour, 1 tsp baking powder, 1 tso baking soda, 1 1/2 tsp cinnamon, 1/4 tsp ground cardamom, 1 tsp pumpkin spice, 1/4 tsp pink salt
  • In another bowl, whisk together the monk fruit sweetener, yacon syrup, avocado oil, pumpkin, almond milk, and eggs until thouroughly combined.
    3/4 cup monk fruit sweetener, 1 tsp yacon syrup, 1/2 cup avocado oil, 1 cup of canned organic pumpkin or homemade pumpkin puree, 1/3 cup nut milk, 2 whole eggs
  • Next, fold in 1/3 of the flour mixture with the pumpkin mixture.
  • Once combined add in the remaining flour mixture until no flour is visible.
  • Pour the batter into a gallon size plastic bag and seal it.
  • Clip off a small portion of the corner of the bag and pie into donut pans.
  • Place the pans into the oven.
  • For regular sized donuts bake approximately 10 - 11 minutes and for mini donuts bake 8 - 9.

Notes

Nutrition Facts
Servings 8.0
Amount Per Serving
calories 284
% Daily Value *
Total Fat 23 g 36 %
Saturated Fat 4 g 19 %
Monounsaturated Fat 12 g
Polyunsaturated Fat 3 g
Trans Fat 0 g
Cholesterol 252 mg 84 %
Sodium 375 mg 16 %
Potassium 154 mg 4 %
Total Carbohydrate 11 g 4 %
Dietary Fiber 2 g 8 %
Sugars 1 g  
Protein 10 g 19 %
Vitamin A 25 %
Vitamin C 2 %
Calcium 11 %
Iron 8 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Nutrition

Calories: 85kcal