Gluten Free Baked Pumpkin Donuts with Maple Glaze


  • cups gluten-free all purpose flour

  • cup coconut sugar

  • 1 tsp . baking powder

  • ½ tsp . baking soda

  • ½ tsp . sea salt (or Himalayan salt)

  • ¾ tsp . pumpkin pie spice

  • ¼ tsp . ground nutmeg

  • cup pumpkin puree

  • 4 Tbsp . extra-virgin organic coconut oil , melted, divided use

  • ½ cup canned coconut milk

  • Nonstick cooking spray

  • ¼ cup pure maple syrup

  • ¼ cup coconut butter , softened

  • 2 Tbsp . water


  1. Preheat oven to 350º F.

  2. Combine flour, sugar, baking powder, baking soda, salt, pumpkin pie spice, and nutmeg in a large bowl; mix well. Set aside.

  3. Combine pumpkin, 2 Tbsp. oil, and coconut milk; mix well.

  4. Add pumpkin mixture to flour mixture; mix until just blended.

  5. Place batter in large re-sealable plastic bag. Cut off one corner to create a piping bag. Pipe batter into a donut pan lightly coated with spray, filling ¾ full. Bake for 8 to 12 minutes, or until a toothpick inserted in the middle comes out clean. Cool to room temperature.

  6. While donuts are baking, place maple syrup, coconut butter, and remaining 2 Tbsp. oil in blender; cover. Blend until smooth.

  7. Place glaze in a medium bowl. Dip top of each donut into glaze; place on a wire rack until glaze sets.

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