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Gluten-Free Pumpkin Donuts with Cream Cheese Glaze Recipe

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3.8 from 59 reviews

Delight in these soft and fluffy Gluten Free Pumpkin Donuts topped with a luscious cream cheese glaze. Made with almond flour and natural sweeteners, these baked donuts offer a healthy twist on a classic treat, perfect for fall or any time you crave a flavorful, gluten-free dessert.

  • Total Time: 27 minutes
  • Yield: 8 donuts (6 per pan, recipe makes approximately 8)

Ingredients

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 teaspoon 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 (e.g., 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 the Oven: Set your oven to 350°F (175°C) to prepare for baking the donuts.
  2. Mix Dry Ingredients: In a bowl, combine the almond flour, baking soda, salt, and pumpkin pie spice. Stir them evenly.
  3. Mix Wet Ingredients: In a separate bowl, whisk together the eggs, granulated monk fruit, pumpkin puree, vanilla extract, melted coconut oil (or alternative), and almond milk until well combined.
  4. Combine Batter: Use an electric mixer on medium to high speed to blend the wet ingredients into the dry ingredients, scraping down the sides of the bowl to ensure thorough mixing. The batter should be smooth and consistent.
  5. Prepare Donut Pans: Grease two 6-hole donut pans and lightly spray them with cooking spray. This recipe yields eight donuts; therefore, two pans or a 12-donut mold is required.
  6. Fill Donut Pans: Pour or pipe the batter evenly into the prepared molds, filling each about three-quarters full.
  7. Bake the Donuts: Place the pans in the oven and bake for 15-17 minutes. Check doneness by inserting a toothpick into the donuts, which should come out clean. Avoid overbaking to keep the donuts moist.
  8. Cool Donuts: Allow the donuts to cool in the pans for 3-4 minutes before transferring them to a wire rack. The donut tops will be flatter, and the undersides will be puffier; icing the bottoms gives an authentic donut look.
  9. Make Cream Cheese Glaze: In a mixing bowl, combine dairy-free cream cheese, powdered Swerve, vegan butter, almond milk, and vanilla extract. Whip with a handheld mixer for approximately 40 seconds or until smooth and well blended.
  10. Glaze Donuts: Once the donuts are completely cool, spoon or pipe the cream cheese glaze onto each one, covering the surface evenly.
  11. Serve and Store: Enjoy the glazed donuts immediately or store leftovers in an airtight container for up to one week.

Notes

  • Use dairy-free or regular cream cheese according to preference.
  • Substitute melted coconut oil with Greek yogurt, applesauce, or dairy-free coconut yogurt for different textures and flavor profiles.
  • The extra granulated monk fruit and cinnamon coating adds a delicious extra touch—feel free to roll donuts in this mixture while still warm.
  • Ensure not to overbake donuts to maintain their moisture and softness.
  • This recipe accommodates dietary preferences such as gluten-free, and can be made vegan with suitable substitutions.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 17 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://allyumcooks.com/gluten-free-pumpkin-donuts-with-cream-cheese-glaze-recipe/