Maple Glazed Pumpkin Donuts (Grain-Free, Dairy-Free)
By Kelly Smith, Contributing Writer
Mmm, pumpkin donuts! The aroma of sweet pumpkin pie spices filling the air with subtle maple syrup undertones is enough to wake even the sleepiest sleepy heads in our home. Combine these irresistible fall treats with a side of crispy bacon sizzling in a pan and I can guarantee you there will be a stampede making its way to the breakfast table!
While it’s not every day that we enjoy donuts for breakfast, there’s no reason to feel guilty about enjoying these treats on occasion since they are made using pure whole food ingredients.
In fact, this scrumptious recipe is a newfound fall favorite tradition in our home. They’re so good, I’ve included them on this year’s Thanksgiving Holiday Menu! Since Thanksgiving Day is all about being grateful to God for His abundant blessings, these tasty little pumpkin donuts will certainly be a delicious prelude to a day filled with lots to be thankful for!
I love it when we can create wonderful family traditions centered on healthier foods with thanksgiving to God! And should these donuts grace your table this wonderful holiday season, I hope they bring a big smile to your family’s faces too!
Happy Thanksgiving to you and yours!
Maple Glazed Pumpkin Donuts (Grain-Free, Dairy-Free)
Ingredients
Donut Ingredients
- 1 3/4 cups blanched almond flour
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/8 teaspoon sea salt
- 1 large egg plus 1 egg white
- 1/4 cup pure coconut milk
- 1/4 cup pumpkin puree
- 1/4 cup pure maple syrup
- 1 tablespoon coconut oil melted
- 1 teaspoon pure vanilla extract
- 1 tablespoon coconut flour
Maple Glaze Ingredients
- 2 tablespoons pure maple syrup
- 1 tablespoon coconut butter
- 1 tablespoon palm shortening or butter, if not dairy-free
- 1/4 teaspoon pure vanilla extract
Instructions
- Preheat oven to 350°F. Generously grease a 6-cavity donut pan with palm shortening or coconut oil; set aside.
- In a small bowl, stir together the blanched almond flour, spices, baking soda and salt; set aside.
- In a large mixing bowl, whisk together the egg, egg white, coconut milk, pumpkin puree, maple syrup, melted coconut oil, vanilla and coconut flour until well combined.
- Add the dry ingredients to the wet and use a spoon to thoroughly combine. Then, carefully spoon the donut batter into the prepared donut pan until just shy of the fill line. Use your finger or back of the spoon to even out the top of the batter.
- Bake for 16-18 minutes, until donut springs back when touched.
- While donuts are baking, in a small saucepan, whisk together the Maple Glaze ingredients over low heat until melted and well combined. Remove saucepan from heat; set aside to cool while donuts are baking.
- When donuts are finished baking, remove from oven and allow them to cool in the pan for 1 to 2 minutes. Then turn out onto a clean dish towel (or countertop) and transfer to a wire rack to finish cooling.
- Once donuts are cool to touch, dip top of each donut into the maple glaze and turn in a circular motion to allow excess glaze to run off. Then place on a wire rack to allow glaze to set – if you can wait that long! YUM!
Looking for even more delightful pumpkin recipes? Then, be sure to check out our delicious post, “Celebrate Fall with 35 Favorite GF Pumpkin Recipes.”
What are some of your favorite fall traditions?
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Can anything be used in place of the shortening?
Preferably butter since it’s texture and consistency is closer to the palm shortening. I haven’t tried using coconut oil, but I imagine it would work, you’d just need to let it cool thoroughly so it thickens.
These donuts look SO good and I love the ingredients list!
Thanks, Lindsey! I hope you enjoy them as much as we do! Happy fall!
I don’t have a donut pan (so sad!)…can these be made into muffins? Also, what is a good substitute for coconut butter for the glaze? Thanks!!!
I haven’t tried it, but I bet they sure could. 🙂 Please let us know if you try it, Becky.
I just realized I didn’t answer your second question, apologies. You could substitute with palm shortening or butter. I like coconut butter because the texture creates a creamy glaze and the flavor is delicious (gives a wonderful coconut taste to the glaze).
Kelly, you did it again! These look so scrumptious. I know what I’ll be making this coming week. My GF kids are always asking me for donuts and it’s only a birthday treat since the process has always been so complicated…but this recipe seems easy and they look amazing.
Thanks, Katie! You are so sweet! I hope all is well with you, your new little one and entire family!
Finally a donut recipe that’s EASY and simple ingredients. But I can’t do egg either 🙁 so I’ll try it with flax-egg and see what happens lol. Sometimes it subs well and others times >_> Thanks!
Let us know how the flax substitution works out. Thanks, Rose! Blessings to you for Happy Thanksgiving!
Can I use anything else in place of the coconut butter for the Maple Glaze? I can’t justify spending $10-12 for a whole jar when I’ll only be using 1 tablespoon!