These Healthy Pumpkin Spice Donuts are so tasty, moist, and delicious. Get ready to usher in Fall with a guilt-free sweet treat! So good you'll be surprised these are healthy donuts. This recipe is gluten-free, low-carb, sugar-free, and keto.
Healthy Donuts (Baked)
"I know. As soon as I said these were healthy donuts you probably thought they couldn't possibly taste good. Oh contraire my friend - they are AMAZING. They manage to be moist, tasty, AND sweet with the perfect balance of pumpkin and spices." 🙂 -Kori
Here's why you'll LOVE these healthy pumpkin spice donuts:
Moist & Delicious
Unless you forget they were in the oven, and you overcooked them - these are going to be moist donuts!
Remember to test with a toothpick. As soon as the toothpick comes out clean - they're done.
They're Baked
Hooray for baked donuts. I really despise frying stuff in oil. While fried stuff tastes great - it's always so hot, messy, and stinky! These are so easy to bake I think you'll be pleasantly surprised.
Healthy Gluten Free Keto Donuts
These healthy donuts are gluten-free, low carb, keto, and sugar-free.
By the way, these donuts have 6 grams of net carbs and fit nicely into the keto diet.
How did we manage to make these donuts so much healthier? The two main reasons are that almond flour is used instead of regular flour, and a sugar substitute is used for traditional sugar.
Eggs and xanthan gum are what binds the recipe together. I often make muffins with flaxseed or xanthan gum depending upon the texture I'm looking for. Try these Strawberry Banana Flaxseed Muffins
There are only 1.4 grams of sugars in this recipe, and it's mainly from the pumpkin.
What You'll Need
Here are the ingredients and tools you will need to make these pumpkin spice donuts:
Ingredients
- Almond Flour
- Allulose or Monkfruit Sweetener - I tested several sweeteners in this recipe. both sweeteners in this recipe and both worked great.
- Gluten Free Baking Powder
- Canned Pumpkin Puree - use only 100% pumpkin puree with no added ingredients.
- Butter
- Pumpkin Pie Spice
- Eggs
- Vanilla Extract
- Salt
- Xanthan Gum - used as a binding agent. Xanthan gum is often used in low carb, gluten free, and keto recipes as a thickener or binding agent.
Equipment
- Measuring cups
- Measuring spoons
- Large mixing bowl
- Medium mixing bowl
- Mixing spoon
- Cooling rack
- 9-cup donut baking pan - I used a metal pan. You can also use (2) 6-cup donut pans and only fill up what you need. If you use a silicone pan you may need to adjust the time in oven. Keep testing with a toothpick.
Substitutions and Variations
- Substitute coconut oil for the butter in this recipe.
- Drizzle or spread pumpkin cream cheese frosting: in a small bowl mix 2 oz very soft cream cheese, 4 tbsp powdered sweetener, 1/4 tsp vanilla, 1 tbsp pumpkin puree, and 2 tbsp heavy cream.
- Sprinkle with cinnamon "sugar". Mix 1/3 cup granular sugar substitute with 2 teaspoons ground cinnamon. Spinkle the tops of the muffins with this mixture.
How To Make Pumpkin Spice Donuts
Mix Dry Ingredients
Preheat oven to 350F. Grease and prepare the pan for baking.
Stir together sweetener, baking powder, pumpkin pie spice, salt, and xanthan gum in a medium bowl.
Mix Wet Ingredients
In a second bowl, whisk together eggs, pumpkin puree, melted (but not hot) butter, and vanilla.
Combine All Ingredients
Add the wet ingredients into the dry and stir until just combined.
Pipe Batter into Pan
Using a plastic bag or a pastry bag with a small hole cut in the end
Line a 9-cup donut pan with paper liners. Spoon 1/4 cup of batter into each cup.
Bake Donuts
Bake for 18 to 20 minutes or until a toothpick inserted in the center comes out clean.
Cool the donuts for 5 minutes, then carefully loosen and remove from the pan. Place muffins on a cooling rack.
Frost or Sprinkle, and Eat
Once cooled, enjoy plain, drizzled with pumpkin cream cheese frosting, or dipped in cinnamon sugar. (See the recipe card for ingredients)
Store any extras in an airtight container.
Serve and enjoy!
Kori's Tips
- Do not overmix the batter
- Remove donuts from pan while they are still warm. Cool on a rack.
- Test the donuts for doneness by using a toothpick inserted in the middle. If the toothpick comes out clean, they are done.
- Enjoy these for breakfast, a snack, or even dessert.
- Make extra and freeze in batches.
FAQ's
Yes, pumpkin is gluten-free. Be careful if you buy pumpkin pie filling; however, some brands contain ingredients that have glutens.
This keto donut recipe has only 5g carbohydrates, 1g dietary fiber, and 4g net carbs for each donut.
Yes! To make these donuts dairy-free, use melted (but not hot) coconut oil or plant-based vegan butter in place of regular butter. Also, you would want to use a plant based substitute if you want to make the cream cheese drizzle - otherwise just make the sugar sprinkle.
Store these donuts in an air-tight container after they have thoroughly cooled.
These donuts will keep for up to 4 or 5 days if stored in an air-tight container.
Yes, absolutely. You can freeze these baked pumpkin donuts. I will often make a large batch, then once cooled, I place them in an airtight container or freezer bag. Then freeze for up to 3 months. They never last that long, of course. 🙂
Do not use pumpkin pie filling in this recipe as it may already be sweetened and contain pumpkin spices. Use only pumpkin puree for this recipe.
Yes, for sure! You can use any granulated sweetener as long as it has a 1:1 sugar ratio. I tested both granulated monk fruit and allulose, and both came out great.
Can I ask you a favor?
If you tried this recipe, let me know! I'd love for you to come back and give the recipe a 5 star rating and leave a review in the comments! 🙂 Let's stay connected, so please follow me on Instagram, Facebook, and Pinterest! Subscribe to my newsletter to get healthy fresh recipe ideas every week!
📖 The recipe.
Healthy Pumpkin Spice Donuts
Ingredients
Donuts
- 1¼ cup almond flour (finely ground)
- ½ cup granular sweetener (1:1 sugar ratio, we used allulose)
- 2 teaspoons gluten-free baking powder
- 2 teaspoons pumpkin pie spice
- ¼ teaspoon salt
- ¼ teaspoon xanthan gum
- 2 large eggs
- ⅓ cup pumpkin puree
- ¼ cup melted butter
- ½ teaspoon vanilla
(Optional) Pumpkin Cream Cheese Drizzle
- 2 ounces cream cheese
- 4 tablespoon powdered sugar
- ¼ teaspoon vanilla
- 1 tablespoon pumpkin puree
- 2 tablespoon whipping cream
(Optional) Cinnamon Sugar Coating
- ¼ cup granular sweetener 1:1 sugar ratio, we used allulose
- 1 teaspoon cinnamon
Instructions
Pumpkin Spice Donuts
- Preheat oven to 350F
- In a medium bowl stir together sweetener, baking powder, pumpkin pie spice, salt, and xanthan gum.
- In a second bowl whisk together eggs, pumpkin puree, melted butter, and vanilla.
- Add the wet ingredients into the dry and stir until just combined.
- Place donut batter into a plastic bag with 1/2" of corner cut out, or a pastry bag with a large opening.
- Pipe the batter into the donut pan. Using a knife or spoon you can level out the batter if needed.
- Bake for 18 to 20 minutes or until a toothpick inserted comes out clean.
- Cool the donuts for 5 minutes, then carefully loosen and remove from pan.
(Optional) Pumpkin Cream Cheese Frosting
- Mix the softened, room temperature cream cheese with sugar, vanilla, pumpkin puree, and whipping cream.
- Spoon a small amount of frosting over donuts, or drizzle mixture using a small piping bag or a squeeze bottle.
(Optional) Cinnamon Sugar Coating
- Mix cinnamon and sugar in a small bowl.
- Dip cooled donuts in the mixture until coated.
Video
Nutrition
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