Ingredients
• 1 cup almond flour
• ½ cup oat flour (gluten-free if needed)
• ¼ cup coconut sugar or brown sugar
• 1 tsp baking powder
• ½ tsp cinnamon
• ¼ tsp nutmeg
• ¼ tsp ginger
• ¼ tsp salt
• ⅓ cup pumpkin puree (unsweetened)
• 1 egg
• 2 tbsp melted coconut oil or butter
• 1 tsp vanilla extract
Optional glaze:
• ½ cup powdered sugar or erythritol
• 1–2 tbsp milk or almond milk
• ½ tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a donut pan or use non-stick spray.
- In a bowl, whisk together almond flour, oat flour, sugar, baking powder, cinnamon, nutmeg, ginger, and salt.
- In another bowl, mix pumpkin puree, egg, melted oil, and vanilla until smooth.
- Add wet ingredients to dry and stir until just combined.
- Spoon batter into a piping bag or zip-top bag with the corner snipped. Pipe evenly into donut molds—don’t overfill!
- Bake 12–15 minutes, until tops spring back when touched.
- Let cool 5 minutes in the pan, then gently transfer to a wire rack.
- Optional glaze: Whisk powdered sugar, milk, and vanilla. Drizzle over cooled donuts.
- Serve warm for that fresh-baked feel!
💡 Gluten-free, refined sugar-free, and perfect for breakfast or dessert!
PREP TIME & NUTRITION :
Prep Time : 10 mins , Cook Time : 14 mins , Total Time : 25 mins , Servings : 6 donuts , Calories : 140 , Net Carbs: 14g , Fats: 9g , Protein: 4g