Ingredients
• Donuts: 1 ½ cups almond flour or whole wheat pastry flour, ½ cup pure pumpkin puree (not pie filling), ½ cup plain Greek yogurt, ⅓ cup pure maple syrup or coconut sugar, 1 large egg or flax egg, ¼ cup melted coconut oil or light butter, 1 tsp vanilla extract, 1 ½ tsp pumpkin pie spice (cinnamon, nutmeg, ginger, cloves), 1 tsp baking powder, ½ tsp baking soda, pinch sea salt
• Maple Cream Cheese Glaze: 4 oz light cream cheese softened, ¼ cup plain Greek yogurt, 3-4 tbsp pure maple syrup or sugar-free powdered sweetener, 1 tsp vanilla extract, pinch cinnamon, 1-2 tbsp milk or unsweetened almond milk for thinning
• Optional: 2 tbsp chopped pecans or walnuts for garnish, pinch of nutmeg on top, edible glitter for festive flair
Instructions
• Preheat oven to 350°F (175°C). Lightly grease a donut pan or line a muffin tin with parchment liners for cake-style donuts.
• Whisk almond flour, pumpkin pie spice, baking powder, baking soda, and salt until lump-free and well combined.
• In another bowl, mix pumpkin puree, Greek yogurt, maple syrup, egg, melted coconut oil, and vanilla until smooth and creamy.
• Gently fold wet ingredients into dry until just combined—avoid overmixing for tender, cake-like donuts that melt in your mouth.
• Spoon or pipe batter into prepared donut pan, filling each cavity ¾ full. Bake 10-12 mins until golden and a toothpick comes out clean.
• Cool donuts in pan 5 minutes, then transfer to a wire rack to cool completely before glazing.
• For glaze: Beat softened cream cheese and Greek yogurt until fluffy. Add maple syrup, vanilla, and cinnamon; whip until silky. Thin with milk 1 tsp at a time until pourable but still thick enough to coat.
• Dip cooled donut tops into glaze, let excess drip off, then place back on rack. Garnish with chopped pecans, a sprinkle of cinnamon, or edible glitter before glaze sets. Enjoy fresh or chilled!
• Whisk almond flour, pumpkin pie spice, baking powder, baking soda, and salt until lump-free and well combined.
• In another bowl, mix pumpkin puree, Greek yogurt, maple syrup, egg, melted coconut oil, and vanilla until smooth and creamy.
• Gently fold wet ingredients into dry until just combined—avoid overmixing for tender, cake-like donuts that melt in your mouth.
• Spoon or pipe batter into prepared donut pan, filling each cavity ¾ full. Bake 10-12 mins until golden and a toothpick comes out clean.
• Cool donuts in pan 5 minutes, then transfer to a wire rack to cool completely before glazing.
• For glaze: Beat softened cream cheese and Greek yogurt until fluffy. Add maple syrup, vanilla, and cinnamon; whip until silky. Thin with milk 1 tsp at a time until pourable but still thick enough to coat.
• Dip cooled donut tops into glaze, let excess drip off, then place back on rack. Garnish with chopped pecans, a sprinkle of cinnamon, or edible glitter before glaze sets. Enjoy fresh or chilled!
PREP TIME & NUTRITION :
Prep Time : 12 mins, Cook Time : 12 mins, Total Time : 24 mins (+ cooling/glazing), Servings : 12 donuts, Calories : 145, Net Carbs: 15g, Fats: 9g, Protein: 6g
Prep Time : 12 mins, Cook Time : 12 mins, Total Time : 24 mins (+ cooling/glazing), Servings : 12 donuts, Calories : 145, Net Carbs: 15g, Fats: 9g, Protein: 6g
✨ PRO TIPS FOR PERFECT PUMPKIN SPICE DONUTS:
• Use pure pumpkin puree, NOT pumpkin pie filling, for clean flavor and texture control without added sugars.
• Don’t overmix the batter: Gentle folding = tender, moist donuts; overmixing leads to dense, tough results.
• Cool completely before glazing: Warm donuts will melt the glaze and create a messy finish—patience pays off!
• Make it ahead: Bake donuts up to 2 days ahead; store covered at room temperature. Glaze just before serving for the freshest look and texture.
• Gluten-free option: Use certified gluten-free oat flour or almond flour blend + ensure baking powder is GF.
• Vegan swap: Use flax eggs (1 tbsp ground flax + 3 tbsp water), maple syrup, coconut oil, and dairy-free cream cheese + coconut yogurt for a plant-based version.
• Storage: Keep glazed donuts covered in the fridge for up to 4 days; bring to room temperature 10 mins before enjoying for the softest texture.
• Use pure pumpkin puree, NOT pumpkin pie filling, for clean flavor and texture control without added sugars.
• Don’t overmix the batter: Gentle folding = tender, moist donuts; overmixing leads to dense, tough results.
• Cool completely before glazing: Warm donuts will melt the glaze and create a messy finish—patience pays off!
• Make it ahead: Bake donuts up to 2 days ahead; store covered at room temperature. Glaze just before serving for the freshest look and texture.
• Gluten-free option: Use certified gluten-free oat flour or almond flour blend + ensure baking powder is GF.
• Vegan swap: Use flax eggs (1 tbsp ground flax + 3 tbsp water), maple syrup, coconut oil, and dairy-free cream cheese + coconut yogurt for a plant-based version.
• Storage: Keep glazed donuts covered in the fridge for up to 4 days; bring to room temperature 10 mins before enjoying for the softest texture.