Baked Pumpkin Spice Donuts


Baked Pumpkin Spice Donuts

Exactly how it sounds! These tender, lightly spiced donuts are everything you want on a chilly, slow Fall morning with a cup of steaming tea or coffee. Feel free to play with toppings and add-ins!
Servings 7



  • 1 1/4 cups instant oats
  • 3/4 cup blanched almond flour
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon sea salt


  • 2 large eggs room temperature
  • 1/2 cup coconut sugar
  • 1/4 cup avocado oil
  • 1/2 cup pumpkin puree
  • 1 teaspoon vanilla extract


  • 1/2 cup melted coconut butter not oil
  • 1/4 teaspoon cinnamon
  • 1 tablespoon coconut sugar



  • Add instant oats to a high powered blender or food processor and pulse until it forms a flour consistency. I personally prefer using the blender because I think it creates a finer consistency. Preheat oven to 350 degrees and place a 6-donut silicon mold on a baking sheet. Spray mold with olive oil or coconut oil spray or grease with any fat of choice.
  • In a large mixing bowl, whisk together dry ingredients. In a separate mixing bowl, whisk together wet ingredients. Pour wet ingredients into dry and stir until thoroughly combined. Fill donut milks approximately 3/4 of the way full. If you fill them more, they’ll break when you try to get them out.
  • You will have some batter leftover after filling all 6 donuts. You can either make a 7th donut after the first batch comes out OR, what I like to do, make two muffins in cupcake tins. Bake donuts for 17-18 minutes, or slightly firm to touch but still with some give (they may may seem underdone but I promise they will firm up!) Allow to cool 15 minutes before loosening the edges with a butter knife and removing from the molds. Dip donuts into coconut glaze and continue to cool on a slotted rack. I suggest putting parchment paper under the rack to catch excess glaze. Once completely cooled, donuts will keep tightly sealed on the counter for 48 hours in the fridge for 5 days. If refrigerating, I suggest reheating in a 350 degree oven for just 3 minutes or until slightly warm to touch.


  • To melt coconut butter, I suggest adding 1 inch water to a small sauce pot. Bring water to a simmer and add coconut butter jar directly to pot (ONLY if it is a glass jar). Allow to sit for 10 minutes while water is simmer, until you can stir easily with a spoon. Combine coconut butter with cinnamon and coconut sugar and whisk to incorporate.
Course: baked goods, Breakfast, Dessert, Snack
Cuisine: American
Keyword: Bakery, comfort food, Dairy Free, dairyfree, family friendly, Gluten Free, glutenfree, healthy breakfast, healthy dessert, pumpkin spice, Vegetarian

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