Almond Flour Pumpkin Glazed Donuts

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A healthy grain-free homemade pumpkin doughnut that's perfectly sweet and delicious. Made with no refined sugars and almond flour.

I’ve never been much of a donut lover.

Honestly.

I know that sounds like the classic statement for a healthy, real food blogger.  But, remember, I also recommend pastured lard, butter, and bacon.

See, no lies here.

Real Food Crash Course

Last month the King (or Queen) of Donuts, Krispy Kreme, set up residence in the city next door. The talk, the anticipation, the lust over fried dough topped with warm glaze hit the newspapers and TV. People really love their donuts! The affection runs so deep people lined the outside building the night before grand opening with anticipation. The promise of winning an entire year of dough and sugar really seems to motivate people and makes them forget their deep need for sleep. I need a lot more motivation than a dozen donuts to even think about loosing precious sleep. I’m guessing none of those people were moms. We moms get the need for sleep!

A healthy grain-free homemade pumpkin doughnut that's perfectly sweet and delicious. Made with no refined sugars and almond flour.

I completely dismissed the importance donuts and this new donut shop.  I also failed to recognize the need for a perfectly glazed donut in Dustin’s life . Yes, chemically infused and cooked in rancid bad-for-your-body oil, but this man just needed a donut in his life. A need I respect.

Since Dustin’s been dreaming of fresh donuts, I suddenly have had the urge for…

(is it possible?)

donuts!

Maybe it’s due to fall time and my renewed desire to bake and cook.  Whatever it be, it happened! An unfailing desire for donuts set in. Of course, there was no way I was going to head down to the new donut shop. The very thought of the ingredients was enough to keep me far from its doors.

With donuts fresh in my mind, I broke out my donut pan. I know, crazy!  The girl who doesn’t like donuts owns a donut pan.

A healthy grain-free homemade pumpkin doughnut that's perfectly sweet and delicious. Made with no refined sugars and almond flour.

Pumpkin has been buzzing through my head and after our recent pumpkin patch visit and loads of fresh purée sitting in my freezer I was determined to make pumpkin donut. I knew I bought that donut pan for a reason.

I have learned over the course of two weeks that pumpkin donuts are pretty tricky to make. Attempt after attempt failed me. Each time disappointment set in. The chickens have enjoyed a lot of failed donut attempts. I think they pray hard for failed recipes. Chickens pray, right?

A healthy grain-free homemade pumpkin doughnut that's perfectly sweet and delicious. Made with no refined sugars and almond flour.

Finally, after one too many failures a doughnut was born! A pumpkin donut that’s moist and cake-like; topped with rich chocolate glaze, because well, there is simply no explanation needed for adding chocolate.

A healthy grain-free homemade pumpkin doughnut that's perfectly sweet and delicious. Made with no refined sugars and almond flour.

These donuts are a delicious treat you can feel good about. Made with all real food ingredients and no refined sugars.  These donuts are just as healthy as they are delicious.

Now, that’s my kind of doughnut!

The BEST grain-free pumpkin glazed donuts made with almond flour!
5 from 3 votes
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Pumpkin Glazed Donuts

These donuts are a delicious treat you can feel good about. Made with all real food ingredients and no refined sugars. These donuts are just as healthy as they are delicious.

Course Breakfast
Cuisine American
Keyword Glazed Donuts
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 8 donuts
Calories 2737 kcal
Author Kristin Marr

Ingredients

Dounuts:

Chocolate Glaze:

Instructions

  1. Preheat the oven to 325º.
  2. Combine all the dry ingredients in a large bowl and whisk together. Set aside.
  3. Combine all the wet ingredients in a medium bowl and whisk together.
  4. Slowly pour the wet ingredient into the dry ingredients, beating together.
  5. Spoon the mixture into a greased donut pan (like this). Bake for 20-25 minutes until the donuts are golden and have a sponge-like feel.
  6. Allow to cool. Turn over the pan and remove donuts.
  7. For the glaze: Melt the chocolate chips and butter on low heat, stirring often. Remove from the heat and allow to cool.
  8. Dunk each donuts in the chocolate glaze.

This recipe will make 8 large donuts.

A healthy grain-free homemade pumpkin doughnut that's perfectly sweet and delicious. Made with no refined sugars and almond flour.

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27 Comments

  • Funny you should mention Krispy Kreme. I saw a box sitting on the counter at a friends house and the look, not to mention the smell just turned my stomach. The thought of all that processed flour bloating me and clogging my system and the sugar hurting my teeth turned me off!

    These look so good though and can’t wait to try it!

    • The arrowroot helps to absorb the extra moisture from the pumpkin puree. You might be able to substitute coconut flour with success.

  • Kristin–what would you suggest as a substitution for the raw cream? I can’t do dairy at the moment, but this recipe looks amazing! Would love to try it. Thanks!

  • 5 stars
    Excellent! I am going to make these for T-day instead of pumpkin pie which I despise as well as little man! Hubby eats about half the pie within a week and then the rest gets chunked. I think we will all like these!

  • I am looking forward to making these but want to let you know the arrowroot was omitted in the printed recipe. Thanks!

    • Hi Ella, Enjoy! They’re delicious. Thank you for letting me know. When we did our redesign, a couple recipes had issues converting. Thought we got them all, but this one must have slipped. Fixing now 🙂

  • I just made these in a mini muffin pan since I didn’t have a doughnut pan. They were soooo good! I love all of your recipes!

  • I think I need to buy one of those pans!! My kids would be so happy. Nice recipe; well done!!
    Nice tie in with Halloween too!!! 🙂

  • Oh my goodness. I am totally laughing right now. I feel like we’re psychic twins! I was catching up on your posts today (cause you know I love you) and saw this. I literally just took photos of my maple glazed pumpkin donuts today for an upcoming guest post. I sure do wish we lived nearby – it would be so fun to bake and photograph together!! Happy Fall!!

  • 5 stars
    Love it!!!! I made las weekend and loooveeed it!!! Thanks for the recipe! So do you know how many calories per donut?
    Thanks

  • Kristin, thank you soooo much for this recipe! I know it is not donut season, but this Spring I started making these (splurged on Almond Flour for the first time special for these), and these are a new family favorite! I found that the regular Almond Flour works just fine (non-blanched almonds), and I make 1 1/2 batches so I get a full 12 donuts which will fill 2 donut pans. I don’t double the frosting/glaze and it is fine for all 12 donuts (extras freeze and thaw great!). I have also made these with whole milk yogurt and 2% milk when I didn’t have heavy cream, and I didn’t notice a difference with either alternate, so I thought I would share that too!

    My favorite thing about this recipe though, has to be that the energy I get from just a pumpkin donut with almond flour, and a glass of milk…actually lasts me for the morning! Many other breakfasts leave me shaky and needing an energy boost by mid-morning…so I can’t thank you enough!! Almond Flour (extra protein), and these pumpkin donuts, are a new favorite for my family! 🙂

  • Hello. Thank you for the recipe ! I would like to give it a try. I love the suggestion of the muffins as I don’t have a donut pan. But it’s also tempting to buy a donut pan as well 🙂

    I have a stupid question:-) how do you make your pumpkin puree? Any kind of pumpkin is ok ? Butternut will do ? (I’m never able to cut a big pumpkin myself).

    Do you steam it or cook it in water ?
    And how do you freeze it so you can have the exact needed quantity each time ? Maybe you could freeze the predetermined quantity in muffin silicone moulds ?

    Could I substitute the heavy cream by greek yogurt?
    Thanks in advance for your responses.

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