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a closeup of a gluten free donut with cream cheese glaze

Gluten Free Pumpkin Donuts with Cream Cheese Glaze

These tasty gluten free donuts are made with almond flour, pumpkin puree, & seasonal spices & topped with a dairy-free cream cheese glaze!

  • Total Time: 27 minutes
  • Yield: 6-8 donuts 1x



Dry Ingredients

  • 2 1/2 cups blanched almond flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 tablespoons pumpkin pie spice

Wet Ingredients:

  • 2 large eggs
  • 3/4 cup granulated monk fruit
  • 1/2 cup pumpkin puree
  • 2 teaspoons vanilla extract
  • 1/4 cup melted coconut oil or Greek Yogurt (can also sub apple sauce or DF coconut yogurt)
  • 1 tablespoon almond milk


  • Extra Granulated Monk Fruit and 1 tsp Cinnamon for coating

Dairy-Free Cream Cheese Icing

  • 4 oz dairy-free cream cheese ( I use Kite Hill)
  • 1 1/4 cup Powdered Swerve*
  • 2 tablespoons vegan butter (room temp)
  • 2 tablespoons almond milk, unsweetened
  • 1 teaspoon vanilla extract


Gluten-Free Donuts

  1. Pre-heat oven 350F
  2. Add all of the dry ingredients in a bowl and mix. Add all of the wet ingredients to a separate bowl and mix. 
  3. Use an electric mixer on medium/high speed to completely combine the batter. Make sure to scrape down the sides of the bowl a few times while mixing.
  4. Grease 2 6-hole donut pans and spray with cooking spray. This makes 8 donuts so you will need two pans or a 12 pan mold. 
  5. Pour or pipe the batter evenly into the six molds. Bake 15-17 minutes until a toothpick comes out clean. Make sure not to overbake.
  6. Remove the donuts and allow them to cool in the pan 3-4 minutes then transfer them to a cooling rack. The tops will be flatter, while the bottoms will come out like a puffy donut. I always ice the bottoms so it looks more like a real donut. 
  7. Once cool, use a spoon or a piping bag to glaze each donut. 
  8. Top each donut with icing and enjoy!

Cream Cheese Glaze

  1. Place the ingredients into a mixing bowl and whip using a handheld mixer.
  2. Mix for 40 seconds or until combined and smooth.
  3. Store any leftovers in an airtight container for a week.


Consistency: For the cream cheese glaze, add a little more or less powdered swerve to get the consistency you like. By adding more you will get a thicker consistency. 

Sugar Swaps: Feel free to substitute coconut sugar for Monk Fruit sugar for Paleo.

Dairy: If you are not dairy-free, feel free to use regular cream cheese, butter, and milk.

  • Author: Ashley McCrary
  • Prep Time: 10 minutes
  • Cook Time: 17 minutes
  • Category: Breakfast/Dessert
  • Method: Oven
  • Cuisine: American
  • Diet: Gluten Free

Keywords: paleo pumpkin, gluten free pumpkin donuts