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a closeup of a gluten free donut with cream cheese glaze
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5 from 1 vote

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!
Prep Time10 minutes
Cook Time17 minutes
Course: Breakfast/Dessert
Cuisine: American
Diet: Gluten Free
Keyword: gluten free pumpkin donuts, paleo pumpkin
Method: Oven
Servings: 6 -8 donuts
Author: Ashley McCrary


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

  • Pre-heat oven 350F
  • Add all of the dry ingredients in a bowl and mix. Add all of the wet ingredients to a separate bowl and mix. 
  • 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.
  • 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. 
  • 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.
  • 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. 
  • Once cool, use a spoon or a piping bag to glaze each donut. 
  • Top each donut with icing and enjoy!

Cream Cheese Glaze

  • Place the ingredients into a mixing bowl and whip using a handheld mixer.
  • Mix for 40 seconds or until combined and smooth.
  • 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.