This time of year, there’s something so special about pumpkin and pumpkin spices. The taste, texture, and aroma of both seem to get us all in that special mood for autumn.

These Gluten-Free donuts are full of fall-time flavor, with a blend of 4 spices. Feel free to use pumpkin pie spice if that’s all you have. I made these mini donuts with a donut maker. However, feel free to experiment with this and try these in a donut pan in the oven if you have one! I always use Honeyville’s amazing Blanched Almond Flour when I bake. The quality never fails me! I hope you enjoy this one!

I hope you enjoy these delicious donuts, and happy baking!

Elizah Tashjian
The Wholesome Foodie

Makes about 16 mini donuts


1 1/2 cups Honeyville Blanched Almond Flour
1/4 cup plus 1 Tbsp Arrowroot Starch
1/2 Tbsp Ground Cinnamon
1/2 tsp Ground Ginger
1 tsp Ground Nutmeg
1/4 tsp Ground Cloves
1/2 tsp Sea Salt
3 tsp Baking Powder
3/4 cup Pumpkin Puree
1/2 cup Coconut Sugar
1 Tbsp Honey
2 Eggs
2 Tbsp Butter or Coconut Oil, melted

Preheat a mini donut maker until at-temp.

In a large mixing bowl, whisk together pumpkin puree, coconut sugar, vanilla, salt, and spices until well combined.

Add in honey, eggs, and melted coconut oil and keep whisking until the mixture is smooth with no lumps.

Stir in baking powder until well combined.

Add arrowroot and almond flour and whisk until mixed through. Again, the mixture should not be very lumpy.

In a piping back or baggy cut on one corner, scoop in batter.

Fill donut maker to the rim and cook 4 minutes on each side. Carefully flip donuts with a spoon.

Remove donuts from maker, and cool on a wire rack for 20-30 minutes before dipping in melted chocolate.


Store in the fridge, covered. Enjoy