pumpkin spice doughnuts

More doughnuts! Hi, I am Sarah and I am addicted to doughnuts (at least they're healthy, right?!). These are gluten free and vegan. 



  • 1/2 cup oat flour
  • 1/2 cup sweet rice flour
  • 1/4 cup + 2 tablespoons coconut sugar (pure cane sugar is fine here too)
  • 2 tablespoons almond meal
  • 2 tablespoons coconut flour
  • 2 tablespoons ground flax meal
  • 2.5 teaspoons pumpkin pie spice
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup + 2 tablespoons unsweetened almond milk
  • 1/3 cup pumpkin puree
  • 3 tablespoons melted coconut oil
  • 2 teaspoons vanilla extract


  • 1 cup confectioners sugar (powdered sugar)
  • 1/2 teaspoon cinnamon
  • about 1.5 tablespoons unsweetened almond milk


  • preheat oven to 350º and grease donut pan
  • mix dry ingredients in a big bowl
  • mix wet ingredients in a separate smaller bowl
  • put the wet into the dry and mix with a wooden spoon, being careful not to overmix (when you can't see any dry flour you are done)
  • let the batter sit for 5 minutes
  • spoon it into the molds
  • you can smooth out the told of the molds with a spatula, but be careful not to pack the batter down
  • bake for about 20 minutes
  • you can make the glaze while you are waiting by just combining ingredients
  • you can stick a toothpick in to see if it's done (it will come out clean if it is ready)
  • let cool before adding the glaze
  • turn the doughnut upside down and dunk it into the glaze or just drizzle it on

recipe adapted from: Baked Doughnuts for Everyone, which you can buy here.

If you like this recipe you'll love this one too: maple cinnamon doughnuts (vegan and gf)