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{Gluten Free} Pumpkin Donuts with Cinnamon Toast Glaze

Prep Time: 10 minutes

Cook Time: 15 minutes

Yield: 6 Donuts


Pumpkin Donuts

  • 1 1/2 c. Almond Flour

  • 1 Tbsp. Coconut Flour

  • 2 tsp. Cinnamon

  • 1 1/2 tsp. Baking Powder

  • 1/4 tsp. Sea Salt

  • 1/8 c. Cane Sugar or Sweetner of choice

  • 2 Large Eggs

  • 1/2 c. Pumpkin Puree

  • 2 Tbsp. Water

  • 1/4 tsp. Vanilla Extract

For Cinnamon Toast Cream Cheese Glaze

  • 1/4 cup powdered sugar

  • 3 ounces Melanie's Medley Cinnamon Toast cream cheese

  • 1 1/2 tablespoons unsweetened almond milk


  1. Preheat oven to 350 degrees F.

  2. Spray donut pan(s) with cooking spray.

  3. Sift together almond flour, coconut flour, cinnamon, baking powder, salt and sweetener.

  4. In a small bowl whisk together eggs, pumpkin, water and vanilla extract.

  5. With a large spoon, mix wet into dry ingredients.

  6. Spoon batter into prepared baking pan. Each donut opening should be filled almost to the top.

  7. Bake in preheated oven for 12-15 minutes or until toothpick inserted comes out clean.

  8. Allow donuts to cool in pan for a few minutes, and then transfer to a baking sheet lined with parchment, wax paper, or a silicone mat.

Directions for Gaze

While donuts are cooling, you can make the Cinnamon glaze:

  1. Add softened cream cheese and powdered sugar in a bowl;

  2. mix or beat on medium speed until well blended.

  3. Add in vanilla, milk, mixing until smooth.

  4. If necessary add in a bit more milk

  5. Drizzle evenly over warm donuts. Enjoy!

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