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Baked Pumpkin Doughnuts

Moist, quick and easy to make, refined sugar free
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Servings 6 people



  • 3 tablespoons coconut butter melted
  • 1/2 cup all- purpose flour 
  • 1/2 cup cake flour or sub for a total of 1 cup of all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon cinnamon
  • 3/4 teaspoon pumpkin pie spie
  • 2 tablespoons buttermilk or whole milk
  • 1/2 cup canned pumpkin
  • 1/4 cup coconut sugar (can sub light brown sugar)
  • 2 tablespoons honey (or maple syrup or blended dates)
  • 1 large egg room temperature
  • 1/2 teaspoon vanilla extract

Maple Glaze

  • 1/2 cup sifted confectioners sugar
  • 2 tablespoons maple syrup or to desired consistency
  • pinch of salt



  • Preheat oven to 400°F
  • Melt coconut butter or coconut oil and set aside to cool
  • Combine flour, baking powder, salt, cinnamon and pumpkin spice in a bowl and whisk ingredients
  • In a separate bowl- combine cooled coconut oil or butter, canned pumpkin, sugar, egg, buttermilk, honey, and vanilla extract
  • With a spatula, combine wet and dry ingredients until combined. Be careful to not over mix, as this can create a dense doughnut
  • Spray the doughnut pan with coconut oil, using a piping bag or ziplock bag- fill with batter and cut the tip to pipe batter evenly into baking pan
  • Bake for 7-8 minutes, or until the doughnut springs back. Or insert toothpick, should come out clean. Allow to cool in the baking pan for 1 minute before cooling on cooling rack.
  • While doughnuts cool, make the glaze. Combine powdered sugar and maple syrup to your desired consistency and whisk with a fork. Dip cooled doughnuts and enjoy!
Keyword bakedpumpkindougnut, breakfast, doughnuts, easydessert, fall, fallrecipe, onebowldessert, pumpkin, pumpkindessert, pumpkindoughnuts, quickdessert