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Healthy Baked Pumpkin Donuts

These healthy baked pumpkin donuts are SUPER easy and fast to make plus they use real pumpkin and spices to pack in flavor in every bite!
Course Breakfast, Dessert, holiday, Snack
Cuisine American, Dairy Free
Keyword baked pumpkin donuts, baked pumpkin doughnuts, healthy pumpkin desserts, healthy pumpkin donuts, healthy pumpkin doughnuts, pumpkin donuts, pumpkin doughnuts
Prep Time 10 minutes
Cook Time 18 minutes
Rest Time/ Refrigerate 30 minutes
Servings 12 donuts
Calories 225kcal
Author Kelli Shallal MPH RD


  • 2silicone donut trays


Maple Glaze/Icing


  •  Preheat oven to 350F. Grease two donut pans with coconut oil.  
  • In a large bowl, combine dry ingredients (whole wheat pastry flour, baking powder, baking soda, cinnamon, cloves, nutmeg, and brown sugar.) 
    1 2/3 cup whole wheat pastry flour, 1 tsp baking powder, 3/4 tsp baking soda, 1/2 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp ground cloves, 1/3 cup dark brown coconut sugar
  • In a medium bowl, combine wet ingredients (maple syrup, pumpkin, eggs, vanilla, and melted coconut oil) by whisking until fully incorporated. 
    1/3 cup dark brown coconut sugar, 1/3 cup maple syrup, 2/3 cup pumpkin puree, 2 large eggs, 1 tsp vanilla, 1/2 cup coconut oil
  • Add wet ingredients to dry ingredients, do not overmix. 
  • Add batter to a zip-lock bag or piping bag, cut off the tip, pipe batter into donut holes, filling each way 3/4 the way full. Use a spoon to smooth out the batter. 
  • Bake for 18-20 minutes, spinning pan around halfway through to ensure even cooking.  
  • Let cool for 10 minutes. Refrigerate for 20-30 minutes before glazing. 
  • Make the glaze by combing powdered sugar, maple syrup, melted butter, and milk. (See note about obtaining desired consistency of the icing.) 
    1/2 cup powdered sugar, 1 tbsp maple syrup, 1 tbsp butter or vegan butter, 1-3 tsps almond milk
  • Dip donut in glaze, or use a spoon to spread the glaze over the top. Return donuts to the fridge to allow the glaze to set. Store in the refrigerator for up to a week.  


Gluten-Free Substitution / Oat Flour
  • If you want to use oat flour, you can, but the result will be very delicate. For best results, let the donuts cool IN THE BAKING TRAY, then transfer to the fridge for at least an hour. They will stick together much better once cooled and chilled in the refrigerator.  
  • Or use gluten-free 1:1 baking flour such as Bob's Red Mill. 
  • Adjust the level of almond milk to the desired thickness of the glaze/icing. For a thicker glaze (as in the photo), stick with only a teaspoon of milk. Add up to four teaspoons of milk for a lighter/thinner (more calorie-friendly but still delicious glaze). The thinner the glaze/icing, the more donuts you can frost, and the fewer calories each donut will be. I'm a huge fan of frosting, so I kept mine thick! 


Calories: 225kcal | Carbohydrates: 30g | Protein: 3g | Fat: 11g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 100mg | Potassium: 160mg | Fiber: 2g | Sugar: 15g | Vitamin A: 2194IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 1mg