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    Home » Recipes » Gluten Free Dairy Free Desserts

    Gluten-Free Pumpkin Donuts (High Protein)

    Modified: Jun 4, 2025 · Published: Sep 11, 2023 by Shelby Stover · This post may contain affiliate links · 11 Comments

    Jump to Recipe
    Pumpkin spice donuts with sugar glaze on top on a cooling rack with text on the image.
    Three gluten-free pumpkin donuts stacked on top of one another with more donuts in the background.

    Indulge in your favorite fall flavor while increasing your energy! These gluten-free pumpkin donuts are soft, chewy, and totally paleo. Whipped up in just one bowl and baked in the oven they make the perfect addition to an afternoon coffee.

    Three gluten-free pumpkin donuts stacked on top of one another with more donuts in the background.

    It’s not often that we as moms actually sit down and enjoy a meal. In fact, what we do grab is as we’re running out the door.

    Which is why having something like these high protein, gluten-free pumpkin donuts on hand makes busy days easier.

    Not only do you get to bump up your protein for the day but you also get to savor the comforting flavor of pumpkin spice- which you can do with this high-protein pumpkin pudding too.

    As a Certified Nutrition Coach, I know you’ll fall in love with these baked gluten-free pumpkin donuts because they’re:

    • Easy: made in just one down
    • Healthy: dairy-free, gluten-free, and paleo
    • Comforting: made with real pumpkin and your favorite pumpkin pie spice
    • Fueling: they have 12 grams of protein

    Ingredients You’ll Need

    Canned pumpkin puree: make sure not to grab pumpkin pie filling to avoid the extra sugar.

    Coconut flour: this flour is a gluten-free pantry staple because it’s low in carbs but gives baked goods that satiating feel.

    Collagen powder:  one of the easiest ways to increase your protein intake and protein in its purest form. Collagen powder is what gives these pumpkin donuts their fuel. Learn more about the benefits of a high protein diet and why collagen powder rocks.

    Tapioca starch: tapioca flour helps bind all the batter ingredients so that the donuts hold together.

    Eggs: any you have on hand is fine but ideally let them sit at room temperature before you crack them.

    Vanilla extract: the purer the vanilla the more flavor you’ll get.

    Pumpkin pie spice: you can use store-bought or homemade for these donuts.

    Baking powder: adds a bit of fluff to the gluten-free pumpkin donuts for that classic feel.

    Maple syrup: opt for real maple syrup for the best flavor and texture.

    Avocado oil: any neutral oil will work here but avocado oil has a high heat point.

    Ingredients to make gluten-free pumpkin donuts with text labels over top.

    How To Make Them

    Baked pumpkin donuts are the easiest things to whip up!

    1. In a large bowl, mix together all the dry ingredients including the pumpkin pie spice.
    2. One by one, add in the gluten-free wet ingredients and begin to mix.
    3. Mix until combined but no more than that. Don’t leave any flour at the bottom.
    4. Portion manually into a silicone donut mild. You’ll need to scoop the batter as it’s pretty thick.
    5. Shape and smooth them out.
    6. Bake for 30 minutes and then turn the oven off and let them sit for another 10.
    7. Remove the gluten-free pumpkin donuts from the oven and let them cool fully before removing them from their molds.

    Step By Step Photos

    Steel bowl with eggs, pumpkin puree and maple syrup on a blue linen.
    Pumpkin donut batter being poured into a pink silicone donut mold.
    Pink donut mold with raw pumpkin donut batter in it and pumpkin spice behind it.
    Pumpkin donuts on a cooling rack being drizzled with caramel sauce.

    Important Teaching Tips

    The pumpkin donut batter is pretty thick once it sits for a minute so you’ll need to manually shape the donuts. Take the time to smooth out the tops. Trust me, they bake batter this way.

    If you can, lift the filled donut molds up and place them firmly back down on the counter to remove any air bubbles.

    Don’t try to remove the baked pumpkin donuts from the molds before they’re completely cooled. They’ll just fall apart.

    Sprinkling chopped pecans, or mini chocolate chips on top of the donuts before baking them is tasty.

    Choosing A Protein

    Collagen powder is the secret, protein-boosting ingredient in these gluten-free pumpkin donuts.

    This is what gives them such a high protein hit without adding any protein powder.

    Collagen is a beneficial part of bone broth and is wonderful for your hair, skin, and nails. Learn more about collagen and why you may want to boost your intake. However, unlike bone broth, it doesn’t taste like well, bone broth.

    Similarly, collagen powder is odorless and flavorless. Plus, if ethically sourced is one of the purest forms of protein you can give to your kids!

    I grab my collagen from Perfect Supplements because they source their collagen from pasture-raised (grass-fed) cows. So, I trust it.

    Grab some collagen powder and use code mamabear10 to save some money.

    Close up of a pumpkin donut with cinnamon sugar with a bite taken out of it.

    Silicone Donut Molds

    Silicone donut molds work best. Even greased, a traditional donut pan makes it harder to get the donuts out and you’re more likely to rip them.

    The ones I use are the ones linked above. Cooking times are going to vary based on the molds.

     Topping The Gluten Free Pumpkin Donuts

    One of the best things about these pumpkin protein donuts is that you can dress them up or leave them as is depending on your mood.

    If you like, drizzle the donuts with:

    • Dairy-free caramel sauce
    • Dairy-free chocolate ganache
    • Dairy-free cream cheese frosting (you’d need to pipe it or thin it)

    Or dip them into a cinnamon sugar mix like these cinnamon sugar donuts.

    For the photos, I actually dipped the donuts into caramel sauce and then sprinkled them with a cinnamon sugar mix for some shimmer. Super indulgent.

    When I'm eating these personally though, I don't top them with anything but some chopped pecans.

    Pumpkin spice donuts with sugar glaze on top on a cooling rack.

    Fast, crave-worthy snacks that hit your protein goals (without tracking or extra cooking time).

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    Frequently Asked Questions About Pumpkin Protein Donuts

    How do you store baked donuts?

    Store the pumpkin donuts in the fridge in an airtight container for 5-7 days.

    Other Pumpkin Spice Recipes

    • Pumpkin protein pancakes
    • Paleo pumpkin waffles
    • Pumpkin pie smoothie
    • Pumpkin overnight oats
    Gluten-free pumpkin donuts on a cooling rack.
    Pumpkin spice donuts with sugar glaze on top on a cooling rack.

    Pumpkin Pie Protein Donuts

    Shelby Stover
    Indulge in a bite of your favorite fall comfort. These gluten-free pumpkin donuts are soft, easy to make, and filled with pumpkin spice flavor.
    5 from 6 votes
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 30 minutes mins
    Sitting 30 minutes mins
    Course Dessert
    Cuisine American
    Servings 6
    Calories 144 kcal

    Video

    Equipment

    • 1 Silicone donut mold
    • Measuring Cups and Spoons

    Ingredients
      

    • ¼ cup coconut flour
    • ¼ cup collagen powder
    • 1.5 teaspoon pumpkin pie spice
    • 1 teaspoon baking powder
    • 2 tbs tapioca flour
    • 2 eggs
    • 1 teaspoon vanilla extract
    • 4 tbs maple syrup
    • ½ cup pumpkin puree
    • ½ tbs avocado oil

    Instructions
     

    • Preheat the oven to 325F
    • In a large bowl, mix together all the wet ingredients until blended.
      Steel bowl with eggs, pumpkin puree and maple syrup on a blue linen.
    • One by one, add in the dry ingredients and begin to mix.
    • Mix until combined but no more than that. Don’t leave any flour at the bottom.
    • Portion manually (with a spoon) into a silicone donut mild. You’ll need to scoop the batter as it’s pretty thick.
      Pumpkin donut batter being poured into a pink silicone donut mold.
    • Shape and smooth them out with a silicone spatula.
      Pink donut mold with raw pumpkin donut batter in it and pumpkin spice behind it.
    • Bake for 30 minutes and then turn the oven off and let them sit for another 10.
    • Remove them from the oven and let them cool fully before removing them from their molds.
    • Enjoy them as is or top them with powdered sugar before serving.
      Pumpkin donuts on a cooling rack being drizzled with caramel sauce.

    Notes

    The pumpkin donut batter is pretty thick once it sits for a minute so you’ll need to manually shape the donuts. Take the time to smooth out the tops. Trust me, they bake batter this way.
    If you can, lift the filled donut molds up and place them firmly back down on the counter to remove any air bubbles.
    Don’t try to remove the baked pumpkin donuts from the molds before they’re completely cooled. They’ll just fall apart.
    Cooking them at a lower temperature for longer and then letting them sit in the oven makes it so that the donuts don't burn on the bottom of the mold. 
    The gluten-free donuts firm up a bit in the fridge and get a chewier texture.
    Make sure that the protein powder you use is paleo-approved if that's what you need.
    Disclaimer:

    Nutrition values are estimates only, using online calculators. Please verify using your own data"

    Nutrition

    Calories: 144kcalCarbohydrates: 17gProtein: 12gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 55mgSodium: 64mgPotassium: 164mgFiber: 2gSugar: 9gVitamin A: 3258IUVitamin C: 1mgCalcium: 60mgIron: 1mg
    Keyword donuts
    Have You Tried This Recipe?Please leave a star rating and comment below. Mention @fitasamamabear or tag #fitasamamabear!

    More Gluten Free Dairy Free Desserts

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      Dairy-Free Blackberry Popsicles
    • A bowl of cherry crisp with a scoop of ice cream.
      Gluten-Free Cherry Crisp
    • Peanut butter chocolate date bark on top of a wooden board.
      Date Bark Recipe [Dairy-Free]
    • Chocolate cookie being dipped into a bowl of homemade protein cookie butter.
      Homemade Protein Cookie Butter

    Comments

    1. Mary says

      September 15, 2023 at 9:45 am

      5 stars
      I look forward to apple cider donuts every year at this time but it's so hard to find a good GF alternative to them. These pumpkin donuts have now taken their place officially! Love this recipe - a batch barely lasts a day or two in our house!

      Reply
      • fitasamamabear says

        September 18, 2023 at 10:01 am

        Ahh I'm so happy you like them!

        Reply
    2. Ella says

      September 15, 2023 at 9:56 am

      5 stars
      I made this for breakfast this morning. Sooo good! I can seriously eat the entire batch.

      Reply
      • fitasamamabear says

        September 18, 2023 at 10:01 am

        Haha I could also eat the whole batch lol

        Reply
    3. jennifer says

      September 15, 2023 at 12:37 pm

      5 stars
      Okay, I made these plain and just scarfed them down -- so yummy and a great post workout and bedtime snack for me. Oh breakfast too -- now you know why they disappeared so fast. I liked your topping ideas and am going to make again for my son with the caramel option.

      Reply
    4. Tiffany says

      September 15, 2023 at 3:44 pm

      5 stars
      I made this and it was an epic fail on my first try because it was a little mushy but on the second try I have perfected it! it tastes soo good!! Other than that, it's a healthy go-to snack. Thank you!

      Reply
      • fitasamamabear says

        September 18, 2023 at 10:01 am

        Glad you got it worked out, not going to lie GF donuts can be finicky sometimes with mixing.

        Reply
    5. Remi says

      September 15, 2023 at 6:33 pm

      5 stars
      Double the batch because these donuts were gone in no time - my family devourrrrrrred them. So yummy!

      Reply
      • fitasamamabear says

        September 18, 2023 at 10:02 am

        Hahaa always awesome when the family approves!

        Reply
    6. Emily says

      November 22, 2023 at 10:24 pm

      5 stars
      I love pumpkin donuts but I've been missing them since I went gluten-free. I was so happy to find this recipe and it was delicious! Your step-by-step instructions were helpful, too.

      Reply
      • fitasamamabear says

        November 25, 2023 at 7:08 am

        Yay! It's hard to give up favorites when you go GF so happy I can give you one back!

        Reply
    5 from 6 votes

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    I'm Shelby, a Certified Strength & Nutrition Coach who has spent the last 10 years helping women feel more comfortable in their skin though home strength training and healthy food- no diets, no shortcuts

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