Fall and Halloween Cooking // Gluten Free + Vegan Baked Pumpkin Donuts

I know the title of this recipe might make you think that these donuts are no fun. Gluten free, vegan AND baked? I swear to you, these are totally delicious despite the substitutions! They're so easy to make that my 2.5 year old helped me do the entire thing, which meant he was even more stoked to eat them! Since these are much lighter than regular donuts (more like a muffin), they're great for breakfast and you won't feel quite so guilty about giving them to your kids. Bonus: no sugar high! 

Also note before you start this recipe, you'll need a donut pan!


  • chia seed egg replacement*
  • 1 tbsp pumpkin pie spice
  • 1 tsp baking soda
  • ¼ tsp baking powder
  • ¼ tsp salt
  • ½ cup agave nectar or maple syrup
  • ⅓ cup melted coconut oil
  • 1 cup canned pumpkin puree
* There are two ways to do this. If you like the crunch of chia seeds in your baked goods, combine 2 tbsp chia seeds + 6 tbsp water and let them sit in the fridge for about 15 minutes. If you'd prefer to not know you've got chia seeds in your donuts, grind 1 tablespoon of chia seeds in a spice grinder + combine with 3 tablespoons of water. Let sit in the fridge for about 15 minutes. Both of these methods will give you replacement equal to one egg.

Makes approximately 8 donuts
  • First, select your method of chia seed egg replacement (explained above) and prepare that mixture while you mix the rest of the ingredients. 
  • Preheat oven to 350
  • Combine flour, pumpkin pie spice, baking soda, baking powder & salt
  • Pour in agave nectar (or maple syrup), coconut oil and chia seed mixture. Mix together + gently fold in the pumpkin puree. We did all of this by hand - no mixer. I think it's safer to not over-mix this way.
  • Wipe donut pan with coconut oil 
  • Pour mixture into donut forms
  • Bake for 20 minutes - use the toothpick test to make sure they're done 
  • Cool in the pan or enjoy warm!

Recipe adapted from here.

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