The other morning, I stopped by our local farmer’s market on the way home from work. I didn’t plan on buying much—just some apples and maybe a bunch of spinach—but the smell of spiced pumpkin bread wafting through the air pulled me right toward a stall with fresh pumpkins lined up like jewels.

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The vendor was offering pumpkin puree samples, and that little taste was all it took for me to know what my weekend baking project would be. On the drive home, with the windows cracked and the crisp air sneaking in, I kept thinking about donuts. Soft, warm, lightly sweetened donuts that you can glaze with a simple vanilla icing and enjoy with a cup of coffee.

By the time I got back to my kitchen, the recipe was already forming in my head. I knew I wanted them light but still moist, with a good balance of spices that didn’t feel overwhelming. Almond flour and coconut flour would give the donuts that tender crumb I love, and the fact that this recipe is low-carb and keto-friendly makes me even happier.

My kids don’t even notice, it just tastes like autumn in donut form. Baking a batch of these donuts reminded me why I love experimenting in my own kitchen. Sometimes all it takes is one smell at a market stall to spark a whole new family favorite.

Short Description

These fluffy pumpkin donuts are made with almond flour, pumpkin puree, and cozy spices. They’re baked, not fried, glazed with a simple vanilla icing, and perfect for a guilt-free fall treat.

Key Ingredients

1 ½ cups almond flour
2 tbsp coconut flour
½ cup pumpkin puree
½ cup granulated keto sweetener
2 large eggs
¼ cup melted butter (or coconut oil)
1 ½ tsp pumpkin pie spice
1 tsp baking powder
1 tsp vanilla extract
Pinch of salt

For the glaze

½ cup powdered keto sweetener
2 tbsp heavy cream
½ tsp vanilla extract

Tools Needed

Mixing bowls (one large, one medium)
Whisk
Silicone spatula
Donut pan
Measuring cups and spoons
Wire cooling rack

Cooking Instructions

Step 1: Prepare the pan
Preheat your oven to 350°F (175°C). Lightly grease a donut pan with butter, oil spray, or coconut oil.

Step 2: Mix the dry ingredients
In a medium bowl, whisk together almond flour, coconut flour, pumpkin pie spice, baking powder, and a pinch of salt until evenly combined.

Step 3: Mix the wet ingredients
In a large bowl, whisk pumpkin puree, keto sweetener, eggs, melted butter, and vanilla extract until smooth and creamy.

Step 4: Combine
Gently fold the dry mixture into the wet mixture until just blended. The batter will be slightly thick but should spoon easily. If too dry, add 1 tbsp pumpkin puree; if too wet, sprinkle in 1 tsp coconut flour.

Step 5: Fill the pan
Spoon the batter into the donut pan, filling each mold about ¾ full. Smooth the tops with the back of a spoon or spatula.

Step 6: Bake
Bake for 15–18 minutes, until the donuts are golden on top and a toothpick inserted in the center comes out clean.

Step 7: Cool and glaze
Let donuts cool in the pan for 5 minutes, then transfer to a wire rack. Once completely cool, whisk powdered sweetener, heavy cream, and vanilla into a smooth glaze. Dip each donut top into the glaze and let it set before serving.

Why You’ll Love This Recipe

Cozy Flavor: Packed with pumpkin spice and warmth, these donuts scream autumn comfort.

Healthier Indulgence: Grain-free, keto-friendly, and baked instead of fried.

Quick & Easy: Ready in under 30 minutes with simple steps.

Family Approved: Kids won’t even know they’re eating a low-carb treat.

Versatile: Perfect for breakfast, dessert, or an afternoon snack.

Mistakes to Avoid & Solutions

Overmixing the batter: This makes donuts dense. Mix just until combined.

Filling the pan too much: Donuts will overflow and lose shape. Keep it at ¾ full.

Glazing while hot: The glaze will slide right off. Always cool fully before glazing.

Skipping the coconut flour: It balances almond flour’s heaviness. Don’t omit it.

Baking too long: Almond flour burns quickly. Check at the 15-minute mark.

Serving and Pairing Suggestions

Serve warm with coffee or spiced tea in the morning.

Pair with a scoop of low-carb vanilla ice cream for dessert.

Dust lightly with cinnamon before glazing for extra flair.

Great for family brunches, bake sales, or cozy gatherings.

Storage and Reheating Tips

Store cooled donuts in an airtight container at room temperature for 2 days.

Keep in the fridge up to 5 days.

Freeze individually wrapped donuts for up to 2 months.

Reheat in the microwave for 10–15 seconds or in the oven at 300°F for 5 minutes.

FAQs

1. Can I make these without coconut flour?
You can, but replace it with 3 extra tbsp almond flour. The texture will be softer.

2. Can I fry these instead of baking?
No, this batter is designed for baking. Frying would cause them to fall apart.

3. What if I don’t have a donut pan?
Use a muffin tin and bake slightly longer, about 18–20 minutes.

4. Can I use canned pumpkin pie filling?
No, it already has sugar and spices. Use plain pumpkin puree.

5. Can I make the glaze dairy-free?
Yes, use coconut cream instead of heavy cream.

Tips & Tricks

Use silicone donut pans for easier release.

Dip donuts twice for a thicker glaze layer.

Add a sprinkle of crushed pecans for crunch.

For stronger spice flavor, add an extra ½ tsp cinnamon.

Recipe Variations

Chocolate Pumpkin Donuts: Add 2 tbsp cocoa powder to the dry mix and top with a sugar-free chocolate drizzle.

Maple Glazed Donuts: Replace vanilla in the glaze with ½ tsp sugar-free maple extract.

Pumpkin Cream Cheese Donuts: Swirl 2 tbsp softened cream cheese into the batter before baking for a marbled effect.

Coconut Pumpkin Donuts: Use coconut oil instead of butter and sprinkle unsweetened coconut on top of the glaze.

Final Thoughts

Every autumn, I like to try at least one new pumpkin recipe, and this year it turned out to be these donuts. They came together quickly on a Saturday afternoon, and before I knew it, the kids were hovering over the cooling rack asking if they were ready yet. Watching them disappear one by one told me everything I needed to know. They’re the kind of treat that feels indulgent but doesn’t weigh you down, which is exactly what I want in a weekday snack or weekend breakfast.

I like the way a simple mix of almond flour, pumpkin, and spices can create something this satisfying. Baking these made the house smell like pure fall joy, and honestly, they’ll be on repeat until pumpkin season says goodbye.

Pumpkin Donuts