Perfectly fall-flavored, these mini Cinnamon Pumpkin Donuts are an easy and delicious gluten-free treat. They’re also dairy-free and egg-free, and only sweetened with honey.
Pumpkin = fall.
There isn’t much that says fall more than pumpkin. All the recipes start piling up in my brain around August in preparation for my favorite time of year. Pumpkin this, pumpkin that… Give me it all!
Pumpkin isn’t only delicious, it’s so good for you, too! The seeds and flesh (what we usually eat) are full of vitamins A, C, E, and K. These give your body antioxidants and help boost your immune system. Pumpkin is also a great source of B-complex vitamins like folate, niacin, vitamin B-6, thiamin and pantothenic acid, making it good for people who struggle with MTHFR.
Yep, there isn’t much that says fall more than pumpkin, and there isn’t much that makes my kids happier than doughnuts. Especially cute, little “baby” doughnuts like these mini cinnamon pumpkin donuts. Suffice it to say, these little guys make everybody happy. They’re perfect for a fall treat, and are delicious plain or topped with cinnamon sugar, the way my kiddos like them.
Beware, oh you mothers and wives who bake these doughnuts, they will evaporate in front of children and husbands… Good thing they’re super easy.
All the pumpkin things.
Need more pumpkin goodness to help you enjoy fall? I’ve got you covered, my friends…
- Pumpkin Chai Latte
- Paleo Chocolate Pumpkin Pie
- Death By Chocolate Pumpkin Spice Bread
- Honey Orange Pumpkin Pie in the Instant Pot
- No-Churn Pumpkin Cheesecake Ice Cream
- Savory Pumpkin Muffins with Apple & Sage
- No-Bake Maple Pumpkin Pie
- Pumpkin Spice Fruit Dip
- Pumpkin Pie Gummies
- Hot ‘N Creamy Pumpkin Flax Cereal
- Chocolate Almond Butter Pumpkin Smoothie
In the recipe card I’ve linked to some of the products from my affiliate partners that I like to use. Purchasing through these links won’t cost you anything extra. Thanks!
Mini Cinnamon Pumpkin Donuts
Free from gluten, eggs, dairy, and refined sugar.
- 1/4 cup honey
- 1/2 cup pumpkin puree (learn how to make your own here, it’s easy!)
- 3 tablespoons applesauce
- 1/2 cup brown rice flour
- 1/2 cup potato starch
- 2 tablespoons arrowroot powder
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoons allspice
- 1 1/2 teaspoons baking powder (it’s easy to make your own!)
- 1/8 teaspoons baking soda
- 1 teaspoons guar gum
- 1/2 cup hot water
Preheat oven to 325 and grease a mini-doughnut pan (you can find them here).
Slightly warm honey until liquid, then stir in pumpkin puree and applesauce.
In separate bowl, combine dry ingredients.
Stir into pumpkin mixture. While mixing, slowly pour in hot water and stir until well combined.
Scoop batter into a plastic bag and cut off about 1/2 inch from one corner. Squeeze batter into prepared pan.
Bake for 15-20 minutes. Doughnuts will pull away from the sides of the pan and brown slightly when done.
Let cool for a few minutes before removing from the pan.
Dip in melted coconut oil and sprinkle with cinnamon sugar.
Makes about 30 mini-doughnuts.