This isn’t just another healthy donut recipe — it’s a cozy fall-baking treat without the guilt. Sweet potato, coconut sugar, and maple syrup create naturally sweet, tender Pumpkin Spice Donuts that are both gluten- and dairy-free. Make a batch ahead and freeze for busy mornings, or serve warm with a drizzle of glaze when guests arrive. Pair them with a pumpkin-spice coffee, fresh fruit, or a savory brunch item for balance. These donuts bring a little pumpkin spice magic to any moment.
Why You’ll Love These Pumpkin Spice Donuts
Mashed sweet potato keeps the donuts soft and moist while contributing natural sweetness and nutrients. Coconut sugar and maple syrup add warm caramel notes without relying on refined sugar. Coconut flour and coconut oil give a light, melt-in-your-mouth crumb, and pumpkin pie spice fills the kitchen with that unmistakable autumn aroma. Naturally gluten- and dairy-free, these donuts are an easy, satisfying option for many diets. Finish with a simple spiced glaze for a classic donut finish.
Ingredients
Sweet potato – brings natural sweetness, moisture, fiber, and vitamins.
Eggs – bind the batter and add structure and a little protein.
Coconut sugar – offers a caramel-like flavor and a lower glycemic index than refined white sugar.
Coconut flour – thickens the batter and keeps the donuts gluten-free.
Coconut oil – adds richness and tenderness to the crumb.
Maple syrup – adds warm sweetness and extra moisture.
Baking soda and baking powder – help the donuts rise and develop a soft, cake-like texture.
Cornstarch – lightens the flour mixture for a finer, softer crumb.
Pumpkin pie spice – a blend of cinnamon, nutmeg, ginger, allspice, and cloves for warm fall flavor.
Powdered sugar – for a silky glaze to finish the donuts.
Nut milk – a splash of almond or other plant milk to thin the glaze and keep it dairy-free.
Nonna’s Tip
To test for doneness, insert a toothpick into the center of a donut or muffin — it should come out clean.
Storage Tips
Follow these simple storage guidelines to keep your Pumpkin Spice Donuts tasting their best.
- Room temperature: Store in an airtight container for 1–2 days. Keep away from direct sunlight and heat to preserve softness.
- Refrigerator: In an airtight container, they last 4–5 days. The texture may firm slightly; bring to room temperature or warm gently before serving.
- Freezer: Wrap tightly and place in a freezer bag for up to 2 months. Thaw at room temperature and warm briefly for a fresh-baked feel.
Variations and Substitutions
- Decorate glazed donuts with orange or fall-themed sprinkles, mini leaves, or pumpkin shapes.
- Swap the glaze for chocolate, cinnamon sugar, or simply dust with powdered sugar.
- Use pumpkin puree in place of sweet potato (not pumpkin pie filling).
- Substitute pumpkin pie spice with cinnamon or nutmeg (or a mix of both).
- If you’re not following a gluten-free diet, standard flour and regular sugar can be used instead of coconut flour and coconut sugar.
Best Served With
- Serve with a pumpkin-spice coffee or latte for a seasonal pairing.
- Offer alongside a cheese board or fruit for a party spread.
- Pair with oven-cooked bacon or other savory breakfast items for a sweet-and-salty contrast.
More Pumpkin Recipes
Pumpkin Pie
1 hr 20 mins
Pumpkin Bread with Cream Cheese Filling
55 mins
4 Ingredient Pumpkin Donut Holes
16 mins
Pumpkin Bread
55 mins
Common Questions
No — if you don’t have a donut pan, bake the batter in a lined standard muffin pan, filling each liner halfway. Bake time is similar; check doneness with a toothpick.
Grate the sweet potato on the large holes of a box grater and mix the remaining ingredients by hand.
Best enjoyed within a few days. Store at room temperature for 1–2 days or refrigerated up to 4–5 days.
Yes. Seal tightly in an airtight container or freezer bag for up to 2 months. Thaw at room temperature and warm slightly before serving.
Spray the pan with nonstick cooking spray and lightly dust with flour before adding batter.
Video
Equipment
- Donut pan
- Measuring cups and spoons
- Mixing bowls
- Food processor (or box grater)
Ingredients
- 1 medium sweet potato (about 2 cups chopped)
- 2 eggs
- 1/4 cup coconut sugar (or any sugar)
- 1/4 cup coconut flour
- 2 tablespoons coconut oil
- 2 tablespoons maple syrup
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 2 tablespoons cornstarch
- 1 teaspoon pumpkin pie spice (or cinnamon)
For the glaze
- 1 cup powdered sugar
- 1/4 teaspoon pumpkin pie spice
- 2 tablespoons nut milk (or any milk)
Instructions
- Preheat the oven to 350°F (175°C). Spray a donut pan with nonstick cooking spray.
- Peel and roughly chop the sweet potato. You should have about 2 cups. Process it in a food processor until coarsely shredded.
- If you don’t have a food processor, grate the sweet potato on the large holes of a box grater and mix the batter by hand.
- Add the eggs, coconut sugar, coconut flour, coconut oil, maple syrup, baking soda, baking powder, cornstarch, and pumpkin pie spice to the processor. Pulse 30 seconds, scrape the sides, and process again until combined.
- Transfer the batter to a piping bag fitted with a large tip or use a zip-top bag with a corner cut off. Pipe the batter into the prepared donut pan.
- Bake 40–45 minutes, or until a toothpick inserted in the thickest part comes out clean.
- While the donuts bake, whisk together powdered sugar, pumpkin pie spice, and nut milk in a bowl. Add more milk to reach a drippy glaze consistency.
- Let donuts cool slightly, remove from the pan, dip one side into the glaze, let set briefly, and enjoy.
Nonna’s Notes
- Toppings: After glazing, decorate with fall-themed sprinkles or shaped decorations.
- Glaze alternatives: Try chocolate, cinnamon sugar, or a light dusting of powdered sugar.
- Pumpkin puree: Pumpkin puree can replace sweet potato — don’t use canned pumpkin pie filling.
- Spices: Use cinnamon or nutmeg if you don’t have pumpkin pie spice.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.