Healthy Pumpkin Donuts (with Cashew Icing)

With these baked pumpkin donuts, pumpkin season just got healthier and more wholesome! These cozy, naturally sweet treats are perfect for fall and made to be enjoyed guilt-free. Believe it or not, they’re yeast-free, gluten-free, sugar-free, dairy-free, and even Paleo-friendly, crafted entirely from whole-food ingredients.

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Nothing says fall and winter quite like pumpkin, and with the abundance of pumpkin and squash varieties available, the possibilities for experimenting with sweet and savoury dishes are endless. That is why this recipe is inspired by our love of incorporating seasonal ingredients into everyday dishes and also by our craving for something sweet, cozy, and familiar, but without the post-indulgence guilt.

These healthy baked pumpkin donuts are a lighter, more wholesome take on the traditional deep-fried version. They’re naturally moist and subtly sweet, with a fluffy texture that’s bursting with the rich flavours of pumpkin and a warming spice blend that tastes like autumn in every bite. The slight, springy crust adds the perfect texture, while the creamy cashew icing on top is a velvety game-changer.

If you’re craving more pumpkin-inspired dishes, don’t miss our Healthy Gluten-Free Pumpkin Pie and Cozy Pumpkin Pie Smoothie recipes – both are easy to make, healthy, and packed with nourishing flavours.

Why You’ll Love These Healthy Baked Pumpkin Donuts

• Guilt-Free Indulgence: Made with wholesome, whole-food ingredients like almond flour, coconut milk, and pumpkin, these donuts are a light and healthy alternative to traditional desserts.
• Naturally Sweet and Moist: Bursting with rich pumpkin flavour and a cozy blend of warm spices, every bite is perfectly moist and comforting.
• Paleo-Friendly: Free from gluten, dairy, refined sugar, and yeast, these donuts are ideal for a Paleo diet or anyone seeking a healthier treat options.
• Velvety Cashew Icing: The creamy, melt-in-your-mouth cashew icing elevates these donuts with a creamy texture and delicious flavour.
• Customizable and Fun: Add your own twist with toppings like hemp hearts, crushed nuts, or dehydrated berries for extra flavour and crunch.
• Simple, Clean Ingredients: With just a handful of whole-food ingredients, these donuts are easy to make – no fancy equipment or techniques are needed. All you need is a blender, a donut mold, and an oven.
• Quick and Easy to Make: Minimal prep time is required – just mix, blend, and bake! These donuts are perfect for busy days when you want a healthy dessert without the hassle.

Healthy Baked Pumpkin Donuts Ingredients

• Kabocha Squash: We love kabocha squash for its naturally starchy and dry texture, which creates a velvety, thick batter with a deep colour and rich aroma. If using other pumpkin varieties, like butternut squash or canned pumpkin purée, increase the almond flour to balance the extra moisture.
• Tapioca Starch: This key ingredient helps achieve a wonderfully chewy and velvety donut texture.
• Eggs: Essential for richness and binding, eggs ensure your donuts bake to perfection. Opt for free-range, organic eggs for a healthier choice with a better omega-3 to omega-6 ratio.
• Coconut Milk: Full-fat coconut milk is perfect for giving the donuts a creamy, rich consistency. If you’ve been following our recipes, you’ve probably noticed that we often recommend Cha’s Organics Coconut Milk coconut milk as our go-to choice for the best quality.
• Coconut Oil: Use softened Virgin coconut oil. Just 2 tablespoons are enough to create a luxurious, velvety texture.
• Maple Syrup: Naturally sweetens the donuts while adding a deep, earthy aroma. Adjust the quantity to suit your taste.
• Pumpkin Spice: Use a clean, store-bought mix or create your own blend of cinnamon, ginger, cloves, nutmeg, and allspice. Customize the proportions for a signature flavour.

Dairy-Free Donut Icing Ingredients

• Cashews: A foolproof choice for making creamy, dairy-free icing. Simply rinse and soak for 4–8 hours. Drain before blending.
• Coconut Milk: Full-fat coconut milk makes the icing velvety smooth and perfectly creamy.
• Vanilla Extract: Enhances the icing with a delightful aroma and elevates the overall flavour.

Recipe Ingredients

Baked Donuts Ingredients

• 2 cups almond flour
• 1/4 cup tapioca starch
• 3 eggs
• 1/4 cup coconut milk
• 2 tbsp coconut oil, softened
• 2 tbsp maple syrup
• 1 tsp pumpkin spice
• 1 1/2 cups pumpkin purée
• 1 tsp baking powder
• 1/2 tsp apple cider vinegar

Dairy-Free Icing Ingredients

• 1 cup soaked cashews (soak for 4–8 hours, then drain)
• 1 cup coconut milk
• 1 tbsp maple syrup
• 1 tsp vanilla extract
• 2 tbsp hemp hearts for sprinkling

Healthy Baked Pumpkin Donuts Step-by-Step

1. Make the Pumpkin Purée
   Preheat the oven to 200°C (390°F). Cut the kabocha squash in half, remove the seeds, and bake cut-side down for 30–40 minutes until soft. Let cool, then scoop out the flesh. Use 1 and 1/2 cups of it for the recipe. The rest can be stored in an air-tight container in the refrigerator for about a week.
2. Prepare the Batter
   Use store-bought almond flour (blanched or raw work) or make your own by blending raw almonds (skin on) in a high-speed blender, like a Vitamix, for about a minute to achieve a fine or slightly coarse texture.
   To make a donut batter in a blender, combine the pumpkin purée, almond flour, tapioca starch, eggs, coconut milk, coconut oil, maple syrup, pumpkin spice, baking powder, and apple cider vinegar. Blend until smooth.

3. Bake the Donuts
   Preheat the oven to 180°C (350°F). Pour the batter into a silicone donut mold and bake for 25 minutes or until firm and golden.

4. Make the Icing
   Blend the soaked and drained cashews, coconut milk, maple syrup, and vanilla extract until smooth.
5. Assemble
   Once the donuts are cool, dip them in the cashew icing. Top with hemp seeds or other superfoods for extra flair.

Enjoy your delicious, healthy pumpkin donuts!

Handy Tips to Improve Your Healthy Baked Pumpkin Donuts Experience:

• Squash Variations: This recipe is designed for kabocha squash, which is starchy and a bit dry when baked. Other pumpkin varieties can work as well, but you may need to adjust the almond flour amount since these pumpkins may create a wetter batter.
• Piping Bags: Using a piping bag to fill the donut mold can be very helpful. Simply transfer the batter into the bag, no special tip is needed – just cut a 1-inch opening to pipe the batter into the mold.
• Baking Time: Baking times may vary depending on your oven and convection mode. To check for doneness, insert a wooden pick – it should come out clean and dry when the donuts are fully baked. Once ready, remove the donuts from the oven and let them cool on a rack to room temperature for easy removal from the mold.
• Blender for Icing: A high-speed blender is key for achieving a velvety, smooth icing.
• Icing Timing: It’s best to ice the donuts just before serving. For a smooth finish, dip the smooth side of each donut into the icing for an even coat.
• Toppings: Feel free to get creative with your toppings! Try adding hemp hearts or other natural ingredients like crushed nuts or dehydrated berries for an extra twist.

Tips for Storing

You can store the donuts in the fridge for up to a week. Be sure to let them cool fully before placing them in a sealed container to prevent moisture buildup.

Icing storage: If you have leftover icing, store it in the fridge for up to a week in a sealed jar. Just give it a quick stir before using it again.

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