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Cinnamon Glazed Pumpkin Doughnuts

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Your morning coffee companion just got sweeter. Cinnamon Glazed Pumpkin Doughnuts, baked to perfection and loaded with pumpkin. Gluten-free, vegan, and paleo, the flavors of fall will keep everyone warm and cozy!

Cinnamon Glazed Pumpkin Doughnuts | Strength and Sunshine @RebeccaGF666 Your morning coffee companion just got sweeter. Cinnamon Glazed Pumpkin Doughnuts, baked to perfection and loaded with pumpkin. Gluten-free, vegan, and paleo, the flavors of fall will keep everyone warm and cozy!

Remember how I said I was originally going to make some doughnuts when I got my pumpkin flour? Well I did. I just made them the next day 😉 There was no way I wasn’t going to make some doughnuts with that glorious bag of flour! And since I was already ahead of the game with gingerbread doughnuts already on the blog, might as well fill in the seasonal gap with some pumpkin ones! ‘Tis the season!

Cinnamon Glazed Pumpkin Doughnuts | Strength and Sunshine @RebeccaGF666 Your morning coffee companion just got sweeter. Cinnamon Glazed Pumpkin Doughnuts, baked to perfection and loaded with pumpkin. Gluten-free, vegan, and paleo, the flavors of fall will keep everyone warm and cozy!

Not only will these doughnuts fill you with pumpkin-happiness, but also sweet cinnamon love too! Think a sugar-free glaze if you will, infused with the words greatest spice, cinnamon. Pumpkin and cinnamon do make one happy couple. Maybe we humans have forced them into an arranged marriage, but they seem to have grown rather fond of each other. But there is something scary I heard on the morning radio station I listen to on my way to class last week. It may just ripe pumpkin and cinnamon apart!

Cinnamon Glazed Pumpkin Doughnuts | Strength and Sunshine @RebeccaGF666 Your morning coffee companion just got sweeter. Cinnamon Glazed Pumpkin Doughnuts, baked to perfection and loaded with pumpkin. Gluten-free, vegan, and paleo, the flavors of fall will keep everyone warm and cozy!

Apparently there is a major pumpkin shortage this year, according to farmers in Illinois (the top pumpkin producing state). They say there will be enough through Halloween, but come Thanksgiving, there may not be as much readily available canned goodness to stock up on. “Large canned-pumpkin manufacturer Libby says yields could be off by as much as a third this year in Illinois, where about 90 percent of the pumpkins grown in the U.S. come from.” (source) So, Libby’s is telling us that once the rest of the 2015 shipment is sent out, they won’t have more until the 2016 harvest comes in. Meaning…STOCK UP NOW!

Cinnamon Glazed Pumpkin Doughnuts | Strength and Sunshine @RebeccaGF666 Your morning coffee companion just got sweeter. Cinnamon Glazed Pumpkin Doughnuts, baked to perfection and loaded with pumpkin. Gluten-free, vegan, and paleo, the flavors of fall will keep everyone warm and cozy!

I don’t mean to scare your little pumpkin-loving-pants off, but cans of pumpkin are pretty cheap, so don’t wait to buy it in the stores. Stock up the pantry (I always have at least 2 cans on hand at all times…all year). I think we’ll be fine, but maybe this will force us to try our hands at growing our own pumpkins, eh? Although, truth-be-told, I like processed canned puree, rather than homemade stringy pumpkin puree. (I know, shocking!).

Cinnamon Glazed Pumpkin Doughnuts | Strength and Sunshine @RebeccaGF666 Your morning coffee companion just got sweeter. Cinnamon Glazed Pumpkin Doughnuts, baked to perfection and loaded with pumpkin. Gluten-free, vegan, and paleo, the flavors of fall will keep everyone warm and cozy!

At least there isn’t an apple shortage or cinnamon shortage. The world would be coming to an end if that happened! Actually, could you imagine if the shortage is due to pumpkin flour production!? I would feel bad…But I don’t think one company is killing the industry (just yet anyway). Haha! Or maybe it’s due to the fact that Starbucks started using real pumpkin in their damn lattes! Yea! Let’s blame it one them!

Cinnamon Glazed Pumpkin Doughnuts | Strength and Sunshine @RebeccaGF666 Your morning coffee companion just got sweeter. Cinnamon Glazed Pumpkin Doughnuts, baked to perfection and loaded with pumpkin. Gluten-free, vegan, and paleo, the flavors of fall will keep everyone warm and cozy!

Since, for the time being, we have enough pumpkin, let’s bake some doughnuts! And talk about Swerve, which is a new favorite baking sweetener of mine. I’ve used it for these doughnuts and a previous recipe (yet to be posted). They use safe non-gmo, allergy-free erythritol to make some stellar zero sugar and calorie granular sugar and confectioner sugar. Here I’ll be using the confectioner sugar, mixing it with some almond milk, to create the perfect glaze!

Cinnamon Glazed Pumpkin Doughnuts | Strength and Sunshine @RebeccaGF666 Your morning coffee companion just got sweeter. Cinnamon Glazed Pumpkin Doughnuts, baked to perfection and loaded with pumpkin. Gluten-free, vegan, and paleo, the flavors of fall will keep everyone warm and cozy!

I even told the rep at the GFAF Expo, 2 weeks ago, about these doughnut recipes I would be posting (he was someone who had no idea what a food blogger was), but yea know 😉 He gave me a Swerve spoon at least! Awkward conversation aside, I’m pretty sure these doughnuts will please pumpkin-loving people and sugar-free-sugar people all the same! O and cinnamon-lovers! Can’t forget them!

Cinnamon Glazed Pumpkin Doughnuts

Cinnamon Glazed Pumpkin Doughnuts | Strength and Sunshine @RebeccaGF666 Your morning coffee companion just got sweeter. Cinnamon Glazed Pumpkin Doughnuts, baked to perfection and loaded with pumpkin. Gluten-free, vegan, and paleo, the flavors of fall will keep everyone warm and cozy!

Print

Cinnamon Glazed Pumpkin Doughnuts

Your morning coffee companion just got sweeter. Cinnamon Glazed Pumpkin Doughnuts, baked to perfection and loaded with pumpkin. Gluten-free, vegan, and paleo, the flavors of fall will keep everyone warm and cozy!

  • Author: Rebecca Pytell
  • Cook Time: 20 mins
  • Total Time: 20 mins
  • Yield: 6 1x
  • Category: Breakfast, Dessert. Baking
  • Cuisine: American
Scale

Ingredients

Instructions

  1. Preheat the oven to 375°F.
  2. In a large mixing bowl, combine all the doughnut batter ingredients. Mix well until all in combined (it will be thick).
  3. In a well greased doughnut pan, divide the batter into all 6 molds as evenly as possible.
  4. Bake the doughnuts in the oven for 20 minutes. Remove and let cool completely!
  5. In the meantime, combine the glaze ingredients in a shallow wide-rimmed bowl, stir to combine.
  6. Once the doughnuts have cooled, dip the rounded side of each of the doughnuts carefully into the glaze mixture and place on a wire rack to set.
  7. Then…devour!

Nutrition

  • Serving Size: 2
Recipe Card powered by

 Cinnamon Glazed Pumpkin Doughnuts | Strength and Sunshine @RebeccaGF666 Your morning coffee companion just got sweeter. Cinnamon Glazed Pumpkin Doughnuts, baked to perfection and loaded with pumpkin. Gluten-free, vegan, and paleo, the flavors of fall will keep everyone warm and cozy!

There you go my pumpkin people! Healthy, glazed, allergy-friendly baked doughnuts! (That taste good too…of course!) I feel cruel always enticing you with these sweet pumpkin goodies on a Monday, but hopefully they just make the start to your week even better (and have you craving the weekend so you can get your baking on!) But on the way home from work, it might be a good idea to swing by the grocery and pick up some canned pumpkin!

So tell me:

+ Do you always have a can or two of pumpkin on hand like me?

+ Do you actually ever dip baked goods into you coffee? No. That kinda sounds gross to me…I really don’t want soggy treats. Same with cookies. I would never dip cookies in milk. Yuck! Then the crumbs get in the liquid too and just…no! **cringe**

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Comments

  8. GottaTryThis says

    These look amazing and I am excited to try them. I know the taste won’t be the same, but what is the rule if you want to substitute a grain-based flour for the pumpkin flour?

    Reply

  10. Mila says

    Rebecca, those donuts look soooooooooooo good! and I love that they made with pumpkin and spice mix, can imagine what was the smell! Yummy! 🙂

    Reply

  18. Mary, Living a Sunshine Life says

    Yes, yes I do dip my baked goods. Not just any baked goods though. Biscotti is best for coffee. Ok, I’d probably dip these donuts too. They would just soak up the coffee flavor and it would be amazing. Yum!! I did recently buy a donut baking tray, so I think this might be the recipe to try out first!

    Reply

  20. Claire says

    HI – I’ve just come across you via the recipe of the week link up and it is lovely! I’ve never made donuts but these look great and sooooo autumnal!

    Reply

    • Rebecca @ Strength and Sunshine says

      You could eat the whole batch and it would probably still be less calories than something you’d get at like DD!

      Reply

  29. Rosi says

    Last year I pureed my own pumpkins (2 big ones) and made over 30 cups of puree, perhaps I need to do that this year to keep my own stock. I love having pumpkin on hand AND dipping goodies in coffee. This looks great, now to find that pumpkin flour!

    Reply

    • Rebecca @ Strength and Sunshine says

      Haha, O the baking you must have done! That may not be a bad idea to do again this year then!

      Reply

  35. Hannah says

    So that pumpkin news sucks! Stocking up asap. And the only thing I ever dip into coffee is biscotti. Soggy bread creeps me out!

    Also, yummy looking donuts! But that was obvious right :)?

    Reply

  36. Megan says

    Whoa these look so good. I can believe there might be a pumpkin shortage though – I actually live 15 minutes away from Libby’s headquarters so hopefully they keep us Illinois people well stocked!

    Reply

    • Rebecca @ Strength and Sunshine says

      I think you should keep it Thursday but make today “pre-doughnut day” so you can have 2 doughnut days a week 😉

      Reply

  42. Tiffany says

    Hi, Rebecca ~ These look so yummy! We make a big breakfast the Wednesday before Thanksgiving before my husband starts cooking (yep, he does most of the the cooking), and I start cleaning and decorating with the kids. These are going to be perfect for that breakfast!

    Reply

  46. neil@neilshealthymeals.com says

    I love this whole recipe Rebecca!

    I’m especially taking note of the Glaze part, I never would have thought just how simple that could have been and love how you’re using that Swerve Confectioners Sweetener, which I’d not heard of until I followed your link. Thanks! 🙂

    Reply

    • Rebecca @ Strength and Sunshine says

      Thank you!!! Haha, yea, I loved the glaze!!! I don’t cook with sugar, but once I saw swerve, I know I could finally make a perfect sugar-free glaze!

      Reply

  49. Jendi says

    The last pumpkin I cooked was not stringy – definitely a good baking one. I also used my immersion blender on it to make it as creamy as possible. These look yummy! Thanks for sharing.

    Reply

  50. Martin - At Home With The Boys says

    Hi, Thanks for this recipe. I’ve never coma across these before.

    Tha thing I like about Linky Parties is that you learn a bit from other bloggers. Until now, I’ve never come across Pumpkin Flour, and after looking online, I can actually buy it in the UK.

    I also come across ‘Pumpkin Spice’ a lot. Can I ask what you put in it?

    Reply

    • Rebecca @ Strength and Sunshine says

      Well your not going to have seen an original recipe 😛
      You can see my spice mix by using the link on the ingredients list.

      Reply

  52. Evi @ greenevi says

    A cool flour and super delicious baked doughnuts, I love this recipe!

    I wish I had pumpkin puree at home all the time too, but unfortunately they don’t sell such things here in Germany 🙁
    But I have pumpkin bites and sometimes homemade pumpkin puree in my freezer, because I just couldn’t live without pumpkin 😀

    Reply

  53. Kristy @ Southern In Law says

    Oh yum, these look SO good! I love me a baked donut 😉

    We always have a can of pumpkin stashed away, however, since iHerb stopped stocking it I’m going to have to make Jesse’s friend stash a few cans in his luggage when he comes next week haha

    Reply

    • Rebecca @ Strength and Sunshine says

      Hahaha! Well thank you! And there’s way more pumpkin to come so hopefully I can still stay ahead of the shortage!

      Reply

    • Rebecca @ Strength and Sunshine says

      I know! Blame the pumpkin abusers! Hahaha! Bit yea, doughnuts may be the light of our foodies lives 😉

      Reply

  59. Gin says

    I always have canned pumpkin on hand! It’s the worst thing ever when stores run out. I’ve never tried pumpkin flour but it sounds interesting. I’ll get some just to try these, they look so yummy!

    Reply

  64. Alanna says

    I have been eating pumpkin like crazy!!! Just bought another can 😉 I’ve also been wanting fall doughnuts lately and I’m pretty sure these would fit the bill! Going to stock up!!

    Reply

  67. Liz says

    I had no idea about the pumpkin shortage! Thanks for sharing the info, and the recipe for those amazing doughnuts! Need to try them out now before all the pumpkin for the season is gone!

    Reply

    • Rebecca @ Strength and Sunshine says

      You just can’t beat the perfectness that is canned pumpkin (specifically Libby’s!) Haha!

      Reply

  72. Christie says

    Pumpkin flour sounds awesome. Need to look for it. I seem to remember Libby’s said there was a pumpkin shortage last year. Hopefully it won’t materialize again. I’ll stuck up just in case, because these doughnuts need to be made.

    Reply

  76. Lisa @ RunWiki says

    I’ve never used pumpkin flour– so many flours to choose from but this one sounds lovely. My husband is a huge pumpkin fan so I make things like this for him, but the rest of us don’t love it, but these look good enough for non-pumpkin peeps to eat. We love a treat that is guilt free!

    Reply

  77. Sarah says

    I still need to get my hands on pumpkin flour! I found a bag on Amazon (Prime) this morning so I will have to get it to whip these up. The girls have been requesting mini donuts again so I was going to whip some up. I usually make mini protein ones using a gluten free, vegan, Vega protein powder. Or make them with a cake flour. I can’t wait to try some with pumpkin flour!
    I almost always have pumpkin on hand! There was a year there was a huge shortage so it seemed I used it as quick as I got my hands on some but otherwise I do. I have a few cans and then when they clearance it out at Target, which they usually seem to do, I grab a lot to keep on hand and stock up for the beginning of fall if there is any left since there seems to be that time when people run to get it but they can’t quit keep up with stock the first couple of weeks and then they always seem to have stock piles of it (which is why it usually gets marked down).
    Oh and cookies… only in milk/coffee if they are hard and crunchy like biscotti and not long enough to get big chunks in the bottom of my cup.

    Reply

    • Rebecca @ Strength and Sunshine says

      Your girls will go pumpkin doughnut crazy!!! So glad you’re ordering some!! I know you’re going to make some awesome goodies 😉
      Haha, yea, well right now my grocery has like an entire aisle of Libby’s just sitting there perfectly stocked! (Maybe people by me don’t like pumpkin so much!)
      I think biscotti might be okay dipped…I mean that is what it’s for…and I don’t think I’ve ever had biscotti…maybe…but I can’t remember!

      Reply

    • Rebecca @ Strength and Sunshine says

      Anti-grain says they work similar, but it won’t have the same taste 😛 You’ll just have to wait for my sweet potato doughnut recipe 😉

      Reply

  79. Natalie | Feasting on Fruit says

    Not a pumpkin shortage!?!n:o You must buy all of the cans, bake a ton of tiny donuts, freeze them, and preserve all the pumpkin flavor to last the next 2 months in donut form!!!!!! Or ya know just buy some cans and wing it 🙂 Oh and don’t forget to stock up on tiny adorable whole pumpkins too because our eyes need pumpkin nourishment as well.
    Well while we can still pumpkin, these donuts are a freaking adorable way to do so! I like this pumpkin flour because it makes you do lots of delicious baking that I absolutely want to devour through the screen! Even if we did force pumpkin and cinnamon together, I think they are a a scientifically proven perfect match…they can’t get a divorce. And neither can glaze and donuts, YUM!
    And no, I don’t dip any baked good in any beverage…pretty gross. But I do love milk and cookies as one snack just separate bites…or milk and brownies, even better <3

    Reply

    • Rebecca @ Strength and Sunshine says

      When I went to the store yesterday, I didn’t buy any canned (already have 2 in the pantry and some frozen), but I did stock up on more baby pumpkins! I placed them around the house and now I’m waiting for my mom to come back and be like…”uh? pumpkin take-over?” Hahahaha!
      I know! One of the best foodie marriages 😉 (Maybe they met on the foodie-match.com I was talking about….) Hahaha!
      Yes! Separate bites 😉 That’s the way!

      Reply

    • Rebecca @ Strength and Sunshine says

      When I find the big 28oz cans I stock up on those too 😉 But yea, I always have at least 2 or 3 of the 15oz!

      Reply

  81. Vicky says

    Yum! I’m not even a pumpkin fan and these look fab! I definitely need to try your gingerbread donuts too…now that I could really sink my teeth into :).

    Reply

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Hey there, welcome to Strength and Sunshine! I’m Rebecca and I’m so glad you’re here! This is your go-to destination for delicious, fun, and (mostly) healthy gluten-free and allergy-free recipes, tips & tricks, advice, as well as celiac and food allergy coaching services!

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