The recipe for the best baked pumpkin spice latte donut. A perfect breakfast recipe for Christmas morning! They are frosted with a sugar-free coffee protein glaze. These donuts are gluten-free, grain-free and dairy-free. And lower in sugar. Plus they are baked not fried for a healthier way to enjoy donuts. A super easy way to make a deliciously easy breakfast for everyone.
It doesn’t feel like Christmas until you have pumpkin donuts?!
Or maybe until you see red cups at Starbucks haha. What is it about those red cups that get us all excited for the holidays??
Pumpkin spice latte baked donut recipe that is gluten-free, grain-free and dairy-free
Let’s make this together..
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These pumpkin latte donuts are so delish!
They are full of pumpkin, pumpkin pie spice and coconut sugar plus Starbucks instant coffee and topped with a coffee protein glaze. Y.U.M.
Super easy to make too, which is all we want this time of year, right? Quick easy recipes! The batter comes together quickly and they take only 16 minutes to bake. And nothing fancy about the coffee protein glaze. Just mix hot coffee with protein powder.
These pumpkin spice donuts are soft and cake-like (our favorite type of donut).
When coming up with the glaze we decided we wanted it to be sugar-free and based out of protein powder. You can use any protein powder of your liking.
Soft, cake-like pumpkin latte baked protein donuts made in 16 minutes.
All without a trace of gluten or dairy. And can be made grain-free depending on what flour blend you use.
You can use any gluten-free flour blend of your liking. But if your blend does not have coconut flour in it we suggest doing 2 tablespoons of coconut flour instead of the 2 tablespoons flax meal.
We tried to make these donuts egg-free and starch-free but it didn’t turn out.
We don’t have anything against using starches in our recipes, but we do like trying to make some recipes without them.
You’ll also notice that our sugar-free protein glaze does contain starch. Why starch? We use it to create our own homemade “powdered sugar” using a starch mixed with protein powder.
Another flour option for you is to use all tigernut flour for the 1 cup of flour.
Printpumpkin spice latte donuts
Soft, cake-like pumpkin spice latte donuts made in 16 minutes. A healthy breakfast option as these donuts are baked not fried. A must-make holiday recipe that the whole family will love. These donuts are gluten-free and dairy-free. Can be made grain-free.
- Prep Time: 5 minutes
- Cook Time: 16 minutes
- Total Time: 21 minutes
- Yield: makes 6 donuts 1x
Ingredients
Pumpkin latte donuts
- 1 cup gluten-free flour blend
- 3 tablespoons flaxmeal
- 1 teaspoon pumpkin pie spice
- 2 1/2 teaspoons baking powder
- 1/3 cup sugar (we used xylitol)
- 1–2 teaspoons instant coffee (we used Starbucks via packets)
- 1/2 cup coconut milk
- 1 egg
- 1/2 cup pumpkin puree
- 3 tablespoons coconut oil, liquid
Protein sugar-free coffee glaze
- 3 tablespoons arrowroot starch
- 3 tablespoons protein powder of choice
- 3–5 drops stevia
- 6 tablespoons hot coffee
Instructions
To make donuts
- In a large bowl combine all wet ingredients but the milk. Stir.
- Next add in dry ingredients.
- Next add in milk and stir until combined.
- Pipe or scoop batter into donut pan. Or can use muffin pan if you do not have a donut pan.
- Bake at 350 for 15-17 minutes. *Ours baked for 16 minutes.
- Once donuts are done remove from pan and let cool on cooling rack.
To make glaze
- In a bowl place protein powder, arrowroot starch, stevia and add in hot coffee.
- Stir until combined.
- Spread glaze over donuts.
- Best enjoyed warm or at room temperature.
Nutrition
- Serving Size: 1 donut
Super easy. Super tasty!
So warm up the oven and get out the donut pan, it is time for the Pumpkin Spice Latte donuts.
We will be knocking at your door with some coffee so save us a donut.
We’re so excited for you to try them!
Do you like baking with starches like arrowroot, tapioca, potato or corn? Thoughts?
xo
11 comments
Yum! You guys are baking geniuses:)
Awe thanks girl!
Thanks girl! We love creating recipes.
Hey! A couple questions: 1) I know I asked this before, but why are you girls using xylitol now? isn’t that a fake sugar that should be avoided? 2) why is baking healthier than frying donuts. wouldn’t frying these in coconut oil be the healthiest?
Well, we don’t use xylitol everyday and our bodies have the enzyme required to breakdown xylitol. We use it from time to time because it is a sugar Michelle’s body can handle it for her eczema, we used it in the past. You don’t have to use it. It all comes down to personal preference and what works for your body. And yes frying in coconut oil is a great idea, we are too lazy to do that. We really just prefer baking over frying anyways just our tastebuds, nothing against frying completely we again just prefer baking. That is all.
What about Coconut Sugar instead?
Yes coconut sugar is a great option to use in this recipe.
Everything about these doughnuts sounds AMAZING, ladies! I need one right now! 🙂
wish we could have one with you sweetie!
Mouth Watering…….what donut pan do you use? I have yet to order one!
We like the brand Norpro for our donut pan we buy off amazon 😉
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