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Pumpkin Donuts

By October 2, 2012March 29th, 2023Breakfast, Dairy Free, Desserts, Vegetarian

 Pumpkin Donuts


Time to make my FAVORITE pumpkin recipes and these keto pumpkin donuts are a FAN FAVORITE!

Instead of grabbing a donut from the deli, try these keto pumpkin donuts with pumpkin glaze.

Pumpkin Donuts with Pumpkin Glaze

Why does everything taste better as a donut?

Not sure, but donut shapes make recipes more delicious! You can make this pumpkin donut recipe in a muffin pan but I highly suggest investing in THIS MINI donut pan and THIS STANDARD donut pan.

Pumpkin donuts


Pumpkin Donuts

Maria Emmerich
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dairy Free, Dessert, Vegetarian
Cuisine American
Servings 6 servings
Calories 397.8


  • 1 ½ cups almond flour
  • ¼ teaspoon Redmond Real salt use code MARIA15 for 15% off!
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 2 tablespoons butter or coconut oil
  • ½ cup Natural Sweetener
  • ½ teaspoon stevia glycerite
  • 3 large eggs
  • 1 cup canned pumpkin or fresh


  • 8 ounces cream cheese or coconut cream for dairy free
  • 1/2 cup pureed pumpkin
  • 1/2 cup unsweetened vanilla almond milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 3 tablespoons Natural Sweetener or a few drops of stevia glycerite to taste


  • In a mixing bowl combine almond flour, baking soda, salt, and spices. Mix butter, sweetener, eggs and pumpkin until smooth. Stir wet ingredients into dry. Grease donut pan. Spoon batter into the pan. Bake at 325° for 30-40 minutes for standard sized donuts (less time for mini donuts). Cool and serve with pumpkin glaze! Serves 6.
  • To make the glaze: Combine all the ingredients in a medium bowl and beat until smooth. Let sit for 4 hours or overnight...it will thicken up.


Calories: 397.8 | Fat: 32.9g | Protein: 12.5g | Carbohydrates: 13.3g | Fiber: 4.7g | Vitamin C: 2mg | Iron: 1mg | P:E Ratio: 0.3

Testimony of the Day

“Hi Maria, You have been helping me get my life back by getting healthy. My main request was to help me get pregnant. Since starting your way less than 3 months ago I have lost 31 pounds and am off all my autoimmune disease medications. And today, I can tell you that I found out I am expecting. I am only a few weeks along and so I can’t share with everyone yet but I owe you my gratitude. After a year long emotional journey, your way restored my body back to health.” Carrie

Get started on your path to health today with the recently improved 30 day accelerated package! Now every day has calculations for percent of fat/protein/carbs. It has never been easier to follow the keto-adapted lifestyle.

Dawn looks amazing too!

Pumpkin donuts

Great deals on Nut and Seed Flours

Great news!  If you use this link for your Nuts.com flour orders I can a little percentage that enables me to buy flours to experiment and make more great recipes!  So stock up on one of these great “Maria Approved” flours:

Almond Flour (I buy the 25 pound bag and keep extra in the freezer, only $4.29 a pound!)

Coconut Flour

Peanut Flour

Hazelnut flour

OR Pumpkin seed flour

Just Click HERE.  Thanks so much for your support! 🙂

Maria Emmerich

Maria is a wellness expert who has helped clients follow a Ketogenic lifestyle to heal and lose weight for over 20 years. She has helped thousands of clients get healthy, get off medications and heal their bodies; losing weight is just a bonus. She is the international best selling author of several books including "Keto: The Complete Guide to Success on the Ketogenic Diet.".


  • IvyM says:

    Your recipes are amazing and I can’t wait to try them… I just don’t know which to try first! I have learned so much this year about healthy eating and find your recipes sensible and not extreme. Thanks for a wonderful blog I turn to daily!

  • eatthecookie says:

    do you think i could use sugar in place of artificial sweeteners for the donuts? these look awesome!

    • Brittany says:

      Erythritol and stevia are not artificial sweeteners. Adding sugar would defeat the purpose of this recipe and website.

  • Really wonderful! The coconut oil reminded me of crullers from when I was a child.

  • Sure, but they are not artificial… They come from the stevia plant and veggies;)

  • eatthecookie says:

    sorry, maria, i didn’t mean it to sound stupid like that, i just can’t digest erythritol. the stuff hates me! i may try palm sugar in place of it!

  • No worries! There are NO stupid questions!

    You might want to try Just Like Sugar!

    Check it out here:http://astore.amazon.com/marisnutran05-20/detail/B003O6YWHE

    JUST LIKE SUGAR = It is made from chicory root, calcium, vitamin C, and orange peel.
    SWEETNESS/CONVERSION = Same as table sugar. Use cup for cup.
    CALORIES = 0
    WHY I USE IT = Just Like Sugar has none of the strong aftertastes of stevia or artificial sweeteners.
    BENEFITS = Keeps ice cream soft, makes perfect caramel sauce, makes cookies soft on the inside and chewy on the outside, and it tastes great.
    1. CHOLESTEROL: It decrease the levels of serum LDL cholesterol in the blood.
    2. INFLAMMATION: It contains vitamin C, one of the most powerful antioxidants.
    3. DIABETES: The inulin content is not digestible, so its lack of glucose can help promote optimal blood sugar levels while also increasing stool bulk and consistency.
    4. CONSTIPATION: It provides soluble fiber, which improves digestion.
    5. GALL BLADDER ISSUES: It builds your body’s resistance to gallstones and liver stones. By increasing the flow of bile, it assists the body in digesting foods and liquids. The extra bile also helps break down fats in the body.Chicory root has a mild laxative effect, increases bile from the gallbladder, and decreases swelling.
    6. URINARY INFECTIONS, KIDNEY STONES and GOUT: It has diuretic properties that provide protection for the urinary tract system and kidneys. Toxins are removed and the cleansing of the body is stimulated because of an increase in urine flow. It has been used to expel gravel, calcium deposits, and excess uric acid from the body, which helps to prevent gout and kidney stones.
    7. WEIGHT LOSS: Chicory root benefits weight loss because of the effect it has on the digestive system. It is an excellent source of fructooligosaccharides which help promote the growth of beneficial bacteria in your digestive tract. It also increases the rate of the break down of fats. It also helps with weight loss because it helps keep insulin levels low while enjoying sweet foods.
    8. NATURAL “Liver” CLEANSER: Chicory root also supports the body’s detoxification system through the liver and kidneys, and is believed to help with calcium absorption. Chicory also helps prevent jaundice and an enlarged liver when mixed with water. Because of Chicory Root’s potential for removing contaminants from the digestive system, the liver does not have to work as hard to filter out toxins that may have escaped into the bloodstream. It also acts as a gentle laxative and diuretic for removing excess water and toxins, and this can also reduce strain on the liver.
    9. ANXIETY: It is a natural sedative and anti-inflammatory for the nervous system. If you have anxiety issues and still drink coffee, this sweetener can help.
    10: INDIGESTION: It acts as an herbal antacid, the root neutralizes acid and correct acid indigestion, heartburn, gastritis, vomiting, upset stomach. Because it stimulates bile production, this helps to speed up the digestive process after eating too much rich food.
    11. SKIN: Used externally, the Chicory Root has healing properties for cuts, sunburn, swellings, hemorrhoids, and poison ivy. It reduces the inflammation of rheumatism and the pain of stiff and sore joints.
    UNDESIRED PROPERTIES = It is expensive, but other than that it it perfect!

    Glycemic Index of Sweeteners
    Stevia Glycerite = 0
    Erythritol = 0
    Truvia/ZSWEET = 0
    Xylitol = 7
    Maple Syrup = 54
    Honey = 62
    Table Sugar = 68
    High Fructose Corn Syrup = 100

  • Kim W says:

    Just tried these tonight for dinner (yep-dinner) and they were so good! I don’t have a donut pan so I improvised and made donut shapes on a flat pan. They didn’t look pretty – but they tasted wonderful! My only comment would be that the pumpkin glaze is enough for several more batches of donuts – I would cut down that recipe next time.

  • Thanks Kim! I would do that for dinner too! Lol

  • Rachel says:

    Oh so this can be done in another type of pan… (I see from Kim W’s comment above). I might try these today in a muffin pan. Thanks for the great recipes! Also, I’m going to see if I can make one of your cake recipes.. my son’s 7th bday is today! I’m just not sure which one to make.. don’t want to mess up on a bday cake!

  • Yep Rachel, other pans will work, but for some reason things taste better in a donut shape;)))

    Happy birthday to your son!

  • Rachel says:

    Thanks Maria! I will buy a donut pan for sure when I see one! But for now my muffin pan will have to do! Thanks for the bday wishes 🙂

  • Rachel says:

    They are delish!!

  • Yeah;))) I’m soooo happy you like them!

  • Stacy says:

    I saw Donut pans at Target just before the holidays and they were like 10 bucks can’t be that….now the question is WHY on earth didn’t I get one then? Can’t wait to have these!

  • You are funny Stacy! Why does everything taste better as a donut? lol

    I got my pan here for $9.95: http://astore.amazon.com/marisnutran05-20/detail/B001ET5Z9W

    If you purchase through my aStore, products are the same price, but I get a little kickback for sending you to amazon.com and that helps me post FREE recipes and tips:)

  • Dan Bernitt says:

    Oh my God, Maria. I just get home from a bit too much red wine with a friend. I pulled these from the fridge (I made them last night) and they are INCREDIBLE. EVEN COOL. wow. I cannot thank you enough for your blog. I might queen out with joy, but wow. Keep up the awesome work. The Brooklyn gent loves what you’re sharing.

  • vikings says:

    you say to let the glaze sit for 4 hours or overnight. I assume with the cheese and milk. this should be in the fridge?

  • KellyG says:

    Hi, I really love your recipes!. I’ve been looking for naturally sugar free butterscotch morsels/baking chips or a recipe.

  • Molly says:

    Just discovered your blog this evening and am excited to get started on some new baking ventures! I have a question, and I’m new to this stuff, so sorry if you’ve already answered this. I have research to do! Anyway, what could I use in place of almond flour? My son is peanut/tree nut anaphylactic. Would whole wheat flour or pastry flour work? We are not gluten free, but I do try to use flour/wheat sparingly. I have been diagnosed with IBS, (for lack of anything “official”, not happy with the diagnosis, but recognize I just have a sensitive system and think some of your recipes will help!). Also, I get migraines from artificial sweeteners, specifically aspartame, so I stay away from all diet and light stuff. Is stevia really all it’s chalked up to be?! Thanks so much for your time and knowledge!!

    • I don’t use any grain flours. Too much inflammation (especially for you IBS). I use mainly nut flours and coconut flour. In your case I would use coconut flour. This isn’t a one for one replacement though. I use 1/4 the amount of almond or regular flour for coconut flour and double the eggs. Test one and adjust for the rest.

      As for sweeteners, I never use artificial sweeteners. Not good for us. I use natural ones (as natural as sugar or maple syrup) like Stevia and Swerve. I would try swerve for baking first. 🙂

      • Lisa Galindo says:

        I have heard that sunflower seed flour works really well in place of nut flours for people who have nut allergies. I haven’t tried it myself yet, but I just bought some sunflower seeds without the shell to grind up so I can test it out.

  • Oh Wow! I just made these and they are deeeeeelicious! Yum, yum, yum! Can’t wait to let my hubby try these. Do you have a glazed donut recipe in any of your books? Thanks Maria!

  • Heather says:

    Is the nutritional information listed just for the donuts or is it for the donuts with the glaze? Thanks!

  • Danielle says:

    I just made these without the glaze for my boys and they LOVED them. I did too. 🙂

  • Sue says:

    We love these!! I have a double batch in the oven. Can I make them with coconut flour and how much. I have a granddaughter with a nut allergy. I know I would need to double ? the eggs.

  • Liz says:

    Oh my goodness these are fabulous! We served them as desert for our Canadian Thanksgiving dinner this weekend and offered the glaze and some whipped cream as toppings. They got rave reviews. I suppose we could use your chocolate zucchini muffin recipe to make chocolate ones? Great treat!

  • Bobbie says:

    Yum. My absolute favorites! I am making pumpkin pancakes, donuts and bread today!

  • Tracy Lynn says:

    Maria…how do you know which strain of probiotic to take. I know that they generally target different areas of the intestines. For example, I have taken on and off probiotics and have not noticed a difference in my IBS. I have also implemented sauerkraut to have. I recently, just a few days ago switched to Udo’s Choice Super Bifido Plus Probiotic. I was told that it’s best for those with a history of candida or yeast. There are so many strains. My issue is that I’ve struggled with chronic constipation which never got any better just by dietary changes. I always have to take magnesium and aloe….it’s getting soooo old. So upon the advice I have been getting from following your page and some others as well, I just started with the bifidus and I’m taking high doses of l-glutamine as well .

    Back to my question, how do you specifically know what strain of bacteria to use?

    These donuts look AMAZING!! BTW 🙂

  • Andrea B. says:

    These are a new favorite around our house. It is so nice to have a quick breakfast already made for those busy days. The frosting recipe makes a lot, but we used the extra as a dip for strawberries. It is wonderful. Thank you!

  • Sondra Duvall says:

    Maria, I just made these donuts and they are delicious! I can’t get over how moist they are warm or cold! Thanks so much for your recipes that you share! Now I’m trying to decide which one to try next!

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