Moist and tender Pumpkin Donuts made grain and gluten-free with an added boost of collagen protein! These pumpkin donuts are the perfect baked healthy treat for fall weekends!
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Grain-Free Pumpkin Donuts (With Collagen Protein)
I can’t believe we’re already deep into pumpkin season! As a blogger, there’s always a lot of pressure to come up with new pumpkin and apple recipes this time of year, so I thought it would be fun to try something new and make a pumpkin donut recipe. The verdict? I need more donuts in my life.
Of course, you know I love a healthy recipe, so these pumpkin donuts are baked (instead of fried) and made with all grain-free ingredients. They’re also glazed with coconut butter instead of a sugary coating for an extra touch of healthy fats. Most donuts are dessert in disguise, but these pumpkin donuts are a breakfast food you can actually feel good about starting your day with! Of course, they’re still deliciously fluffy and moist, so you can also bring them to a family brunch or weekend gathering and I guarantee they’ll be a hit!
Collagen Protein Donuts
My favorite part about this donut recipe is that it’s boosted with collagen protein from Purely Elizabeth’s Grain-Free Protein Pancake & Waffle Mix. If you’ve been around here for a minute you guys know I’m always looking for ways to get some extra collagen in my diet to help with gut health, joints, and some hair-regrowth. When I saw Purely Elizabeth came out with a grain-free mix that included collagen I couldn’t wait to try it! And not only does it make amazing pancakes and waffles, but this mix can be used in baking as well, such as these Grain-Free Pumpkin Donuts. Most grain-free mixes are gummy or too dry, but this one really is perfect!
Aside from the collagen, I also love the rest of the ingredient label for this Pancake and Waffle Mix. It’s full of good stuff like flax seeds, chia, and tigernut flour, which is a gut-friendly flour I discovered last year and have loved incorporating into my baking since.
Of course, this isn’t the only wonderful product from Purely Elizabeth that I love. They have a whole host of gluten or grain free granolas, bars, oats, and cauli-oats to keep you healthy and fueled! You can fill up your cart with all of the goodness and get 10% off with code MORIAHBROOKE here on their site!
How to make Gluten-Free Pumpkin Donuts
This donut recipe couldn’t be easier–seriously. You just mix together your wet ingredients, fold in the pancake mix, and then bake the batter in a donut pan for 25 minutes. You can also use a piping bag to fill your donut pan if you want to get that perfect round donut shape. Once the donuts are cooled you can top them with melted coconut butter or the glaze of your choice, and add a sprinkle of chopped pecans if you’d like.
Like most treats, these are best on the first day, but you can keep the leftovers in the fridge for up to three days. If you know you’re going to be saving them for later I would wait to glaze them.
More Grain-Free Pumpkin Recipes:
Without further ado, it’s time to make some Grain-free Pumpkin Donuts! I’d love to see your beautiful creations so don’t forget to tag me on Instagram or Facebook! And don’t forget to grab your pancake mix from Purely Elizabeth.
Grain Free Pumpkin Donuts
Moist and tender Pumpkin Donuts made grain and gluten-free with an added boost of collagen protein! These pumpkin donuts are the perfect healthy treat for fall weekends!
- 2 eggs
- 1/2 cup coconut sugar
- 1/2 cup canned pumpkin
- 1/2 cup + 2 tbsp almond milk
- 1 tsp vanilla
- 1 tsp cinnamon
- 1/2 tsp. baking soda
- 1/4 cup coconut flour
- 2 cups Purely Elizabeth Grain-Free Protein Pancake Mix
- For topping: 1/2 cup melted coconut butter
- chopped pecans optional
Preheat oven to 350 and grease a donut pan with coconut oil.
In a large bowl, beat together eggs and sugar until the sugar is well dissolved. Add pumpkin and stir well, then stir in almond milk, vanilla, cinnamon and baking soda. Fold in the coconut flour and pancake mix and stir until well combined.
Spoon batter into the prepared donut pan, or fill a piping bag with the batter and pipe it into the pan (Mine made 10 donuts).
Place in the preheated oven to bake for 25 minutes, or until a toothpick comes out clean.
Let cool for 5 minutes and then remove from pan and cool on a wire rack.
Once donuts are cool, drizzle them with melted coconut butter and top with chopped pecans. Enjoy!