Healthier pumpkin donuts are the recipe I reach for when I want all the cozy fall vibes without the guilt that usually comes with donut shop treats. I created this version after one too many trips to our local cider mill, where I’d devour a box of pumpkin donuts and immediately regret it. This baked pumpkin donuts recipe uses just 4 simple ingredients and skips the eggs, refined sugar, dairy, or butter completely. They’re soft and fluffy, and honestly taste like they are straight from a bakery even though they’re a more nutritious, lower in sugar version of your favorite cider mill donut.
These homemade healthy pumpkin donuts use canned pumpkin puree, whole wheat pastry flour, and coconut sugar sweetener to create something that’s gluten free, dairy free, and low in sugar without sacrificing that bakery taste. All you need is pumpkin puree, some gluten-free flour, and coconut sugar to make these SUPER easy and fast baked pumpkin donuts. They pair beautifully with treats like my protein cookie dough for a balanced snack plate or alongside cottage cheese chocolate mousse for a fun dessert spread. Whether you’re making whole wheat pumpkin donuts for toddlers or kodiak pumpkin donuts for your own breakfast, this BEST easy recipe for healthy pumpkin donuts delivers soft, fluffy results every single time.
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Why You’ll Love This Healthier Pumpkin Donuts
They’re Actually Soft and Fluffy, Not Dense or Gummy. Most healthy baked donuts turn out like hockey pucks, but these have a soft moist tender texture that rivals any bakery version. The canned pumpkin puree keeps them tender without butter, and you’d never guess they’re made with whole wheat pastry flour.
Just 4 Ingredients You Already Have. Pumpkin puree, self rising flour, coconut sugar sweetener, and a little avocado oil. That’s it. No eggs, no buttermilk that goes bad. You can mix these up in one bowl in under 10 minutes on a random Tuesday morning.
They Work for Picky Eaters and Real Life. My kids devour these toddler pumpkin donuts for breakfast, my husband grabs them as snacks, and I pack them for school lunches without worrying about sugar crashes. The pumpkin pie spice gives that cozy fall seasonal pumpkin treat flavor, and you can top them with cinnamon sugar topping or keep them plain.
Ingredients for Healthier Pumpkin Donuts
These baked pumpkin donuts come together with just 4 clean-eating ingredients that create a soft, bakery-style texture without any refined sugar or dairy. That’s it. No long shopping list, no weird specialty items.
What You’ll Need
- Pumpkin Puree: this is what makes these donuts so incredibly moist and gives them that signature fall flavor. Use canned pumpkin puree, not pumpkin pie filling which has added sugar and spices. Make sure you stir it well before measuring because the liquid sometimes separates in the can. You can also use homemade pumpkin puree if you have it.
- Self Rising Flour: the secret weapon for fluffy donuts without needing baking powder, baking soda, and salt separately. It already has the leavening agents mixed in, which is why these come together so fast. If you want to use whole wheat pastry flour instead, you’ll need to add 1 teaspoon baking powder and a pinch of salt per cup of flour. Regular all-purpose flour works too, but whole wheat gives you more fiber. You can also use gluten free flour to make these completely gluten free pumpkin donuts.
- Coconut Sugar: adds sweetness with a lower glycemic index than white sugar, and it has a subtle caramel flavor that pairs beautifully with pumpkin. You can swap it for regular sugar if that’s what you have, or use a sugar free alternative like monk fruit sweetener if you’re making sugar free pumpkin donuts. Just know that different sweeteners have different sweetness levels, so taste your batter.
- Avocado Oil: keeps these donuts tender and moist without using butter or refined oils. It has a neutral flavor that won’t compete with the pumpkin. Coconut oil works great too if you prefer that, or even melted ghee if you’re okay with dairy. Just make sure whatever oil you use is in liquid form when you mix it in.
Instructions for Making Healthier Pumpkin Donuts
Step-by-Step Directions
Step 1: Preheat your oven to 350°F and spray your donut pan really well with non-stick spray. Don’t skip this part or you’ll be scraping donut bits out of the pan later. I learned this the hard way.
Step 2: In a large mixing bowl, whisk together the canned pumpkin puree, coconut sugar sweetener, and avocado oil until everything is smooth and well combined. The mixture should look glossy and slightly thick, kind of like a loose cake batter.
Step 3: Add the self rising flour to the wet ingredients and gently fold it in with a spatula until just combined. Don’t overmix here. You want to see the flour just barely incorporated. A few lumps are totally fine. Overmixing makes the donuts tough and dense.
Step 4: Spoon the batter into a piping bag or a large ziplock bag with the corner cut off. Pipe the batter into each donut cavity, filling them about two-thirds full. They’ll puff up as they bake, so don’t overfill or you’ll lose that classic donut hole in the middle.
Step 5: Bake for 12 to 15 minutes, or until the tops spring back when you lightly press them and a toothpick inserted comes out clean. Don’t overbake them or they’ll dry out. Mine are usually perfect at 13 minutes.
Step 6: Let the donuts cool in the pan for about 5 minutes, then carefully turn them out onto a wire rack to cool completely. If you try to remove them too early, they might break apart.
Hint: If you don’t have a donut pan, you can make these as healthy pumpkin donut holes using a mini muffin tin instead. Just reduce the baking time to 8 to 10 minutes and keep an eye on them. They’re perfect for little hands and portion control.
Top Tip
Don’t Overmix the Batter. Once you add the flour, fold it in gently until you barely see any dry spots because overmixing develops the gluten and makes your donuts tough and chewy instead of soft and fluffy.
Let Them Cool Before Removing from the Pan. These donuts are delicate when they first come out of the oven, so give them a full 5 minutes to set up or they’ll break apart when you try to pop them out.
My Healthier Pumpkin Donuts Journey
I used to buy those giant pumpkin donuts from the cider mill every fall, and my kids would beg for them constantly. The problem was they’d eat one, crash from the sugar high within an hour, and I’d feel guilty for serving them what was basically cake for breakfast. I wanted to recreate that same cozy fall feeling without the aftermath.
My first attempt was a disaster. I tried making them with almond flour and they came out dense and gummy, like pumpkin-flavored erasers. My son took one bite and asked if we could just go back to the cider mill. I almost gave up, but then I remembered Grandma always said the secret to tender baked goods is not overthinking it. Simple ingredients, gentle mixing, and trust the process.
That’s when I stripped it down to just 4 ingredients and stopped trying to be fancy. These turned out soft, fluffy, and honestly better than the cider mill version because they don’t leave you feeling gross. Now my kids ask for these instead of the store-bought ones, and I actually feel good saying yes. Sometimes the simplest version really is the best one. They go perfectly with strawberry cheesecake cookies for a fun brunch spread.
Substitutions for Healthier Pumpkin Donuts
Self Rising Flour – use a gluten free flour blend with added baking powder and salt to make these gluten free pumpkin donuts, or swap in whole wheat pastry flour mixed with 1 teaspoon baking powder and a pinch of salt per cup if you want more fiber
Coconut Sugar – replace with regular granulated sugar if that’s what you have on hand, or use a sugar free sweetener like monk fruit or erythritose to make sugar free pumpkin donuts (just note that some sugar-free sweeteners are sweeter than coconut sugar, so start with less)
Avocado Oil – swap with melted coconut oil for a subtle coconut flavor, or use any neutral oil like vegetable or canola oil if that’s what’s in your pantry
Pumpkin Puree – you can use sweet potato puree or butternut squash puree instead for a slightly different flavor but the same moist texture (I’ve done this when I ran out of pumpkin and it worked great)
Variations on Healthier Pumpkin Donuts
Cinnamon Sugar Topping – brush the warm donuts with a little melted coconut oil or butter and roll them in a mixture of coconut sugar and cinnamon for that classic cinnamon sugar topping experience that tastes just like the cider mill version
Protein-Packed Greek Yogurt Version – add 2 tablespoons of greek yogurt to the batter and reduce the oil slightly to make these greek yogurt pumpkin donuts with extra protein, perfect for a post-workout snack or to keep toddlers full longer (these also pair great with my protein cookie dough for a balanced snack plate)
Chocolate Chip Fall Treat – fold in 1/3 cup of mini chocolate chips or dark chocolate chunks right before piping the batter into the pan for a fun twist that kids absolutely love, and adults won’t complain about either
Equipment for Healthier Pumpkin Donuts
Donut Pan – a standard 6-cavity donut pan is essential for getting that classic donut shape with the hole in the middle. Metal pans heat more evenly than silicone and give you better browning on the edges. If you only have a silicone pan, add 2 to 3 minutes to the baking time since they take longer to conduct heat.
Piping Bag or Ziplock Bag – using a piping bag or a large ziplock with the corner cut off makes it much easier to fill the donut cavities evenly without making a mess. Spooning the batter in works but often results in uneven donuts and batter all over the pan.
Mixing Bowl and Whisk – a medium-sized mixing bowl and a whisk are all you need to combine these ingredients. The whisk helps break up any clumps in the pumpkin puree and incorporates the oil smoothly without overworking the batter.
Wire Cooling Rack – letting the donuts cool on a wire rack instead of a plate prevents the bottoms from getting soggy from trapped steam. This keeps them from sticking and maintains that slightly crisp exterior.
Storage Tips for Healthier Pumpkin Donuts
Room Temperature – store the donuts in an airtight container at room temperature for up to 2 days. They stay soft and fresh without refrigeration, but they will start to dry out after that.
Refrigerator – keep them in an airtight container in the fridge for up to 5 days. Let them come to room temperature before eating or warm them in the microwave for 10 to 15 seconds to restore that fresh-baked softness.
Freezer – these freeze beautifully for up to 3 months. Place them in a freezer-safe bag or container with parchment paper between layers so they don’t stick together. Thaw at room temperature for about 30 minutes or microwave from frozen for 20 to 30 seconds.
Pro Tip – if you’re planning to add toppings like cinnamon sugar topping or vanilla bean glaze, wait until after thawing or reheating. The toppings don’t hold up well in the freezer and taste better when freshly applied.
Grandma’s Secret for Healthier Pumpkin Donuts
Grandma pulled me aside last fall when I was making these and said, “Jazzy, the secret to soft donuts is in the stirring, not the ingredients.” She told me her mother used to make cake donuts at the church bake sales, and the ladies who overmixed always had tough, rubbery donuts that nobody wanted by the end of the day. Mix until you barely see flour, then stop. Your arm might want to keep going, but the batter doesn’t need it.
She also swears by letting the batter rest for 5 minutes before piping it into the pan. She says it gives the flour time to hydrate properly and results in a more even rise. I’ve tested it both ways, and she’s right. The donuts that rest come out slightly more tender and don’t have those weird dense spots in the middle.
FAQ about Healthier Pumpkin Donuts
Are pumpkin donuts healthy?
It depends on how they’re made. Traditional pumpkin donuts from donut shops are fried and loaded with refined sugar, so not particularly healthy. These baked pumpkin donuts use clean-eating ingredients like pumpkin puree, coconut sugar, and whole wheat flour, making them a much more nutritious option. They have fiber from the pumpkin and flour, less sugar, and no refined oils or butter. They’re definitely a healthier choice, but they’re still a treat, not a health food.
What is the healthiest type of donut?
Baked donuts are almost always healthier than fried donuts because they skip all that oil absorption. Look for donuts made with whole grain flours, natural sweeteners like coconut sugar or maple syrup, and real ingredients instead of a long list of chemicals. Donuts with added protein from greek yogurt or protein powder are even better. These homemade healthy pumpkin donuts check all those boxes, which is why they’re great for breakfast or snacks without the guilt.
What is the healthiest thing to get at a donut shop?
If you’re at a donut shop, look for cake-style donuts instead of glazed or filled ones since they typically have less sugar and fat. Plain cake donuts or old-fashioned donuts are your best bet. Skip the fancy toppings and fillings, which add a ton of extra sugar and calories. But honestly, if you’re craving a donut, making these healthier pumpkin donuts at home gives you way more control over what goes into them.
What is the healthiest way to eat pumpkin?
Pumpkin is healthiest when it’s not swimming in sugar and cream. Use plain pumpkin puree in baking like these donuts, blend it into smoothies, add it to oatmeal, or roast fresh pumpkin chunks with just a little olive oil and homemade pumpkin spice. Pumpkin is packed with vitamin A, fiber, and antioxidants, so the less you process it and load it with sugar, the more you benefit from those nutrients. Canned pumpkin puree is just as nutritious as fresh, so don’t feel like you need to roast a whole pumpkin to get the health benefits.
Conclusion
These healthier pumpkin donuts have completely changed how we do fall baking in our house. They’re soft, they’re simple, and they don’t leave anyone with a sugar crash or regret. The fact that they come together with just 4 ingredients means I can whip them up on busy mornings without stressing about a complicated recipe or a grocery run for specialty items.
If you want to take these to the next level with a sweet vanilla bean glaze, I found this glazed pumpkin donuts recipe that pairs beautifully with the base we’ve made here. The vanilla or maple glaze adds that bakery-style finish if you’re serving these for a special breakfast or brunch.
Make a batch this weekend, and I promise you’ll keep coming back to this recipe all season long. They’re perfect on their own, incredible with a cup of coffee, or even as a fun dessert paired with strawberry cheesecake brownies for a fall dessert spread. Let me know how yours turn out!
Easy Healthier Pumpkin Donuts (Just 4 Ingredients!)
Equipment
- 1 Donut pan or mini muffin tin Use a metal pan for the best browning.
- 1 Mixing bowl Medium sized, for combining wet and dry ingredients.
- 1 Whisk Helps keep the batter light just as Grandma taught Jasmine.
- 1 Piping bag or large zip top bag Makes filling the donut pan easier and cleaner.
- 1 Wire cooling rack Prevents the bottoms from steaming and becoming soggy.
Ingredients
- 1 cup pumpkin puree Stir well; Grandma always said pumpkin settles like a sleepy cat.
- 1 cup self rising flour If using whole wheat pastry flour, add 1 teaspoon baking powder plus a pinch of salt.
- 1/2 cup coconut sugar Gives a warm caramel flavor without overwhelming sweetness.
- 2 tablespoons avocado oil Keeps the donuts tender without any dairy.
Instructions
- Bake for 12 to 15 minutes, or until the tops spring back softly when touched. The kitchen will smell like pure fall, Grandma’s favorite time of year.
- In a medium mixing bowl, whisk together the pumpkin puree and coconut sugar. The mixture should turn glossy and smooth. Grandma used to say it should look “as shiny as October sunshine.”
- Whisk in the avocado oil until the batter loosens slightly. Grandma always reminded me not to rush here. Oil is what keeps tender things tender.
- Gently fold the self rising flour into the bowl. Stop as soon as you no longer see dry spots. Grandma taught me that overmixing wakes up the gluten and makes donuts tough, so let the batter stay a little lumpy.
- Spoon the batter into a piping bag or zip top bag, snip off the corner, and pipe the mixture into your greased pan about two thirds full. Grandma made this look easy. Mine were messy, but she always laughed and said messy food tastes better.
- Bake for 12 to 15 minutes, or until the tops spring back softly when touched. The kitchen will smell like pure fall, Grandma’s favorite time of year.
- Let the donuts cool in the pan for 5 minutes, then move them to a wire rack. Grandma always warned me, “Warm donuts are fragile souls. Give them time to settle.” Enjoy as is or roll in cinnamon sugar.
Notes
• For a sugar free version, use monk fruit sweetener instead of coconut sugar.
• These donuts freeze beautifully. Grandma used to tuck them away for after school treats.
• Bake as pumpkin donut holes in a mini muffin tin for 8 to 10 minutes.
• Roll warm donuts in cinnamon sugar for that nostalgic cider mill flavor.
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