these baked pumpkin donuts are marbled with cinnamon and honey, making for a delicious swirl.
Sup my grain freee friends, I’m going to keep the recipe preamble as brief as possible, because I happen to be writing this from the comfort of my bed, due to a respiratory virus that is incidentally NOT COVID-19, but is, incidentally, very bad in its own right. It’s fun times over here.
Nonetheless, despite this sickness, I really wanted to get out a new recipe as we inch closer to Halloween, especially because pumpkin-time is in full swing and I don’t want to miss out! I have pumpkin recipes to share, I swear!! Both new and old. This one happens to fall in the former category, which makes it that much more exciting: pumpkin marble donuts, these are indeed new af.
These donuts are also yummy af! My boyfriend gave them a seal of approval when he devoured several in one sitting, so that’s pretty much the best sign you can get when it comes to my baked goods. I wanted a more ‘festive’ donut for the month of October, and it seemed to me that doing a sort of marbling to an orange donut would give me that festive-ness I was looking for. While not entirely orange and black, I think the orange and brown swirl is still very fall-appropriate and gives you those October-slash-Halloween feels, in donut format!
And everything is better in donut format, amirite?? These are baked donuts, made with coconut flour, honey, pumpkin puree, organic ceylon cinnamon and a handful of other ingredients to create the perfect pumpkin spice flavour without needing a store-bought ‘pumpkin spice’, since most of us SCD folks wouldn’t be buying a pre-packaged spice mix anyways(!).
Find the full recipe and instructions below. Please review the donuts if you do try to make them, and drop a comment below, or follow me on Instagram for more recipes and daily food inspo! @grainfreee.
A few related recipes if you’re looking for some more yummy fall-appropriate recipes:
- PUMPKIN CHEESECAKE SWIRL CUPCAKES (COCONUT FLOUR)
- APPLE CHAI MUFFINS (COCONUT FLOUR)
- APPLE PIE DONUTS (COCONUT FLOUR)
- PUMPKIN CAKE WITH YOGURT VANILLA FROSTING (COCONUT FLOUR)
- APPLE PECAN GRANOLA
- BUTTERNUT SQUASH MAC & CHEESE
grain free pumpkin marble donuts: ingredients
pumpkin donuts
- 1/2 cup coconut flour
- 1/2 cup honey
- 1/2 cup butter, melted (sub coconut oil, melted)
- 1/2 cup pumpkin puree
- 4 large eggs
- 1 tsp pure vanilla extract
- 1 tsp cinnamon
- 1/2 tsp baking soda
- 1/4 tsp nutmeg
- 1/4 tsp ginger
- 1/8 tsp allspice
cinnamon honey marble
- 1 very, very soft medjool date (it should be so soft it’s like mush in your hands) (leave the date in hot water, covered overnight, or simply allow to soak in room temperature for at least 24 hours)
- 1/8 cup honey
- 1 tbsp cinnamon
- 1 tbsp hot water
grain free pumpkin marble donuts: how to
pumpkin donuts
- start by mixing you dry ingredients in a medium sized bowl– your coconut flour, baking soda, cinnamon, nutmeg, ginger and allspice.
- add in the pumpkin puree and combine well, add butter, honey and combine, before finally adding in the eggs and mixing again until everything is well combined.
- now set aside, and proceed to prepare your cinnamon honey marble mixture.
cinnamon honey marble
- delicately remove the skin from the soft medjool date – if it’s soft it should separate easily. place in a small bowl.
- add the honey, cinnamon and begin to whisk with a fork, before adding the hot water. continue to stir/mash up the date until it’s well combined.
- once combined, you can prepare your donuts.
- using a silicone donut mold (ideally, it’ll give you the best results when you go to remove your donuts from the mold afterwards, in my experience!), spoon the batter into the mold, approximately 3/4 of the way full.
- now, add approximately 1 tsp of the cinnamon honey marble mixture, and swirl it around your donut using a toothpick.
- bake in a preheated oven at 350 for 25-30 minutes.
- remove from the oven and allow the donuts to cool completely before lifting them out of the mold, if they are still warm when you attempt to remove them from the mold, they may crumble a bit.
- serve these donuts warm (ideally!) but they can also be enjoyed cold/frozen. store them in an airtight glass container or jar in the fridge or freezer.
grain free pumpkin marble donuts
Ingredients
pumpkin donuts
- 1/2 cup coconut flour
- 1/2 cup honey
- 1/2 cup butter, melted sub in coconut oil, melted
- 1/2 cup pumpkin puree sub in butternut squash puree
- 4 large eggs
- 1 tsp pure vanilla extract
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ginger
- 1/8 tsp allspice
cinnamon honey marble
- 1 very, very soft medjool date (it should be so soft it’s like mush in your hands) (leave the date in hot water, covered overnight, or simply allow to soak in room temperature for at least 24 hours)
- 1/8 cup honey
- 1 tbsp cinnamon
- 1 tbsp hot water
Instructions
pumpkin donuts
- start by mixing you dry ingredients in a medium sized bowl– your coconut flour, baking soda, cinnamon, nutmeg, ginger and allspice.
- add in the pumpkin puree and combine well, add butter, honey and combine, before finally adding in the eggs and mixing again until everything is well combined.
- now set aside, and proceed to prepare your cinnamon honey marble mixture.
cinnamon honey marble
- delicately remove the skin from the soft medjool date – if it’s soft it should separate easily. place in a small bowl.
- add the honey, cinnamon and begin to whisk with a fork, before adding the hot water. continue to stir/mash up the date until it's well combined.
- once combined, you can prepare your donuts.
- using a silicone donut mold (ideally, it'll give you the best results when you go to remove your donuts from the mold afterwards, in my experience!), spoon the batter into the mold, approximately 3/4 of the way full.
- now, add approximately 1 tsp of the cinnamon honey marble mixture, and swirl it around your donut using a toothpick.
- bake in a preheated oven at 350 for 25-30 minutes.
- remove from the oven and allow the donuts to cool completely before lifting them out of the mold, if they are still warm when you attempt to remove them from the mold, they may crumble a bit.
- serve these donuts warm (ideally!) but they can also be enjoyed cold/frozen. store them in an airtight glass container or jar in the fridge or freezer.