Gluten-Free Chocolate Donuts with Pumpkin Maple Glaze Recipe

These Gluten Free Chocolate Donuts with Pumpkin Maple Cream Frosting are my new favorite fall treat. Rich almond-flour donuts offset by a creamy pumpkin-maple frosting capture classic autumn flavors — warm cocoa, cinnamon, and pure maple syrup — while remaining naturally gluten free. They are simple to prepare, great for sharing, and versatile enough to adapt for dairy-free diets by using almond-based cream cheese. If you like this recipe, try my other fall favorites such as Gluten Free Pumpkin Cookies and Gluten Free Pumpkin Cake for more seasonal baking ideas.

What You Need For Gluten Free Chocolate Donuts

• Almond flour — my preferred base for gluten free baking. This recipe relies on almond flour for structure and texture; please don’t substitute with a grain-based gluten free flour unless you know how it behaves in baked goods.
• Cocoa powder — unsweetened cocoa delivers the chocolate flavor. Use plain cocoa with no added sugar for best results.
• Baking soda — a small but essential leavening agent that helps the donuts rise and develop a light crumb.
• Eggs — eggs bind the batter and add moisture. If you need an egg-free alternative, this recipe has not been tested with flax or chia “eggs,” so results may vary.
• Maple syrup — pure maple syrup sweetens the batter naturally and pairs beautifully with the pumpkin in the frosting. Adjust sweetness to taste but start with the amount listed in the ingredients.
• Olive oil spray or a light neutral oil — to grease the donut pan so the donuts release cleanly after baking.

For the frosting:

• Almond cream cheese — a dairy-free option I recommend for a rich, creamy frosting. A plain almond-based cream cheese works best. If you tolerate dairy, regular cream cheese can be substituted.
• Maple syrup — this sweetens and flavors the frosting. Taste and add more by the tablespoon if you prefer a sweeter frosting.
• Pumpkin — use pure canned pumpkin (not pumpkin pie filling) for the best texture and flavor.
• Ghee (optional) — adds a gentle buttery note to the frosting; omit or replace with a neutral oil for a fully dairy-free version if using almond cream cheese.

Equipment For These Gluten Free Chocolate Donuts:

• Donut pans — metal or silicone molds both work; silicone can make removal easier.
• Electric hand mixer — helpful for creating a smooth, lump-free frosting, though a whisk will also work.
• Mixing bowls, a spatula, and an icing spatula or knife for spreading the frosting.

If you like this recipe, you will LOVE:

• Chocolate ganache tarts
• Protein-loaded banana blueberry zucchini muffins
• Protein-loaded pancakes
• Pumpkin spice oat flour muffins

Gluten Free Chocolate Donuts with Pumpkin Maple Cream Frosting

Course Dessert

Cuisine American

Prep Time 15 minutes

Cook Time 16 minutes

Servings 12

Author Allianna Moximchalk

Cost 12$

Equipment

• Mixing bowls
• Electric mixer or whisk
• Donut molds (metal or silicone)
• Icing spatula or knife

Ingredients

For the donuts:

• 1 1/2 cup almond flour
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1 tsp cinnamon
• 4 eggs
• 1/2 cup pure maple syrup
• Olive oil spray or neutral oil for greasing

For the icing

• 2/3 cup canned pumpkin (pure)
• 1 tsp cinnamon
• 1 tbsp ghee (optional)
• 2/3 cup pure maple syrup (adjust to taste) Add maple syrup 1 tbsp at a time for a sweeter icing.
• 1 container almond-based plain cream cheese (or 8 oz regular cream cheese)

Instructions

For the frosting:

1. Place the almond cream cheese, canned pumpkin, maple syrup, cinnamon, and ghee (if using) into a mixing bowl. Use an electric mixer or a whisk to blend until smooth and fully combined. Taste and add maple syrup a tablespoon at a time if you prefer a sweeter frosting. Chill the frosting briefly while you bake the donuts to help it thicken.

For the donuts:

1. Preheat the oven to 350°F (175°C).
2. In one bowl, combine the almond flour, cocoa powder, baking soda, and cinnamon. Whisk to remove any lumps and evenly distribute the spices.
3. In a separate bowl, whisk the eggs and maple syrup together until smooth.
4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. The batter should be thick but spoonable; if it seems overly dry, add a teaspoon of water or milk at a time.
5. Spray the donut molds lightly with oil. Spoon the batter into each cavity, filling to just below the rim. Smooth the tops gently with the back of the spoon.
   
6. Bake for about 16 minutes, until a toothpick inserted into the donut center comes out mostly clean and the tops spring back lightly when pressed.
7. Let the donuts cool in the molds for 8–10 minutes. Run a spoon or small knife around the edges to help release them, then carefully lift each donut from its mold. Allow them to cool completely on a rack before frosting.
8. For easier spreading and better adhesion, place cooled donuts in the freezer for 8–10 minutes before frosting. Then spread the pumpkin maple cream frosting on the flat side of each donut using an icing spatula or the back of a spoon. Garnish with a sprinkle of cinnamon or seasonal decorations if desired.
   
9. ENJOY! If you make this recipe, consider sharing a photo on social media and tagging @alliannaskitchen to show how yours turned out.

Notes

Storage: Store the donuts in an airtight container in the refrigerator for up to a week. For longer storage, freeze unfrosted donuts for up to 2 months and thaw before frosting. The frosting firms up when chilled, so bring to room temperature briefly before serving if you prefer a softer texture.
Tips: Use pure canned pumpkin rather than pumpkin pie filling to avoid added sugars and spices. Adjust frosting sweetness to taste. If using silicone molds, you may be able to invert them gently instead of spooning donuts out.

Perfect for fall gatherings, these donuts balance chocolate and warm spice with a silky pumpkin-maple cream frosting. They make a cozy seasonal treat that’s easy to share and simple to customize for dairy-free or gluten-free diets.

Tried this recipe?Tag @alliannaskitchen with your photos!