Preheat oven to 350ºF.

Lightly grease cookies sheet.

In a large bowl, combine dry ingredients.

In a smaller bowl combine remaining ingredients.

Add to dry mixture and mix just until blended. Divide into 8 mounds on a cookie sheet.

Shape with hands into circles and use your finger to make a hole in the middle.

I just jiggled my finger in a little circle to enlarge the hole.

If you have doughnut molds, then great

Fill molds 1/2 full.

Bake for approximately 10-15 minutes or until toothpick inserted comes out clean.

Makes 8 large donuts.

Sweetener Notes: For no-added calories, try using: MonkSweet+, Steviva Blend, or SteviaSweet! If you desire a reduced-sugar option, use CocoSweet+ or Fructevia.

Gluten-free Apple Pumpkin Pie Donuts


October 13, 2016

These are the perfect gluten-free treat! Enjoy this with any of your favorite beverage or milk.

  • Prep: 15 mins
  • Cook: 15 mins
  • Yields: 1 dozen


1 cup gluten free flour mix

1/2 cup Steviva Blend

1/2 tsp Saigon cinnamon

1/2 tsp ground nutmeg

1/2 tsp ground ginger

1/2 tsp baking soda

1/4 tsp sea salt

1 egg (lightly beaten)

3/4 cup pumpkin puree or canned pumpkin

1/4 cup oil (I used macadamia nut oil)

1 cup finely diced apple


Nutrition Facts

Serving Size1 donut
Sodium79 mg
Potassium78 mg
Protein2 g
Cholesterol14 mg
Sugar0 g
Total Fat6 g
Saturated Fat1 g
Polyunsaturated Fat1 g
Monounsaturated Fat4 g
Trans Fat0 g
Total Carbohydrates8 g
Dietary Fiber1 g

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