Peanut Butter Pumpkin Donuts (oil free and gluten-friendly)

It was National Donut Day a little more than a week ago, but I honestly wouldn’t mind whipping up more donuts this time around! To be totally honest, this opinion will be unpopular and I am prepped for the spears and swords coming towards me: donuts are overhyped. Perhaps overrated as well. I don’t know about you, but I have been receiving heaps of cheat day YouTube videos on my feed–guess what they have in the thumbnail? Boxes of a dozen donunts, often from Dunkin’ Donuts or Krispy Kreme. Okay, I get it–deep fried dough frosted with sugar sounds great, but why not branch out to, say, cookies? Cupcakes, other types of pastries, ice cream, chocolates, even more ethnic desserts like baklava or mango sticky rice? But here I am showcasing a donut recipe because of a national food holiday. I gave in.

This has to be one of my favorite baked donut recipes that I have ever attempted! I was a bit weary on how the wheat bran would hold everything together, but it worked like a charm, even without the addition of oil! Not to mention, they were freaking delightful in taste. The peanut flour adds the best nutty flavor (plus protein!)! But I have to say, you CANNOT consume these donuts without the coconut on top. Honestly, even with omitting the peanut butter powder frosting and chocolate syrup drizzle, just the coconut flakes alone would have enhanced the donuts marvelously. If you have not tried the combination of coconut and peanut butter together, please do so and thank me later. However, you can still eat these donuts plain (or just dunk them in any frosting of your choice, but I recommend a peanut butter flavored topping) and love them endlessly for a dessert, a snack, or even for breakfast!

Note: just for height, I stacked the donuts on top of each other to make three taller donuts instead of six short ones. It really depends on your preference for sizing, but most donut pans tend to be conservative in height. Don’t overflow the baking tins, but you can totally sandwich donuts on top of each other, maybe add a nice addition in between! Peanut butter and jelly? Bananas and jam? Or even…a scoop of ice cream? Hey now!

RECIPE (serves 6-7 flatter donuts or 3-4 tall donuts)

  • 1 cup of peanut flour
  • 56 grams of wheat bran, but oat bran and oat flour will work as well
  • 2 flax eggs (2 TBSP flaxseed meal + 6 TBSP water)
  • 1/2 cup non dairy milk
  • 1/2 cup canned pumpkin, unsweetened applesauce, banana, or nut/seed butter of choice
  • 1/3 cup Stevia or monkfruit, equivalent to 1/2-3/4 cup granulated sugar
  • 1/2 tsp cinnamon
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • Coconut flakes, chocolate syrup, and peanut butter powder glaze for topping


  • 5 TBSP peanut butter powder or 1 scoop peanut butter flavored protein powder
  • 2 1/2-3 TBSP water


  1. Preheat the oven to 350F.
  2. Prepare the flax egg by combining the flaxseed with water, integrating smoothly into a uniform liquid. Set aside to set until the mixture has thickened.
  3. Assemble all dry ingredients in a large mixing bowl.
  4. Slowly blend in the wet ingredients, including the flax egg, until the batter is well combined, but do not over mix.
  5. Carefully pipe or spoon the batter in a non-stick donut pan.
  6. Bake for 25-30 minutes, or until the batter is completely dry in the middle (indicate by poking a small fork in the middle of a donut).
  7. Let cool completely before carefully removing the donut by placing a large cutting board over the pan, then turning both over so that the pan faces upward. Lightly tap the donut molds on the top. Slowly remove the pan from the board. You can also just remove the donuts by simply lining each with a very thin knife.
  8. Top with anything you’d like!

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