Pumpkin Tahini Spiced Donuts (Gluten-Free, Moist & Soft Baked Donuts)
Donuts have the shape of a mandala, a circle, a shape that reflects harmony, joy, and instant child-like wonder. Holding a sweet, tasty treat with real food serves a purpose that delights our palates and our souls.
Why Pumpkin?
Pumpkin is a good fiber source, an outstanding nutrient to add to pancakes or sweet treats like donuts.
Pumpkin is rich in vitamin A (also known as beta-carotene), which is essential for skin health. Pumpkin is also rich in the antioxidants alpha-carotene and beta-cryptoxanthin, which, like the antioxidant beta-carotene, help fight free radicals in the body. These antioxidants can also help prevent sun damage to the skin (or help treat existing damage).
Why Tahini?
Tahini is one of the most popular health foods today, and I decided to add it to a seasonal ingredient of nutrient-rich pumpkin puree.
Tahini, made from ground sesame seeds, is an incredible source of healthy fats and has a rich, nutty flavor and creamy texture. It’s rich in selenium, phosphorus, fiber, Zinc, and iron. Its most notable mineral is copper, an essential nutrient for absorbing iron. Just one tablespoon provides 27% of the daily recommended intake.
Why it's good to Spice?
Pumpkin pie spice combines cinnamon, nutmeg, ginger, and cloves. You can substitute any or all of these seasonings for pumpkin pie spice if you have trouble finding it. Cinnamon is incredible at improving circulation and can help regulate blood sugar. Nutmeg has anti-inflammatory properties and is antibacterial, which can help ward off illness. Ginger supports digestion and contains powerful antioxidants to help fight free radicals in the body.
Why Quinoa flakes?
Quinoa contains all of the essential amino acids. Amino acids are the building blocks of the proteins that make up your muscles, bones, skin, and blood. The nine classified as “essential” must be obtained from food daily — your body cannot produce or store them — and quinoa provides all nine. One donut contains 5 grams of protein.
Fun FACT: More protein than any other grain, quinoa is so nutritious that NASA has used it to feed astronauts on long-term space missions.
These donuts are protein-packed treats that are delicious and easy to whip up.
Yield: 6 donuts
Prep Time: 10 minutes
Bake Time: 15 minutes
Total Time: 25 minutes
Equipment
• 6-cavity donut pan (half mold) – recommended for even baking
• Mixing bowl
• Whisk or spatula
• Piping bag or zip-top bag (corner cut)
Recommended Donut Pan:
Use a 6-cavity nonstick donut pan (half mold style). This shape helps the donuts bake evenly and release cleanly.
Ingredients
Dry Ingredients
1/2 cup oat flour
1/2 cup quinoa flakes
1 tablespoon arrowroot powder
1/4 cup coconut sugar
1 1/2 teaspoons baking powder
1/8 teaspoon sea salt
1/4 teaspoon cinnamon
1/4 teaspoon ground cloves
Wet Ingredients
2/3 cup unsweetened oat milk
1/2 cup tahini
1/2 cup pumpkin puree (BPA-free canned pumpkin recommended)
1/3 cup unsweetened applesauce
Optional White Chocolate Topping
1/3 cup white chocolate chips
1 tablespoon coconut oil
1 tablespoon chopped mixed nuts
Instructions
1. Prepare the Oven and Pan
Preheat oven to 350°F (175°C).
Lightly grease a 6-cavity donut pan with coconut oil to prevent sticking.
2. Mix the Dry Ingredients
In a large bowl, whisk together:
oat flour
quinoa flakes
arrowroot powder
coconut sugar
baking powder
sea salt
cinnamon
cloves
Mix until evenly combined.
3. Add the Wet Ingredients
Add to the bowl:
oat milk
tahini
pumpkin puree
applesauce
Stir until a smooth, thick batter forms.
4. Pipe the Batter
Transfer the batter to a piping bag or zip-top bag with the corner cut off.
Pipe the batter evenly into the donut molds using a circular motion, filling each mold about 3/4 full.
5. Bake
Bake for 15 minutes, or until the donuts are lightly golden and spring back when touched.
Allow donuts to cool in the pan for 5 minutes, then transfer to a rack to cool completely.
6. Make the White Chocolate Drizzle
In a small bowl, melt:
white chocolate chips
coconut oil
Microwave in 15-second intervals, stirring until smooth.
Drizzle over cooled donuts and sprinkle with mixed nuts.
Baking Tips for Perfect Donuts
1. Use smooth tahini
Well-stirred tahini prevents dense batter and helps keep the donuts tender.
2. Don’t overmix the batter
Mix just until combined to keep the donuts soft and fluffy.
3. Pipe instead of spooning
Piping the batter ensures evenly shaped donuts and less mess.
4. Let donuts cool before glazing
Warm donuts will melt the drizzle and prevent it from setting properly.
5. For extra moisture
Allow donuts to rest for 10 minutes after baking—this helps the crumb become softer and doughier.
Ingredient Substitutions
No donut pan:
Use a muffin tin instead.
No coconut sugar:
Use monk fruit sweetener, maple sugar, or cane sugar.
Dairy-free option:
Use dairy-free white chocolate chips.
Storage
Store donuts in an airtight container in the refrigerator for up to 4–5 days.
To freeze:
Place cooled donuts in a freezer container and store up to 2 months. Thaw overnight in the fridge.
Serving Size
1 serving = 1 donut
