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gluten-free pumpkin spice donuts with white chocolate glaze and cardamom crumb served on plate and shot from overhead view
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5 from 1 vote

Spiced White Chocolate Pumpkin Donuts with Cardamom Crumb

These gluten-free pumpkin mini donuts are packed with fall flavors and topped with a spiced white chocolate glaze and cardamom crumb. Perfect for a cozy fall treat!
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Breakfast, Dessert
Cuisine: American
Keyword: cardamom crumb, dairy-free pumpkin donuts, fall desserts, gluten-free pumpkin donuts, pumpkin spice donuts, spiced white chocolate glaze
Servings: 12 donuts

Ingredients

Donut Ingredients

  • 1.5 cups gluten-free 1:1 baking flour
  • 1.5 teaspoons baking powder
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon salt
  • 1.5 cups pumpkin purée
  • 3 large eggs
  • 1/2 cup coconut oil melted
  • 1/2 cup brown sugar
  • 1/2 cup white sugar
  • 1 teaspoon vanilla extract

Spiced White Chocolate Glaze Ingredients

  • 1 cup white chocolate chips dairy-free if necessary
  • 2 tablespoons coconut oil
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • Pinch of salt optional

Cardamom Crumb Topping Ingredients

  • 1/4 cup gluten-free flour or almond flour
  • 2 tablespoons brown sugar
  • 1/2 teaspoon ground cardamom
  • 2 tablespoons dairy-free butter or coconut oil cold
  • Pinch of salt
  • 3 tbsp Finely chopped pecans or walnuts

Instructions

Bake the Donuts

  • Preheat your oven to 375°F. Prepare your donut molds with coconut oil spray or lightly grease them.
  • In a large bowl, whisk together the gluten-free flour, baking powder, pumpkin pie spice, and salt.
  • In a separate bowl, whisk together the pumpkin purée, eggs, melted coconut oil, brown sugar, white sugar, and vanilla extract.
  • Gradually mix the wet ingredients into the dry ingredients until just combined. Be careful not to overmix.
  • Spoon or pipe the batter into your donut molds, filling each about 3/4 full.
  • Bake the donuts for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
  • Let the donuts cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Prepare the Spiced White Chocolate Glaze

  • In a microwave or double boiler, melt the white chocolate chips and coconut oil together until smooth.
  • Stir in the cinnamon, nutmeg, ginger, and a pinch of salt (if desired).
  • Dip each cooled donut into the glaze or drizzle it over the top.

Make the Cardamom Crumb Topping

  • In a bowl, mix the gluten-free flour, brown sugar, cardamom, and salt.
  • Cut in the cold butter or coconut oil until the mixture forms crumbs.
  • Optionally, stir in finely chopped pecans or walnuts for added texture.
  • Spread the crumb mixture on a baking sheet and bake at 350°F for 8-10 minutes, or until golden and crisp.
  • Let the crumbs cool completely before sprinkling over the glazed donuts.