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Proudly Australian

Pumpkin Doughnuts

Who doesn't love doughnuts! In celebration of #DoughnutWeek we've created a series of all new sugar-free doughnut recipes for you to enjoy! First up, this delicious pumpkin and walnut doughnut creation. Filling and delicious, served best with our cream cheese icing!


225 g Mashed Pumpkin (1 cup)

202.5 g Flour, gluten-free (1,1/2 cup)

1 teaspoon Ginger

2 teaspoon Cinnamon

0.5 teaspoon Mixed Spice

0.5 teaspoon Nutmeg

77 Half an Orange

95 g Natvia

1 teaspoon Baking Powder

1 teaspoon Bi Carb Soda

Pinch of Salt


108 g Canola Oil

250 g Milk, add gradually until desired consistency is achieved


125 g Cream Cheese

50 g Natvia, blitzed (1/4 cup)

1 teaspoon Vanilla

67.5 g Milk (1/4 cup)


60 tablespoon Pecans (1/2 cup)


  1. Preheat oven to 190 degrees and spray a donut tray with oil
  2. Start off by preparing your pumpkin – peel and dice a cups worth of pumpkin and boil or place in the microwave for 8 minutes or until completely soft – mash and set aside to cool
  3. Grab a bowl and combine all dry ingredients with a wooden spoon
  4. In a separate bowl, whisk together egg and oil. Add vanilla and slightly cooled pumpkin and combine. Add to dry ingredients
  5. Add orange zest and milk (if needed) mix until just combined
  6. Spoon mixture into oiled donut tray and fill about ¾ full
  7. Place in oven for 12-15 minutes
  8. Allow to cool in the pan before turning out onto a wire rack
  9. Prepare your glaze – allow the cream cheese to come to room temperature and beat until smooth together with Natvia and vanilla essence. Add milk gradually until desired consistency is achieved – you want it to be runny enough that you are able to dip the donuts into glaze but not so thin that it completely runs off the donut
  10. Dip your cooled donuts into the glaze and scatter your chopped pecans on top
  11. Store in an airtight container
Carb Pro Fats Energy KJ Calories Serving size
8.1g 0.4g 0.1g 176 42 182.50g

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