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!

Metric | Imperial Measurement Conversions


  • 225 g Mashed Pumpkin (1 cup)
  • 202.5 g Flour, gluten-free (1,1/2 cup)
  • 1 teaspoon Ginger
  • 2 teaspoons Cinnamon
  • 1/2 teaspoon Mixed Spice
  • 1/2 teaspoon Nutmeg
  • 77 Half an Orange
  • 95 g Natvia
  • 1 teaspoon Baking Powder
  • 1 teaspoon Bi Carb Soda
  • Pinch of Salt
  • Egg
  • 108 g Canola Oil
  • 250 g Milk, add gradually until desired consistency is achieved
  • Icing
  • 125 g Cream Cheese
  • 50 g Natvia, blitzed (1/4 cup)
  • 1 teaspoon Vanilla
  • 67.5 g Milk (1/4 cup)
  • Topping
  • 60 tablespoons 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



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