Last Updated on June 15, 2026 by Deliciously Organic Editor
Pumpkin Spice Donuts with Salted Caramel are a fun way to enjoy a taste of fall!
 
These donuts start with a simple cake batter you can even mix in a blender or food processor to make things easier.
The caramel features just three ingredients – coconut sugar, coconut milk and vanilla. The two simmer on the stove for 20 to 25 minutes and become the most wonderful dairy-free caramel! Try using the caramel for apples, over sundaes, or drizzled over apple crisp for a little extra indulgence.
A little Celtic sea salt sprinkled on top of these pumpkin spice donuts produces a delightful salty-sweet combo. Happy Fall!
PrintPumpkin Spice Donuts with Salted Caramel (Gluten-Free)
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 10 minutes
- Yield: Makes 12 donuts
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Ingredients
For the Donuts:
- 1 cup coconut flour
- 1/2 teaspoon Celtic sea salt
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice blend
- 8 large eggs
- 1/4 cup plain whole yogurt (or a coconut yogurt)
- 1/4 cup pureed pumpkin
- 6 tablespoons unsalted butter or coconut oil, melted
- 1/2 cup honey or maple syrup
- 1 tablespoon vanilla extract
For the Caramel:
- 2 cups coconut sugar
- 1 can coconut milk
- 1 teaspoon vanilla extract
- Celtic sea salt for sprinkling
Instructions
- Preheat oven to 350ºF and adjust rack to middle position. Place all of the donut ingredients in a large bowl and whisk until smooth. Spoon the batter into a buttered donut baking pan. Bake for 18-20 minutes until just turning golden brown on the edges. Cool completely.
- Place the coconut sugar and coconut milk in a medium saucepan and whisk until combined. Heat over medium-high until boiling and then turn down to medium-low and simmer for 20-25 minutes until reduced and mixture has thickened. Cool for about 30 minutes.
- To glaze the donuts: Pick up a donut and dip the top half in the cooled caramel and then place on a cooling rack. Repeat with remaining donuts. Sprinkle with Celtic sea salt. Serve.
Notes
I only test the recipes on my site with the listed ingredients and measurements. If you would like to try a substitution, you are welcome to share what you used and how it turned out in the comments below. Thanks!
Hi,
These sound great. I’m a little surprised at the number of eggs in this recipe. Am I reading it right, it says 8 eggs. Thanks,
Sandy
Coconut flour absorbs a ton of moisture, so 8 eggs is correct.
Hi Carrie,
I second everything Sandy says, can’t wait to try them… but is 8 eggs right?
Thank you,
Lucy
Coconut flour absorbs a ton of moisture, so 8 eggs is correct.
Thank you! If I substituted the coconut flour for regular flour would I halve the number of eggs?
I’ve never made donuts before because it always seemed too complicated, but this recipe looks very simple! And absolutely mouthwatering – you totally had me at pumpkin spice! 🙂
If I don’t have a donut pan can I use a muffin pan or a 9×13 cake pan? If so, any idea on cooking time? Many thanks. Sounds delicious – perfect for the beginning of fall!!
Hi Carrie! I can’t do eggs and I struggle with chia seeds. Any suggestions? I’m so wanting to try your recipes but the egg thing really has me at a dead end. ?
Maybe this will help! https://deliciouslyorganic.net/best-egg-replacement-baking/
Is there a donut pan you recommend?