Pumpkin Pie Donuts (Low FODMAP)

Pumpkin Pie Donuts

Prep Time 15 minutes
Cook Time 18 minutes
Servings 8 donuts


  • 3 tbsp coconut oil
  • 1/2 cup pumpkin puree
  • 1/4 cup maple syrup
  • 1 egg
  • 1/4 cup almond milk
  • 1 cup low FODMAP plain flour
  • 1/4 cup brown sugar
  • 1 tsp baking powder
  • pinch salt
  • 1 tsp cinnamon
  • 1/2 tsp ginger, cloves, nutmeg


  1. Preheat the oven to 180 degrees Celsius fan forced.

  2. In a large mixing bowl, melt the coconut oil in the microwave.

  3. Add the pumpkin puree, maple syrup, egg and almond milk and whisk to combine until smooth.

  4. Sift in the flour and baking powder, and add the brown sugar, salt and spices. Stir until a smooth mixture forms without lumps. You may like to add more spices to suit your taste.

  5. Pour the mixture into silicone donut moulds and bake in the oven for 18 minutes or until golden and an inserted skewer comes out clean.

  6. Optional: drizzle the donuts with melted white chocolate (25g per serve is low FODMAP) and add sugar eyes to mummify your donuts!

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