Two-Ingredient Gluten-Free Pumpkin Donuts

by | Updated: December 4th, 2016

Pumpkin donuts. You want them, and you want them now. But are they worth all the measuring, mixing and subsequent cleaning of the dishes you dirtied in the process of preparing them? Good news: all you need is a box and a can to make a moist, delicious, pumpkin dessert. And if you want to create your own coconut icing (and believe me, you do), all it takes is 5 simple ingredients and a few seconds of blending.

2-ingredient pumpkin spice donuts

Gluten-Free Pumpkin Donuts with Coconut Icing

Yields 1 dozen (delicious) donuts



15 oz. canned pumpkin puree
1 box Vitacost Gluten-Free Spice Cake Mix or other spice cake mix

Vanilla-Coconut Icing

¾ cup organic powdered sugar
¼ cup light coconut milk (for thicker icing, go with a full-fat version)
3 Tbsp. arrowroot starch
1 Tbsp. coconut oil
½ tsp. vanilla


  1. Preheat oven to 350 degrees F. Grease donut pan with coconut oil.
  2. In a mixing bowl, combine canned pumpkin with spice cake mix.
  3. Spoon batter into donut pan.
  4. Bake for 25 minutes or until toothpick inserted into donut comes out clean.
  5. Set aside at least 5 minutes until pan is cool to the touch.
  6. Carefully remove donuts from pan by flipping over donut pan onto wired cooling racks lined with parchment paper.
  7. In a small bowl, blend together icing ingredients. Store in fridge until donuts are completely cooled. Ice donuts just before serving.