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Cranberry Pumpkin Spiced Donuts

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Raw Gluten-Free Cranberry Pumpkin Spiced Donuts Recipe

~ raw, vegan, gluten-free ~

These donuts can be enjoyed right away, or you can pop them into the dehydrator for 4-6 hours to give them a firmer exterior and to enhance the flavors by letting the warm air permeate the donuts, thus melding the ingredients together.

The cranberries add a wonderfully sweet, chewiness to the donut, and the pumpkin spice skids in under the radar offering up a warming flavor note.  But the one ingredient that really makes my taste buds fall over and swoon are the raw coconut crystals.  They are the twin sister to brown sugar, but this sister is the healthy one!

Raw coconut crystals are made from… coconut sap.  This sap is very low glycemic (GI of only 35), diabetic-friendly, is an abundant source of minerals, 17 amino acids, vitamin C, broad-spectrum B vitamins, and has a nearly neutral pH.

Coconut crystals are made from 100% pure coconut tree sap that is grown without chemicals, pesticides, or herbicides.   They are gluten-free, unbleached, unrefined, GMO-Free and vegan.   Oh, and let’s not forget this natural sap, is a raw, enzymatically alive product. It is low-temperature vacuum evaporated only to remove excess moisture and allow for crystallization. By contrast, most brown sugar is boiled at temperatures up to 221 degrees F.

So as you can see, there are many great benefits to using raw coconut crystals… taste wise and health wise.  If you haven’t tried it yet, I encourage you to do so.

A yummy Bite from Raw Gluten-Free Cranberry Pumpkin Spiced DonutIngredients:

Yields 13 donuts


  1. Place the coconut in the food process, fitted with the “S” blade.  Process until it breaks down to a small crumble.  Pour into a medium-sized bowl.  Do this same process with the almonds.
  2. Add to the bowl; coconut flour, coconut sugar, cinnamon, and pumpkin spice.  Mix all the dry ingredients together.
  3. Add the date paste, coconut oil, cranberries, and vanilla.  With your hands, mix the batter together.
    • If the batter doesn’t stick together well when pinched, add 1 Tbsp of water at a time, until it does so.
  4. With a 2 Tbsp ice cream scoop, level off each portion and roll into a ball.
    • Flatten the ball on a cutting board.
    • Using a small cookie cutter, remove the center… creating a donut hole! :)    Now you have your donut shape.
  5. Dehydrate at 115 degrees (F)  for 4 hours to dry the outside, leaving the inside moist.
  6. OR… skip the drying process, enjoy right away or place in the fridge for a few hours to chill and firm up.
  7. Store in an airtight container on the counter (if dehydrated) or in the fridge.
  8. Optional: frost with Raw Ruby Valentine Frosting

The Institute of Culinary Ingredients™

Culinary Explanations:

  • Why do I start the dehydrator at 145 degrees (F)?  Click (here) to learn the reason behind this.
  • When working with fresh ingredients, it is important to taste test as you build a recipe.  Learn why (here).
  • Don’t own a dehydrator? Learn how to use your oven (here). I do however truly believe that it is a worthwhile investment. Click (here) to learn what I use.


Raw Gluten-Free Cranberry Pumpkin Spiced Donuts in Silver platter


Raw Gluten-Free Cranberry Pumpkin Spiced Donuts in box, great gift


Raw Gluten-Free Cranberry Pumpkin Spiced Donuts in box, great gift oldfather farms




Amazing pink color Raw Ruby Valentine Frosting


Decorating donuts with pink color Raw Ruby Valentine Frosting


tasty Raw Cranberry Pumpkin Spiced Donut so delicious in silver plate


taking a bite from yummy Raw Cranberry Pumpkin Spice Donuts

8 thoughts on “Cranberry Pumpkin Spiced Donuts

  1. Moni says:

    Hi there!
    Hope everything is great with you and your family.

    This do look really tasty! I would love to make them but I have a question first: what is pumpkins spice?
    We do not have that here in Sweden that I know of. Is it a mix of different spices that I might be able to mix My self or is it one special spice?
    I have seen this spice been mentioned in several of your recipes and I realized I can’t replace it with something else because I don’t know what it is and what it tastes like, so I have Skipped those lovely recipes because of that.
    Hope you can bring some new knowledge to me now so I can make some good experiences in my kitchen.
    I just love your recipes
    The cheese i tried out a couple of weeks ago where fantastic and My daughters loved them. I made 4different tastes. It was really fun and exciting! And a real reward that they turned out so yummie.
    This site og yours has become My goldmine where I dig for your Golden recipes that you so willingly share. It feels like I have found a treasure! Your recipes make me and people around me very happy and full

    • amie-sue says:

      Hello Moni,

      So nice to hear from you. :) Pumpkin spice is indeed a spice blend and one that you can make.

      Ingredient: yields 2 tsp
      1 tsp ground cinnamon
      1/4 tsp ground nutmeg
      1/4 tsp ground ginger
      1/8 tsp ground cloves

      Place in a mason jar, cover and shake together.

      Thank you for all your kind words, you are a gem. Stay happy and full my friend. hehe amie sue

  2. Natalie says:

    Hejhej Amie-Sue!

    I completely agree with Moni, your site and recipes sure are wonderful, thank you! I also love that you respond to all comments with thoughtful advice and the kindest words. When it comes to the recipes, I personally am especially fond of your palette of porridge recipes, such variety!
    Now “back to business”, meaning doughnuts: I was wondering whether one could leave out the cranberries or should rather replace them with a different dried fruit (ie dates/raisins) since I’m not too fond of them.
    And I was wondering what kind of (simple, maybe nut-free) sauce would fit with carrot noodles (tomato does not do the job for me there).
    Thank you again and have a beautiful day!
    Best wishes,

    • amie-sue says:

      Thank you Natalie… I so appreciate your sweet and kind words, they made my night. :) I do love a good porridge myself!

      Ok, ok back to business. hehe Let’s talk doughnuts. :) You can use any dried fruit Natalie, just make sure that if it is a large piece of dried fruit, such as dats, figs, apricots, etc.. that you dice it down to bite size pieces… like the size of a cranberry or raisin.

      For dressing ideas… ooh dear there are so many… here are a few ideas:

      Vegan Chunky Thousand Island Dressing – use sunflower seeds instead of the cashews.

      Raw Sun-Dried Tomato Pesto – just omit the Brazil nut crumble that I put in it.

      Discovered Valley Ranch Dressing – use sunflower seeds instead of the cashews.

      Ginger Miso dressing – already nut free

      Creamy Zucchini Dressing – already nut free

      French Garden Italian Dill Dressing – already nut free

      Some of these recipe are salad dressing recipes… if you want them thicker, just reduce some of the liquids used in them for a nice sauce to coat the noodles.

      I hope this helped Natalie. Have a great evening, amie sue

  3. cheryl says:

    I made the delicious donut recipe. I used a round cookie dipper and dropped the batter onto the dehydrator trays. I’m a little confused about the dipper you used and how you made the donut holes? The recipe is simply delicious and thinking if spread out thinly on a teflex tray maybe could be made into a fruit roll up too? What do you think?

    • amie-sue says:

      Good evening Cheryl,

      I rolled the dough into a ball, then flattened it out a little. I used a small cookie cutter to pop the center out but you could just push your finger through it to create the hole. Then shape into a donut. ;) I don’t think the batter would work like a fruit roll up but you could make bars out of it. I have a recipe that I will share on that idea. Have a great week! amie sue

  4. Kim says:

    Looks good, may I know what’s the pink sauce over the doughnut? Thanks

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