Description
These Gluten-Free Pumpkin Donuts are moist, flavorful, and perfect for autumn. Made with wholesome ingredients like pumpkin puree and warm spices, they offer a tender crumb and a naturally sweet taste without gluten. Baked to perfection in the oven, these donuts make a healthy and delicious treat ideal for breakfast or dessert.
Ingredients
Scale
Wet Ingredients
- 1 cup canned pumpkin puree
- 2 large eggs
- 1/2 cup brown sugar
- 1/4 cup coconut oil, melted
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 cup gluten-free all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and lightly grease a donut pan with non-stick cooking spray to ensure the donuts don’t stick after baking.
- Mix Wet Ingredients: In a large bowl, whisk together the canned pumpkin puree, eggs, brown sugar, melted coconut oil, and vanilla extract until the mixture is smooth and combined well.
- Combine Dry Ingredients: In a separate bowl, sift together the gluten-free all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground ginger, and salt to evenly distribute the leavening agents and spices.
- Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Avoid overmixing to keep the donuts tender.
- Fill Donut Pan: Transfer the batter into a piping bag or large Ziploc bag with a corner snipped off. Pipe the batter into the prepared donut pan cavities, filling each about three-quarters full.
- Bake the Donuts: Place the pan in the preheated oven and bake for 12–15 minutes until the donuts turn lightly golden and a toothpick inserted in the center comes out clean.
- Cool the Donuts: Let the donuts cool in the pan for a few minutes before carefully transferring them to a wire rack to cool completely.
- Optional Sweet Finish: Once cooled, optionally dust the donuts with powdered sugar or glaze them with a simple icing made from powdered sugar and a splash of milk for added sweetness.
Notes
- Make sure not to overmix the batter to keep the donuts light and tender.
- If you don’t have a piping bag, a spoon can be used to fill the pan cavities carefully.
- Store the donuts in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
- For a dairy-free glaze, use a plant-based milk such as almond or oat milk.
- Adjust the spices to your preference for more or less warmth and flavor.
