Description
This Gluten-Free Pumpkin Donuts recipe offers a moist, flavorful treat perfect for the fall season. Made with gluten-free baking flour and pumpkin purée, these baked donuts feature options for a classic cinnamon sugar coating or a rich brown sugar glaze topped with nuts or sprinkles.
Ingredients
Scale
- 1 ½ cups gluten-free 1:1 baking flour (230g)
- 2 teaspoons baking powder
- 1 1/2 teaspoons pumpkin pie spice or 3/4 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 1/4 teaspoon ginger
- 1 1/4 teaspoons salt
- 1 1/2 cups pumpkin purée (340g)
- 3 large eggs
- 1/2 cup vegetable oil (100g)
- ½ cup brown sugar (100g)
- ½ cup white sugar (100g)
- 1 teaspoon vanilla extract
- 1/4 cup white sugar (50g)
- 1 tablespoon cinnamon
- 3/4 cup brown sugar (150g)
- 1/4 cup milk or almond milk
- 1 tablespoon butter
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 1/2 cups powdered sugar (175g), sifted
- Nuts or sprinkles for topping
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease two 6-cavity non-stick donut pans with cooking spray.
- In a medium bowl, whisk together the gluten-free flour, baking powder, pumpkin pie spice (or cinnamon, nutmeg, and ginger blend), and salt until evenly combined.
- In a large bowl, whisk together the pumpkin purée, eggs, vegetable oil, brown sugar, white sugar, and vanilla extract until smooth.
- Add the dry ingredients to the wet ingredients and whisk until just combined.
- Place the batter into a large Ziploc bag. Cut off a corner of the bag and pipe the batter into each donut cavity.
- Bake for 20-25 minutes. Check doneness with a toothpick.
- Remove the donuts from the oven and let them cool slightly on a wire cooling rack.
- Mix white sugar and cinnamon in a bowl. Place warm donuts in a bag with the mixture and shake to coat.
- In a saucepan, combine brown sugar, milk, butter, and salt over medium heat. Stir until smooth and bring to a simmer for 1 minute.
- Remove from heat, whisk in vanilla extract and sifted powdered sugar until smooth. Let glaze cool for 5 minutes.
- Dip the tops of warm donuts into the glaze and place on a wire rack. Top with nuts or sprinkles before the glaze sets.
Notes
- Store leftovers in an airtight container.
- For a vegan option, substitute eggs with flax eggs.
- Adjust spices to your taste preference.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 donut
- Calories: 230
- Sugar: 18g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg