Gluten-Free Pumpkin Donuts
Soft, fluffy, and filled with cozy fall spices, these Gluten-Free Pumpkin Donuts are perfect for breakfast, brunch, or a warm afternoon treat. Naturally dairy- and allergy-friendly with the option to customize for any lifestyle.
Equipment
- Mixing Bowls
- Whisk
- Spatula
- Measuring Cups and Spoons
- Donut Pan
Ingredients
Dry Ingredients
- 1 cup gluten-free all-purpose flour spooned and leveled
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup pumpkin purée not pumpkin pie filling
- 1/2 cup sugar use coconut sugar for a caramel note
- 1/4 cup vegetable oil or melted coconut oil
- 2 large eggs
Optional Toppings
- cinnamon sugar or maple glaze optional
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a donut pan.
- In a large bowl, whisk together gluten-free flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, whisk pumpkin purée, sugar, oil, and eggs until smooth and well combined.
- Gently fold the dry ingredients into the wet mixture until just combined. Do not overmix.
- Spoon or pipe batter into the donut pan, filling each mold about 2/3 full.
- Bake for 12–15 minutes or until a toothpick inserted in the center comes out clean.
- Let cool for 5 minutes before removing from pan. Dust with cinnamon sugar or drizzle with maple glaze, if desired.
Notes
For egg-free baking, substitute flaxseed eggs (1 tbsp flax + 3 tbsp water per egg). For low-fat variation, swap oil with applesauce. Store in fridge or freezer for freshness.