Description
These delicious Gluten-Free Pumpkin Donuts are a perfect fall treat, combining the warm flavors of pumpkin and spices with a tender, moist texture. Easy to prepare and baked to perfection, these donuts offer a gluten-free alternative that’s perfect for breakfast or an afternoon snack.
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 and prepare the pan: Preheat your oven to 350°F (175°C). Lightly grease a donut pan with non-stick cooking spray to ensure the donuts release easily once baked.
- Mix wet ingredients: In a large mixing bowl, whisk together the canned pumpkin puree, eggs, brown sugar, melted coconut oil, and vanilla extract until the mixture is smooth and well combined.
- Sift and 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 spices and leavening agents.
- Combine wet and dry mixtures: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Avoid overmixing, which can make the donuts tough.
- Fill the donut pan: Transfer the batter to a piping bag or a large Ziploc bag with a corner snipped off. Pipe the batter evenly into the prepared donut pan cavities, filling each about 3/4 full.
- Bake the donuts: Place the pan in the preheated oven and bake for 12-15 minutes, or until the donuts are lightly golden and a toothpick inserted into the center comes out clean.
- Cool the donuts: Allow the donuts to cool in the pan for a few minutes before carefully transferring them to a wire rack to cool completely, which prevents sogginess.
- Optional finishing touch: Sprinkle with powdered sugar or glaze the donuts using a simple icing made from powdered sugar mixed with a splash of milk for added sweetness and a delightful finish.
Notes
- Use canned pumpkin puree for best consistency and flavor; avoid pumpkin pie filling which is spiced and sweetened.
- Ensure all ingredients, especially the coconut oil, are at room temperature for better mixing.
- Do not overmix the batter to keep the donuts light and tender.
- If you don’t have a donut pan, you can use a muffin pan and adjust baking time slightly.
- Store donuts in an airtight container at room temperature for 2-3 days or freeze for longer storage.
