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Gluten-Free Pumpkin Donuts

Gluten-Free Pumpkin Donuts

Delicious Gluten-Free Pumpkin Donuts made with simple ingredients for a cozy fall treat.
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Prep Time 5 minutes
Cook Time 16 minutes
Total Time 21 minutes
Servings: 12 donuts
Course: Dessert Recipes
Cuisine: American
Calories: 129
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Wet Ingredients
  • 3 tablespoons coconut oil, melted and cooled or oil of choice
  • 2 large eggs room temperature
  • ⅔ cup granulated sugar or coconut sugar
  • 1 cup pumpkin purée not pumpkin pie filling
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon ground cinnamon
Dry Ingredients
  • 1 ¼ cup Bob's Red Mill 1-to-1 baking flour
  • ½ teaspoon salt
  • 1 teaspoon gluten-free baking powder
Toppings
  • 1 cup powdered sugar
  • 1 teaspoon ground cinnamon

Equipment

  • donut pans

Method
 

Baking Instructions
  1. Preheat oven to 350°F. Grease two six-serving donut pans; set aside.
  2. Combine coconut oil, eggs, sugar, pumpkin puree, pumpkin pie spice, and cinnamon in a large mixing bowl.
  3. Add flour, salt, and baking powder and mix until combined.
  4. Spoon batter into a large zip lock bag and snip the corner off. Gently squeeze batter into your prepared donut pans, filling about ¾ of the way.
  5. Bake for 14-16 minutes or until donuts are set. Remove from the oven and cool for 5 minutes.
  6. Mix powdered sugar and cinnamon in a large zip lock until combined. Place each donut, one at a time, in the zip lock bag and coat.
  7. Serve warm.
  8. Store in an airtight container at room temperature for up to three days.

Nutrition

Serving: 1donutCalories: 129kcalCarbohydrates: 22gProtein: 1gFat: 4gSodium: 101mgFiber: 1gSugar: 21g

Notes

Consider swapping coconut oil for applesauce for a lighter texture, or use maple syrup instead of sugar. Add chocolate chips or nuts for extra flavor.

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