RECIPE CARD: Gluten-Free Pumpkin Donuts (PRINTABLE)
Soft and fluffy with a delicious cinnamon-sugar topping, this recipe delivers sweet gluten-free pumpkin donuts bursting with fall spices.
Servings: 12 donuts
Calories: 267kcal
Ingredients
Donuts
- ½ cup canola oil
- 3 large eggs
- 180 grams granulated sugar, about ⅔ cup
- 1 cup canned pumpkin puree
- 230 grams gluten-free flour mix, about 1 ¾ cup
- 1 ½ teaspoons baking powder
- 1 1/2 teaspoons pumpkin pie spice
- 1 teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon nutmeg
Topping
- 1 Tablespoon pumpkin pie spice
- 1 Tablespoon ground cinnamon
- ½ cup granulated sugar
- 4 Tablespoons vegan butter, melted
Instructions
For Donuts:
- In a large mixing bowl, whisk together oil and eggs until smooth and fully combined.
- Add in sugar and pumpkin puree, then combine thoroughly.
- Add the flour, baking powder, pumpkin pie spice, salt, cinnamon, and nutmeg. Then stir with a spoon just until no dry streaks remain.
- Set batter aside to rest for 30 minutes.
- Preheat the oven to 350°F and grease two 6-cavity pans with cooking spray.
- Fill a zip-top bag with batter and cut a ½-inch hole in a corner. Use the bag to ‘pipe’ batter into the lightly greased donut pan, filling it full.
- Bake for about 17 minutes on the center rack.
- Let the donuts rest in the pan for 3–5 minutes so they firm up, then turn out onto a wire rack to cool completely before glazing or coating.
For topping:
- In one bowl, place the melted butter. Then in a separate bowl, mix the pumpkin pie spice, cinnamon, and sugar.
- Dip the top of the donut in the butter, then dip it in the sugar.
- Place the topped donuts on a wire rack or plate to enjoy.
Notes
- Make sure all ingredients are at room temperature.
- Measure by weight where weight is given.
- Cut off a corner of a large plastic bag for an easy way to fill a donut pan.
- Let the donuts cool slightly before topping them.
- The tops are set and spring back lightly to the touch.
- A toothpick inserted into the thickest part comes out clean.
- Edges look dry and slightly golden.
- Room temperature storage: After cooling, cover leftover donuts tightly and store at room temperature for 1-2 days.
- Refrigerating: Store these donuts in an airtight container and refrigerate them for up to a week.
- Freezing: Once the donuts have fully cooled, transfer them to an airtight container or freezer bag (uncoated) and freeze for up to 3 months.
- Thawing: Thaw them overnight in the refrigerator, then warm up in the microwave for 10 seconds.
Nutrition
Serving: 12donuts | Calories: 267kcal | Carbohydrates: 39g | Protein: 4g | Fat: 12g | Sodium: 263mg | Potassium: 68mg | Fiber: 3g | Sugar: 25g | Vitamin C: 2mg | Calcium: 81mg | Iron: 1mg
