Spiced Gluten Free Pumpkin Donuts
Delicious Gluten Free Pumpkin Donuts that are perfectly spiced and can be on your table in about 30 minutes!
Servings: 12 donuts
Calories: 294kcal
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 ½ 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:
- Whisk together oil and eggs in a large bowl.
- Add in sugar and pumpkin puree. Combine thoroughly.
- Add in flour, baking powder, pumpkin pie spice, salt, cinnamon and nutmeg. Stir with a spoon until smooth.
- Set batter aside to rest for 30 minutes.
- Preheat oven to 350 F.
- Fill a large, gallon size plastic bag with batter. Cut a ½ inch hole at a corner. Use the bag to ‘pipe’ batter into lightly greased donut pan. Fill the pan full with batter.
- Bake for about 17 minutes on the center rack. Let the donuts cool on a cooling rack before topping.
For topping:
- Place the melted butter into one bowl. In a separate bowl, mix together the pumpkin pie spice, cinnamon and sugar. Dip the donuts into the butter, then dip them into the spice mixture.
Notes
- Make sure all ingredients are at room temperature.
- Measure by weight where weight is given.
- The flour mix is here.
- 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.
- Donuts are best served warm and the day they are made.
- Store any leftover donuts in a sealed plastic bag or container or freeze for longer storage.
