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Easy Baked Gluten-Free Pumpkin Donuts Best Fall Treat

easy baked gluten-free pumpkin donuts - featured image
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These easy baked gluten-free pumpkin donuts are soft, spiced just right, and actually stay together. They’re the kind of thing you can whip up on a busy Tuesday night when you’re craving something cozy but don’t want to spend hours in the kitchen.

Ingredients

Scale
  • 1 cup (120g) gluten-free all-purpose flour (e.g., Bob’s Red Mill 1-to-1 Baking Flour or King Arthur Measure for Measure)
  • 1/2 cup (56g) almond flour (finely ground)
  • 3/4 cup (170g) pumpkin puree (100% pure pumpkin, not pumpkin pie filling)
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (50g) brown sugar, packed
  • 2 large eggs, room temperature
  • 1/4 cup (60ml) vegetable oil (or melted coconut oil or avocado oil)
  • 1 teaspoon vanilla extract
  • 2 teaspoons pumpkin pie spice (or homemade: 1 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp ginger, 1/4 tsp cloves)
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • For the coating: 3 tablespoons (42g) melted butter (or dairy-free butter), 1/4 cup sugar mixed with 1 teaspoon cinnamon

Instructions

  1. Preheat your oven to 350°F (175°C). Spray your donut pan with non-stick cooking spray.
  2. In a large bowl, whisk together the dry ingredients: gluten-free all-purpose flour, almond flour, granulated sugar, brown sugar, pumpkin pie spice, baking powder, baking soda, and salt.
  3. In a medium bowl, whisk together the wet ingredients: pumpkin puree, eggs, vegetable oil, and vanilla extract until smooth.
  4. Pour the wet ingredients into the dry ingredients. Use a spatula to fold together until just combined; do not overmix.
  5. Transfer the batter to a piping bag or zip-top bag. Snip off about 1/2 inch from one corner. Pipe the batter into the donut pan, filling each cavity about 2/3 full.
  6. Bake for 10-12 minutes, until the donuts spring back when lightly touched and a toothpick inserted into the thickest part comes out clean.
  7. Let the donuts cool in the pan for 5 minutes, then gently transfer them to a cooling rack.
  8. While the donuts are still warm, melt the butter in a small bowl. In another small bowl, mix the sugar and cinnamon together. Brush each donut with melted butter, then dip into the cinnamon-sugar mixture, coating both sides.
  9. Let the coated donuts cool completely on the rack.

Notes

Don’t overmix the batter. Use room temperature ingredients. Check your baking powder for freshness. Pipe the batter, don’t spoon it. Don’t overfill the cavities. Cool completely before storing. For vegan version: replace eggs with flax eggs (2 tbsp ground flaxseed + 6 tbsp water), use melted coconut oil instead of butter for coating. For nut-free: replace almond flour with equal amount gluten-free all-purpose flour. For chocolate pumpkin: add 2 tbsp cocoa powder and reduce gluten-free flour by 2 tbsp. For maple glaze: mix 1 cup powdered sugar with 2 tbsp maple syrup and 1 tbsp milk. For savory: reduce sugar to 1/4 cup, omit cinnamon-sugar coating, add 1/2 tsp black pepper and 1/4 tsp cayenne pepper, brush with melted butter and sprinkle with flaky sea salt.

Nutrition

Keywords: gluten-free, pumpkin, donuts, baked, fall, easy, dairy-free option, vegan option

Find it online: https://junomeals.com/easy-baked-gluten-free-pumpkin-donuts-best-fall-treat/