Gluten Free Pumpkin Donuts

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I don’t know about you but one of my favorite things about fall is all the pumpkin recipes! Don’t get me wrong, apples are great and all but nothing screams fall more than pumpkin lattes, pumpkin candles, pumpkin donuts and muffins!! Are you with me?

When I first went gluten/egg free, I remember thinking that there would never be a delicious donut eaten ever again, was I ever wrong! Because although Dunkin Donuts is my favorite (regardless of the not so great ingredients)…I became pretty good at creating my own donut recipes.

You can find another one of  my tasty gluten free, dairy free and egg free donut recipes here: https://www.cathleencrobons.com/recipe-posts/gluten-and-dairy-free-blueberry-baked-donuts

This cake like pumpkin donut not only tastes like fall but your entire house is going to smell like fall. With hints of cinnamon and pumpkin pie lofting through the air. This recipe quickly reminds me of the chilly evenings and bonfires to come! Give me a pumpkin donut, some apple cider, a flannel, boots and I’m in heaven. Yes, fall is my favorite season if it wasn’t obvious yet!

But back to creating this donut…first you’ll need a donut pan. Either one of these will do!

Silicone Donut Mold or Non-Stick Donut Mold

The most important ingredient, which is pumpkin. But not pumpkin pie filling! You want pumpkin purée, they are different. So when purchasing, make sure to read your ingredient label. Pumpkin purée will be just that, not any other added ingredients!

The last thing that made this recipe easier was a pastry piping bag. You can use a reusable one like this with a wide tip.

Piping Bag and Tip

Or you can simply use a disposable sandwich baggie. Just fill the baggie, twist or zip the top, snip the bottom corner. Then pipe the donut filling into your donut pan. Believe me, piping the filling in, makes it so much easier than just using a spoon!

For me, I love a powdered sugar coating! It also just gives this donut an aesthetic look too. So it’s up to you whether to add it or not. But to finish it off, just dip the donut into a plate of powdered sugar and viola, your pumpkin donut is complete!

Be sure to tag me in your beautiful creations on Instagram and happy baking!

Many Hugs,

Cathleen

donuts, pumpkin, gluten free, dairy free

breakfast, desserts, snacks

Yield: 8

Author: Cathleen Crobons

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Gluten Free Pumpkin Donuts

Prep time: 10 MinCook time: 13 MinTotal time: 23 Min

Ingredients

• 1 ½ cups gluten free flour
• 1/2 cup coconut sugar
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon sea salt
• 1 teaspoon pumpkin pie spice
• 1 teaspoon cinnamon
• 1/4 cup vegan butter (melted and cooled)
• 1/2 cup pumpkin puree (not pumpkin pie filling)
• 1/3 cup plant milk (I used oat milk)
• 1 teaspoon apple cider vinegar
• 1 teaspoon pure vanilla extract
• 1/4 cup powdered sugar

Instructions

1. Preheat the oven to 350°F. Spray a donut pan with cooking spray, set aside.
2. In a large bowl, combine the gluten free flour, coconut sugar, baking soda, baking powder, sea salt, pumpkin pie spice and whisk together.
3. Add in melted vegan butter, pumpkin puree, plant milk, apple cider vinegar and vanilla. Whisk to combine.
4. Spoon the batter into the donut pan (I used a pastry bag to pipe it in). Bake at 350°F for 11-13 mins, or until a toothpick inserted into the donut comes out clean.
5. Let cool for a few minutes and then turn donuts onto a wire rack. Sift powdered sugar into a shallow bowl. Press donuts into the powdered sugar and enjoy!

Nutrition Facts

Calories

187.64

Fat

6.92

Sat. Fat

3.88

Carbs

31.06

Fiber

2.9

Net carbs

28.17

Sugar

12.03

Protein

2.88

Sodium

405.28

Cholesterol

16.47

Nutritional Info is generated automatically and may not be 100% accurate.