Description
Delight in these tender, moist gluten-free pumpkin donuts, infused with warm spices and the rich flavor of pumpkin.
Ingredients
For the Donuts:
- 1 ¾ cups (210g) gluten-free all-purpose flour (e.g., King Arthur Gluten-Free All-Purpose Flour)
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoons pumpkin pie spice
- ½ cup (100g) granulated sugar
- ½ cup (100g) packed light brown sugar
- 1 cup (240ml) pumpkin puree
- 2 large eggs (or flaxseed meal mixed with water as an egg substitute)
- ½ cup (120ml) vegetable oil or melted butter
- ½ cup (120ml) milk (dairy or non-dairy)
- 1 teaspoon vanilla extract
For the Cinnamon Sugar Coating:
- ½ cup (100g) granulated sugar
- 1 teaspoon ground cinnamon
- ¼ cup (60g) unsalted butter, melted
Instructions
Preheat Oven:
- Preheat your oven to 350°F (175°C). Lightly grease a 12-count donut pan to prevent sticking.
Mix Dry Ingredients:
- In a large mixing bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, pumpkin pie spice, granulated sugar, and brown sugar until well combined.
Combine Wet Ingredients:
- In another bowl, mix the pumpkin puree, eggs (or egg substitute), oil or melted butter, milk, and vanilla extract until smooth.
Prepare Batter:
- Pour the wet ingredients into the dry ingredients. Stir until just combined, ensuring not to overmix to maintain a tender donut texture. The batter should be thick but pipeable.
Fill Donut Pan:
- Transfer the batter into a piping bag or a resealable plastic bag with the corner snipped off. Pipe the batter into the prepared donut pan cavities, filling each about ¾ full.
Bake:
- Place the donut pan in the preheated oven and bake for 15-17 minutes, or until the donuts are set and a toothpick inserted into the center comes out clean.
Cool:
- Remove the donuts from the oven and allow them to cool in the pan for 3-5 minutes. Then, transfer them to a wire rack to cool slightly.
Prepare Cinnamon Sugar Coating:
- In a shallow bowl, mix the granulated sugar and ground cinnamon. In a separate bowl, have the melted butter ready.
Coat Donuts:
- While the donuts are still warm, lightly brush each with melted butter using a pastry brush, then dip them into the cinnamon sugar mixture, ensuring an even coating.
Serve:
- Enjoy the donuts warm for the best flavor and texture.
Notes
Flour Blend: Using a high-quality gluten-free all-purpose flour blend that contains xanthan gum or guar gum will help achieve a better texture. If your blend doesn’t include it, add ½ teaspoon of xanthan gum to the dry ingredients.
Pumpkin Puree: Ensure you’re using pure pumpkin puree, not pumpkin pie filling, to control the sweetness and consistency of the batter.
Egg Substitution: For an egg-free version, substitute each egg with a mixture of 1 tablespoon ground flaxseed mixed with 3 tablespoons water. Let it sit for a few minutes to thicken before adding to the wet ingredients.
Storage: Store any leftover donuts in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to a week. To enjoy them warm, microwave for a few seconds before serving.
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- Category: Baking
- Cuisine: American
Nutrition
- Calories: 190 kcal
- Fat: 7g
- Carbohydrates: 30g
- Protein: 2g