Baked Pumpkin Donuts – Gluten Free
Baked Pumpkin Donuts – Gluten Free
If you’re looking for a delicious fall treat that fits into a gluten-free lifestyle, these Baked Pumpkin Donuts are the perfect solution! Light, fluffy, and flavored with cozy spices, these donuts are simple to make and sure to impress. Enjoy them for breakfast or as an afternoon snack; they are delightful at any time of day!
Why Make This Recipe?
These Baked Pumpkin Donuts are not just tasty; they are also gluten-free, making them suitable for those with gluten sensitivities. Made with wholesome ingredients like pumpkin puree and coconut oil, they offer a healthier alternative to traditional donuts. Plus, the homemade cinnamon sugar coating adds a wonderful crunch and sweetness—not to mention the delightful aroma of spices that will fill your kitchen!
How to Make Baked Pumpkin Donuts – Gluten Free
Follow this step-by-step guide to create your very own Baked Pumpkin Donuts:
Ingredients
- 1.5 cups canned pumpkin puree (not pumpkin pie filling)
- 4 large eggs (at room temperature)
- 1/4 cup melted coconut oil
- 1.5 cups granulated sugar
- 1.5 teaspoons baking powder
- 1.5 teaspoons pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 + 3/4 cup gluten-free all-purpose flour
- 1/2 teaspoon cornstarch
- 1 cup granulated sugar (for topping)
- 1/4 cup ground cinnamon (for topping)
- Melted butter (optional)
Directions
- Preheat your oven to 350°F and grease two donut pans or mini muffin pans.
- In a large mixing bowl or stand mixer, combine the pumpkin puree, eggs, melted coconut oil, granulated sugar, baking powder, pumpkin pie spice, ground cinnamon, ground nutmeg, and salt. Mix until smooth.
- Add the gluten-free flour and cornstarch to the mixture and mix until the batter is thick yet smooth.
- Fill each donut mold about 3/4 full (approximately 1/4 cup of batter per mold). Use a ziplock bag with a cut-off end to pipe the batter easily if desired.
- Bake in the preheated oven for 15-17 minutes, or until the donuts are puffed up and lightly golden brown.
- Let the donuts cool for 2-3 minutes after removing them from the oven.
- While the donuts are cooling, prepare the cinnamon sugar topping by combining granulated sugar and ground cinnamon in a medium bowl and stirring lightly.
- Carefully remove each donut from the pan using a butter knife and gently toss them in the cinnamon-sugar coating. If you prefer, brush the donuts with melted butter prior to coating for a richer flavor.
- Serve warm and enjoy!
How to Serve Baked Pumpkin Donuts – Gluten Free
These scrumptious donuts can be served as a delightful breakfast or dessert. Pair them with a warm cup of coffee or a cozy herbal tea for a perfectly relaxing experience. For a special treat, garnish your plate with a sprinkle of chopped nuts or a drizzle of chocolate sauce.
How to Store Baked Pumpkin Donuts – Gluten Free
To keep your donuts fresh, store them in an airtight container at room temperature for up to 3 days. If you want to enjoy them later, freeze the donuts in a single layer, then transfer them to a freezer-safe container, where they will last for up to 2 months. To serve after freezing, simply thaw at room temperature or warm them in the oven.
Tips to Make Baked Pumpkin Donuts – Gluten Free
- Ensure your eggs are at room temperature for better mixing and fluffiness.
- Don’t overfill the donut molds to allow room for rising.
- Use a piping bag or ziplock bag for easier filling of the molds with batter.
- Experiment with different spices or frostings to customize your donuts!
Variations
Consider adding chocolate chips or chopped nuts to the batter for an added texture and flavor contrast. You may also try different flavored extracts, like vanilla or almond, to make your donuts even more unique.
FAQs
1. Can I use fresh pumpkin instead of canned?
Yes! If using fresh pumpkin, be sure to cook and puree it before measuring out 1.5 cups for the recipe.
2. Can I substitute coconut oil with another type of oil?
Absolutely! You can use vegetable oil or melted butter if preferred.
3. How do I know when the donuts are done baking?
The donuts should be puffed up and lightly golden brown. A toothpick inserted into the center should come out clean when they are baked properly.
Enjoy making these delightful Baked Pumpkin Donuts – Gluten Free, and relish every bite!
Baked Pumpkin Donuts
Ingredients
Main Ingredients
- 1.5 cups canned pumpkin puree (not pumpkin pie filling)
- 4 large eggs (at room temperature)
- 1/4 cup melted coconut oil Can be substituted with vegetable oil or melted butter
- 1.5 cups granulated sugar
- 1.5 teaspoons baking powder
- 1.5 teaspoons pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1.75 cups gluten-free all-purpose flour
- 1/2 teaspoon cornstarch
Topping
- 1 cup granulated sugar (for topping)
- 1/4 cup ground cinnamon (for topping)
- to taste Melted butter (optional) For brushing before coating
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease two donut pans or mini muffin pans.
- In a large mixing bowl or stand mixer, combine the pumpkin puree, eggs, melted coconut oil, granulated sugar, baking powder, pumpkin pie spice, ground cinnamon, ground nutmeg, and salt. Mix until smooth.
- Add the gluten-free flour and cornstarch to the mixture and mix until the batter is thick yet smooth.
- Fill each donut mold about 3/4 full (approximately 1/4 cup of batter per mold).
Baking
- Bake in the preheated oven for 15-17 minutes, or until the donuts are puffed up and lightly golden brown.
- Let the donuts cool for 2-3 minutes after removing them from the oven.
Topping
- While the donuts are cooling, prepare the cinnamon sugar topping by combining granulated sugar and ground cinnamon in a medium bowl and stirring lightly.
- Carefully remove each donut from the pan using a butter knife and gently toss them in the cinnamon-sugar coating. If desired, brush the donuts with melted butter prior to coating.
Serving
- Serve warm and enjoy!
