Baked Pumpkin Donuts
Delicious, light, and fluffy gluten-free baked pumpkin donuts flavored with cozy spices, perfect for breakfast or an afternoon snack.
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!
Notes
Store donuts in an airtight container at room temperature for up to 3 days. For longer storage, freeze in a single layer then transfer to a freezer-safe container, lasting up to 2 months. Thaw or warm before serving.