Gluten-Free Pumpkin Donuts
Fall flavors meet gluten-free goodness in these irresistibly moist and fluffy Gluten-Free Pumpkin Donuts, perfect for breakfast or dessert! Made with pumpkin puree and a blend of warm spices like cinnamon, nutmeg, and ginger, these baked donuts are packed with cozy autumnal aromas. The recipe is easy to follow and uses gluten-free all-purpose flour, ensuring a soft, tender texture without sacrificing flavor. Ready in under 40 minutes, these donuts are a delicious alternative to fried treats and can be customized with a glaze or a dusting of powdered sugar. Perfect for pumpkin spice lovers, this recipe makes 12 donuts that are ideal for sharing at holiday gatherings or enjoying with your favorite cup of coffee. A healthier, gluten-free twist on a seasonal classic!
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Recipe Information
Ingredients
- 1.5 cups Gluten-Free All-Purpose Flour
- 1.5 teaspoons Baking Powder
- 0.5 teaspoons Baking Soda
- 0.5 teaspoons Salt
- 1 teaspoon Ground Cinnamon
- 0.5 teaspoon Ground Nutmeg
- 0.25 teaspoon Ground Ginger
- 0.75 cups Granulated Sugar
- 0.25 cups Brown Sugar
- 1 cup Pumpkin Puree
- 0.5 cups Vegetable Oil
- 2 large Eggs
- 1 teaspoon Vanilla Extract
- 0.25 cup Milk
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a 12-cavity donut pan with non-stick cooking spray.
In a large mixing bowl, whisk together the gluten-free all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, and ground ginger until well combined.
In another bowl, combine the granulated sugar, brown sugar, pumpkin puree, vegetable oil, eggs, vanilla extract, and milk. Whisk until the mixture is smooth and well blended.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not over-mix.
Spoon the batter into a piping bag or a large ziplock bag with the tip cut off. Pipe the batter into the prepared donut pan, filling each cavity about 3/4 full.
Bake in the preheated oven for 15-18 minutes, or until a toothpick inserted into the center of a donut comes out clean.
Allow the donuts to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
Optionally, glaze or dust with powdered sugar before serving.
Enjoy your homemade gluten-free pumpkin donuts!
Nutrition Facts
Calories |
2610 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.9 g | 160% | |
| Saturated Fat | 21.2 g | 106% | |
| Polyunsaturated Fat | 69.1 g | ||
| Cholesterol | 382 mg | 127% | |
| Sodium | 2696 mg | 117% | |
| Total Carbohydrate | 373.5 g | 136% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 197.6 g | ||
| Protein | 21.7 g | 43% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 273 mg | 21% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 797 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
