Baked Pumpkin Donuts – Gluten Free
Deliciously moist Baked Pumpkin Donuts that are gluten-free, perfect for fall with a cozy pumpkin spice flavor.
Ingredients
Wet Ingredients
- 1 cup pumpkin puree Use fresh pumpkin puree for best flavor.
- 1/2 cup coconut sugar Can substitute with brown sugar.
- 2 large eggs Use flax eggs for a vegan version.
- 1/4 cup coconut oil, melted Vegetable oil can be used as a substitute.
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 cup gluten-free all-purpose flour Choose a blend with xanthan gum for best texture.
- 1/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
Instructions
Preparation
- Preheat your oven to 350°F (180°C) and grease your donut pan.
- In a mixing bowl, combine pumpkin puree, coconut sugar, eggs, melted coconut oil, and vanilla extract. Beat until smooth.
- In a separate bowl, whisk together gluten-free flour, baking powder, baking soda, pumpkin pie spice, and salt.
- Gradually add dry ingredients into the wet mixture, stirring gently until just combined.
- Carefully fill each cavity of the donut pan about two-thirds full with the batter.
Baking
- Bake in the preheated oven for 15-18 minutes, or until a toothpick inserted comes out clean.
- Allow donuts to cool in the pan for a few minutes before transferring them to a wire rack.
Notes
These donuts can be stored in an airtight container for up to three days at room temperature. For longer storage, freeze them for up to two months. Consider adding chocolate chips or a streusel topping for variety.
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 18gProtein: 2gFat: 7gSaturated Fat: 4gSodium: 100mgFiber: 1gSugar: 7g
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