Easy Homemade Pumpkin Donuts
Delightful gluten-free pumpkin donuts that are simple to make and perfect for fall baking.
Ingredients
Dry Ingredients
- 1 cup gluten-free all-purpose flour Use spoon-and-level method for accurate measurement.
- 1/2 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
Wet Ingredients
- 1/2 cup pumpkin puree
- 2 large eggs Can substitute with applesauce, chia egg, or flaxseed meal.
- 1/4 cup vegetable oil Can replace with melted coconut oil for a dairy-free option.
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a donut pan with cooking spray.
- In a large mixing bowl, whisk together the gluten-free flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, mix the pumpkin puree, eggs, vegetable oil, and vanilla extract until well-blended.
- Gradually fold the dry ingredients into the pumpkin mixture. Be careful not to overmix.
- Spoon the batter into the prepared donut pan, filling each cavity about 2/3 full.
- Bake in your preheated oven for about 15 minutes, or until a toothpick inserted into the center comes out clean.
- Let the donuts cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Notes
Enhance the donuts with glazing or a sprinkle of powdered sugar. Store in an airtight container for up to 3 days or freeze for up to 3 months.
Nutrition
Serving: 1gCalories: 180kcalCarbohydrates: 26gProtein: 3gFat: 7gSaturated Fat: 1gSodium: 150mgFiber: 1gSugar: 8g
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