Baked Pumpkin Donuts - Gluten-Free and Vegan
Soft and pillowy baked pumpkin donuts rolled in powdered sugar for a sweet breakfast treat. These donuts are gluten-free, dairy-free and vegan, and are great for entertaining for brunch. Fall into Autumn with this easy recipe that's on the table in just under 30 minutes.
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Ingredients
- 1 + 1/2 cups gluten-free flour blend
- 1/2 cup brown sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1/4 cup vegan butter - melted and cooled
- 1/2 cup pumpkin puree - not pumpkin pie filling
- 1/3 cup unsweetened almond milk
- 1 teaspoon apple cider vinegar
- 1 teaspoon pure vanilla extract
- 1/2 cup powdered sugar
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Instructions
- Preheat the oven to 350F. Grease a donut pan with cooking spray.
- In a large bowl, combine the gluten-free flour, brown sugar, baking soda, baking powder, salt, pumpkin pie spice and whisk together.
- Add in melted vegan butter, pumpkin puree, almond milk, apple cider vinegar and vanilla. Whisk to combine.
- Spoon the batter into the donut pan wells or pipe it with a pastry bag.
- Bake at 350F for 10-12 minutes, until a toothpick inserted into the donut comes out clean.
- Let cool for a few minutes and then turn donuts out onto wire rack.
- Pour powdered sugar into a shallow bowl. Press donuts into the powdered sugar on both sides.
- Best served the same day.
Nutrition
Calories: 177kcal | Carbohydrates: 30g | Fat: 6g | Saturated Fat: 1g | Sodium: 462mg | Potassium: 133mg | Sugar: 28g | Vitamin A: 3535IU | Vitamin C: 1mg | Calcium: 71mg | Iron: 0.6mg
