Gluten-Free Pumpkin Donuts
These gluten-free pumpkin donuts are soft, baked instead of fried, and rolled in powdered sugar while still warm. Pumpkin puree replaces the eggs, so they're easily made vegan too. Real pumpkin puree and pumpkin pie spice give them warm fall flavor in every bite.
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Ingredients
- 1½ cups (210 g) gluten-free flour blend - use Bob's Red Mill 1-to-1 Gluten-Free Baking Flour in the blue bag
- ½ cup (100 g) brown sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 teaspoons pumpkin pie spice
- ¼ cup (57 g) butter - (regular or vegan), melted and cooled
- ½ cup (120 g) pure pumpkin puree
- ⅓ cup (80 g) milk - dairy or non-dairy
- 1 teaspoon apple cider vinegar
- 1 teaspoon vanilla extract
- ½ cup (60 g) powdered sugar - for coating the donuts
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Instructions
- Preheat the oven to 350°F. Lightly grease a donut pan with cooking spray.
- Wis together 1½ cups (210 g) gluten-free flour blend, ½ cup (100 g) brown sugar, 1 teaspoon baking soda, 1 teaspoon baking powder, ½ teaspoon salt, and 2 teaspoons pumpkin pie spice in a large bowl.
- In a separate bowl, whisk together the melted ¼ cup (57 g) butter, ½ cup (120 g) pure pumpkin puree, ⅓ cup (80 g) milk, 1 teaspoon apple cider vinegar, and 1 teaspoon vanilla extract.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Piper, spoon the batter into the prepared donut pan, filling each well to the top.
- Bake at 350°F for 10-12 minutes, until a toothpick inserted into the donut comes out clean.
- Let the donuts cool in the pan for a minute or two, then transfer to a wire rack.
- Add ½ cup (60 g) powdered sugar to a shallow bowl or plate. Roll each donut in the powdered sugar while still warm.
Video
Notes
- Flour: I use Bob's Red Mill 1-to-1 Gluten-Free Baking Flour in the blue bag, which already has xanthan gum mixed in. Weigh it with a food scale for the most accurate results. I provided measurements in grams for your convenience.
- Puree: Use pure pumpkin puree, not pie filling. Pie filling has added sugar and spices that will throw off the recipe.
- Milk: any dairy or non-dairy milk works here. I've tested the recipe with both unsweetened almond milk and regular whole milk.
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
