Baked Gluten Free Pumpkin Donuts
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Gluten Free Pumpkin Donuts
One of my favorite things about the fall season is all things pumpkin! I love trying new recipes to add to my pumpkin favorites and this gluten free pumpkin donuts recipe is so fast & easy to put together. You can make these baked Pumpkin donuts in about 30 minutes or less. Surprise your kids with a delicious fall breakfast or maybe an after-school snack . They also are an easy recipe to throw together before a fall gathering or brunch. I love the light glaze, too, for a bit of extra sweetness.
These gluten free pumpkin donuts would also taste great using homemade pumpkin puree if you enjoy making your own puree. We have a recipe on how to make pumpkin puree in 5 easy steps.
Gluten Free Pumpkin Donuts:
Makes 18 donuts
Prep time: 5 minutes
Bake time: 20 minutes
Ingredients:
Ingredients for the Donuts:
3 cups gluten free baking flour
2 ½ teaspoons baking powder
1 teaspoon salt
¼ teaspoon baking soda
1 teaspoon pumpkin spice
1 teaspoon cinnamon
1 15-ounce can pumpkin puree (or make your own pumpkin puree)
¾ cup brown sugar
1/3 cup canola oil
½ cup buttermilk
4 tablespoons butter, melted
1 teaspoon vanilla extract
1 egg
Ingredients for the Glaze:
1 ½ cups powdered sugar
½ teaspoon pumpkin pie spice
½ teaspoon vanilla extract
3-4 tablespoons milk
Directions:
Preheat oven to 350 degrees. Prepare donut pans by greasing with nonstick cooking spray. (here are some inexpensive donut pans)
In a large bowl, whisk together the gluten free baking flour, baking powder, salt, baking soda, pumpkin spice, and cinnamon. Set aside.
In a separate bowl, combine the pumpkin puree, brown sugar, canola oil, melted butter, vanilla extract, and egg. Whisk to mix.
Add the wet ingredients to the dry ingredients. Stir until just combined.
Spoon the mixture into a piping bag and fill each donut cavity with batter.
Bake for 20 minutes or until donut springs back when pressed with a finger.
Allow donuts to cool in pan for 5 minutes, then remove to cooling rack to cool completely.
While the donuts are cooling, make the glaze by combining the powdered sugar, pumpkin pie spice, vanilla extract, and milk in a medium bowl. Whisk until smooth.
Dip each cooled donut in the glaze, then place back on wire rack until the glaze has set.
Printable Recipe for Gluten Free Pumpkin Donuts:
Here’s a printable version of the Gluten Free Pumpkin Donuts recipe for you to print off to put in your recipe binder or notebook.
PrintGluten Free Pumpkin Doughnuts
Ingredients
Ingredients for the Donuts:
3 cups gluten free baking flour
2 ½ teaspoons baking powder
1 teaspoon salt
¼ teaspoon baking soda
1 teaspoon pumpkin spice
1 teaspoon cinnamon
1 15-ounce can pumpkin puree
¾ cup brown sugar
1/3 cup canola oil
½ cup buttermilk
4 tablespoons butter, melted
1 teaspoon vanilla extract
1 egg
Ingredients for the Glaze:
1 ½ cups powdered sugar
½ teaspoon pumpkin pie spice
½ teaspoon vanilla extract
3–4 tablespoons milk
Instructions
Preheat oven to 350 degrees. Prepare donut pans by greasing with nonstick cooking spray.
2. In a large bowl, whisk together the gluten free baking flour, baking powder, salt, baking soda,
pumpkin spice, and cinnamon. Set aside.
3. In a separate bowl, combine the pumpkin puree, brown sugar, canola oil, melted butter, vanilla
extract, and egg. Whisk to mix.
4. Add the wet ingredients to the dry ingredients. Stir until just combined.
5. Spoon the mixture into a piping bag and fill each donut cavity with batter.
6. Bake for 20 minutes or until donut springs back when pressed with a finger.
7. Allow donuts to cool in pan for 5 minutes, then remove to cooling rack to cool completely.
8. While the donuts are cooling, make the glaze by combining the powdered sugar, pumpkin pie
spice, vanilla extract, and milk in a medium bowl. Whisk until smooth.
9. Dip each cooled donut in the glaze, then place back on wire rack until the glaze has set.
More Fall Recipes to Try:
