These gluten free baked pumpkin donuts are soft, light and perfectly fluffy. They’re made without frying and are ready in 30 minutes!
They’re oil-free and can be stored in the refrigerator for up to 1 day. They’re also perfect for a quick breakfast or snack!
Ingredients
A healthier take on the classic fried donut, this gluten free baked pumpkin donut recipe is lighter and more nutritious than traditional donuts. It’s also completely vegan and a great choice for a gluten free brunch.
These donuts are made with almond flour and topped with a delicious layer of cinnamon sugar. They’re easy to make and perfect for a fall breakfast, snack or dessert!
To make these donuts you need almond flour, coconut oil, granulated sugar, eggs, pumpkin puree, baking powder, salt and pumpkin pie spice. These ingredients are easy to find at your local grocery store.
Add the dry ingredients to the wet ingredients and whisk together until smooth. You may need to use a flexible spatula to ensure there are no clumps of flour.
Once the batter is well combined, transfer it to a pastry bag or large ziplock bag and fill the wells in your donut pan. Don’t over fill and tap the donut pans against your counter to release trapped air bubbles.
Then bake the donuts in the oven for about 15 minutes or until a toothpick or cake tester comes out clean. Remove from the oven and allow them to cool for a few minutes before dipping them in the cinnamon sugar.
You can also store these donuts in an airtight container at room temperature for a few days. When you’re ready to enjoy them, heat them in the microwave for 30 seconds and they’ll be warm again.
These donuts are a great way to satisfy your craving for pumpkin and they’re so easy to make! The best part is that they are light and fluffy without any frying involved.
You can serve these donuts with your favorite sauce or glaze for added flavor. They’re especially delicious with Five Minute Drizzly Caramel Sauce or Raw Vegan Caramel Sauce. You can also top them with chopped nuts or sprinkles. If you want to make these donuts even more special, try drizzling them with chocolate! They’re sure to please the whole family! The best thing is that they only take about 30 minutes to make.
Preparation
This gluten free baked pumpkin donut recipe makes a festive breakfast, brunch or snack. It’s loaded with fall spices and topped off with a buttery, cinnamon-pumpkin pie spice topping. It’s easy to make and bakes in under 30 minutes.
In a large bowl, whisk together oil, eggs, sugar, and pumpkin puree. Next, add flour, xanthan gum (leave out if you don’t use a gluten free all purpose flour blend), salt, baking powder, pumpkin pie spice and cinnamon.
Mix the dry ingredients into the wet until the batter is a thick and shiny gel. Transfer the sticky mixture into a piping bag or a large plastic storage bag with a tip trimmed off, and pipe it into each donut cavity of your donut pan.
A quick 17 minute bake time gives you perfectly golden donuts that are ready to eat. They’re best the day they’re made but can be frozen for up to 3 months.
To freeze them without the maple glaze, let them cool completely and then store in a sealed container in your freezer. Defrost in the refrigerator or microwave until thawed, if necessary.
The best part of this donut is that it’s easy to make and comes out perfectly every time. If you’re looking for a fun, tasty treat to make with the kids, this one’s a sure bet! I’ll bet your guests will have a hard time deciding which is the best of the bunch. Whether you’re hosting a Halloween party or Thanksgiving dinner, this donut is the perfect addition to your menu.
Baking
These gluten free baked pumpkin donuts are soft and pillowy, a great treat for breakfast. They are topped with cinnamon-sugar and can be served warm or cold, depending on your preference.
You can also top these donuts with cream cheese frosting for a delicious treat. Just whip up dairy free Kite Hill cream cheese and powdered monk fruit sweetener in a stand mixer or with a hand mixer until smooth and creamy. Then spread the donuts with the frosting and top them with cinnamon, coconut sugar, or fall sprinkles.
Make sure to preheat the oven to 350 degrees before baking these donuts. Allow them to cool for about 4-5 minutes before removing them from the pan.
Then, fill the wells of your donut pan with the batter and bake them for about 20 minutes or until a toothpick inserted into the center comes out clean. You can let them rest for about 10 minutes on your counter before baking them to release any trapped air bubbles that could cause the donuts to rise too much and over bake.
Once the donuts have cooled, melt some coconut oil and mix together cinnamon and sugar in a shallow bowl. Coat each donut with the cinnamon-sugar mixture and set them on a wire rack to cool completely or serve them while still warm!
You can easily store these donuts in an airtight container for up to 2 months. However, they are best served fresh.
When making these donuts, be sure to use a flour that is naturally gluten-free. Sweet rice flour is a great choice and it works wonders in this recipe, providing the “stretch” of gluten that makes these donuts so soft. It also gives the donuts a unique flavor that is not typically found in gluten free baked goods.
To avoid a dry, crumbly donut, be sure to add a little extra milk to the batter during mixing. You can also add an extra tablespoon of chia or flax eggs to the batter to help bind it together.
Cooling
If you are looking for a delicious fall treat, these gluten free baked pumpkin donuts are the perfect option. They are a cake-y texture with a soft pumpkin flavor, and are ready to serve in just 30 minutes! They can be topped with cinnamon or sugar and are sure to be loved by everyone!
Unlike traditional donuts, these are baked in the oven and not deep-fried. They are also vegan and gluten-free, making them a healthier choice for any occasion!
To make these donuts, simply whisk together oil, eggs, sugar and pumpkin puree until smooth. Add the flour, baking powder and pumpkin pie spice and stir until combined.
After the donuts are baked, let them cool for about 17 minutes before adding the topping. This will give the doughnuts a chance to set and firm up, making them easier to handle.
Once cooled, you can top these donuts with a variety of toppings including a simple cream cheese frosting or a drizzle of caramel sauce. You can even sprinkle them with a few toasted walnuts or fall sprinkles for extra flavor!
You can even store these donuts in an airtight container or freezer bag. This will keep them fresh for up to a week in the refrigerator, or for up to a month in the freezer!
The icing on these donuts is quite easy to prepare. To make the glaze, melt coconut oil and dark chocolate chips in the microwave. When the chocolate is melted, spread it over the donuts however you desire.
If you want to make this recipe sugar free, replace the granulated sugar with Swerve sweetener. You can also omit the topping altogether if you are not concerned with the sugar content of the donuts.
You can also store the donuts in a sealed plastic bag or container in your freezer for up to a week. You can also reheat the donuts in a microwave. This is best done a few days before serving, but they are also great for a quick breakfast or a snack on the go!