Baked Pumpkin Donuts – Gluten Free
There’s something incredibly cozy about the aroma of pumpkin spices wafting through your kitchen, especially as the crisp autumn air begins to settle in. Baked pumpkin donuts stand out as a delightful treat ideal for any occasion, whether it’s a lazy weekend brunch or a festive gathering. What makes these gluten-free donuts so special is not just their fluffy texture and satisfying flavors, but also the ease with which they can be made at home—without any frying!
Why You’ll Love This Dish
These baked pumpkin donuts are a standout alternative to traditional fried donuts. They’re quick to whip up, gluten-free, and bursting with seasonal flavor. Plus, they’re an excellent way to sneak veggies into a dessert that the whole family will love. The balance of warm spices and the sweetness of pumpkin make these donuts unforgettable.
“These donuts are a game changer! Light, fluffy, and perfectly spiced. My kids devoured them!”
Preparing Baked Pumpkin Donuts – Gluten Free
This recipe comes together seamlessly in just a few steps. You’ll start by mixing your wet ingredients, blending in the dry ones, and then baking. The entire process takes about 30 minutes, leaving you ample time to enjoy the delightful results.
What You’ll Need
Gathering ingredients for these donuts is a breeze. Here’s what you’ll need:
- 1.5 cups canned pumpkin puree (make sure it’s not pumpkin pie filling)
- 4 large eggs at room temperature
- 1/4 cup melted coconut oil
- 1.5 cups granulated sugar
- 1.5 teaspoons baking powder
- 1.5 teaspoons pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 + 3/4 cups gluten-free all-purpose flour
- 1/2 teaspoon cornstarch
- 1/4 cup ground cinnamon (for coating)
- Melted butter (optional, for extra flavor)
Feel free to switch out coconut oil for vegetable oil or substitute granulated sugar with coconut sugar for a healthier option.
Directions to Follow
Preheat the oven to 350°F (175°C) and grease two donut pans or mini muffin pans.
In a large mixing bowl or using a stand mixer, combine the pumpkin puree, eggs, melted coconut oil, granulated sugar, baking powder, pumpkin pie spice, ground cinnamon, ground nutmeg, and salt. Mix until smooth.
Gradually add the gluten-free flour and cornstarch to the mixture, stirring until the batter is slightly thick but smooth.
Fill each donut mold about 3/4 full with the batter (approximately 1/4 cup). For easier filling, you can transfer the batter to a ziplock bag, snip one of the corners, and pipe it into the molds.
Bake the donuts on the middle rack for 15-17 minutes, or until the tops are puffed up and lightly golden.
Allow the donuts to cool in the pans for 2-3 minutes before transferring them to a wire rack.
In a medium bowl, mix the sugar with the ground cinnamon to create your cinnamon-sugar coating.
Carefully remove each donut from the pan by running a butter knife around the edges.
Toss each donut in the cinnamon-sugar mixture while still warm. Alternatively, brush them with melted butter before coating for an extra touch of decadence.
Best Ways to Enjoy It
Serve your baked pumpkin donuts warm, perhaps alongside a cup of coffee or spiced tea. Drizzling a bit of frosting or icing on top can elevate them further, making them the ideal treat for festive gatherings or simply to indulge yourself.
How to Store & Freeze
To keep your donuts fresh, store them in an airtight container at room temperature for up to three days. If you want to extend their life, consider freezing them. Place the cooled donuts in a freezer-safe bag or container for up to three months. When you’re ready to enjoy, thaw them at room temperature or warm them in the oven for a few minutes.
Helpful Cooking Tips
- Ensure your eggs are at room temperature for the best mixing results.
- Don’t overmix the batter; a few lumps are okay. Overmixing can lead to dense donuts.
- Experiment with different spices! Adding a pinch of cloves or ginger can enhance the flavor profile wonderfully.
Creative Twists
Don’t hesitate to get creative with this recipe! You can add chocolate chips, nuts, or even a swirl of cream cheese frosting to your batter for an exciting twist. Consider topping the donuts with a maple glaze or substituting the pumpkin with sweet potato for a different flavor.
Common Questions
What is the prep time for these donuts?
Prep time is approximately 10 minutes, with an additional 15-17 minutes of baking.What can I substitute for coconut oil?
Feel free to swap coconut oil with vegetable oil or melted butter for a different flavor.Can I make these donuts ahead of time?
Absolutely! These donuts can be made a day in advance and stored in an airtight container. They also freeze well for convenient future treats.
Baked Pumpkin Donuts – Gluten Free
- Total Time: 27 minutes
- Yield: 12 servings
- Diet: Gluten-Free
Description
Delightfully fluffy and spiced, these gluten-free baked pumpkin donuts are perfect for cozy autumn days.
Ingredients
- 1.5 cups canned pumpkin puree
- 4 large eggs, at room temperature
- 1/4 cup melted coconut oil
- 1.5 cups granulated sugar
- 1.5 teaspoons baking powder
- 1.5 teaspoons pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 + 3/4 cups gluten-free all-purpose flour
- 1/2 teaspoon cornstarch
- 1/4 cup ground cinnamon (for coating)
- Melted butter (optional, for extra flavor)
Instructions
- Preheat the oven to 350°F (175°C) and grease two donut pans or mini muffin pans.
- In a large mixing bowl or using a stand mixer, combine the pumpkin puree, eggs, melted coconut oil, granulated sugar, baking powder, pumpkin pie spice, ground cinnamon, ground nutmeg, and salt. Mix until smooth.
- Gradually add the gluten-free flour and cornstarch to the mixture, stirring until the batter is slightly thick but smooth.
- Fill each donut mold about 3/4 full with the batter (approximately 1/4 cup). For easier filling, you can transfer the batter to a ziplock bag, snip one of the corners, and pipe it into the molds.
- Bake the donuts on the middle rack for 15-17 minutes, or until the tops are puffed up and lightly golden.
- Allow the donuts to cool in the pans for 2-3 minutes before transferring them to a wire rack.
- In a medium bowl, mix the sugar with the ground cinnamon to create your cinnamon-sugar coating.
- Carefully remove each donut from the pan by running a butter knife around the edges.
- Toss each donut in the cinnamon-sugar mixture while still warm. Alternatively, brush them with melted butter before coating for an extra touch of decadence.
Notes
Store in an airtight container at room temperature for up to three days. They freeze well for up to three months.
- Prep Time: 10 minutes
- Cook Time: 17 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American