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