Gluten-Free Pumpkin Donuts: Deliciously Cozy Autumn Treats You Can Enjoy!
Deliciously cozy autumn treats that are gluten-free and perfect for the fall season.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Yield: 12 donuts 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 1 cup gluten-free all-purpose flour
- 1/2 cup pumpkin puree
- 1/4 cup maple syrup
- 1/4 cup coconut sugar
- 1/4 cup almond milk
- 2 large eggs
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C) and grease a donut pan.
- In a large bowl, mix together the gluten-free flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, combine the pumpkin puree, maple syrup, coconut sugar, almond milk, and eggs until smooth.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
- Pour the batter into the prepared donut pan, filling each cavity about 2/3 full.
- Bake for 15-18 minutes or until a toothpick inserted comes out clean.
- Let the donuts cool in the pan for a few minutes before transferring to a wire rack to cool completely.
Notes
- These donuts can be topped with a glaze or powdered sugar for extra sweetness.
- Store leftovers in an airtight container for up to 3 days.
- For a vegan version, substitute eggs with flax eggs.
Nutrition
- Serving Size: 1 donut
- Calories: 150
- Sugar: 8g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
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