Description
These Gluten-Free Pumpkin Donuts combine the warm flavors of pumpkin, cinnamon, and nutmeg in a light, fluffy treat. Made with gluten-free ingredients and sweetened with coconut sugar, they’re a delicious option for those with dietary restrictions or anyone craving a fall-inspired snack.
Ingredients
1 cup gluten-free all-purpose flour
1/2 cup pumpkin puree (100% pumpkin, not pie filling)
1/2 cup sugar (coconut sugar recommended)
1/4 cup vegetable oil or melted coconut oil
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). Grease a donut pan or spray with non-stick cooking spray.
- In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a separate bowl, beat the eggs, then add the pumpkin puree, coconut sugar, and oil (or melted coconut oil). Mix until combined.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- Spoon the batter into the donut pan, filling each mold about two-thirds full.
- Bake for 15–18 minutes, or until a toothpick inserted into the center comes out clean.
- Allow donuts to cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
Notes
Add maple glaze or cream cheese frosting for extra indulgence.
Stir in chocolate chips, chopped nuts, or dried cranberries for added texture.
Adjust the spices by adding a pinch of cloves or ginger for a more complex flavor.
These donuts freeze well—store in a freezer-safe bag for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 15–18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 donut
- Calories: 130
- Sugar: 10g
- Sodium: 85mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 20mg
