Description
Deliciously moist and gluten-free baked pumpkin donuts, perfect for autumn treats.
Ingredients
Scale
- 1.5 cups canned pumpkin puree
- 4 large eggs
- 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 cup gluten-free all-purpose flour
- 1/2 teaspoon cornstarch
- 1 cup granulated sugar + a sprinkle of cinnamon for coating
- Melted butter (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- Prepare your donut pan by greasing it with cooking spray.
- Mix the pumpkin puree, melted coconut oil, and sugar in a large bowl.
- Add the eggs one at a time, mixing well after each addition.
- Combine the dry ingredients in a separate bowl and whisk together.
- Mix the dry ingredients into the wet mixture gradually, folding gently.
- Spoon the batter into the donut pan, filling each cavity about 2/3 full.
- Bake for 15-18 minutes until a toothpick comes out clean.
- Cool the donuts in the pan for 5 minutes before removing.
- Coat with melted butter and roll in sugar and cinnamon mixture.
Notes
These donuts pair perfectly with chai or spiced lattes. Enjoy fresh or warm.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 donut
- Calories: 200
- Sugar: 12g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
Keywords: pumpkin donuts, gluten-free donuts, baked donuts, autumn recipes, easy desserts