Description
Delicious, moist, and gluten-free baked pumpkin donuts perfect for any occasion.
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.
- Mix the pumpkin puree, melted coconut oil, and sugar in a large bowl.
- Add the eggs one at a time, mixing well after each.
- Combine the dry ingredients in a separate bowl.
- Mix the dry into the wet, folding gently until just combined.
- Spoon the batter into the donut pan, filling each cavity about 2/3 full.
- Bake for about 15-18 minutes, or until a toothpick comes out clean.
- Cool the donuts for 5 minutes before flipping them out.
- Coat in cinnamon sugar if desired.
Notes
These donuts are great with a warm cup of chai or drizzled with maple glaze.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 donut
- Calories: 180
- Sugar: 12g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 55mg
Keywords: pumpkin donuts, gluten-free donuts, fall recipes, baked donuts