Description
Delicious, warm, and comforting gluten-free baked pumpkin donuts that fill your kitchen with cozy fall fragrances.
Ingredients
Scale
- 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 cup granulated sugar (for coating)
- 1/4 cup ground cinnamon (for coating)
- Melted butter (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- Prepare your donut pan by greasing it with coconut oil or non-stick spray.
- Combine wet ingredients: whisk together pumpkin puree, eggs, and melted coconut oil.
- Mix the dry ingredients in a separate bowl.
- Combine the wet and dry mixtures gently with a spatula.
- Fill each donut cavity about 2/3 full with the batter.
- Bake for about 15-18 minutes, or until a toothpick comes out clean.
- Cool the donuts in the pan for 5-7 minutes, then transfer to a wire rack.
- Coat the cooled donuts in the cinnamon-sugar mixture.
- Serve and enjoy!
Notes
For a vegan version, substitute eggs with flax eggs. Add nuts or chocolate for extra texture!
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 donut
- Calories: 180
- Sugar: 10g
- Sodium: 45mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: pumpkin donuts, gluten free, fall recipe, baked donuts, cozy treat