Description
Warm autumn spices dance through these gluten-free pumpkin donuts, creating a comforting seasonal treat. Topped with a sweet cinnamon glaze, you’ll savor each delightful bite of this irresistible homemade pastry.
Ingredients
Scale
Main Ingredients:
- 1 cup pumpkin puree
- 2 eggs
- 2 cups gluten-free 1-1 flour blend
- ½ cup brown sugar
- ½ cup sugar
Liquid and Oil Ingredients:
- ½ cup avocado oil or melted refined coconut oil
- ½ cup almond milk
- 1 teaspoon vanilla extract
Spices and Leavening Agents:
- 1 teaspoon baking powder
- ¾ teaspoon baking soda
- ½ teaspoon sea salt
- 2 teaspoons cinnamon
- ¼ teaspoon ginger
- ¼ teaspoon nutmeg
Brown Sugar Icing Ingredients:
- ¾ cup packed brown sugar
- ¼ cup almond milk
- 1 tablespoon dairy-free butter
- ½ teaspoon vanilla extract
- 1 ½ cups powdered sugar
- 1 pinch of sea salt
Instructions
- Prepare the oven by warming it to 350°F and lightly coating a donut pan with cooking spray to prevent sticking.
- Create the dry ingredient mixture by thoroughly blending gluten-free flour, baking powder, baking soda, warming spices like cinnamon, ginger, nutmeg, and sea salt in a large mixing bowl.
- In a separate bowl, whisk together pumpkin puree, avocado oil, brown sugar, eggs, additional sugar, almond milk, and vanilla extract until the mixture becomes smooth and homogeneous.
- Gently fold the wet ingredients into the dry ingredients, stirring carefully to ensure complete integration without overmixing.
- Transfer the batter into a piping bag or large zip-top bag, snipping a small corner to create a precise opening for filling the donut molds.
- Carefully pipe the batter into each donut cavity, filling approximately three-quarters full to allow room for rising during baking.
- Place the donut pan in the preheated oven and bake for 11-12 minutes, watching for a golden-brown surface that springs back when lightly touched.
- Remove from the oven and allow donuts to rest in the pan for two minutes before transferring to a wire cooling rack.
- Prepare the glaze by combining brown sugar, almond milk, and dairy-free butter in a small saucepan over medium heat, stirring until a smooth consistency develops.
- Simmer the mixture briefly, then remove from heat and incorporate vanilla extract and powdered sugar, whisking until the glaze becomes glossy.
- Once the donuts have cooled completely, dip each one into the glaze, allowing excess to drip off naturally.
- Return the glazed donuts to the wire rack, permitting the icing to set and solidify before serving.
Notes
- Gluten-free baking requires precise measurements and quality alternative flour to ensure soft, tender texture.
- Prepare all ingredients at room temperature for smoother mixing and better overall donut consistency.
- Piping batter into donut pan helps create uniform shapes and prevents messy, uneven filling.
- Cool donuts completely before icing to prevent melting and ensure a smooth, professional-looking glaze.
- Check donuts at 11 minutes to avoid overcooking, as gluten-free baked goods can dry out quickly.
- Store donuts in an airtight container at room temperature for maximum freshness, consuming within 2-3 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 300
- Sugar: 30 g
- Sodium: 200 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 50 mg