Baked Pumpkin Donuts – Gluten Free
Delightful baked pumpkin donuts that are gluten-free and filled with warm autumn spices.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
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 cinnamon sugar topping)
- 1/4 cup ground cinnamon (for cinnamon sugar topping)
- Melted butter (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- Combine pumpkin puree, eggs, and melted coconut oil in a large bowl.
- Whisk in granulated sugar, baking powder, pumpkin pie spice, ground cinnamon, ground nutmeg, and salt.
- Mix the gluten-free all-purpose flour and cornstarch in another bowl.
- Fold the dry ingredients into the wet ingredients until just combined.
- Fill each cavity of the greased donut pan about 3/4 full.
- Bake for 15 to 18 minutes, or until a toothpick comes out clean.
- Make cinnamon sugar by mixing granulated sugar and ground cinnamon in a bowl.
- Coat the cooled donuts in melted butter and then roll them in the cinnamon sugar.
Notes
These donuts can be frozen; just wrap them tightly and thaw when ready to enjoy.
Nutrition
- Serving Size: 1 donut
- Calories: 200
- Sugar: 18g
- Sodium: 250mg
- Fat: 7g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: pumpkin donuts, gluten-free donuts, fall recipes, baked donuts