Gluten-Free Pumpkin Donuts
Soft and fluffy gluten-free pumpkin donuts are the perfect sweet way to start fall mornings. These donuts are delicious plain or topped with cinnamon sugar or brown sugar glaze!
- Prep time
- 15 min
- Cook time
- 20 min
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
- 1+1/2 cup gluten-free 1: 1 baking flour (230g)
- 2 tsp baking powder
- 1+1/2 tsp pumpkin pie spice (or 3/4 teaspoon cinnamon, 1/4 teaspoon nutmeg and 1/4 teaspoon ginger)
- 1+1/4 tsp salt
- 1+1/2 cup pumpkin purée (340g)
- 3 large eggs
- 1/2 cup vegetable oil (100g )
- 1/2 cup brown sugar (100g)
- 1/2 cup white sugar (100g)
- 1 tsp vanilla extract
- 1/4 cup white sugar (50g)
- 1 tbsp cinnamon
- 3/4 cup brown sugar (150g)
- 1/4 cup milk (or almond milk)
- 1 tbsp butter
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1+1/2 cup powdered sugar (175g (sifted))
- nuts or sprinkles for topping
Instructions
- 1
Preheat the oven to 375F. Lightly grease two 6-cavity non-stick donut pans with cooking spray.
- 2
In a medium bowl, whisk together the dry ingredients. In a large bowl, whisk together the pumpkin, eggs, oil, brown sugar, white sugar and vanilla extract until smooth.
- 3
Add the dry ingredients to the wet and whisk to combine.
- 4
Fill the donut pans with the batter. The easiest way I've found to do this is to place a large Ziploc bag in a measuring cup then fill it with the batter (see the video). Then cut the end of the bag and pipe the batter into the donut pans.
- 5
Bake the donuts for 20-25 minutes, until a toothpick inserted into the center of a donut comes out clean. Empty the donuts out onto a wire cooling rack.
- 6
Mix together the sugar and cinnamon. While the doughnuts are still warm (but no longer fragile), gently shake them in a bag with the cinnamon-sugar.
- 7
Combine the brown sugar, milk, butter and salt in a medium saucepan over medium heat. Stir until the butter has melted and mixture is smooth. Bring the mixture to a simmer. Allow to simmer for 1 minute then remove from heat and whisk in the vanilla extract and sifted confectioners’ sugar until smooth and combined. Let the icing cool for 5 minutes to slightly thicken. Dip the tops of the pumpkin donuts into the warm icing. If icing is getting too thick as you’re dipping, add a little more milk or warm back up in the microwave or on the stove to thin out. Place dipped donuts on a wire rack placed on a baking sheet so any excess icing can drip off. Top with chopped nuts or sprinkles before the glaze sets.