Name: Gluten-Free Baked Pumpkin Donuts
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 12
Cuisine: American
Ingredients: 1 1/2 cups gluten-free flour blend; 1 cup pumpkin puree; 2/3 cup coconut sugar; 1 tsp baking powder; 1/2 tsp baking soda; 1 tsp cinnamon; 1/2 tsp nutmeg; 1/4 tsp ginger; 1/4 cup coconut oil (melted); 2 eggs (or you can use flax eggs for a vegan version); 1 tsp vanilla extract

Who doesn’t love a fresh, warm donut on a crisp autumn day? If you’re looking for a treat that’s gluten-free and delicious, baked pumpkin donuts might just be your new go-to recipe. With their soft, moist texture and rich pumpkin flavor, these donuts are perfect for anyone craving a sweet but healthier indulgence. Plus, they’re gluten-free, making them ideal for those with celiac disease or gluten sensitivities.

Ingredients for Gluten-Free Baked Pumpkin Donuts

Here’s a breakdown of the essential ingredients you’ll need to whip up these gluten-free baked pumpkin donuts:

Gluten-Free Flour Blend: Ensure you use a good-quality gluten-free flour blend that contains xanthan gum or guar gum for structure.
Pumpkin Puree: Fresh or canned pumpkin puree works perfectly to add flavor and moisture.
Spices: Cinnamon, nutmeg, ginger, and cloves bring out the warm, aromatic flavors that complement pumpkin beautifully.
Baking Powder & Baking Soda: These leavening agents ensure your donuts are fluffy and rise well.
Sweeteners: Maple syrup or coconut sugar can be used for a natural sweetness.

Step-by-Step Recipe for Gluten-Free Baked Pumpkin Donuts

Ready to start baking? Here’s a simple recipe to make 12 delicious donuts:

Ingredients:

1 1/2 cups gluten-free flour blend
1 cup pumpkin puree
2/3 cup coconut sugar
1 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ginger
1/4 cup coconut oil (melted)
2 eggs (or you can use flax eggs for a vegan version)
1 tsp vanilla extract

Instructions:

Preheat your oven to 350°F (175°C). Lightly grease a donut pan.
In a large bowl, mix the gluten-free flour, baking powder, baking soda, cinnamon, nutmeg, and ginger.
In a separate bowl, whisk together the pumpkin puree, coconut sugar, eggs, melted coconut oil, and vanilla extract.
Gradually combine the dry ingredients into the wet mixture until well incorporated.
Spoon the batter into the donut pan, filling each mold about ¾ full.
Bake for 12 to 15 minutes.
Let the donuts cool in the pan for approximately 5 minutes before moving them to a wire rack.

Tips for the Perfect Gluten-Free Donut Texture

Gluten-free baking can be challenging to achieve the right texture. Here are a few tips to ensure your donuts come out perfectly:

Make sure to choose the correct gluten-free flour: Not all gluten-free flours are created equal. Look for a blend that includes xanthan gum to help bind the dough.
Moisture Balance: Gluten-free baked goods can sometimes be dry. Using enough pumpkin puree and adding a bit of coconut oil helps maintain moisture.

How to Store and Preserve Gluten-Free Donuts

Gluten-free baked goods tend to dry out faster than their gluten-filled counterparts. Keep your donuts fresh by storing them in an airtight container at room temperature for up to 2 days. If you want to keep them longer, you can refrigerate them for up to a week or freeze them for up to 3 months. Just pop a frozen donut in the microwave for 15-20 seconds to warm it up!

FAQs

1. What’s the best way to make the donuts fluffier?

To achieve a fluffier texture, make sure you use fresh baking powder and baking soda. Overmixing can also lead to dense donuts, so mix the batter just until combined.

2. How do I prevent my gluten-free donuts from sticking to the pan?

Grease your donut pan well with a bit of coconut oil or a non-stick spray to prevent sticking.

3. Can I use a donut maker instead of baking them?

Yes! You can use a donut maker, just be sure to adjust the cooking time as needed, typically around 5-6 minutes.

4. What are some gluten-free flour alternatives?

You can use almond flour, coconut flour, or oat flour as alternatives, though you may need to adjust liquid ratios since each flour behaves differently.

5. How long do gluten-free baked donuts last?

At room temperature, they’ll last 1-2 days. In the fridge, they can last up to a week, and in the freezer, up to 3 months.

Yield: 12

Gluten-Free Baked Pumpkin Donuts

Enjoy these delicious, gluten-free baked pumpkin donuts! Perfect for fall, they're healthier than fried donuts and easy to make at home.

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Ingredients

1 1/2 cups gluten-free flour blend
1 cup pumpkin puree
2/3 cup coconut sugar
1 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ginger
1/4 cup coconut oil (melted)
2 eggs (or you can use flax eggs for a vegan version)
1 tsp vanilla extract

Instructions

Preheat your oven to 350°F (175°C). Lightly grease a donut pan.
In a large bowl, mix the gluten-free flour, baking powder, baking soda, cinnamon, nutmeg, and ginger.
In a separate bowl, whisk together the pumpkin puree, coconut sugar, eggs, melted coconut oil, and vanilla extract.
Gradually combine the dry ingredients into the wet mixture until well incorporated.
Spoon the batter into the donut pan, filling each mold about ¾ full.
Bake for 12 to 15 minutes.
Let the donuts cool in the pan for approximately 5 minutes before moving them to a wire rack.