Description
These Baked Pumpkin Donuts are a delicious gluten-free treat perfect for fall. Made with canned pumpkin puree and a blend of warm spices like cinnamon, nutmeg, and pumpkin pie spice, they are moist, flavorful, and baked to golden perfection. The donuts are coated with a cinnamon sugar topping for a sweet and spiced finish, making them an ideal snack or breakfast option.
Ingredients
Donut Batter
- 1.5 cups canned pumpkin puree (not pumpkin pie filling)
- 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
Cinnamon Sugar Topping
- 1 cup granulated sugar
- 1/4 cup ground cinnamon
- Melted butter (optional, for brushing donuts before coating)
Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C) and grease two donut pans or mini muffin pans thoroughly to prevent sticking.
- Mix Wet Ingredients and Spices: In a large mixing bowl or stand mixer, combine the canned pumpkin puree, eggs, melted coconut oil, granulated sugar, baking powder, pumpkin pie spice, ground cinnamon, ground nutmeg, and salt. Mix these ingredients together until the batter is smooth and homogeneous.
- Add Dry Ingredients: Gradually add the gluten-free all-purpose flour and cornstarch to the wet mixture. Mix well until the batter becomes slightly thick but smooth, ensuring there are no lumps.
- Fill Donut Molds: Spoon or pipe the batter into the prepared donut molds, filling each about 3/4 full (approximately 1/4 cup of batter per mold). Using a ziplock bag with a cut corner can help with piping for a neater filling process.
- Bake the Donuts: Place the filled pans on the middle rack of the oven and bake for 15-17 minutes. The donuts are done when the tops are puffed up and lightly golden brown.
- Cool the Donuts: Remove the pans from the oven and allow the donuts to cool for 2-3 minutes in the pans to set slightly.
- Prepare Cinnamon Sugar Topping: While the donuts cool, mix together 1 cup granulated sugar and 1/4 cup ground cinnamon in a medium bowl to create the cinnamon sugar coating.
- Remove and Coat Donuts: Carefully loosen each donut from the pan by running a butter knife around the edges. Optionally, brush the warm donuts with melted butter, then roll or sprinkle them generously in the cinnamon sugar mixture for a sweet finish.
Notes
- Ensure pumpkin puree is plain and not pumpkin pie filling to avoid extra sugar and spices.
- Use gluten-free flour blend suitable for baking to maintain the correct texture.
- The optional melted butter helps the cinnamon sugar stick better and adds richness.
- Donuts can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage.
- For extra moisture, don’t overbake; check at 15 minutes for doneness.
