Here’s a Gluten-Free Pumpkin Donut recipe that’s soft, fluffy, and full of fall flavor 🍂🍩
Gluten-Free Pumpkin Donuts
Ingredients:
- 1 cup gluten-free all-purpose flour (with xanthan gum, if not add ½ tsp separately)
- ¾ tsp baking powder
- ½ tsp baking soda
- 1 tsp pumpkin pie spice (or mix cinnamon, nutmeg, ginger, clove)
- ¼ tsp salt
- 1 large egg
- ½ cup pumpkin puree (not pie filling)
- ⅓ cup brown sugar (or coconut sugar)
- 2 tbsp melted butter (or coconut oil)
- 2 tbsp milk (dairy or non-dairy)
- 1 tsp vanilla extract
Cinnamon Sugar Coating (optional but amazing):
- ¼ cup sugar
- 1 tsp cinnamon
- 2 tbsp melted butter (for brushing)
Instructions:
- Preheat oven to 350°F (175°C). Lightly grease a donut pan.
- In a bowl, whisk flour, baking powder, baking soda, pumpkin spice, and salt.
- In another bowl, whisk egg, pumpkin puree, sugar, melted butter, milk, and vanilla until smooth.
- Add dry ingredients to wet, stir until just combined (don’t overmix).
- Spoon or pipe batter into donut pan (about ¾ full).
- Bake 12–15 minutes, until a toothpick comes out clean.
- Cool slightly, then brush with melted butter and roll in cinnamon sugar.
Tips:
- For extra soft donuts, don’t overbake — they should spring back when touched.
- Can also make as mini muffins if you don’t have a donut pan.
- For a glaze: mix ½ cup powdered sugar with 1–2 tbsp milk and drizzle.
Nutrition (per donut, baked, unfrosted)
- Calories: ~130
- Carbs: ~20g
- Fiber: ~2g
- Sugar: ~9g
- Protein: ~2g
- Fat: ~5g
- Saturated Fat: ~1g
- Cholesterol: ~25mg
- Sodium: ~110mg
