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Baked Pumpkin Donuts

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Delightful gluten-free baked pumpkin donuts that capture the essence of autumn with spices and pumpkin flavor.

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 cup gluten-free all-purpose flour
  • 1/2 teaspoon cornstarch
  • 1 cup granulated sugar (for coating)
  • 1/4 cup ground cinnamon (for coating)
  • Melted butter (optional)

Instructions

  1. Preheat your oven to 350°F (175°C) and grease your donut pan.
  2. Combine the pumpkin puree, eggs, and melted coconut oil in a large mixing bowl and whisk until smooth.
  3. Add in the granulated sugar and mix until combined.
  4. Whisk together the gluten-free flour, baking powder, pumpkin pie spice, ground cinnamon, ground nutmeg, cornstarch, and salt in a separate bowl.
  5. Gradually add the dry mixture to the wet ingredients, stirring just until combined.
  6. Fill each cavity of the donut pan about 3/4 of the way full with batter.
  7. Bake for 15-18 minutes or until a toothpick comes out clean.
  8. Cool in the pan for 5 minutes before transferring to a wire rack and roll in the sugar-cinnamon mixture while warm.

Notes

These donuts are best enjoyed fresh, served warm with a sprinkle of cinnamon sugar.

Nutrition

Keywords: pumpkin donuts, gluten-free donuts, autumn recipes, baked donuts, fall desserts

Find it online: https://ivoryapron.com/min-gluten-free-baked-pumpkin-donuts-fall-harvest/