Description
Enjoy these moist and fluffy gluten-free pumpkin donuts infused with warm autumn spices, perfect for any fall gathering or cozy treat.
Ingredients
Scale
- 2 cups gluten-free 1:1 flour blend
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon sea salt
- 2 teaspoons cinnamon
- 1/4 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1 cup pumpkin puree
- 1/2 cup avocado oil or melted refined coconut oil
- 1/2 cup brown sugar
- 2 eggs
- 1/2 cup sugar
- 1/2 cup almond milk
- 1 teaspoon vanilla extract
- 3/4 cup packed brown sugar (for icing)
- 1/4 cup almond milk (for icing)
- 1 tablespoon dairy-free butter
- 1/2 teaspoon vanilla extract (for icing)
- 1 and 1/2 cups powdered sugar (for icing)
- Pinch of sea salt (for icing)
Instructions
- Preheat the oven to 350°F (175°C). Grease two donut pans with non-stick spray.
- In a large mixing bowl, whisk together the dry ingredients: flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
- In a medium bowl, whisk together the wet ingredients: pumpkin puree, oil, brown sugar, eggs, sugar, almond milk, and vanilla extract.
- Add the wet ingredients into the dry ingredients and whisk until combined.
- Fill a large zipped-top bag with batter, snip a corner, and pipe into greased donut pans filling them about 3/4 full.
- Bake for 11-12 minutes or until tops bounce back when tapped and are golden brown.
- Cool donuts in their pans for 2 minutes, then transfer to a wire rack to cool for another 10-15 minutes.
- To make icing, combine brown sugar, almond milk, and dairy-free butter in a pan and stir until smooth, then whisk in powdered sugar and vanilla extract.
- Dip the tops of cooled donuts into icing and place back on the rack to set.
Notes
Best served warm. Can be stored at room temperature for 2-3 days or refrigerated for up to a week.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 donut
- Calories: 150
- Sugar: 10g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 40mg