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Easy Baked Gluten-Free Pumpkin Donuts Recipe

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These tender, moist baked pumpkin donuts are gluten-free, easy to make, and taste just like the real thing. Perfect for fall gatherings or a cozy weekend breakfast.

Ingredients

Scale
  • 2 cups (200g) almond flour
  • 1 cup (240g) pumpkin purée
  • 2 large eggs, room temperature
  • ½ cup (100g) coconut sugar
  • ¼ cup (60ml) melted coconut oil
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • For the coating: ¼ cup (60ml) melted butter or coconut oil
  • For the coating: ¼ cup coconut sugar mixed with 1 teaspoon cinnamon

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Lightly grease your donut pan with coconut oil or non-stick spray.
  2. In a large bowl, whisk together the almond flour, coconut sugar, pumpkin pie spice, baking powder, and salt.
  3. In a separate medium bowl, combine the pumpkin purée, eggs, melted coconut oil, and vanilla extract. Whisk until smooth and well combined.
  4. Pour the wet ingredients into the dry ingredients. Stir gently with a rubber spatula until just combined. The batter will be thick and slightly sticky.
  5. Transfer the batter to a piping bag or a zip-top bag with the corner snipped off. Pipe the batter into each donut cavity, filling them about three-quarters full.
  6. Bake for 12 to 15 minutes, or until the donuts are golden brown and a toothpick inserted into the thickest part comes out clean.
  7. Let the donuts cool in the pan for 5 minutes. Then gently run a small offset spatula or butter knife around the edges to loosen them, and turn them out onto a cooling rack.
  8. While the donuts are still warm (but not hot), prepare the coating. Melt the butter or coconut oil in a small bowl. In another small bowl, mix the coconut sugar and cinnamon together. Working with one donut at a time, brush it all over with the melted butter, then dip it into the cinnamon sugar mixture, turning to coat evenly. Tap off any excess.
  9. Place the coated donuts back on the cooling rack to set. Serve warm or at room temperature.

Notes

Don’t overmix the batter. Let ingredients come to room temperature. Use a piping bag for easier filling. Check oven temperature with an oven thermometer. Coat donuts while warm for best results.

Nutrition

Keywords: gluten-free pumpkin donuts, baked donuts, pumpkin spice, fall baking, gluten-free breakfast

Find it online: https://tastytuck.com/easy-baked-gluten-free-pumpkin-donuts-recipe/