Why You’ll Love This Recipe
- Gluten and Dairy-Free: Ideal for those with dietary restrictions, these donuts don’t compromise on taste.
- Easy to Make: With straightforward ingredients and steps, you’ll have fresh donuts in no time.
- Perfect Fall Treat: The combination of pumpkin and spices embodies the essence of autumn.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Gluten-Free Flour: A 1:1 gluten-free flour blend that includes xanthan gum.
- Pumpkin Puree: Ensure it’s pure pumpkin, not pumpkin pie mix.
- Dairy-Free Butter: Brands like Country Crock Plant-Based with Avocado Oil, Smart Balance, or Earth Balance work well.
- Avocado Oil: Provides a neutral flavor; melted refined coconut oil can be a substitute.
- Spices: Cinnamon, nutmeg, and ginger for that classic pumpkin spice flavor.
Directions
- Preheat Oven: Set to 350°F (175°C). Grease two donut pans with non-stick spray.
- Mix Dry Ingredients: In a large bowl, whisk together gluten-free flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
- Combine Wet Ingredients: In a separate bowl, whisk pumpkin puree, oil, brown sugar, granulated sugar, eggs, almond milk, and vanilla extract until smooth.
- Combine Mixtures: Pour wet ingredients into dry ingredients; mix until just combined.
- Fill Donut Pans: Transfer batter to a large zip-top bag, snip a corner, and pipe into prepared pans, filling each cavity about 3/4 full.
- Bake: Bake for 11-12 minutes until tops spring back when lightly touched.
- Cool: Let donuts cool in the pan for 2 minutes, then transfer to a wire rack to cool completely.
- Prepare Icing: In a saucepan over medium heat, combine brown sugar, almond milk, and dairy-free butter; stir until smooth. Simmer for 1 minute, remove from heat, and whisk in vanilla extract, salt, and sifted powdered sugar. Let cool for 5 minutes.
- Dip Donuts: Dip the tops of each cooled donut into the icing, then place back on the wire rack to set.
Servings and Timing
- Yield: 12 donuts
- Prep Time: 10 minutes
- Cook Time: 11-12 minutes
- Total Time: Approximately 22 minutes
Variations
- Sugar Coating: Instead of icing, dip warm donuts in a cinnamon-sugar mixture.
- Chocolate Glaze: Top with a dairy-free chocolate ganache for a richer flavor.
- Nut Toppings: Sprinkle chopped nuts like pecans or walnuts over the icing for added crunch.
Storage/Reheating
- Storage: Once cooled, store donuts in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
- Freezing: For longer storage, freeze un-iced donuts for up to 6 weeks. Thaw in the refrigerator overnight and add icing before serving.
- Reheating: Warm donuts in the microwave for 10-15 seconds or in a preheated oven at 350°F (175°C) for 5-7 minutes.
FAQs
1. Can I use regular flour instead of gluten-free flour?
Yes, you can substitute with all-purpose flour if gluten is not a concern.
2. What can I use instead of almond milk?
Any dairy-free milk, such as soy or oat milk, will work.
3. Can I make these donuts vegan?
Yes, by replacing eggs with flax eggs and ensuring all other ingredients are vegan-friendly.
4. How do I prevent the donuts from sticking to the pan?
Grease the donut pans thoroughly with non-stick spray or oil.
5. Can I bake these as muffins instead?
Yes, adjust the baking time to 15-18 minutes and check for doneness.
6. What if I don’t have a donut pan?
You can use a muffin pan or create donut shapes on a baking sheet using parchment paper.
7. How can I make the icing thicker?
Add more powdered sugar until the desired consistency is reached.
8. Can I add mix-ins like chocolate chips?
Absolutely, fold in mini chocolate chips or nuts into the batter before baking.
9. How long does the icing take to set?
It typically sets within 15-20 minutes at room temperature.
10. Are these donuts suitable for freezing?
Yes, freeze un-iced donuts and add icing after thawing for best results.
Conclusion
These gluten-free pumpkin donuts are a delightful treat that captures the essence of fall. Easy to make and versatile, they’re sure to become a favorite in your household.
gluten-free pumpkin donuts
- Total Time: 22 minutes
- Yield: 12 donuts
- Diet: Gluten Free
Description
Indulge in the ultimate fall treat with these gluten-free pumpkin donuts! Infused with warm spices and topped with rich brown sugar icing, they’re perfect for breakfast, dessert, or any cozy autumn moment.
Ingredients
- 1:1 gluten-free flour blend with xanthan gum
- Pumpkin puree (not pumpkin pie mix)
- Dairy-free butter (e.g., Earth Balance)
- Avocado oil or melted refined coconut oil
- Ground cinnamon, nutmeg, and ginger
- Brown sugar and granulated sugar
- Baking powder and baking soda
- Eggs or vegan flax eggs
- Unsweetened almond milk (or other dairy-free milk)
- Vanilla extract
- Salt
- Powdered sugar (for icing)
Instructions
- Preheat oven to 350°F (175°C) and grease two donut pans.
- In a bowl, whisk gluten-free flour, baking powder, baking soda, spices, and salt.
- In another bowl, combine pumpkin puree, oil, sugars, eggs, milk, and vanilla. Mix until smooth.
- Combine wet and dry ingredients, mixing gently until just combined.
- Pipe batter into donut pans, filling each ¾ full.
- Bake for 11-12 minutes, then let cool for 2 minutes before transferring to a wire rack.
- Prepare icing: In a saucepan, heat brown sugar, almond milk, and butter until smooth. Whisk in vanilla, salt, and sifted powdered sugar.
- Dip cooled donuts into icing and let set on a wire rack.
Notes
- For a sugar coating, dip warm donuts in cinnamon sugar instead of icing.
- Add mix-ins like chocolate chips or nuts for extra flavor.
- If baking as muffins, extend bake time to 15-18 minutes.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert, Breakfast
- Method: Baking
- Cuisine: American
