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
