Easy Gluten-Free Pumpkin Donuts (Dairy-Free)

Name: Easy Gluten-Free Pumpkin Donuts (Dairy-Free)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 1 cup gluten-free all-purpose flour blend; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1/8 teaspoon ground ginger; 1/8 teaspoon salt; 1/2 cup pumpkin puree; 1/2 cup coconut sugar (or regular sugar); 1/4 cup almond milk (or any dairy-free milk); 1/4 cup coconut oil, melted; 1 large egg (or flax egg for vegan: 1 tablespoon ground flaxseed + 3 tablespoons water); 1 teaspoon vanilla extract; 1/4 cup coconut sugar (or granulated sugar); 1 teaspoon ground cinnamon

Isabella

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Fall is here, and what better way to celebrate than with soft and fluffy pumpkin donuts? These Easy Gluten-Free Pumpkin Donuts (Dairy-Free) are spiced with cinnamon and nutmeg, making them a perfect treat for the season. Plus, they’re completely gluten-free and dairy-free, so everyone can enjoy them!

Ingredients:

Dry Ingredients:

1 cup gluten-free all-purpose flour blend

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/8 teaspoon ground ginger

1/8 teaspoon salt

Wet Ingredients:

1/2 cup pumpkin puree

1/2 cup coconut sugar (or regular sugar)

1/4 cup almond milk (or any dairy-free milk)

1/4 cup coconut oil, melted

1 large egg (or flax egg for vegan: 1 tablespoon ground flaxseed + 3 tablespoons water)

1 teaspoon vanilla extract

For the Cinnamon Sugar Coating:

1/4 cup coconut sugar (or granulated sugar)

1 teaspoon ground cinnamon

Instructions:

Prepare the Oven and Pan:

Preheat your oven to 350°F (175°C). Grease a donut pan or lightly spray it with non-stick cooking spray to prevent sticking.

Mix the Dry Ingredients:

In a large mixing bowl, whisk together the gluten-free flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. This ensures that all the leavening agents and spices are evenly distributed.

Combine the Wet Ingredients:

In another bowl, mix the pumpkin puree, coconut sugar, almond milk, melted coconut oil, egg (or flax egg), and vanilla extract until smooth. This combination of wet ingredients adds moisture and flavor to your donuts.

Combine Wet and Dry Mixtures:

Pour the wet ingredients into the dry ingredients and gently mix until combined. Be careful not to overmix, as this will keep the donuts light and fluffy.

Fill the Donut Pan:

Spoon the batter into the donut pan, filling each mold about 3/4 full. This allows room for the donuts to rise without overflowing.

Bake:

Bake for 12-15 minutes or until a toothpick inserted into a donut comes out clean. Once baked, let the donuts cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Coat in Cinnamon Sugar:

In a small bowl, mix the coconut sugar and ground cinnamon for the coating. While the donuts are still slightly warm, lightly brush them with melted coconut oil, then dip each donut into the cinnamon-sugar mixture, ensuring they are well coated.

Serving Tips:

Warm Up: For the best experience, serve the donuts warm. You can microwave them for a few seconds or enjoy them fresh from the oven.

Pairing Suggestions: These pumpkin donuts pair wonderfully with coffee, tea, or a warm apple cider, making them a perfect addition to your fall gatherings.

Toppings: Besides the cinnamon-sugar coating, you can drizzle them with dairy-free chocolate or maple glaze for an extra touch of sweetness.

Presentation: Arrange the donuts on a decorative platter or tiered stand for a beautiful presentation at brunches, parties, or holiday celebrations.

Storage Tips:

Room Temperature: Store the donuts at room temperature in an airtight container for up to 3 days. This will keep them fresh and prevent them from becoming stale.

Refrigeration: If you want to extend their shelf life, you can refrigerate the donuts for up to 1 week. Just be aware that refrigeration may slightly change their texture.

Freezing: For longer storage, freeze the donuts. Place them in a single layer on a baking sheet until frozen, then transfer them to a freezer-safe bag or container. They can be stored in the freezer for up to 3 months.

Thawing: To enjoy frozen donuts, thaw them at room temperature for a few hours or microwave them for 10-15 seconds until warmed.

Avoid Coating Until Serving: If you plan to store some donuts for later, avoid coating them in cinnamon sugar until just before serving. This will help maintain their texture and flavor.

Related Recipes:

Baked Apple Cider Donuts

FAQs:

Can I make these donuts vegan?

Yes! To make these donuts vegan, simply substitute the egg with a flax egg. To do this, mix 1 tablespoon of ground flaxseed with 3 tablespoons of water and let it sit for about 5 minutes until it thickens. This will provide the binding needed for the donuts.

What type of gluten-free flour blend should I use?

You can use any store-bought gluten-free all-purpose flour blend that contains xanthan gum, as this will help mimic the texture of traditional flour. If your blend doesn’t contain xanthan gum, you may want to add about 1/2 teaspoon to ensure the donuts rise properly.

How can I store leftover donuts?

Store leftover donuts in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them for up to 3 months. Just be sure to thaw them at room temperature or warm them in the microwave before enjoying.

Can I use pumpkin pie spice instead of individual spices?

Absolutely! If you have pumpkin pie spice on hand, you can substitute it for the cinnamon, nutmeg, and ginger in the recipe. Use about 1 to 2 teaspoons of pumpkin pie spice for a delightful blend of flavors.

Conclusion:

These Easy Gluten-Free Pumpkin Donuts (Dairy-Free) are the ultimate fall treat! They are soft, fluffy, and bursting with flavor, making them perfect for breakfast or a sweet snack. Enjoy them fresh from the oven, or store them for later.

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