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

Description

Indulge in these Easy Gluten-Free Pumpkin Donuts, soft and fluffy with the warm spices of cinnamon and nutmeg, perfect for fall! Made with wholesome ingredients, they’re completely gluten-free and dairy-free. Enjoy these delicious treats for breakfast, dessert, or a cozy snack with your favorite beverage.

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

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Instructions

Preheat the oven to 350°F (175°C). Grease a donut pan or lightly spray it with non-stick cooking spray.
In a large mixing bowl, whisk together the dry ingredients: gluten-free flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
In another bowl, mix the wet ingredients: pumpkin puree, coconut sugar, almond milk, melted coconut oil, egg (or flax egg), and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and gently mix until combined, being careful not to overmix.
Spoon the batter into the donut pan, filling each mold about 3/4 full.
Bake for 12-15 minutes or until a toothpick inserted into a donut comes out clean. Let cool in the pan for 5 minutes, then transfer to a wire rack.
In a small bowl, mix the cinnamon and sugar 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.

Notes

For Vegan Option: Use a flax egg instead of a regular egg.

Storage: Store in an airtight container for up to 3 days or freeze for up to 3 months.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Breakfast, Dessert, Snack
Method: Baking
Cuisine: American

Nutrition

Serving Size: 8 donuts
Calories: 180 kcal