Easy Gluten-Free Pumpkin Donuts
There’s something about pumpkin season that makes everyone crave warm, comforting treats. These Easy Gluten-Free Pumpkin Donuts are the perfect cozy indulgence, whether you’re looking for a quick breakfast, a delightful snack, or a sweet treat with your afternoon coffee. With their tender crumb and spiced flavors, these donuts are also gluten-free, making them suitable for various dietary needs. The brown sugar icing adds the perfect touch of sweetness, elevating these donuts to a whole new level of deliciousness.
Ingredients
For the Pumpkin Donuts:
- 2 cups gluten-free 1-to-1 flour blend
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon sea salt
- 2 teaspoons cinnamon
- 1/4 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1 cup pumpkin puree
- 1/2 cup avocado oil or melted refined coconut oil
- 1/2 cup brown sugar
- 2 eggs
- 1/2 cup sugar
- 1/2 cup almond milk
- 1 teaspoon vanilla extract
For the Brown Sugar Icing:
- 3/4 cup packed brown sugar
- 1/4 cup almond milk
- 1 tablespoon dairy-free butter
- 1/2 teaspoon vanilla extract
- 1 1/2 cups powdered sugar
- Pinch of sea salt
Directions
1. Preheat and Prep
Preheat your oven to 350°F (175°C) and grease your donut pan to ensure the donuts don’t stick.
2. Mix Dry Ingredients
In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, sea salt, cinnamon, ginger, and nutmeg. This will evenly distribute the leavening agents and spices, creating a well-balanced flavor in the final donuts.
3. Combine Wet Ingredients
In a medium bowl, whisk together the pumpkin puree, avocado oil (or melted refined coconut oil), brown sugar, eggs, sugar, almond milk, and vanilla extract. Make sure the mixture is smooth and well incorporated, as this will ensure a uniform texture for your donuts.
4. Mix It All Together
Slowly add the wet ingredients to the dry ingredients, stirring until the batter is smooth and no lumps remain. This will form the perfect consistency for piping into the donut molds.
5. Pipe the Batter
Transfer the batter into a large zip-top bag, cutting a small hole in one corner to act as a piping bag. Pipe the batter into the greased donut molds, filling each mold about 3/4 full. This will help the donuts rise beautifully without spilling over the edges.
6. Bake
Bake the donuts for 11-12 minutes or until the tops are golden and spring back when touched. Once baked, allow them to cool in the pan for 2 minutes before transferring them to a wire rack to cool completely.
7. Prepare the Icing
While the donuts are cooling, prepare the brown sugar icing. In a small saucepan, combine the brown sugar, almond milk, and dairy-free butter over medium heat. Stir the mixture until smooth, allowing it to simmer for 1 minute.
8. Finish the Icing
Remove the saucepan from heat, then whisk in the vanilla extract and powdered sugar. Let the icing cool for about 5 minutes to thicken slightly.
9. Dip and Set
Dip the cooled donuts into the icing, allowing any excess to drip off before placing them back onto the wire rack. Let the icing set on the donuts for a few minutes before serving.
Tips for Success
- Flour Blend: Use a high-quality gluten-free 1-to-1 flour blend to ensure the donuts have the right texture.
- Oil Options: If you’re not a fan of avocado oil, melted coconut oil works perfectly here, especially if you prefer a slightly tropical flavor.
- Donut Molds: If you don’t have a donut pan, you can also use a muffin tin to make “donut muffins.”
Recipe Summary
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 30 minutes
- Servings: 12 donuts
- Calories: 260 kcal per donut
Final Thoughts
These Easy Gluten-Free Pumpkin Donuts are the perfect fall treat, with warm spices and a sweet brown sugar icing that will make your taste buds dance. They’re also incredibly simple to whip up, meaning you can enjoy homemade donuts in just 30 minutes! Whether you’re gluten-free or not, these donuts are sure to please everyone who takes a bite.
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Easy Gluten-Free Pumpkin Donuts
- Total Time: 30 minutes
- Yield: 12 1x
Description
These gluten-free pumpkin donuts are a perfect embodiment of autumn, with warm spices like cinnamon, nutmeg, and ginger enveloping every bite. The moist, tender crumb of the donuts pairs beautifully with the rich brown sugar icing, creating a balance of sweetness and spice that will make them your go-to fall treat.
Ingredients
Pumpkin Donuts
2 cups gluten-free 1-1 flour blend
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon sea salt
2 teaspoons cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1 cup pumpkin puree
1/2 cup avocado oil or melted refined coconut oil
1/2 cup brown sugar
2 eggs
1/2 cup sugar
1/2 cup almond milk
1 teaspoon vanilla extract
Brown Sugar Icing
3/4 cup packed brown sugar
1/4 cup almond milk
1 tablespoon dairy-free butter
1/2 teaspoon vanilla extract
1 1/2 cups powdered sugar
Pinch of sea salt
Instructions
Preheat the oven to 350°F (175°C). Grease a donut pan.
In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and sea salt. Set aside.
In a medium bowl, combine the pumpkin puree, avocado oil, brown sugar, eggs, sugar, almond milk, and vanilla extract. Whisk until smooth.
Slowly add the wet ingredients to the dry ingredients, mixing until well incorporated.
Transfer the batter into a large zip-top bag, cutting a small hole in one corner. Pipe the batter into the prepared donut pan, filling each mold about 3/4 full.
Bake for 11-12 minutes or until the tops are golden and bounce back when touched. Let cool in the pan for 2 minutes before transferring to a wire rack.
For the icing, combine brown sugar, almond milk, and dairy-free butter in a small saucepan over medium heat. Stir until smooth and let simmer for 1 minute.
Remove from heat, whisk in vanilla extract and powdered sugar, and let cool for 5 minutes.
Dip the cooled donuts into the icing, allowing excess to drip off. Let the icing set on the donuts by placing them back on the wire rack.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
Nutrition
- Calories: 260