Gluten Free Baked Pumpkin Donuts
These baked pumpkin donuts are a healthier alternative vs fried and they are so yummy! Great fall treat! Titan our Aussie dog likes them too! He loves anything pumpkin!
Ingredients
  • Donuts:
  • 2cups gluten free flour
  • 2teaspoons pumpkin pie spice
  • 2teaspoons baking powder
  • 1teaspoon kosher salt
  • One 15-ounce can pumpkin puree
  • 1 1/2cups coconut palmMaple or Date sugar
  • 1/3cup grape seed oil
  • 4tablespoons unsalted buttermelted, 1/2 stick
  • 1teaspoon vanilla extract
  • 3 large eggs
  • Topping:
  • 3/4cup coconut palm sugar
  • 2teaspoons ground cinnamon
  • 3tablespoons unsalted buttermelted
Instructions
  1. Special equipment: three 6-cup nonstick doughnut pans
  2. For the doughnuts: Preheat the oven to 350 degrees F.
  3. Whisk the flour, pumpkin pie spice, baking powder and salt together in a medium bowl.
  4. Beat the pumpkin puree, sugar, vegetable oil, butter, vanilla and eggs and together in another large bowl until smooth.
  5. Add the flour mixture to the pumpkin mixture and beat until just combined.
  6. Fill three 6-cup nonstick doughnut pans with the batter so that each mold is almost full. Smooth the tops with a moistened finger.
  7. Bake the doughnuts until a wooden pick inserted into the center comes out clean, about 15 minutes. Invert the doughnuts onto a cooling rack.
  8. For the topping: Stir the sugar and cinnamon together in a shallow bowl. Working one at a time, brush the doughnuts all over with butter,
  9. then dip them in the cinnamon sugar to coat. Serve warm or at room temperature.
Recipe Notes

Enjoy! Gluten Free Lady

Gluten Free Lady www.glutenfreelady.com

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