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!
Course
Breakfast
Cuisine
American
Ingredients
Donuts:
2
cups
gluten free flour
2
teaspoons
pumpkin pie spice
2
teaspoons
baking powder
1
teaspoon
kosher salt
One 15-ounce can pumpkin puree
1 1/2
cups
coconut palm
Maple or Date sugar
1/3
cup
grape seed oil
4
tablespoons
unsalted butter
melted, 1/2 stick
1
teaspoon
vanilla extract
3
large eggs
Topping:
3/4
cup
coconut palm sugar
2
teaspoons
ground cinnamon
3
tablespoons
unsalted butter
melted
Instructions
Special equipment: three 6-cup nonstick doughnut pans
For the doughnuts: Preheat the oven to 350 degrees F.
Whisk the flour, pumpkin pie spice, baking powder and salt together in a medium bowl.
Beat the pumpkin puree, sugar, vegetable oil, butter, vanilla and eggs and together in another large bowl until smooth.
Add the flour mixture to the pumpkin mixture and beat until just combined.
Fill three 6-cup nonstick doughnut pans with the batter so that each mold is almost full. Smooth the tops with a moistened finger.
Bake the doughnuts until a wooden pick inserted into the center comes out clean, about 15 minutes. Invert the doughnuts onto a cooling rack.
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,
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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