Description
These easy gluten-free pumpkin donuts are a delightful fall treat that combines warm spices with moist pumpkin goodness. Baked to perfection and topped with a smooth dairy-free glaze, these donuts are perfect for a cozy breakfast or snack all season long.
Ingredients
Scale
Dry Ingredients
- 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
Wet Ingredients
- 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
Icing
- 3/4 cup packed brown sugar
- 1/4 cup almond milk
- 1 tablespoon dairy-free butter
- 1/2 teaspoon vanilla extract
- 1 and 1/2 cups powdered sugar
- Pinch of sea salt
Instructions
- Preheat: Preheat your oven to 350°F (175°C) and grease two donut pans with non-stick spray to ensure the donuts do not stick.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the gluten-free flour blend, baking powder, baking soda, cinnamon, ginger, nutmeg, and sea salt until fully combined for a consistent spice distribution.
- Combine Wet Ingredients: In a separate medium bowl, whisk together the pumpkin puree, avocado oil or melted refined coconut oil, brown sugar, sugar, eggs, almond milk, and vanilla extract until smooth and fully blended.
- Make Batter: Pour the wet mixture into the dry ingredients and whisk them together until you achieve a smooth batter without lumps.
- Prepare for Baking: Transfer the batter into a resealable plastic bag, seal it, and cut a small corner to create a piping bag for easy filling of the donut pans.
- Fill Pans: Pipe the batter evenly into the prepared donut pans, filling each cavity about 3/4 full to allow room for rising.
- Bake: Bake the donuts in the preheated oven for 11-12 minutes, until they are golden brown on top and spring back when lightly touched.
- Cool Donuts: Let the donuts cool in the pans for about 2 minutes, then transfer them to a wire rack to cool completely to room temperature before icing.
- Prepare Icing: Sift the powdered sugar into a bowl. Meanwhile, in a small saucepan, combine brown sugar, almond milk, and dairy-free butter and heat gently until the mixture becomes smooth.
- Combine Icing Ingredients: Whisk the sifted powdered sugar into the warm brown sugar mixture until fully incorporated and smooth. Allow the icing to cool for 5 minutes so it thickens slightly.
- Dip Donuts: Once the donuts are completely cooled, dip the tops into the prepared icing and place them back on the wire rack allowing the icing to set properly before serving.
Notes
- Use a gluten-free flour blend labeled as 1-1 for best texture.
- Avocado oil or refined coconut oil can be substituted with another neutral-flavored oil.
- Make sure donuts are completely cooled before icing to prevent melting.
- The icing is dairy-free, making these donuts suitable for those avoiding dairy.
- Donuts can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Keywords: gluten-free pumpkin donuts, pumpkin donuts, baked donuts, gluten-free baking, autumn desserts, dairy-free glaze
