Description
These easy gluten-free pumpkin donuts are soft, moist, and full of cozy fall spices. Made with pumpkin puree, cinnamon, ginger, and nutmeg, they’re topped with a sweet brown sugar glaze for a delicious dairy-free autumn treat.
Ingredients
Scale
For the 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
For the Brown Sugar Glaze
- 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 the oven according to the original recipe’s baking instructions. Lightly grease a donut baking pan.
- In a large bowl, whisk together the gluten-free flour blend, baking powder, baking soda, sea salt, cinnamon, ginger, and nutmeg.
- In a separate bowl, whisk together the pumpkin puree, avocado oil or melted refined coconut oil, brown sugar, eggs, granulated sugar, almond milk, and vanilla extract until smooth.
- Add the wet ingredients to the dry ingredients. Gently mix until no dry flour remains, taking care not to overmix.
- Transfer the batter to a piping bag or zip-top bag with one corner snipped off. Pipe evenly into the prepared donut pan, filling each cavity about two-thirds to three-quarters full.
- Bake according to the original recipe’s temperature and timing, until the donuts are set and a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let the donuts cool briefly in the pan before carefully transferring them to a wire rack. Cool completely.
- To make the glaze, combine the packed brown sugar, almond milk, and dairy-free butter in a small saucepan. Warm gently, stirring until the sugar dissolves.
- Remove from the heat and stir in the vanilla extract, powdered sugar, and sea salt until smooth.
- Dip the cooled donuts into the glaze or spoon the glaze over the tops. Allow the glaze to set before serving.
Notes
- Use plain pumpkin puree, not pumpkin pie filling.
- Choose a gluten-free 1-to-1 flour blend formulated for baking.
- If the glaze thickens, gently warm it and add a small amount of almond milk if needed.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 donut
- Calories: 300 kcal
- Sugar: 29 g
- Sodium: 200 mg
- Fat: 13 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1–2 g
- Protein: 3 g
- Cholesterol: 30 mg
Keywords: Easy Gluten-Free Pumpkin Donuts, dairy-free pumpkin donuts, baked pumpkin donuts, gluten-free fall baking, pumpkin spice donuts