Gluten-Free Pumpkin Donuts
These Gluten-Free Pumpkin Donuts are soft, baked donuts made with real pumpkin puree, warm fall spices, and oat flour for a naturally gluten-free base.
Ingredients
- 1 cup pumpkin puree
- 2 eggs
- ⅓ cup maple syrup
- ⅓ cup coconut oil
- 1 teaspoon vanilla extract
- 1 cup oat flour
- 1 ½ teaspoons cinnamon
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon nutmeg
- ¼ teaspoon clove
- ¼ teaspoon ginger
Instructions
- Preheat oven to 350°F. Grease a donut pan with coconut oil or nonstick spray.
- In a large bowl, whisk together pumpkin puree, eggs, maple syrup, coconut oil, and vanilla until smooth.
- In another bowl, combine oat flour, cinnamon, baking powder, salt, nutmeg, clove, and ginger.
- Add dry ingredients to wet ingredients and stir until just combined. Do not over mix.
- Spoon or pipe batter into the prepared donut pan, filling each cavity about ¾ full.
- Bake for 15–18 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Optional: Dust with cinnamon sugar or drizzle with a simple glaze before serving.
Nutrition
Notes
- Use pure pumpkin puree: Be sure to use 100 percent pumpkin puree, not pumpkin pie filling, which contains added sugar and spices.
- Measure oat flour correctly: Spoon and level the oat flour to avoid dense donuts, especially when using homemade oat flour.
- Do not over mix: Stir just until the batter comes together to keep the donuts light and tender.
- Check for doneness early: Oat flour donuts can dry out if overbaked, so start checking at the 15 minute mark.
- Serving Suggestions: Enjoy these pumpkin donuts on their own or pair them with recipes like Crockpot Hot Chocolate, or Masala Chai for a cozy fall breakfast or snack.
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