Fall is here, and that means pumpkin everything! I remember one chilly October morning when my daughter, Lily, and I decided to whip up some pumpkin donuts. We wanted a fall breakfast gluten free, and these donuts turned out to be a hit. They are soft, fluffy, and bursting with pumpkin flavor, perfect for a cozy morning treat.
Why You’ll Love It
- They're super easy to make, even for beginners.
- You can enjoy them guilt-free since they're gluten-free and dairy-free.
- They're perfect for sharing with family and friends during the fall season.
Pure Comfort
These donuts are pure comfort food. The warm spices and sweet pumpkin create a cozy atmosphere, making them perfect for a family breakfast or a snack during your fall adventures.
What You Need
- 8 oz 1 cup pumpkin puree – Canned or homemade works well.
- 50 g 1/2 cup almond flour – You can substitute with coconut flour, but use less.
- 60 g 1/2 cup gluten-free all-purpose flour – Look for a blend that includes xanthan gum.
- 2 oz 1/4 cup maple syrup – Honey can be used as a substitute.
- 2 oz 1/4 cup coconut oil, melted – Olive oil is a good alternative.
- 2 2 large eggs – For a vegan option, use flax eggs.
- 1 tsp 1 tsp baking powder – Make sure it's gluten-free.
- 1 tsp 1 tsp pumpkin pie spice – You can use cinnamon and nutmeg instead.
- 1/2 tsp 1/2 tsp salt – This enhances the flavors.
Time to Cook
Prep: 15 minutes | Cook: 15 minutes | Total: 30 minutes | Difficulty: Easy | Make-Ahead: Yes, you can prepare the batter a day in advance.
Steps to Make It
- Preheat your oven to 350 °F. This will ensure your donuts bake evenly and get that lovely golden color.
- In a large bowl, mix together the pumpkin puree, almond flour, gluten-free all-purpose flour, maple syrup, and melted coconut oil. The mixture should be smooth and slightly thick.
- Add the eggs, baking powder, pumpkin pie spice, and salt to the bowl. Stir until everything is well combined and the batter is fluffy.
- Grease a donut pan with a little coconut oil. This helps the donuts pop out easily after baking.
- Spoon the batter into the donut pan, filling each cavity about three-quarters full. This allows room for the donuts to rise without overflowing.
- Bake in the preheated oven for about 15 minutes, or until the donuts are lightly golden and a toothpick comes out clean when inserted into the center.
- Let the donuts cool in the pan for a few minutes before transferring them to a wire rack. This helps them firm up and keeps them from getting soggy.
- Once they're cool, enjoy them as is, or drizzle with a little extra maple syrup for a sweet touch.
Make It Perfect
- For an extra flavor boost, add some chocolate chips or nuts to the batter.
- If you don't have a donut pan, you can use a muffin tin instead; just adjust the baking time.
- These donuts taste even better the next day, so don't hesitate to make a batch ahead of time.
Mix It Up
- Try adding a pinch of cayenne pepper for a spicy kick.
- Swap out the pumpkin for sweet potato puree for a different flavor.
- Top with a simple glaze made from powdered sugar and almond milk for a sweet finish.
Perfect Partners
- Serve with a warm cup of coffee or tea.
- Pair with a side of fresh fruit for a balanced breakfast.
- Enjoy alongside a scoop of dairy-free ice cream for a delightful dessert.
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FAQs
Can I make these donuts ahead of time?
Absolutely! You can prepare the batter a day in advance and bake them fresh in the morning.
How do I store leftovers?
Keep them in an airtight container at room temperature for up to 3 days.
Can I freeze these donuts?
Yes, they freeze well! Just wrap them individually and store in a freezer bag for up to 2 months.
What can I use instead of pumpkin puree?
You can use applesauce or mashed bananas for a different flavor.
Why are my donuts dense?
Make sure you’re measuring your flour correctly. Too much flour can lead to dense donuts.
Conclusion
These easy gluten-free pumpkin donuts are sure to become a fall favorite in your home. They are delicious, simple to make, and perfect for any occasion. So, gather your family, whip up a batch, and enjoy the cozy flavors of autumn!
Easy Gluten-Free Pumpkin Donuts Recipe
Equipment
- donut pan
Ingredients
Pumpkin Donuts
- 8 oz cup pumpkin puree Canned or homemade works well.
- 50 g cup almond flour You can substitute with coconut flour, but use less.
- 60 g cup gluten-free all-purpose flour Look for a blend that includes xanthan gum.
- 2 oz cup maple syrup Honey can be used as a substitute.
- 2 oz cup coconut oil, melted Olive oil is a good alternative.
- 2 large eggs For a vegan option, use flax eggs.
- 1 tsp baking powder Make sure it’s gluten-free.
- 1 tsp pumpkin pie spice You can use cinnamon and nutmeg instead.
- 1/2 tsp salt This enhances the flavors.
Instructions
- Preheat your oven to 350 °F. This will ensure your donuts bake evenly and get that lovely golden color.
- In a large bowl, mix together the pumpkin puree, almond flour, gluten-free all-purpose flour, maple syrup, and melted coconut oil. The mixture should be smooth and slightly thick.
- Add the eggs, baking powder, pumpkin pie spice, and salt to the bowl. Stir until everything is well combined and the batter is fluffy.
- Grease a donut pan with a little coconut oil. This helps the donuts pop out easily after baking.
- Spoon the batter into the donut pan, filling each cavity about three-quarters full. This allows room for the donuts to rise without overflowing.
- Bake in the preheated oven for about 15 minutes, or until the donuts are lightly golden and a toothpick comes out clean when inserted into the center.
- Let the donuts cool in the pan for a few minutes before transferring them to a wire rack. This helps them firm up and keeps them from getting soggy.
- Once they’re cool, enjoy them as is, or drizzle with a little extra maple syrup for a sweet touch.