Description
Soft, spiced, and completely dairy-free, these gluten-free pumpkin donuts are baked to perfection with warm fall flavors and finished with a sticky brown sugar glaze.
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
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
Brown Sugar 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
1. Preheat oven to 350°F and grease two donut pans.
2. In a large bowl, whisk gluten-free flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Set aside.
3. In another bowl, whisk pumpkin puree, oil, sugars, eggs, almond milk, and vanilla.
4. Combine wet and dry ingredients until smooth.
5. Transfer batter to a zip-top bag, snip the corner, and pipe into donut pans.
6. Bake for 11–12 minutes until tops spring back when tapped.
7. Cool in pans for 2 minutes, then transfer to a wire rack.
8. Make icing by simmering brown sugar, almond milk, and butter until smooth.
9. Remove from heat, whisk in vanilla and powdered sugar, then cool for 5 minutes.
10. Dip cooled donuts in icing and let set on rack.
Notes
Use a quality gluten-free flour blend for best results.
Let donuts cool before icing to avoid melting.
Top with chopped nuts or seeds for texture.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 donut
- Calories: 220
- Sugar: 15g
- Sodium: 140mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 30mg
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