Gluten Free Pumpkin Donuts
Equipment
- 1 large mixing bowl
- 1 spatula
- 1 donut baking pan
Ingredients
For Donuts
- 3 tbs. coconut oil melted
- 2 large eggs
- 2/3 cup granulated sugar or coconut sugar
- 1 cup pumpkin pie puree (not pumpkin pie filling)
- 1 tsp. pumpkin pie spice
- 1/2 tsp. ground cinnamon
- 1 1/4 cup gluten free flour
- 1/4 tsp. xanhum gum (omit if flour has it)
- 1 tsp. gluten free baking powder
For sugar coating
- 1 cup powdered sugar
- 1 tsp. ground cinnamon
Instructions
- Preheat oven to 350 degrees
- In a large mixing bowl combine oil, eggs, sugar, puree, and spices.
- In a medium mixing mix flour, salt, and baking powder. Then add slowly to the wet ingredients until fully blended.
- Using a spatula spoon the batter into a large storage zip lock bag and cut off the corner. Squeeze the batter into the 6 spots in the donut pan. Use a knife to even out if needed.
- Bake for 14-16 minutes. Let cool 5-10 minutes.
- Mix powdered sugar and cinnamon in a storage zip lock bag, place each donut in the bag and shake until fully coated.*
Notes
Oil
Our family prefers coconut oil, but you can also use vegetable oil.
Sugar
For a zero-sugar recipe, swap out the sugar for stevia and do not add the sugar coating.
Coating Variation
Remove for the sugar coating for those who do not like it.
Servings
This recipe yields 6 donuts, however, if you want to cut the calories, you can divide the batter into 12 donuts.