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Wholesome Baked Gluten-Free Pumpkin Donuts: Best Easy Recipe

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These Wholesome Baked Gluten-Free Pumpkin Donuts are tender, perfectly spiced, and not dry at all. They prove that eating well doesn’t mean eating boring, and they come together in under 30 minutes.

Ingredients

Scale
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1 cup almond flour (finely ground, blanched)
  • 1 cup oat flour (certified gluten-free if needed)
  • 1/2 cup coconut sugar
  • 2 large eggs (room temperature)
  • 1/4 cup coconut oil (melted)
  • 1/4 cup unsweetened almond milk
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon vanilla extract
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • For the glaze (optional):
  • 1 cup powdered sugar
  • 2 tablespoons maple syrup
  • 1–2 tablespoons almond milk

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease your donut pan with coconut oil or non-stick spray.
  2. In a large bowl, whisk together the wet ingredients: pumpkin puree, eggs, melted coconut oil, almond milk, apple cider vinegar, and vanilla extract until smooth and well combined.
  3. In a separate medium bowl, combine the dry ingredients: almond flour, oat flour, coconut sugar, pumpkin pie spice, cinnamon, baking soda, baking powder, and salt. Whisk until evenly distributed.
  4. Pour the dry ingredients into the wet ingredients. Stir gently with a spatula until just combined. Do not overmix.
  5. Transfer the batter to a piping bag or zip-top bag. Snip off about 1/2 inch from the corner. Pipe the batter evenly into the donut cavities, filling each about 3/4 full.
  6. Bake for 12-15 minutes, or until the donuts are golden brown and a toothpick inserted into the thickest part comes out clean.
  7. Let the donuts cool in the pan for 5 minutes, then transfer them to a cooling rack to cool completely.
  8. While the donuts cool, make the maple glaze. In a small saucepan over low heat, whisk together the powdered sugar, maple syrup, and 1 tablespoon of almond milk until smooth and glossy. Adjust consistency with more almond milk or powdered sugar as needed.
  9. Once the donuts are completely cool, dip the tops into the glaze or drizzle it over them. Let the glaze set for about 10 minutes before serving.

Notes

Do not overmix the batter to avoid dense donuts. Use room temperature ingredients to prevent coconut oil from solidifying. Fill cavities only 3/4 full. Cool completely before glazing. For nut-free version, replace almond flour with sunflower seed flour or more oat flour. Store unglazed donuts in an airtight container at room temperature for up to 3 days. Freeze unglazed donuts for up to 3 months.

Nutrition

Keywords: gluten-free pumpkin donuts, baked donuts, pumpkin spice, fall breakfast, healthy donuts, almond flour donuts

Find it online: https://cooksybite.com/wholesome-baked-gluten-free-pumpkin-donuts-best-easy-recipe/