Homemade Pumpkin Donuts
Delightful gluten-free pumpkin donuts coated in warm cinnamon sugar, capturing the essence of fall.
- Prep Time: 10 minutes
- Cook Time: 17 minutes
- Total Time: 27 minutes
- Yield: 12 donuts
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Ingredients
- 1.5 cups canned pumpkin puree
- 4 large eggs
- 1/4 cup melted coconut oil
- 1.5 cups granulated sugar
- 1/4 cup ground cinnamon
- 1.5 teaspoons baking powder
- 1.5 teaspoons pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 + 3/4 cups gluten-free all-purpose flour
- 1/2 teaspoon cornstarch
- Melted butter (optional, for brushing)
Instructions
- Preheat the oven to 350°F (175°C) and grease the donut pans.
- Mix the pumpkin puree, eggs, melted coconut oil, and granulated sugar until smooth.
- Add the baking powder, pumpkin pie spice, ground cinnamon, ground nutmeg, and salt. Stir until combined.
- Incorporate the gluten-free flour and cornstarch until the batter is slightly thick but smooth.
- Fill each donut mold about 3/4 full, using approximately 1/4 cup of batter per mold.
- Bake for 15-17 minutes or until lightly golden brown.
- Cool the donuts in the pans for about 2-3 minutes.
- Prepare the cinnamon sugar by mixing the remaining sugar with ground cinnamon.
- Coat each donut in the cinnamon-sugar mixture until fully covered.
Notes
Use room temperature eggs for better mixing. Adjust sugar levels to preference.