Description

Indulge in the delightful flavors of fall with these Easy Gluten-Free Pumpkin Donuts (Dairy-Free). Perfectly fluffy and infused with warm spices, these donuts are a quick treat for breakfast, brunch, or dessert. With a rich brown sugar icing that adds just the right amount of sweetness, they are sure to become a favorite in your household. Whether enjoyed fresh out of the oven or as part of a cozy afternoon snack, these donuts offer a delicious way to embrace the autumn season. Plus, they’re simple enough to make with kids, making them an ideal family activity.

Ingredients

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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
3/4 cup packed brown sugar (for icing)
1/4 cup almond milk (for icing)
1 tablespoon dairy-free butter (for icing)
1/2 teaspoon vanilla extract (for icing)
1 and 1/2 cups powdered sugar (for icing)
pinch of sea salt (for icing)

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Instructions

Preheat the oven to 350°F and grease two donut pans.
In a large bowl, whisk together the gluten-free flour blend, baking powder, baking soda, cinnamon, ginger, nutmeg, and sea salt.
In another bowl, combine pumpkin puree, avocado oil, brown sugar, eggs, remaining sugar, almond milk, and vanilla extract. Mix well.
Combine wet and dry ingredients until just mixed; avoid overmixing.
Fill a zipped-top bag with batter and pipe into donut pans until three-fourths full.
Bake for 11–12 minutes or until golden brown.
Cool on a wire rack before icing with the prepared brown sugar icing.

Prep Time: 10 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 donut (45g)
Calories: 154
Sugar: 10g
Sodium: 105mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 1g
Protein: 2g
Cholesterol: 30mg