Gluten-Free Pumpkin Donuts
Gluten-free pumpkin donuts are soft, fluffy, and perfectly spiced with warm fall flavors, topped with a sweet glaze for the ultimate seasonal treat.
Ingredients
- 1 ¾ cups almond flour
- ½ cup tapioca flour
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
- 1 cup canned pumpkin puree not pumpkin pie filling
- 2 large eggs
- ¼ cup maple syrup
- ¼ cup coconut sugar
- ¼ cup melted coconut oil or unsalted butter, melted
- 1 teaspoon vanilla extract
Instructions
Preheat the oven.
- Start by preheating your oven to 350°F (175°C) and greasing your donut pan lightly with cooking spray or coconut oil.
Mix the dry ingredients.
- In a large bowl, whisk together the almond flour, tapioca flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
Combine the wet ingredients.
- In a separate bowl, mix the pumpkin puree, eggs, maple syrup, coconut sugar, melted coconut oil, and vanilla extract until smooth.
Combine wet and dry mixtures.
- Gently fold the wet ingredients into the dry ingredients. Mix until just combined—avoid overmixing to keep the texture light and fluffy.
Fill the donut pan.
- Spoon the batter into the greased donut pan, filling each cavity about ¾ full. Use the back of a spoon to smooth the tops if needed.
Bake to perfection.
- Place the pan in the oven and bake for 12–15 minutes, or until a toothpick inserted into the donuts comes out clean. Let them cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Add the cinnamon-sugar coating (optional).
- For an extra touch of sweetness, mix the sugar and cinnamon in a small bowl. Lightly brush the donuts with a little melted coconut oil, then dip each one into the cinnamon-sugar mixture.
Notes
- Calories: 190
- Protein: 4g
- Fat: 12g
- Carbohydrates: 18g
- Fiber: 2g
- Sugar: 11g