Why You’ll Love This Recipe
These donuts are a perfect blend of pumpkin and spice, making them ideal for the fall season. The combination of gluten-free flour and pumpkin creates a moist, tender donut, while the dairy-free ingredients ensure that everyone can enjoy them. Whether you’re following a gluten-free or dairy-free diet or simply craving a seasonal treat, these donuts are a must-try. They’re simple to make and sure to satisfy your sweet tooth!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 ½ cups gluten-free all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
- ½ cup pumpkin puree (not pumpkin pie filling)
- 2 large eggs
- ½ cup maple syrup
- 2 tablespoons coconut oil, melted
- 1 teaspoon vanilla extract
- ½ cup almond milk (or any dairy-free milk)
- Optional glaze: powdered sugar, maple syrup, or dairy-free frosting
Directions
- Preheat Oven: Preheat your oven to 350°F (175°C) and grease a donut pan with non-stick spray or lightly coat it with coconut oil.
- Mix Dry Ingredients: In a medium-sized bowl, whisk together the gluten-free flour, baking powder, cinnamon, nutmeg, ginger, and salt.
- Mix Wet Ingredients: In a separate bowl, whisk together the pumpkin puree, eggs, maple syrup, melted coconut oil, vanilla extract, and almond milk until smooth.
- Combine: Gradually add the wet ingredients to the dry ingredients, stirring until the mixture is well combined and thick.
- Fill the Donut Pan: Spoon the batter into the prepared donut pan, filling each donut mold about ¾ of the way full.
- Bake: Bake for 12-15 minutes, or until a toothpick inserted into the center of a donut comes out clean.
- Cool: Allow the donuts to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
- Optional Glaze: If desired, drizzle with a simple glaze made by mixing powdered sugar with a bit of maple syrup or almond milk for a smooth consistency. Alternatively, you can top the donuts with dairy-free frosting.
Servings and Timing
- Servings: 6-8 donuts
- Prep time: 10 minutes
- Cook time: 12-15 minutes
- Total time: 25 minutes
Variations
- Spiced Sugar Coating: After baking, you can roll the donuts in a mixture of cinnamon and sugar for a sweet and spiced coating.
- Add-ins: Add some dairy-free chocolate chips or chopped nuts to the batter for extra texture and flavor.
- Glaze Options: Try a simple maple glaze or even a coconut glaze for a tropical twist.
Storage/Reheating
- Storage: Store the donuts in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
- Reheating: Reheat in the microwave for about 10-15 seconds, or warm them up in the oven at 300°F for a few minutes.
FAQs
Can I make these donuts ahead of time?
Yes, you can make them a day ahead. Store them in an airtight container and enjoy them as needed!
Can I use regular flour instead of gluten-free flour?
Yes, you can use regular all-purpose flour if you’re not following a gluten-free diet. However, the recipe will no longer be gluten-free.
Can I use pumpkin pie filling instead of pure pumpkin puree?
It’s best to use pure pumpkin puree, as pumpkin pie filling contains added spices and sugar that may affect the flavor and texture of the donuts.
Can I freeze these donuts?
Yes, these donuts freeze well. Let them cool completely before wrapping them tightly in plastic wrap or placing them in a freezer-safe bag. They can be stored in the freezer for up to 2 months.
How do I make the donuts more flavorful?
Feel free to add more spices such as ground cloves or allspice for a deeper, more complex flavor. You can also experiment with adding citrus zest, such as orange or lemon, to brighten up the flavor.
Can I use another type of milk?
Yes, you can substitute almond milk with other dairy-free milks like oat milk, coconut milk, or rice milk.
Can I make this recipe without eggs?
You can use an egg substitute like a flax egg (1 tablespoon ground flaxseeds + 2.5 tablespoons water) for a vegan version.
Can I make these donuts without a donut pan?
If you don’t have a donut pan, you can bake the batter in a muffin tin instead. Just keep an eye on the baking time, as muffins may take a few extra minutes.
How do I know when the donuts are done?
The donuts are done when a toothpick or cake tester inserted into the center of a donut comes out clean or with a few moist crumbs.
Can I add a chocolate glaze instead?
Yes, a chocolate glaze would pair wonderfully with the pumpkin flavor. Simply melt dairy-free chocolate and add a small amount of almond milk to make a smooth glaze.
Conclusion
These Easy Gluten-Free Pumpkin Donuts are a perfect seasonal treat for anyone craving a sweet, spiced breakfast or snack. Made with simple, wholesome ingredients, they are both gluten-free and dairy-free, allowing everyone to indulge. Whether you top them with a glaze or enjoy them plain, these donuts will quickly become a fall favorite!
Easy Gluten-Free Pumpkin Donuts (Dairy-Free)
These Easy Gluten-Free Pumpkin Donuts are soft, moist, and perfectly spiced for fall. Made with gluten-free flour and dairy-free ingredients, they are perfect for those with dietary restrictions. Enjoy these warm, baked donuts with a hint of pumpkin and cinnamon for a cozy treat.
- Prep Time: 10 minutes
- Cook Time: 18-20 minutes
- Total Time: 30 minutes
- Yield: 12 donuts
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 1 ½ cups gluten-free all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- 1 cup canned pumpkin puree
- 2 large eggs
- ½ cup coconut sugar (or regular sugar)
- ¼ cup dairy-free milk (such as almond or coconut milk)
- ¼ cup dairy-free butter (melted, or coconut oil)
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and grease a donut pan.
- In a bowl, whisk together the dry ingredients: gluten-free flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a separate bowl, mix the wet ingredients: pumpkin puree, eggs, coconut sugar, dairy-free milk, melted butter, and vanilla extract.
- Combine the wet ingredients with the dry ingredients until just incorporated.
- Spoon the batter into the donut pan, filling each well about ¾ full.
- Bake for 18-20 minutes, or until a toothpick inserted comes out clean.
- Allow donuts to cool slightly before removing from the pan.
Notes
- You can glaze the donuts with a dairy-free glaze or dust with powdered sugar if desired.
- Ensure the gluten-free flour blend you use contains xanthan gum for better texture.
- Store donuts in an airtight container for up to 3 days.
