Gluten-Free Pumpkin Donuts

Soft and fluffy gluten-free pumpkin donuts are the perfect sweet way to start fall mornings. These donuts are delicious plain or topped with cinnamon sugar or brown sugar glaze!

📝 Ingredients

• 1 1/2 cups gluten-free 1:1 baking flour (230g)
• 2 teaspoons baking powder
• 1 1/2 teaspoons pumpkin pie spice (or 3/4 teaspoon cinnamon, 1/4 teaspoon nutmeg and 1/4 teaspoon ginger)
• 1 1/4 teaspoon salt
• 1 1/2 cups pumpkin purée (340g)
• 3 large eggs
• 1/2 cup vegetable oil (100g )
• 1/2 cup brown sugar (100g)
• 1/2 cup white sugar (100g)
• 1 teaspoon vanilla extract
• 1/4 cup white sugar (50g)
• 1 tablespoon cinnamon
• 3/4 cup brown sugar (150g)
• 1/4 cup milk (or almond milk)
• 1 tablespoon butter
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1 1/2 cups powdered sugar (175g (sifted))
• nuts or sprinkles for topping

👨‍🍳 Instructions

1. 1Preheat the oven to 375F. Lightly grease two 6-cavity non-stick donut pans with cooking spray.
2. 2In a medium bowl, whisk together the dry ingredients. In a large bowl, whisk together the pumpkin, eggs, oil, brown sugar, white sugar and vanilla extract until smooth.
3. 3Add the dry ingredients to the wet and whisk to combine.
4. 4Fill the donut pans with the batter. The easiest way I've found to do this is to place a large Ziploc bag in a measuring cup then fill it with the batter (see the video). Then cut the end of the bag and pipe the batter into the donut pans.
5. 5Bake the donuts for 20-25 minutes, until a toothpick inserted into the center of a donut comes out clean. Empty the donuts out onto a wire cooling rack.
6. 6--- For Cinnamon Sugar Donuts: ---
7. 7Mix together the sugar and cinnamon. While the doughnuts are still warm (but no longer fragile), gently shake them in a bag with the cinnamon-sugar.
8. 8--- For Brown Sugar Glazed Donuts: ---
9. 9Combine the brown sugar, milk, butter and salt in a medium saucepan over medium heat. Stir until the butter has melted and mixture is smooth. Bring the mixture to a simmer. Allow to simmer for 1 minute then remove from heat and whisk in the vanilla extract and sifted confectioners’ sugar until smooth and combined. Let the icing cool for 5 minutes to slightly thicken. Dip the tops of the pumpkin donuts into the warm icing. If icing is getting too thick as you’re dipping, add a little more milk or warm back up in the microwave or on the stove to thin out. Place dipped donuts on a wire rack placed on a baking sheet so any excess icing can drip off. Top with chopped nuts or sprinkles before the glaze sets.