Gluten-Free Pumpkin Donuts

Ingredients

• 30 ml (2 tbsp)light cooking oil, such as sunflower oil
• 2 largeeggs
• 100 g (1/2 cup)sugar
• 180 g (3/4 cup)canned pumpkin purée
• 5 ml (1 tsp)pumpkin pie spice
• 2.5 g (1/2 tsp)salt
• 4 g (1 tsp)baking powder
• 150 g (1 1/4 cups)gluten-free flour
• 30 g (4 tbsp)a mix of icing sugar and cinnamon

Instructions

1. 1

   Prepare the equipment

   Grease and preheat a doughnut maker. If using a doughnut pan instead, grease it and preheat the oven to 180°C.

2. 2

   Mix the wet ingredients

   In a large mixing bowl, beat together the oil, eggs, sugar, pumpkin purée, pumpkin pie spice, salt and baking powder until smooth.

3. 3

   Add the flour

   Whisk the gluten-free flour into the mixture until smooth.

4. 4

   Fill the moulds

   Fill the wells of the doughnut maker or pan about three-quarters full.

5. 5

   Bake the doughnuts

   For a doughnut maker, cook until its ready indicator shows. For the oven, bake at 180°C for about 15 minutes, or until a toothpick or cake tester inserted into the centre comes out clean.

6. 6

   Add the topping

   Serve the doughnuts plain or dust them with the icing sugar and cinnamon mixture.

7. 7

   Serve warm

   These doughnuts are best served warm.

8. 8

   Enjoy

   Enjoy.

What are pumpkin doughnuts?

Pumpkin doughnuts are a familiar American-style bake, bringing pumpkin purée and warming spice into a small, ring-shaped treat. This version is gluten-free and baked in a doughnut maker or pan rather than fried.

Canned pumpkin keeps the method straightforward, while the batter comes together by mixing the ingredients in stages. A light dusting of icing sugar and cinnamon finishes them without needing a separate glaze.

Nutrition and macros by portion

The nutrition label shows one serving as written: 278 calories, 4g protein, 39g carbs, 12g fat.

The sugar and gluten-free flour provide most of the carbohydrates, while the oil and eggs contribute much of the fat; the eggs also supply some protein. For a more balanced plate, serve a doughnut with fruit and plain yoghurt.

Choosing the ingredients

Pumpkin purée: use plain canned purée, not pumpkin pie filling, which may already contain sugar and spices. Stir it into the wet ingredients until the mixture looks even.

Gluten-free flour: use a gluten-free flour intended for baking. The recipe does not specify a particular blend, so the result may vary slightly by brand.

Getting a smooth batter

Wet mixture: beat the oil, eggs, sugar, pumpkin, spice, salt and baking powder together first. This helps distribute the flavourings before the flour is added.

Flour: whisk it in just until the batter is smooth. Scrape the sides of the bowl if any flour remains there.

Filling the wells

Three-quarters full: leave some room in each well for the batter to expand as it cooks. Filling them to the top can make the doughnuts lose their ring shape or spill over.

Even portions: distribute the batter as evenly as possible between the wells so the doughnuts cook at a similar pace.

Checking when they are done

Doughnut maker: follow its ready indicator, as the recipe gives no fixed cooking time for this equipment. Avoid opening it repeatedly while the doughnuts cook.

Oven: bake at 180°C for about 15 minutes, then check the centre with a toothpick or cake tester. It should come out clean before you take the pan from the oven.

Serving them warm

Warm doughnuts: the recipe recommends serving these soon after cooking. They can be eaten plain or finished with the icing sugar and cinnamon mixture.

A simple pairing: serve alongside tea or coffee, or add fruit and yoghurt for a more rounded snack or breakfast.

Recipe notes & tips

• Grease the doughnut maker or pan thoroughly so the cooked doughnuts release more easily.
• Measure the canned pumpkin purée rather than using a whole tin.
• Mix the wet ingredients until smooth before adding the flour.
• Fill each well only about three-quarters full.
• Use a clean toothpick or cake tester to check oven-baked doughnuts.
• Dust with the icing sugar and cinnamon mixture just before serving.

Variations

• More spice: add extra pumpkin pie spice to the batter to make the flavour more pronounced.
• Plain finish: skip the icing sugar and cinnamon dusting and serve the doughnuts as they are.
• Cinnamon topping: adjust the balance of icing sugar and cinnamon in the finishing mixture to suit your taste.
• Mini doughnuts: use a doughnut maker or pan with smaller wells, checking them for doneness rather than relying on the oven timing given for standard doughnuts.

Common mistakes to avoid

• Using pie filling: it may already be sweetened and spiced; choose plain pumpkin purée.
• Overfilling the wells: the batter needs space to expand, so fill each one about three-quarters full.
• Adding flour too soon: mix the wet ingredients first so the batter starts out evenly combined.
• Skipping the doneness check: for oven-baked doughnuts, use a toothpick or cake tester and look for it to come out clean.
• Forgetting to grease the equipment: grease the doughnut maker or pan before preheating to help the doughnuts release.

How to store

Keep cooled doughnuts in an airtight container at room temperature and eat within 2 days for the best texture. Warm them briefly before serving if desired; dust with the icing sugar and cinnamon mixture just before eating.

Frequently asked questions