Description
Fluffy, spiced, and perfectly sweet — these healthy baked pumpkin donuts are made with gluten-free flour, cozy spices, and a cinnamon sugar coating. They’re the perfect easy fall treat, baked instead of fried!
Ingredients
1.5 cups canned pumpkin puree (not pumpkin pie filling)
4 large eggs (room temperature)
¼ cup melted coconut oil
1.5 cups granulated sugar
1.5 teaspoons baking powder
1.5 teaspoons pumpkin pie spice
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon salt
1¾ cups gluten-free all-purpose flour (with xanthan gum)
½ teaspoon cornstarch
For the coating:
1 cup granulated sugar
¼ cup ground cinnamon
Optional: melted butter for brushing
Instructions
1. Preheat oven to 350°F and grease two donut pans or mini muffin pans.
2. In a large bowl, whisk together pumpkin, eggs, coconut oil, sugar, baking powder, pumpkin pie spice, cinnamon, nutmeg, and salt until smooth.
3. Stir in gluten-free flour and cornstarch just until combined. Do not overmix.
4. Fill donut molds ¾ full using a spoon or piping bag.
5. Bake on the middle rack for 15–17 minutes until puffed and lightly golden.
6. Cool in the pan for 2–3 minutes.
7. Mix cinnamon and sugar for coating in a separate bowl.
8. Remove donuts with a butter knife and toss in the cinnamon-sugar mixture while still warm.
9. Optionally, brush donuts with melted butter before coating for extra richness.
Notes
Let melted coconut oil cool for 4–5 minutes before mixing to avoid scrambling the eggs.
Use a gluten-free flour blend with xanthan gum for the best texture.
Coat the donuts in cinnamon sugar while they are still warm.
Store in an airtight container at room temperature for 2–3 days. Do not freeze.
- Prep Time: 10 minutes
- Cook Time: 17 minutes
- Category: Pumpkin Recipes
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 donut
- Calories: 150
- Sugar: 12g
- Sodium: 100mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 35mg