September 28, 2017

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These Gluten-Free Baked Pumpkin Donuts are the best, healthy, cakey donuts you will eat! They are the perfect dessert for this fall holiday season. Enjoy! This week, I was on a quest to create the best healthy and gluten-free baked pumpkin donuts ever. I thought making gluten-free baked pumpkin donuts would be a simple task, […]

Gluten-Free Baked Pumpkin Donuts

These Gluten-Free Baked Pumpkin Donuts are the best, healthy, cakey donuts you will eat! They are the perfect dessert for this fall holiday season. Enjoy!

This week, I was on a quest to create the best healthy and gluten-free baked pumpkin donuts ever.

baked pumpkin donuts, baked pumpkin doughnuts, cakey donuts, cake donuts, cake doughnuts, holiday baking, holiday desserts, thanksgiving desserts, Christmas desserts, hollowed desserts, pumpkin, pumpkin cake, pumpkin desserts, pumpkin recipes, pumpkin and chocolate, chocolate, chocolate glaze, chocolate ganache, itsrainingflour

I thought making gluten-free baked pumpkin donuts would be a simple task, but it ended up being way more complicated than I had anticipated.

First, I started with testing out a recipe for vegan and gluten-free baked pumpkin donuts. This batch turned out to be gross! Sadly, the combination of ingredients that I tested resulted in a gooey donut-shaped mess. It was not my cup of tea.

Then, I tried three more donut variations that also failed. It seemed like there was no hope for my pumpkin donuts. This was quite disappointing, and I became fed-up with my ‘gluten-free baked pumpkin donuts’ making endeavor. I ended the day not knowing if I should give up or test out more recipes. I was extremely frustrated, over a donut.

The next morning (aka: this past Tuesday), I woke up and knew that I could not give up. I hadn’t found any good recipes for gluten-free baked pumpkin donuts online that tasted amazing, and I felt that it was my duty to create an amazing healthy donut recipe to share with the world. As a result of this determination to create the best donut, I decided to try one more recipe. I gave it one more try.

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For the final batch, I took a new approach. I would “healthify” my old Pumpkin Cake recipe from the blog and substitute the flour with a combo of gluten-free flour, oat flour, and almond flour (inspired by Minimalist Baker’s Everyday Cooking Cookbook) in order to make the best donut ever.

As I made the batter, I genuinely had a feeling that these donuts were the ones and they’d taste delicious. Thankfully, they came out fantastic! I finally had a tasty donut!

baked pumpkin donuts, baked pumpkin doughnuts, cakey donuts, cake donuts, cake doughnuts, holiday baking, holiday desserts, thanksgiving desserts, Christmas desserts, hollowed desserts, pumpkin, pumpkin cake, pumpkin desserts, pumpkin recipes, pumpkin and chocolate, chocolate, chocolate glaze, chocolate ganache, itsrainingflour

I love these Gluten-Free Baked Pumpkin Donuts most of all because they are….

  • Healthier than most
  • Easy to make
  • Quick to make
  • Super Tasty!

Because of this donut making experience, I learned good things take patience and time. It’s worth working hard towards a goal, even if it’s a small one because the outcome is usually worth it. In this case, the donuts tasted fantastic and I’m so glad I am able to share the recipe with you guys!

Want more pumpkin recipes?

Check these out: Pumpkin Pecan Pue Mini TriflesSpiced Pumpkin Latte CheesecakePumpkin CakePumpkin Carob Chip CookiesPumpkin Cream ParfaitsPumpkin Layer CakeMini Pumpkin Pecan Pies 

Watch the video tutorial here: http://bit.ly/2k7Ld9F

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Gluten-Free Baked Pumpkin Donuts

gluten-free baked pumpkin donuts, baked pumpkin donuts, baked pumpkin doughnuts, cakey donuts, cake donuts, cake doughnuts, holiday baking, holiday desserts, thanksgiving desserts, Christmas desserts, hollowed desserts, pumpkin, pumpkin cake, pumpkin desserts, pumpkin recipes, pumpkin and chocolate, chocolate, chocolate glaze, chocolate ganache, itsrainingflour

These Gluten-Free Baked Pumpkin Donuts are the best, healthy, cakey donuts you will eat! They are the perfect dessert for this fall holiday season. Enjoy!

  • Author:
  • Prep Time: 15 min
  • Cook Time: 15 min
  • Total Time: 30 minutes
  • Yield: 15-17 donuts
  • Category: Dessert

Ingredients

Donuts: 

  • 1 cup Bob’s Red Mill Gluten Free 1 to 1 Baking Flour
  • 1 cup oat flour*
  • 1/2 cup almond flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1/4 teaspoon salt
  • 1 cup canned pure pumpkin puree*
  • 1/2 cup maple syrup*
  • 1/2 cup light brown sugar
  • 1/2 cup flavorless oil (such as grapeseed oil, melted coconut oil, or canola oil)
  • 2 eggs

Cinnamon and Sugar Topping: 

  • 1/3 cup granulated sugar
  • 2 teaspoons ground cinnamon

Chocolate Ganache Topping: 

  • 1 cup semi-sweet chocolate chips
  • 1 1/4 cup almond milk

Instructions

Make the Donuts:

  1. Preheat the oven to 350℉ and grease one or two 6-count donut pan(s) with cooking spray.
  2. In a medium bowl, whisk together the gluten-free flour, oat flour, almond flour, baking powder, baking soda, cinnamon, and salt. Set aside.
  3. In a large bowl, whisk together the pumpkin puree, maple syrup, brown sugar, oil, and eggs.
  4. Add the dry ingredients to the liquid ingredient mixture and whisk for 1-2 minutes until fully combined and few clumps remain. The batter may look a bit chunky (from the oat flour).
  5. Transfer the batter to a large ziplock bag or piping bag and snip off the end*.
  6. Pipe the batter into each donut cavity. *There will be leftover batter for the next batch of donuts.
  7. Bake for 15 minutes or until a toothpick inserted into the center comes out clean.
  8. Flip the hot-cooked donuts directly onto a cooling rack.
  9. Refill the pan with more batter and bake again. Repeat these steps until all the donuts are baked.
  10. Allow the donuts to cool for 30 minutes before icing or storing.

Topping Options: 

Option A: Place cinnamon and sugar in a plastic bag. Zip the bag and shake until combined. Add a hot donut into the bag, shake around in the cinnamon and sugar, and then place the donut onto a cooling rack. Repeat this step with all the donuts.

Option B: Place almond milk in a microwave-safe bowl and microwave for 1 1/2 minutes or until boiling. Pour the hot milk over the chocolate chips and whisk to combine. Dip each cooled donut into the ganache and allow to dry on a cooling rack for 1 hour before storing in a container.

Notes

  • The gluten-free flour can be substituted with all-purpose flour if you’re not gluten-free.
  • I recommend making homemade oat flour by blending 1 cup of oats in a blender until fine crumbs form.
  • If you don’t have maple syrup on hand, agave nectar or regular white sugar should work, but I have not tried it.
  • Don’t use pumpkin pie filling! Only use the pure stuff. The only ingredient on the can should be: “Pumpkin”
  • If you don’t have a sealable bag or piping bag, you can measure the batter using 1/4 measuring cup.

 

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  1. Esther p says:

    I have some Bob’s red mill Gluten Free All Purpose Baking Flour. When I used to make something it came out tasting , well… not so good. Here are the ingredients for the flour I have :
    Garbanzo Bean Flour, Potato Starch, Tapioca Flour, White Sorghum Flour, Fava Bean Flour.

    I gather the 1:1 GF flour has different ingredients.
    Would you recommend not to use the GF all purpose baking flour that I have?
    Any suggestions for recipes in which it might be ok to use?

    thanks,
    esther p

    • Great question! I used to use the regular gluten-free all-purpose flour (like you have) and then when I switched to using the 1:1 flour, it made a huge difference! I think that the 1:1 may work better because it contains rice flour (which works really well in many gluten-free desserts) and xanthan gum which gives structure to a cake (it acts like gluten). If you would like to try using the gf all-purpose flour in this recipe, make sure to add a bit of xanthan gum to the batter. Otherwise, if you get the chance, I highly recommend that you buy the 1:1. Sorry, I can’t think of any specific recipes I’ve made with the all-purpose flour since it’s been so long. Happy Baking!!

  2. Sara says:

    Hi! These were great! What’s the best way to store them? On the counter for how long? Or in the fridge? Do they get hard? Thanks! Happy Chanukah!!

    • Thanks so much! I’m so sorry I just saw your comment. I recommend keeping the donuts in a ziplock bag on the counter for 3-4 days and then keep in the fridge for another 2 days (if there are any donuts left). The donuts should not get hard at all.

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