Healthy Pumpkin Cake Donuts - Gluten Free

three healthy pumpkin cake donuts stacked

5 from 3 votes

Healthy Pumpkin Cake Donuts - Gluten Free

These 30 minute baked Healthy Pumpkin Cake Donuts are gluten free, dairy free and super moist and fluffy making them the perfect fall dessert!

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 15

Cook Time 15

Servings donuts

Calories 244kcal

Author Dalya Rubin

Ingredients

Dry ingredients

¾ cup Bob's Red Mill Gluten Free 1 to 1 Baking Flour (105 grams)
½ cup almond flour (54 grams)
¼ cup oat flour (23 grams)
1 teaspoon baking soda
½ teaspoon baking powder
2 teaspoons ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
½ teaspoon Kosher salt

Wet ingredients

⅓ cup refined coconut oil at room temperature (not melted) (65 grams)
½ cup packed light brown sugar (100 grams)
½ cup maple syrup (140 grams)
1 teaspoon pure vanilla extract
1 cup canned pure pumpkin puree (230 grams)
¼ cup oat milk (50 grams)
1 large egg at room temperature
¼ cup cashew butter stirred well (65 grams)

Cinnamon-sugar mixture (optional)

⅓ cup cane sugar
2 teaspoons ground cinnamon

Instructions

Preheat the oven to 350°F and grease a 6-count donut pan with cooking spray.
In a medium bowl, whisk together thedry ingredients: ¾ cup Bob's Red Mill Gluten Free 1 to 1 Baking Flour , ½ cup almond flour, ¼ cup oat flour, 1 tsp baking soda, ½ tsp baking powder, 2 teaspoons ground cinnamon, ¼ tsp ground nutmeg, ¼ tsp ground ginger, and ½ tsp Kosher salt . Set aside.
In a bowl of a stand mixer fitted with the whisk attachment (or with handheld electric beaters), beat the ⅓ cup refined coconut oil and ½ cup packed light brown sugar for 1-2 minutes or until creamy.
Add the ½ cup maple syrup, 1 tsp pure vanilla extract, 1 cup canned pure pumpkin puree, ¼ cup oat milk, 1 large egg and ¼ cup cashew butter. Beat for 2 minutes, scraping the bowl down as needed.
Add the dry ingredients to the wet ingredients and mix on medium speed for 1-2 minutes until well combined. Scrape down the sides of the bowl and mix again.
Transfer the batter to a large piping bag and cut off the end (or place into a gallon ziplock bag). Pipe half of the batter into the donut pan cavities.
Bake for 15-18 minutes or until a toothpick inserted into the center comes out clean.
While the donuts bake, mix together the cinnamon-sugar mixture (⅓ cup cane sugar and 2 teaspoons ground cinnamon) in a medium shallow bowl.
Transfer the pan of baked donut pan to a wire cooling rack and let cool for 5 minutes before turning the pan over to remove the donuts from the pan. Let donuts cool for 8-10 minutes. When donuts are still a bit warm, dip them into the cinnamon-sugar mixture until evenly coated. Let cool completely.
Fill the now-empty baking pan with the remaining batter and bake as directed above. Repeat with cooling & cinnamon-sugar steps as directed above.

Notes

Note on nutrition calories - I only accounted for 3 tablespoon of the cane sugar in the nutritional information since there will realistically be leftover cinnamon-sugar mixture left in the bowl at the end that doesn't get used.
Oat milk - can swap with almond milk or any other milk of choice.
My donuts baked perfectly at 17 minutes, but every oven is different.
Storage - Store donuts in a container or ziplock on the counter for 3-4 days, or freeze in a freezer-safe ziplock for up to 3 months.

Nutrition