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!
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Servings: 12 donuts
Calories: 244kcal
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 the dry ingredients. Set aside.
- In a bowl of a stand mixer fitted with the whisk attachment (or with handheld electric beaters), beat the coconut oil and brown sugar for 1-2 minutes or until creamy.
- Add the maple syrup, vanilla, pumpkin puree, oat milk, egg and 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 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
Calories: 244kcal | Carbohydrates: 33g | Protein: 4g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.002g | Cholesterol: 16mg | Sodium: 220mg | Potassium: 135mg | Fiber: 3g | Sugar: 22g | Vitamin A: 3212IU | Vitamin C: 1mg | Calcium: 72mg | Iron: 1mg