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Gluten Free Baked Pumpkin Donuts


  • Author: Rebecca | NOURISHED. the blog
  • Prep Time: 20 minutes
  • Cook Time: 16 minutes
  • Total Time: 36 minutes
  • Yield: 6 donuts 1x

Description

Gluten Free Baked Pumpkin Donuts make for a delicious treat for any fall day. Best of all, these pumpkin donuts are gluten free, dairy free and simple to make with almond flour, pumpkin puree, eggs and warm and cozy pumpkin pie spices.


Scale

Ingredients

For the Donuts:

  • 1 cup almond flour
  • 1 1/2 tablespoons tapioca flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon*
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • Pinch of ground clove
  • Pinch of fine sea salt
  • 1 large egg
  • 1/4 cup pumpkin puree (not pumpkin pie filling!)
  • 3 tablespoons sugar (I prefer organic cane sugar)
  • 3 tablespoons oil**
  • 1 tablespoon milk (I like almond milk)
  • 1 teaspoon vanilla

For the Chocolate Drizzle:

  • 1/4 cup dark chocolate (I use 4 square of my favourite chocolate bar)
  • 1 teaspoon butter (or coconut oil)
  • 1 teaspoon powder sugar (I prefer organic)
  • Pinch of fine sea salt

Instructions

For the Donuts:

  1. In a mixing bowl, combine almond flour, tapioca, baking powder, spices and salt. Set this almond mixture aside.
  2. In a second mixing bowl, whisk together the egg, pumpkin, sugar, oil, milk and vanilla.
  3. Fold the almond mixture into the pumpkin mixture ensuring no large lumps remain.
  4. Preheat the oven to 350F. Let the donut batter rest for 10 minutes or so while the oven heats.
  5. Spray a donut pan with oil or cooking spray. Transfer the donut batter to the prepared pan – about 2 tablespoons per donut depending on your pan. Do not over fill the donuts.
  6. Bake for 14-16 minutes or donuts feel spongy to the touch and are just brown around the edges. Let the donuts rest for 3-5 minutes in the pan before carefully transferring to a cooling rack to cool completely.

For the Chocolate Drizzle:

  1. Break or chop the chocolate into bite sized pieces, if using a chocolate bar.
  2. Add the chocolate and butter to a microwave safe bowl and microwave for 1-2 minutes stirring every 30 seconds until chocolate is melted completely.
  3. Stir in the sugar and salt.
  4. Drizzle the warm chocolate over top of the donuts, using a spoon or piping bag. You can also dip the donuts or smear the chocolate on top too.
  5. Let chocolate cool completely before storing in an airtight container for up to 2 days.

Notes

You can use 1 1/4 teaspoons prepared pumpkin pie spice instead of adding cinnamon, ginger, nutmeg, all spice and clove individually. [br]*I prefer a light, neutral oil like canola or grapeseed oil but melted coconut oil or avocado oil may work as well. [br]Prep time listed does not include cooling time. [br][br]Donut Recipe adapted from A Clean Bake’s Paleo Chocolate Frosted Doughnuts