Description
Soft baked gluten-free pumpkin donuts flavored with cinnamon, ginger, and nutmeg, then topped with smooth dairy-free brown sugar icing.
Ingredients
Scale
- 2 cups gluten-free 1-to-1 all-purpose flour blend
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1 cup pumpkin puree
- 1/2 cup avocado oil or melted refined coconut oil
- 1/2 cup packed brown sugar
- 2 large eggs
- 1/2 cup granulated sugar
- 1/2 cup unsweetened almond milk
- 1 teaspoon vanilla extract
- 3/4 cup packed brown sugar
- 1/4 cup unsweetened almond milk
- 1 tablespoon dairy-free butter
- 1/2 teaspoon vanilla extract
- 1 1/2 cups powdered sugar, sifted
- 1 pinch fine sea salt
Instructions
- Preheat the oven to 350°F and lightly grease two standard six-cavity donut pans.
- Whisk the gluten-free flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt together in a large mixing bowl.
- Whisk the pumpkin puree, oil, brown sugar, granulated sugar, eggs, almond milk, and vanilla together in a medium bowl until smooth.
- Add the wet ingredients to the dry ingredients and whisk just until combined.
- Spoon the batter into a large zip-top bag, press out most of the air, seal the bag, and cut a small opening from one bottom corner.
- Pipe the batter into the prepared donut cavities, filling each about three-quarters full.
- Bake for 11 to 12 minutes, or until the tops spring back when lightly touched and the edges look golden.
- Cool the donuts in the pans for 2 minutes, then transfer them to a wire rack and cool for another 10 to 15 minutes.
- Sift the powdered sugar through a fine-mesh strainer into a large bowl and set it aside.
- Add the brown sugar, almond milk, dairy-free butter, and sea salt to a saucepan over medium heat.
- Stir until the mixture becomes smooth, then simmer for 1 minute.
- Remove the saucepan from the heat and whisk in the vanilla extract and sifted powdered sugar.
- Let the icing cool for 5 minutes.
- Dip the tops of the cooled donuts into the icing and return them to the wire rack until the icing sets.
Notes
- Use pure pumpkin puree, not pumpkin pie filling.
- Choose a gluten-free 1-to-1 flour blend that contains xanthan gum.
- If the flour blend does not contain xanthan gum, add about 1 teaspoon to the full recipe.
- If the icing becomes too thick, whisk in additional almond milk 1 teaspoon at a time.
- Store the donuts in a covered container at room temperature for up to 2 days or refrigerate them for up to 5 days.
- Freeze unglazed donuts in an airtight container for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 11 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 donut
- Calories: 343
- Sugar: 39
- Sodium: 202
- Fat: 13
- Saturated Fat: 2
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 55
- Fiber: 2
- Protein: 4
- Cholesterol: 31