These easy gluten free baked pumpkin donuts have an amazing homemade chocolate glaze! For this recipe you don’t need a fryer and just use your oven. They are the best fall treat or breakfast!
2 cups Gluten Free Flour
2 tsp. Pumpkin Pie Spice
2 tsp. Baking Powder
1 tsp. Xanthan Gum
1 tsp. Sea Salt
1/2 tsp. Ground Cinnamon
1 – 15 ounce can Pumpkin Puree
3 large Eggs
1/2 cup Granulated Sugar
1/2 cup Brown Sugar
1/2 cup Unsalted Butter, melted
1 tsp. Vanilla Extract
Preheat your oven to 350 degrees. Grease two donut pans with butter or coconut oil. Set aside.
In the bowl of your mixer beat together the pumpkin puree, eggs, sugar, brown sugar, melted butter and vanilla until combined.
Add the gluten free flour, pumpkin pie spice, baking powder, xanthan gum, salt and cinnamon to the wet ingredients. Blend until well combined.
Spoon the donut batter into a gallon sized plastic bag. Snip the corner of the bag with scissors and pipe the batter into the donut pans like you are frosting a cake.
Bake at 350 degrees for 20 minutes. The donuts will be lightly golden and spring back when touched.
Let the donuts cool for 10 minutes and then move them from the donut pans to a cooling rack.
Let the donuts cool completely before frosting with the Chocolate Glaze.
These donuts are also delicious dipped in a simple cinnamon and sugar mixture.
- Category: Dessert
- Method: Baking
- Cuisine: Gluten Free
Keywords: gluten free, donut, baked, baking, pumpkin, fall, autumn, dessert, breakfast, snack, treat