Are cake donuts the same as baked donuts?

Yes. Baked donuts are made with a cake type recipe that will rise in a donut pan in the oven. They aren't fried like donuts you may purchase from the store. Skipping the frying makes baked or cake donuts a healthier option. They still have a great donut flavor, but with fewer calories. Plus there isn't an oil mess to clean up either.

How do you get the donut batter into the pans?

First, make sure you've greased your donuts pans with butter or coconut oil so the donuts come out of them easily. Spoon the gluten free baked pumpkin donut batter into a gallon plastic bag. Snip the corner of the bag with scissors. Press the batter out into the donut pans like you are frosting a cake. This method will allow you to get nice circles into the donut pans. I've also tried spooning the batter into he donut pans, but it's time consuming, messy and you don't always get a nice donut shape.

Can I freeze these donuts?

Yes. Freeze them without the glaze in a freezer safe container for up to a month. Glaze them after they've thawed for the best texture.

Can I halve this recipe?

Yes. This recipe is easy to cut in half if you're baking for a smaller household, it will yield about 6 donuts instead of 12.

Gluten Free Baked Pumpkin Donuts with Chocolate Glaze

Name: Gluten Free Baked Pumpkin Donuts with Chocolate Glaze
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12
Cuisine: American
Ingredients: 2 cups Gluten Free Flour; 2 tsp. Pumpkin Pie Spice; 2 tsp. Baking Powder; 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

Description

These gluten free baked pumpkin donuts are soft, cake like, and topped with a rich homemade chocolate glaze. No fryer needed, just a donut pan and your oven. They're perfect for a fall breakfast or an afternoon treat.

Ingredients

Scale

2 cups Gluten Free Flour
2 tsp. Pumpkin Pie Spice
2 tsp. Baking Powder
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

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Instructions

Preheat your oven to 350 degrees. Grease two donut pans with butter or coconut oil. Set aside.

In the bowl of your stand 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, 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.

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Notes

These donuts are also delicious dipped in a simple cinnamon and sugar mixture.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Dessert, Breakfast, Snack
Method: Baking
Cuisine: American