Description
Indulge in the cozy flavors of fall with these Easy Gluten-Free Pumpkin Donuts (Dairy-Free). Perfectly moist and infused with warm spices, these delightful treats come together quickly, making them ideal for busy mornings or last-minute gatherings. Topped with rich brown sugar icing, these donuts are not only delicious but also cater to gluten-free and dairy-free diets. Whether you’re enjoying them alongside a cup of coffee or serving them at brunch, these pumpkin donuts are sure to impress family and friends alike!
Ingredients
Scale
- 2 cups gluten-free 1:1 flour blend
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon sea salt
- 2 teaspoons cinnamon
- 1/4 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1 cup pumpkin puree
- 1/2 cup avocado oil or melted refined coconut oil
- 1/2 cup brown sugar
- 2 eggs
- 1/2 cup sugar
- 1/2 cup almond milk
- 1 teaspoon vanilla extract
- 3/4 cup packed brown sugar
- 1/4 cup almond milk
- 1 tablespoon dairy-free butter
- 1/2 teaspoon vanilla extract
- 1 and 1/2 cups powdered sugar
- pinch of sea salt
Instructions
- Preheat the oven to 350°F and grease two donut pans.
- In a large bowl, whisk together the dry ingredients: flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
- In another bowl, mix the wet ingredients: pumpkin puree, avocado oil, brown sugar, eggs, almond milk, and vanilla extract until smooth.
- Combine wet and dry mixtures gently; do not overmix.
- Transfer the batter into a zipped-top bag and pipe it into the greased donut pans.
- Bake for 11–12 minutes or until tops spring back when tapped.
- Cool on a wire rack before icing.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 160
- Sugar: 10g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg