Gluten-Free Pumpkin Donuts (Grain-Free/Dairy-Free)
The Story:
These grain-free and dairy-free pumpkin baked donuts are soft, fluffy, boast real pumpkin flavor, and are indulgently frosted with a decadent dairy-free chocolate glaze. I still get blow away sometimes that a grain-free, dairy-free baked good can be so good and compete so easily with “normal” baked donuts. Please don’t be intimated by homemade donuts, baking them is super easy, super quick, and super magical. Look how perfectly fluffy the donut is! Look how shiny the glaze is! I’m grateful to be sharing this recipe with you. Sometimes a baked good really gets me in my feels and reminds me how far I’ve come on my journey…and these gluten-free pumpkin donuts are the current inspiration. Eat well friends and soak up those fall treats!
The Ingredients For Gluten-Free Pumpkin Donuts:
Almond Flour: This grain-free flour makes up the batter for these donuts to yield a fluffy, moist donut.
Tapioca Flour: This grain-free flour is a starch flour that aids in the donuts achieving their fluffy texture and helps absorb the liquid ingredients.
Dairy-Free Butter: Melted dairy-free butter is added to the batter as well as the frosting.
Coconut Oil: Melted coconut oil helps the donuts maintain their moisture.
Eggs: Eggs help these donuts achieve a nice rise and fluff!
Sugar: Very little sugar is added to the donut base. Just a bit of sugar is added for a touch of sweetness.
Pure Pumpkin: Real pumpkin flavor comes from using pure pumpkin puree and it helps the pumpkin donuts achieve the perfect fluffy texture.
Pumpkin Pie Spice: Every pumpkin treat needs a pinch of pumpkin pie spice to enhance the fall flavor.
Xanthan Gum: This baking agent helps gluten-free baked goods maintain their structure and texture.
Baking Powder: The combined rising agent of powder and soda helps the achieve maximum fluffliness.
Baking Soda: I typically just use powder most of the time but the addition of the baking soda really helped fill these dounuts out for the perfect fluff.
Powdered Sugar: This will be used for the decadent chocolate glaze.
Cocoa Powder: This is the chocolate that will be used in the frosting. It achieves the perfect, shiny chocolate glaze.
Almond Milk: Just a bit of almond milk is added to the frosting to help thin in out.
How to Make Gluten-Free Pumpkin Donuts:
This recipe is simple to follow and these baked pumpkin donuts come together quickly. Preheat the oven to 350. To make the batter, you will first need to melt the butter and coconut oil together. Next, you’ll need to drain the pumpkin to reduce the moisture content. You can do this by placing your pumpkin in between paper towels and gently wring it out until it has reduced to about 1/2 its weight. Start with 50 grams of pumpkin, and it should reduce to about 25/30 grams. Add the pumpkin, eggs and vanilla to the butter mixture and whisk. Add in the dry ingredients and mix well. Generously grease a donut pan and fill each donut mold with the batter, filling them nearly to the top. This recipe should make 6. Bake for 16-17 minutes.
While the donuts are baking, add the frosting ingredients to a small bowl and whisk until smooth and shiny. While the donuts are still slightly warm, but have cooled significantly, dip into the frosting to coat well. Enjoy!
The Recipe For Gluten-Free Pumpkin Donuts:
Additional Grain-Free, Dairy-Free Desserts:
The Finished Product:
A beautiful, bakery worthy gluten-free pumpkin donut that will have you celebrating the season. A pumpkin donut, a cup of coffee, and a slow fall Saturday morning is what dreams are made of!
Did You Try This Recipe And Love It?
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