Gluten Free Pumpkin Spiced Donuts

These Pumpkin Spiced Donuts have the perfect blend of warm fall spices and sweet sugary goodness. The best part is that they are gluten, dairy and refined sugar free.

Course Breakfast

Cuisine American

Keyword dairy free, gluten free, pumpkin, pumpkin spice

Prep Time 15

Cook Time 13

Cool Time 10

Total Time 38

Servings Donuts

Calories 287kcal

Author Sara

Ingredients

Dry Ingredients

1.5 cups Gluten Free All-Purpose Flour
1 tsp Baking Soda
1 tsp Pumpkin Pie Spice
1/4 tsp Salt
1/2 tsp Cinnamon

Wet Ingredients

1 tsp Vanilla Extract
1/2 cup Coconut Sugar
2 Eggs
1/4 cup Vanilla Almond Milk Unsweetened
1/2 cup Pumpkin Puree
2 Tbls Coconut Oil or butter/ghee

Cinnamon Sugar Topping

1/2 cup Sugar or coconut sugar
1 Tbls Cinnamon

Instructions

Preheat the oven to 350' and spray the donut pan with coconut or avocado oil spray
In a large bowl, add in the flour, baking soda, salt, pumpkin pie spice, and cinnamon. Whisk to combine
In a separate bowl, add in the eggs, almond milk, coconut sugar, vanilla extract, pumpkin puree and melted coconut oil
Whisk until fully combined and fold into the dry mixture with a rubber spatula
Use piping bag* to fill donut pan with batter evenly
Once all the cavities of the donut pan are filled, place the pan in the preheated oven and bake for 12-14 minutes (toothpick should come out clean)
Let the donuts cool for 10 minutes before removing from the pan
Make cinnamon sugar mixture (if using)
Once donuts are cooled, dunk them in the cinnamon sugar mixture one at a time
Donuts are the best if enjoyed that day, but they last up to 2-3 days in an airtight container on the counter

Notes

You can use an actual piping bag for this or add all of your batter into a gallon sized bag and cut the bottom corner to make your own piping bag (this is what I do)

Nutrition