Pumpkin donuts are the perfect treat for fall, offering a warm, spiced flavor that pairs perfectly with your morning coffee or afternoon tea. These healthy baked pumpkin donuts are a guilt-free indulgence, made without frying and packed with pumpkin goodness. Whether you’re looking for a gluten-free option or just a healthier twist on a classic favorite, these pumpkin donuts will quickly become your go-to recipe this season.
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Why You’ll Love These Pumpkin Donuts
These baked pumpkin donuts are incredibly fluffy, soft, and easy to make in under 30 minutes. Unlike traditional fried donuts, these are baked, making them lighter and healthier. They’re perfect for breakfast, a midday snack, or even for your fall celebrations. With simple ingredients like gluten-free flour and coconut oil, these donuts are suitable for a variety of dietary needs, including gluten-free and dairy-free options.
Ingredients
To make these delicious pumpkin donuts, you’ll need the following ingredients:
• Gluten-Free All-Purpose Flour: Provides structure and lightness to the donuts, ensuring they are soft and fluffy.
• Pumpkin Puree: Adds natural sweetness and moisture, along with the signature pumpkin flavor.
• Granulated Sugar: Sweetens the donuts without overpowering the pumpkin flavor.
• Eggs: Help bind the ingredients together and provide richness.
• Coconut Oil: Adds healthy fat, making these donuts moist and flavorful.
• Baking Powder: Helps the donuts rise, giving them a light and airy texture.
• Cornstarch: Enhances the light, cakey texture of the donuts.
• Warm Spices (Cinnamon, Nutmeg, Pumpkin Pie Spice): Brings that perfect fall aroma and flavor.
• Salt: Balances and enhances the flavors.
• Butter (Optional): For brushing on top of the donuts for extra richness and to help the cinnamon-sugar stick.
Alternative Ingredient Suggestions
If you’re missing an ingredient or need to adjust the recipe for dietary preferences, here are some swaps:
• Coconut Oil: You can substitute with unsalted butter if you prefer a dairy-based option.
• Eggs: Flax eggs (1 tablespoon of ground flaxseeds mixed with 3 tablespoons of water) can be used as an egg substitute for a vegan version.
• Gluten-Free Flour: If you don’t have gluten-free flour, you can use regular all-purpose flour (but this will no longer be gluten-free).
Step-by-Step Instructions
Making pumpkin donuts from scratch is simple and quick. Follow these steps for perfectly baked donuts:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease your donut pans or use a mini muffin pan if you don’t have a donut pan.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the melted coconut oil, eggs, sugar, pumpkin puree, spices (cinnamon, nutmeg, pumpkin pie spice), salt, and baking powder. Stir until the mixture is smooth and well-combined.
- Add Dry Ingredients: Slowly add in the gluten-free flour and cornstarch. Mix until the batter is thick but still smooth. The batter should hold its shape but still be soft enough to pipe into the pans.
- Fill the Donut Pans: Fill each donut mold about ¾ of the way full with the batter. A spoon or a piping bag makes this step easier and cleaner. Smooth the top of each donut using the back of a spoon.
- Bake: Bake the donuts in the preheated oven for 15-17 minutes, or until the tops are firm, golden brown, and a toothpick inserted comes out clean.
- Cool & Coat: Let the donuts cool for 2-3 minutes. While cooling, mix the granulated sugar and cinnamon in a small bowl. Carefully remove the donuts from the pans, and toss them in the cinnamon-sugar coating.
- Optional Butter Coating: For extra richness, you can brush the warm donuts with melted butter before coating them in the cinnamon-sugar mixture.
Tips & Tricks
• Don’t Overmix: Overmixing the batter can make the donuts dense. Mix just enough to combine the ingredients without overworking it.
• Coat While Warm: Coat the donuts in cinnamon-sugar while they’re still warm to ensure the coating sticks properly.
• Use Cooking Spray: Spray your donut pans with cooking spray to ensure easy removal of the donuts after baking.
• Storage: Store any leftover donuts in an airtight container at room temperature for up to 2-3 days. If you’re making them ahead, you can store them without the cinnamon-sugar coating and add it just before serving.
Pairing Ideas and Variations
These pumpkin donuts are fantastic on their own, but they can be paired with a variety of accompaniments or modified to suit your tastes.
• Toppings: Try adding a drizzle of maple glaze or a dusting of powdered sugar for a sweet finish.
• Variations: Add chocolate chips, chopped pecans, or a handful of raisins to the batter for extra flavor and texture.
• Make Ahead: These donuts are easy to make ahead. Simply store them in an airtight container, and coat them in cinnamon-sugar just before serving.
The Perfect Fall Treat
With their light, fluffy texture and warm spiced flavor, these pumpkin donuts are the ultimate fall treat. Whether you’re making them for a special occasion or as a simple breakfast treat, these donuts are sure to please everyone. Plus, with their gluten-free and lower-fat ingredients, you can enjoy them without the guilt.
Conclusion
These pumpkin donuts are the perfect combination of flavor, texture, and health benefits. Whether you’re in the mood for a simple fall treat or a healthier snack, this gluten-free recipe will satisfy your cravings without the guilt. Baked instead of fried, these donuts offer a light, fluffy texture that pairs beautifully with the warm spices of fall. From breakfast to dessert, these pumpkin donuts are an easy, quick, and fun recipe that the whole family will love. Don’t forget to try out different variations and topping ideas to make these treats your own!
FAQ
1. Can I use regular flour instead of gluten-free flour for this recipe?
Yes, you can substitute regular all-purpose flour for gluten-free flour if you don’t need a gluten-free version. However, this will change the texture and may affect the final result. For best results, stick to the recommended gluten-free flour to maintain the light and airy texture.
2. How can I make these pumpkin donuts vegan?
To make these pumpkin donuts vegan, simply substitute the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water for each egg) and replace the coconut oil with a plant-based butter or oil.
3. How do I store leftover pumpkin donuts?
Store any leftover pumpkin donuts in an airtight container at room temperature for 2-3 days. If you want to keep them longer, place them in the fridge for up to a week. Remember not to coat them in cinnamon-sugar if you’re planning to store them; add it just before serving.
More Relevant Recipes
PrintPumpkin Donuts
These Healthy Baked Pumpkin Donuts are a delicious fall treat made with gluten-free ingredients. Light and fluffy, these donuts are baked instead of fried, making them a healthier option. Perfect for breakfast or as a sweet snack, these donuts are full of pumpkin spice flavor and coated in cinnamon-sugar for an extra touch of sweetness.
Ingredients
- 1.5 cups gluten-free all-purpose flour
- 1.5 teaspoons baking powder
- 1.5 teaspoons pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1.5 cups pumpkin puree
- 4 large eggs (room temperature)
- 1/4 cup melted coconut oil
- 1.5 cups granulated sugar
- 1/2 teaspoon cornstarch
- 1/4 cup melted butter (optional for coating)
- 1 cup granulated sugar (for cinnamon-sugar coating)
- 1/4 cup ground cinnamon (for cinnamon-sugar coating)
Instructions
- Preheat the oven to 350°F (175°C). Grease your donut pans or mini muffin pans.
- In a large mixing bowl, whisk together the melted coconut oil, eggs, sugar, pumpkin puree, pumpkin pie spice, cinnamon, nutmeg, salt, and baking powder until smooth.
- Slowly add in the gluten-free flour and cornstarch, mixing until the batter is smooth but thick.
- Fill each donut mold about 3/4 of the way full with the batter, smoothing the top with a spoon or spatula.
- Bake for 15-17 minutes, or until the tops of the donuts are firm, golden brown, and a toothpick inserted comes out clean.
- Let the donuts cool for 2-3 minutes, then remove them from the pans. While cooling, mix sugar and cinnamon in a bowl.
- Coat the donuts in the cinnamon-sugar mixture. Optionally, brush the warm donuts with melted butter before coating.
Notes
- Ensure the eggs are at room temperature to prevent the batter from curdling.
- Don’t overmix the batter to avoid a dense texture.
- If using a muffin pan, adjust the baking time to 20-25 minutes for regular-sized muffins, or 12-15 minutes for mini muffins.
- Store leftover donuts in an airtight container for up to 2-3 days.
- These donuts are best when enjoyed fresh but can be frozen for up to 2 months without the cinnamon-sugar coating.
