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Close up of Stack of Healthy Baked Pumpkin Donuts with a cup of coffe next to it

Healthy Baked Pumpkin Donuts – Gluten Free


  • Author: Amy Estes
  • Total Time: 25 minutes
  • Yield: 16 people 1x
  • Diet: Gluten Free

Description

The best easy baked homemade pumpkin donuts.  A simple recipe that only requires a few ingredients and a donut pan.  A healthy fall treat you and your kids will love!  Full of warm fall flavors and only 150 calories each! 


Ingredients

Scale

For the donuts

  • 1 1/2 cups Canned pumpkin puree (not pumpkin pie filling)
  • 4 Large eggs (at room temperature)
  • 1/4 cup Melted coconut oil
  • 1 1/2 cups Granulated sugar
  • 1 1/2 teaspoon baking powder
  • 1 1/2 teaspoon pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 3/4 cup gluten free all purpose flour (plus 2 tablespoons)
  • 1/2 teaspoon cornstarch

For the cinnamon-sugar coating

  • 1 cup granulated sugar
  • 1/4 cup ground cinnamon

Instructions

  1. Preheat the oven to 350F degrees and grease two donut pans or mini muffin pans.
  2. In a large mixing bowl or stand mixer, combine together the pumpkin, eggs, coconut oil, sugar, baking powder, pumpkin pie spice, ground cinnamon, ground nutmeg, and salt and mix until smooth
  3. Add in the flour and cornstarch and mix well until the batter is slightly thick but smooth.
  4. Fill the donut mold with the batter about 3/4 of the way full, about 1/4 cup of batter fills each donut mold. 
  5. Place the pan in the oven on the middle rack and bake for 15-17 minutes, until the tops of the donuts are puffed up and lightly golden brown.
  6. Remove the donuts from the oven and let them cool for 2-3 minutes.
  7. While the donuts are cooling, you can make the cinnamon sugar topping – Combine the sugar with the cinnamon and lightly whisk.
  8. Carefully remove each donut from the donut pan by running a butter knife around the edge of each and lifting them from the pan. 
  9. Gently toss each donut in the cinnamon-sugar coating. Serve warm. 

Notes

  • For making these in a mini muffin pan bake them for 12-15 minutes.
  • For making these in a regular size muffin pan bake for 20-25 minutes.
  • Don’t over mix the batter – mix well to combine the ingredients but do not over mix or the donuts will turn out gummy and not cakey and soft.
  • Spray the donut pan with cooking spray before adding the batter to allow the donuts to easily be removed from the pan after baking.
  • Let the coconut oil cool slightly after melting it before combining it with the rest of the ingredients – 4-5 minutes of cooling time should do the trick.
  • Make sure to coat the donuts in the cinnamon sugar when they are warm or the coating won’t stick to the donuts.
  • Use a gluten free all purpose flour that already has xanthan gum in it. It should say on the package if it is has xanthan gum or in the listed ingredients. 
  • These donuts can be stored in an airtight container for up to 3 days.
 
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Breakfast
  • Method: Baked
  • Cuisine: American

Keywords: healthy baked donuts, healthy breakfast recipes, pumpkin, easy donut recipe