Description
The best easy-baked homemade pumpkin donuts that you can make in 30 minutes with a few simple ingredients. They come out perfectly fluffy, soft, and flavorful and they are gluten free!
Ingredients
Scale
For the donuts
- 1.5 cups canned pumpkin puree – not pumpkin pie filling
- 4 large eggs – at room temperature
- 1/4 cup melted coconut oil
- 1.5 cups granulated sugar
- 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 + 3/4 cup gluten-free all-purpose flour
- 1/2 teaspoon cornstarch
For the cinnamon-sugar coating
- 1 cup granulated sugar
- 1/4 cup ground cinnamon
Other
- Melted butter – optional
Instructions
- Preheat the oven to 350F degrees and grease two donut pans or mini muffin pans.
- 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
- Add in the flour and cornstarch and mix well until the batter is slightly thick but smooth.
- Fill the donut mold with the batter about 3/4 of the way full, about 1/4 cup of batter fills each donut mold. Note: You can fill a ziplock bag with the batter, cut off one of the ends, and pipe the batter into the donut pans to make it a little easier. Or use a spoon to spoon the batter into the donut cavities.
- Place the pans 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.
- Remove the donuts from the oven and let them cool for 2-3 minutes.
- While the donuts are cooling, you can make the cinnamon sugar topping – Combine the sugar with the cinnamon in a medium bowl and lightly stir.
- Carefully remove each donut from the donut pan by running a butter knife around the edge of each and lifting them from the pan.
- Gently toss each donut in the cinnamon-sugar coating. Serve warm. Alternatively, you can brush each donut with melted butter and then coat in the cinnamon sugar for more decadent pumpkin donuts.
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.
- 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.
- 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
