Whip up a batch of these quick and easy to make gluten free treasures. This recipe yields 12 regular sized baked pumpkin doughnuts. Enjoy them dressed with cinnamon and sugar or without – they taste delicious right out of the oven.
Choose Gluten Free, Non-GMO & Organic Ingredients.
Note: If clicking the 2X or 3X scale boxes to the right, please know that weights listed in parentheses below may or may not change. Please take care to check amounts if increasing the recipe.
Substitutions: Do you need to swap out an ingredient? Click here.
- 120g (4.2 oz) Flour Farm Organic Gluten Free Flour Blend (1 C + 1 1/2 T spoon & level)
- 100g (3.5 oz) Cane Sugar (1/2 C)
- 50g (1.8 oz) Light Brown Sugar (packed 1/4 C)
- 1 T Whole Husk Psyllium Fiber, not the powder (5g)
- 1 tsp Aluminum Free, Double Acting Baking Powder (4g)
- 1 tsp Pumpkin Pie Spice (2.5g)
- 1/8 tsp Extra Fine Pink Himalayan Salt (pinch – add a large pinch if using unsalted butter)
- 1 Large Pasture Raised Egg (50g)
- 118 ml (4 fl oz) Whole Milk (1/2 C)
- 62g (2.2 oz) Pure Pumpkin Puree (1/4 C)
- 1 T Salted Butter, melted (14g)
- 1 tsp Pure Vanilla Extract (5 ml)
- 50g (2 oz) Cane Sugar (1/4 C)
- 1 tsp Ground Cinnamon (2.5g)
- 2 T Salted Butter, melted (28g or 1 oz)
Equipment: Digital scale (preferred), Doughnut pans, Measuring cups and spoons, Mixing bowls, Whisk, Spoon, Cooling rack
Before You Dive In – Prep: please read!
- Make pumpkin puree, if using homemade (here’s a great tutorial)
- Move oven rack to center
- Preheat oven to 350 degrees Fahrenheit (177 C)
- Spray or grease doughnut wells, try our non-stick baking Goop!
Step 1: In a medium mixing bowl, whisk together the dry ingredients.
Step 2: In a separate medium bowl, whisk together the wet ingredients.
Step 3: Add the wet mix to the dry mix and whisk until blended.
Step 4: Evenly spoon batter into 12 regular sized, greased doughnut wells (9 if you are using large well doughnut pans.) Batter should fill about 3/4 of each well.
Step 5: Bake in the center of a preheated 350 F/177 C oven for about 15 minutes. A toothpick inserted in the center will come out clean.
Step 6: Remove from the oven and allow doughnuts to cool in the pan for a few minutes before transferring to a cooling rack.
Step 7: Optional Topping: In a bowl big enough to dip the doughnuts in, blend together the cinnamon and sugar. In a separate small bowl, melt the butter. Use a pastry brush to coat a doughnut with butter. Gently roll the doughnut in cinnamon and sugar, (to cut down on sugar, we usually dip just one side of the doughnut in sugar.)
Store doughnuts in a container with lid slightly ajar to prevent soggy doughnuts. Eat within two days are freeze for up to a month.
Pumpkin Pie Spice: To make your own, click on this link. We love Joy the Baker’s recipe.
Homemade Pumpkin Puree: We love to make our own puree. Click on the link for an excellent tutorial by Inspired Taste.
The nutrition information provided below is for the recipe as written using a regular doughnut pan (1 oz capacity). Each regular doughnut weighs about 33g or 1 oz. Recipe yield for larger doughnuts is approximately 9.
- Category: Doughnuts
- Method: baking
- Cuisine: American
- Serving Size: 1 doughnut
- Calories: 110
- Sugar: 14g
- Sodium: 65mg
- Fat: 2.5g
- Saturated Fat: 1g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: gluten free baked pumpkin doughnuts