Gluten-Free Baked Pumpkin Donuts

Baked pumpkin donuts are a family favorite around here. If your family is anything like ours you love all things pumpkin. We love the color of pumpkins, the flavor of pumpkins, and we even love the word pumpkin. Pumpkin just evokes happiness in our family that we all agree is indescribable. And adding pumpkin to coffee? That is just pure bliss. We’ll chat about that another day (or you can click here for our favorite keto pumpkin spice latte recipe).

Today we are sharing a recipe for baked pumpkin donuts. We are excited to make these goodies over the weekend (after all it’s never too early or late to cook pumpkin-flavored things). These are great with your favorite coffee, tea, or glass of milk. Hope you love these as much as we do!

Gluten-Free Baked Pumpkin Donuts

Ingredients

For the donuts:

• 1/2 Cup vegetable oil
• 3 Large eggs
• 1 Cup brown sugar
• 3/4 Cups pumpkin puree
• 1 Tsp pumpkin spice
• 1/2 Tsp ground cinnamon
• 1/2 Tsp nutmeg
• 1 Tsp salt
• 1 1/2 Tsps baking powder
• and 1 1/2 Cups gluten-free flour mix

For the topping:

• 1/2 Cup caramel sauce
• 1/4 Cup milk
• Orange sprinkles to garnish

Directions:

1. Preheat oven to 350 degrees.
2. Combine all of the ingredients together in a large mixing bowl (except for the flour).
3. Stir batter until mix is well-blended and smooth.
4. Add in the gluten-free flour and whisk until fully incorporated.
5. Spoon the batter into a lightly greased donut pan.
6. Fill holes just 3/4 full.
7. Bake for 15-20 minutes.
8. Remove from oven and let cool for 2-3 minutes.
9. Heat the caramel sauce in a small saucepan. Do not let boil.
10. Slowly stir in the water and keep stirring until blended.
11. Dip the tops of the donuts into the caramel sauce.
12. Garnish with orange sprinkles on top. Serve and enjoy.

Tips

For extra sweetness: dust a little brown sugar on top of the caramel sauce before adding sprinkles.

Baked Pumpkin Donuts

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Ingredients

For the donuts:

• 1/2 Cup vegetable oil
• 3 Large eggs
• 1 Cup brown sugar
• 3/4 Cups pumpkin puree
• 1 Tsp pumpkin spice
• 1/2 Tsp ground cinnamon
• 1/2 Tsp nutmeg
• 1 Tsp salt
• 1 1/2 Tsps baking powder
• 1 1/2 Cups gluten-free flour mix

For the topping:

• 1/2 Cup caramel sauce
• 1/4 Cup milk
• Orange sprinkles

Instructions

Preheat oven to 350 degrees.

Combine all of the ingredients together in a large mixing bowl (except for the flour).

Stir batter until mix is well-blended and smooth.

Add in the gluten-free flour and whisk until fully incorporated.

Spoon the batter into a lightly greased donut pan.

Fill holes just 3/4 full.

Bake for 15-20 minutes.

Remove from oven and let cool for 2-3 minutes.

Heat the caramel sauce in a small saucepan. Do not let boil.

Slowly stir in the water and keep stirring until blended.

Dip the tops of the donuts into the caramel sauce.

Garnish with orange sprinkles on top. Serve and enjoy.

Tip:

1. For extra sweetness dust a little brown sugar on top of caramel sauce before adding sprinkles.

More to Consider…