Gluten-Free Cinnamon Sugar Pumpkin Donuts

 

 

Gluten-Free
Dairy-Free
Nut-Free
Refined Sugar-Free

With the weekend FINALLY here, there’s nothing I’d rather do than whip up some of these SUPER easy pumpkin cinnamon sugar donuts! You will absolutely love them. They come together so quickly and are gluten-free, dairy-free, nut-free, and refined sugar-free. What more could you ask for in a delicious donut?

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With fall in full swing here, I’ve been craving cozy comfort foods, and these pumpkin donuts really fit the bill. They’re fluffy, sweet, and have the perfect combination of spices to give you that warm and fuzzy feeling! They’re the perfect treat to cozy up on the couch with on a chilly fall day!

It has been absolutely crazy around here lately! But that doesn’t stop my cravings for fall baked goods, so it’s an added bonus when I can make something that comes together quickly!

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I love a traditional donut, but cake donuts have really grown on me in the last few years. Kai isn’t a big fan of cake donuts and he loved these, so that’s quite the accomplishment for me! These are perfectly delicious without the cinnamon sugar topping, but it really does bring them to the next level!

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what do i need to make these gluten-free cinnamon sugar pumpkin donuts?
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Servings:

12 donuts

Prep Time:

10 minutes

Cook Time:

10-12 minutes

Total Time:

20-22 minutes

Ingredients:

  • 1 3/4 cups of gluten-free flour
  • 1 teaspoon of baking powder
  • 1 teaspoon of baking soda
  • 1/2 teaspoon of sea salt
  • 2 teaspoons of pumpkin pie spice
  • 1/2 cup of coconut oil, melted
  • 1/2 cup coconut sugar
  • 2 eggs
  • 3/4 cup pumpkin puree – NOT PUMPKIN PIE FILLING
  • 6 tablespoons of full-fat coconut milk – if contents in can have separated, whisk together before measuring out
  • 1 teaspoon of vanilla

Cinnamon Sugar Coating:

  • 1/4 cup melted coconut oil
  • 1/2 teaspoon of cinnamon
  • 1/2 cup of coconut sugar

Ingredients:

Step 1

Preheat oven to 350 degrees and grease a donut pan with coconut oil and set aside

Step 2

In a medium sized bowl, combine flour, baking soda, baking powder, sea salt, pumpkin pie spice, and set aside

Step 3

In a large bowl, cream together the coconut oil and coconut sugar. Whisk in the eggs, one at a time, and then the vanilla. Add in the full- fat coconut milk and pumpkin puree and whisk until fully combined

Step 4

Gradually add dry ingredients to wet ingredients and whisk until just combined, and no dry spots remain

Step 5

Fill the wells of the donut pan and bake in the oven for 10-12 minutes, or until the edges and tops of the donuts are lightly browned. Allow donuts to cool in the pan for 2-3 minutes before removing to a wire rack to cool

Step 6

While donuts cool slightly, prepare the cinnamon sugar coating. In a medium size bowl, melt coconut oil and set aside. In another medium sized bowl, whisk together the cinnamon and coconut sugar

Step 7

When donuts are cool enough to handle but still warm, dip both sides of the donut lightly in the melted coconut oil and coat both sides of the donuts in the cinnamon sugar mixture. Donuts are best if served immediately! If you are not planning to eat your donuts immediately, wait to coat them in the cinnamon sugar mixture until ready to serve. Enjoy!

Notes:
  1. Donuts are best if served immediately. Hold off on coating in the cinnamon sugar mixture if you’re not eating right away. Donuts that haven’t been coated in the cinnamon sugar mixture, can be stored at room temperature for up to 5 days or frozen for up to 3 months
  2. These donuts can be eaten without coating in the cinnamon sugar mixture and are still delicious!
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Hi! I’m Melissa

I create recipes made with good and good for you ingredients. I can’t wait to share with you!

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