Pumpkin Gluten-Free Donuts are an incredible way to start your day. Nothing says cozy and homey like pumpkin, right?
A little bit savory and even sweeter, these pumpkin gluten-free donuts are one of my favorite things to serve for breakfast. I think you are going to love this Pumpkin gluten-free donuts recipe. Together with a pumpkin spice latte, I am a happy, happy girl!
Pumpkin Gluten Free Donuts
Once fall begins to creep in through the screen door, all I want to do is start cooking with pumpkin. I love to make pumpkin everything. My recipes include baked pumpkin donuts, pumpkin gluten-free donuts, pumpkin spice latte, pumpkin banana bread, pumpkin apple bread, my favorite gluten-free pumpkin muffin, pumpkin ravioli, and of course, pumpkin chiffon pie!
As you can see, I wasn’t exaggerating!
Last year, we went gluten-free. I love taking some of my favorite recipes and making them gluten-free. I use Better Batter which is a gluten-free flour that already has the xantham gum added to it. If you use a gluten-free flour other than Better Batter (or a one-to-one measured flour), make sure you add xanthan gum, or your recipe could fail. If you are not gluten-free, just use regular flour.
I also cooked these donuts in our Air Fryer. I must say it is quite satisfying eating a donut that tastes great but wasn’t fried in oil.
How to Make Pumpkin Gluten-Free Donuts
- one – The ingredients to make these pumpkin donuts are all easy to find at any grocery store. Once fresh pumpkins are availabel you can make your own pumpkin puree!
- two – Start off by mixing the pumpkin with the other ingredients, except the egg whites.
- three – I whipped the eggs to create a fulffier batter. Since these donuts are gluten free, they tend to have a denser consistency. Beating the eggs make them lighter.
- four – Roll out or pat the dough to about a 3/4″ thickness.
- five – I have a donut cutter that I love. It’s easy to use and makes a perfect donut every time.
- six – I thought it might be fun to add a maple glaze sauce on the donuts. Of course this is optional. But it’s so good!
- seven – The glaze is simply amazing!
- ¼ cup coconut oil
- 4 large eggs - separated
- 1-½ cups organic coconut palm sugar
- 1-½ cups pumpkin puree
- 1 tsp cinnamon
- ¼ tsp ginger
- ¼ tsp allspice
- ⅛ tsp nutmeg
- 1-½ tsp salt
- 1-½ tsp baking powder
- 3-¼ Cup Better Batter Flour
- Maple Glaze:
- ½ stick of Country Crock Plant Based Butter
- 3/4 Cup Powdered Sugar
- 2 tsp vanilla extract
- 2 TBS agave syrup
- 2 TBS Sugar
- 2 TBS CInnamon
- In a large mixing bowl, mix together the oil, egg yolks, sugar, canned pumpkin, spices, salt and baking powder until smooth.
- In a separate bowl, beat the egg whites until frothy.
- Add frothy egg whites to the batter. Once combined, gradually add the flour until combined.
- The batter is sticky, so I didn’t roll it out. I scooped out about a half cup, and placed it on a floured silpat. You can use a butcher board if you prefer. I then patted out the batter until it formed a flattened round that was about ½” thick. I used a donut cutter and then cut the donut and hole out of the formed round.
- I also made some donuts that were about an inch thick. For those, I scooped out about a cup of batter before forming the flattened round and cutting it with the donut cutter.
- My airfryer has 6 different settings, one of which is bake. I used the bake setting, which is 325 degrees and baked the donuts and holes for about 10 minutes. At the half way point, I opened the cooking drawer and shook the donuts and holes around. I don’t know if this helps or not, but I feel like I am involved in the cooking process when I do this.
- Allow donuts to cool.
- For the glaze, melt the butter, add the vanilla and agave. Mix together until all is blended and the butter is melted completely. Add the powdered sugar and blend until all lumps are gone.
- This glaze will seize quickly, so I scooped small amounts into a small dish and worked quickly with small batches, dipping either the donuts or the donut holes in the glaze until coated. If the glaze starts to thicken, simply scoop it back into the pan and reheat until it is smooth and silky again.
- While the glaze is still wet, sprinkle the cinnamon/sugar mixture onto the donuts or holes if desired. I made some with just glaze and some with both glaze and the cinnamon/sugar topping.
I whipped the egg whites to give these donuts a good rise.
Be sure to allow the donuts to cool completely before glazing them or the glaze will slide right off of the donut!
I love that some of the donuts have the maple sauce and some have the maple sauce and a light cinnamon sugar sprinkle. My favorite is the donut holes. They are the perfect size for a snack and so delicious.
More Pumpkin Inspiration
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Click the photos below for everything you need to make pumpkin gluten free donuts and pumpkin spice lattes! Happy Fall morning to you!
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