Baked Pumpkin Donuts (Gluten-Free and Vegan)
Baked Pumpkin Donuts (Gluten-Free and Vegan) - Soft and pillowy roasted pumpkin donuts rolled in powdered sugar for a sweet breakfast treat.
Prep Time10 minutes mins
Cook Time12 minutes mins
Total Time22 minutes mins
Course: Breakfast
Cuisine: American
Keyword: Baked Pumpkin Donuts, breakfast, breakfast recipes, cake recipes, Donuts, gluten-free, Pumpkin
Servings: 6 donuts
Calories: 177kcal
Author: Feodora Nastashia
- 1+1/2 cups gluten-free-flour-blend
- 1/2 cup brown-sugar
- 1 tsp baking-soda
- 1 tsp baking-powder
- 1/2 tsp salt
- 2 tsp pumpkin pie spice
- 1/4 cup vegan-butter-melted-and-cooled
- 1/2 cup pumpkin-puree-not-pumpkin-pie-filling
- 1/3 cup unsweetened-almond-milk
- 1 tsp apple-cider-vinegar
- 1 tsp pure-vanilla-extract
- 1/2 cup powdered-sugar
Preheat the oven to 350F. Grease a donut pan with cooking spray.
In a large bowl, combine the gluten-free flour, brown sugar, baking soda, baking powder, salt, pumpkin pie spice and whisk together.
Add in melted vegan butter, pumpkin puree, almond milk, apple cider vinegar and vanilla. Whisk to combine.
Spoon the batter into the donut pan wells or pipe it with a pastry bag.
Bake at 350F for 10-12 minutes, until a toothpick inserted into the donut comes out clean.
Let cool for a few minutes and then turn donuts out onto wire rack.
Pour powdered sugar into a shallow bowl. Press donuts into the powdered sugar on both sides.
Best served the same day.