Ingredients

The following ingredients have 12 Servings
  • 2 cups gluten-free all-purpose flour
  • 1 cup pumpkin puree
  • 1/3 cup brown sugar
  • ¼ cup granulated sugar
  • ¼ cup whole milk (or almond milk)
  • ¼ cup butter (softened)
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon cinnamon powder
  • ½ teaspoon sea salt
  • 2 eggs
  • 1 stick butter (melted)
  • ½ cup granulated sugar
  • 1 ½ tablespoons cinnamon powder

Instruction

  • Preheat your oven to 325 degrees F and gather your ingredients
  • Add all donut ingredients (excluding topping ingredients) in a medium sized mixing bowl. Mix until well combined, then transfer the batter into a gallon size ziplock bag. Snip off one corner of the bag, and pipe the donut batter into the donut pan – filling each cavity approximately 2/3 full.
  • Bake your donuts for 14-17 minutes or until they are springy to the touch.
  • While donuts are baking, prepare the topping. Melt the butter in a bowl that's large enough for dipping the donuts. In a separate bowl or plate, combine the cinnamon and sugar.
  • Once the donuts are still hot, dip into the butter and then coat with the cinnamon and sugar mixture.
  • Donuts are best served fresh, but are still quite enjoyable for 1-2 days if kept in an airtight container.