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Easy Gluten-Free Pumpkin Donuts (Dairy-Free) Recipe

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These Easy Gluten-Free Pumpkin Donuts are a delicious dairy-free treat perfect for the fall season or any time you crave a spiced, tender donut. Made with a gluten-free flour blend and moist pumpkin puree, these baked donuts are topped with a luscious brown sugar dairy-free icing for a comforting, allergy-friendly dessert.

Ingredients

Donut Batter

  • 2 cups gluten-free 1-1 flour blend
  • 1 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 2 teaspoons cinnamon
  • 1/4 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 1 cup pumpkin puree
  • 1/2 cup avocado oil or melted refined coconut oil
  • 1/2 cup brown sugar
  • 2 eggs
  • 1/2 cup sugar
  • 1/2 cup almond milk
  • 1 teaspoon vanilla extract

Brown Sugar Icing

  • 3/4 cup packed brown sugar
  • 1/4 cup almond milk
  • 1 tablespoon dairy-free butter
  • 1/2 teaspoon vanilla extract
  • 1 and 1/2 cups powdered sugar
  • pinch of sea salt

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease two donut pans thoroughly with a non-stick spray, preferably using an oil spritzer filled with avocado oil to ensure easy release of the donuts after baking.
  2. Mix Dry Ingredients: In a large mixing bowl, whisk together the gluten-free flour blend, baking powder, baking soda, cinnamon, ginger, nutmeg, and sea salt until evenly combined. Set this dry mixture aside for now.
  3. Mix Wet Ingredients: In a separate medium bowl, whisk the pumpkin puree, avocado or coconut oil, brown sugar, granulated sugar, eggs, almond milk, and vanilla extract together until smooth and well blended.
  4. Combine Wet and Dry: Pour the wet ingredient mixture into the bowl containing the dry ingredients. Whisk carefully until the batter is just combined and free of lumps, taking care not to overmix.
  5. Prepare to Pipe Batter: Take a large resealable plastic bag (zipped-top) and fold down the opening twice to create a sturdy edge. Spoon the batter into the bag, then unfold the top and close the bag with most of the air pushed out to avoid spills. Cut a small corner off the bottom of the bag to create a piping bag.
  6. Fill Donut Pans and Bake: Pipe the batter evenly into the prepared donut pans, filling each cavity about three-quarters full. Place in the oven and bake for 11-12 minutes, until the tops spring back when lightly tapped and a golden brown color is achieved.
  7. Cool Donuts: Remove the donut pans from the oven and place them on a wire rack to cool for 2 minutes. Then, carefully remove the donuts from the pans and transfer them onto the wire rack to cool for an additional 10-15 minutes to room temperature.
  8. Sift Powdered Sugar: Use a fine mesh strainer to sift the powdered sugar by gently tapping the side of the strainer over a large bowl, to ensure smooth, lump-free icing later on. Set aside.
  9. Make Brown Sugar Icing: In a small saucepan over medium heat, combine the brown sugar, almond milk, and dairy-free butter. Stir continuously until the mixture becomes smooth and begins to simmer. Let it simmer gently for 1 minute, then remove from heat. Whisk in the vanilla extract and the sifted powdered sugar until the icing is smooth. Let the icing cool for 5 minutes to thicken slightly.
  10. Ice the Donuts: Place the wire rack, with the cooled donuts, over a baking sheet to catch any drips. Dip the top of each donut into the brown sugar icing, then return it to the wire rack to set. If the icing thickens too much while dipping, thin it out with a little more almond milk to maintain a good dipping consistency.

Notes

  • Ensure donuts are completely cool before icing to prevent the glaze from melting off.
  • You can substitute pumpkin puree with canned pumpkin, making sure it is 100% pumpkin with no added spices.
  • Use a gluten-free flour blend that includes a binding agent like xanthan gum for best results.
  • Avocado oil can be replaced with melted refined coconut oil for a subtle tropical flavor.
  • The batter can be stored in the refrigerator for up to 24 hours before baking.
  • Donuts are best consumed within 2 days but can be frozen for up to 1 month; thaw before icing.

Find it online: https://bitezly.com/easy-gluten-free-pumpkin-donuts-dairy-free-recipe/