Easy Gluten Free Pumpkin Doughnuts

These Easy Gluten Free Pumpkin Doughnuts are soft, flavorful and sweet. They are the perfect fall treat for after school or for taking to a class Halloween party. Once you've mastered this basic recipe, you'll use it again and again.

5 from 3 votes

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Course: Breakfast

Cuisine: American

Diet: Gluten Free

Servings:

Ingredients

1 ½ cups Bob's Red Mill 1 to 1 Gluten Free Baking Flour
¼ teaspoon baking soda
¼ teaspoon cream of tartar
1½ teaspoon baking powder
½ teaspoon cinnamon
¼ teaspoon salt
⅔ cup sugar
½ cup unsalted butter melted and cooled
½ cup pumpkin puree
½ teaspoon vanilla
2 eggs
½ cup milk I used coconut
Glaze:
1 cup powdered sugar
2 tablespoon pure maple syrup
2 tablespoon coconut milk more or less to preferred consistency

Instructions

Preheat oven to 350 degrees.
In a large bowl, whisk together the first seven dry ingredients, flour through sugar.
Make a well in the center and add the melted and cooled butter, vanilla, eggs, pumpkin, and milk. Mix gently.
Transfer mixture to a large baggie with the tip cut off. This makes it easy to pipe into the donut maker.
Fill each well ¾ full without covering the middle section. If you do, your doughnuts won't have a hole.
Cook for about 8-10 minutes.
Allow to cool and make the frosting.
Mix frosting ingredients in a small bowl. Adjust the amount of milk to your liking. More milk = thinner icing.

Nutrition

Nutrition Disclaimer

All nutritional information provided is an estimate. For specific dietary needs or concerns, we recommend consulting a nutrition calculator or a qualified expert.

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