Imagine biting into a warm, soft donut that captures the essence of fall in every single bite - crisp apple cider, rich pumpkin, and warming spices dancing on your taste buds! These gluten-free donuts aren't just a recipe; they're a seasonal experience that will transform your breakfast or snack time into a cozy autumn celebration. Whether you're gluten-sensitive or simply looking for a healthier twist on a classic treat, these donuts promise to be your new obsession.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 12 donuts
Ingredients
- 1 cup pumpkin puree
- 1/2 cup apple cider
- 1/2 cup almond flour
- 1/2 cup coconut flour
- 1/4 cup maple syrup
- 2 large eggs
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp salt
Instructions
- Preheat the oven to 350°F (175°C). Generously grease a 12-cavity donut pan with non-stick cooking spray or coconut oil to ensure easy removal.
- In a large mixing bowl, whisk together the pumpkin puree, apple cider, maple syrup, and eggs until smooth and well combined. Ensure all wet ingredients are thoroughly integrated.
- In a separate bowl, sift together the almond flour, coconut flour, baking powder, cinnamon, nutmeg, and salt. This helps eliminate any lumps and ensures even distribution of dry ingredients.
- Gradually fold the dry ingredient mixture into the wet ingredients, stirring gently until a consistent batter forms. Be careful not to overmix, as this can make the donuts dense.
- Transfer the batter to a piping bag or a large zip-lock bag with a corner snipped off. This will help you neatly fill the donut pan cavities.
- Pipe the batter evenly into the donut pan, filling each cavity about 3/4 full. Use a spatula or the back of a spoon to smooth the tops.
- Bake in the preheated oven for 15-18 minutes, or until a toothpick inserted into a donut comes out clean and the edges are slightly golden brown.
- Remove from the oven and let the donuts cool in the pan for 5 minutes. Then carefully transfer to a wire rack to cool completely.
- Optional: Once cooled, dust with powdered sugar, drizzle with a maple glaze, or roll in a cinnamon-sugar mixture for extra flavor.
- Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Tips
- Ensure all ingredients are at room temperature for the smoothest batter consistency.
- Use a piping bag or zip-lock bag for precise and mess-free donut pan filling.
- Don't overmix the batter - this can lead to dense, tough donuts.
- Check donuts a minute or two before the recommended baking time, as gluten-free baked goods can dry out quickly.
- For extra moisture, you can add a tablespoon of Greek yogurt to the wet ingredients.
- Let donuts cool completely before adding any glazes or toppings to prevent sogginess.
- If you don't have a donut pan, you can also make these as muffins with equally delicious results.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 12g
Protein: 4g
Fat: 7g
Saturated Fat: 2g
Cholesterol: 35mg
