Delicious soft and moist gluten free pumpkin donuts that is sure to make your morning. You can top with a salted maple glaze or cinnamon and sugar for a traditional powdered donut.Jump to Recipe
You know it’s fall when the pumpkin spice latte is back at Starbucks. Truthfully, I don’t love them but what I do love is all the pumpkin flavored sweets- cakes, cupcake, muffins, breads, and best of all, donuts! It’s officially fall, so creating a gluten free pumpkin donut was a MUST. And to stay true to my baking, they are actually gluten free pumpkin pronuts (protein donut)! I snuck in a good amount of protein into each serving.
These might be my favorite creation of all time. It took me a few tries but I think I nailed it! The taste is exactly like your favorite pumpkin pie. The donut is soft and really moist. In fact, I was surprised it has so much moisture. Often times, protein dries out baked goods but this was not the case with these donuts. You would never be able to guess there is any protein even in these. They are perfectly airy and light.
I made these gluten free pumpkin donuts the first time with just Bob’s Red Mill 1 to1 Baking flour and they worked really well. I would definitely recommend this brand. They are the best gluten free baking products and my pantry is stock full of them. The second time around, is when I swapped out the flour for protein powder. If you don’t want to use protein powder, as written in this recipe, just use 1 1/4 cups of gluten free baking flour and omit they protein. Cooking time should be the same but keep an eye on the donuts.
I also used Bob’s Red Mill egg replacer for this recipe. Feel free to use 2 real eggs if that’s your preference. Make sure they are at room temperature. I tried to make this recipe fit as many dietary restrictions as possible without skimping on taste!
These donuts are so flavorful and good they don’t need toppings. They are made for coffee dunkin’ but I wasn’t going to skip out on another delicious addition. Make these naked, powdered with cinnamon and sugar, salted maple glazed, or powdered with a maple glaze drizzle. Powdered sugar with the maple glaze drizzle is my favorite. I guarantee they taste amazing any way you choose. What I can’t guarantee is that you can stop at just one. I had four but I had to and I couldn’t possibly put out a recipe without testing each variation, right?! It was for the good of humanity.
DI used Swerve in the recipes where is calls for granulated and confectionary sugar. This was my first time using Swerve so I was some what skeptical at first but I am now sold on using it. I really can’t taste the difference at all. If you aren’t familiar with Swerve, it’s a newer sweetener on the market that has relatively low carbs making it very popular in keto diets and low carb baking. While I am not keto, there are benefits to using Swerve in regards to gut sensitivity and blood sugar levels. It is similar to Stevia but doesn’t have the bad after taste and is 1:1 to regular sugars in baking recipes. For more information on Swerve, visit this site.
I have only baked this recipe using a 100% whey isolate protein. I use GNC’s AMP Pure Isolate in vanilla custard. It bakes really well and the vanilla flavor is very complimentary in this recipe. If you use a plant based protein, you will want to omit the flour and use 1 1/4 cup of the plant based protein in place of the vanilla whey protein. Baking time may need adjusted.
tips and tricks
The easiest way to get the mix into the donut pan is by using a ziploc bag. If you try spooning the batter into the tin, you will have one huge mess on your hands. So after making the mix, spoon it into a large ziploc bag. Push out the excess air and seal. Get the slider gallon freezer bags. You will thank me! The off brand bags without the slider could leak and you don’t want the mess. Believe me. Then fill each donut hole until it is 3/4 full. You can smooth out the top to make it even but remember, these will be the underside of the donut so don’t worry too much.
To make the powered cinnamon and sugar donuts mess free, also use a ziploc bag. Measure out the confectionary sugar and cinnamon and place in a large ziploc bag. Put one donut at a time and coat the donut. Take it out and continue with the next donut until finished. You will want to do this when the donuts are still slightly warm. It helps the sugar to stick on the donuts.
Lastly, when making the salted maple glaze use a whisk to get out any lumps. Then use the whisk to drizzle on the glaze. Cover it in glaze and then move it back and forth over the donut until you have the desired amount. If you make the powdered sugar donuts with the glaze, cover them in sugar first then drizzle the glaze.
Now on to what you’ve been waiting for, the gluten free pumpkin donut recipe!
- 3 tbsp coconut oil melted and cooled
- 1 tsp baking powder
- 1 1/2 tbsp pumpkin pie spice
- 1 tsp cinnamon
- 12 ounces pure pumpkin puree
- 2 eggs I use egg replacer
- 2/3 cup sugar I use swerve
- 3 scoops protein equals 1 cup
- 2 tbsp gluten free flour
Powered Sugar Donuts
- 1 tsp cinnamon
- 1/2 cup sugar I use confectionary swerve
Salted Maple Glaze
- 1/2 tbsp earth balance melted
- 1/2 cup confectionary sugar
- 1/4 tsp salt
- 1 tbsp maple syrup
- Preheat the oven to 350 degrees Farenheit. Grease two donut pans.
- If using an egg replacer, put 2 tbsps in a bowl with 4 tbsps of water and let thicken for a minute.
- Mix all the dry ingredients together- baking powder, pumpkin spice, cinnamon, sugar, protein, gf flour. Set aide.
- In a large bowl mix the wet ingredients- pumpkin, oil, eggs.
- Slowly pour the dry ingredients into the wet ingredients and combine.
- Once combined, spoon the batter in a gallon size freezer bag. Clip off the end and pour the batter into your pregreased donut pan.
- Place in the oven for 18-22 minutes or until golden brown.
- Cool donuts for 5 minutes.
- Place powdered sugar and cinnamon in a large bag.
- One at a time, put donut in the bag and gently shake to cover the donut.
Salted Maple Glaze
- Melt butter and then pour into a bowl of powdered sugar, cinnamon, and salt.
- Add in the maple syrup and whisk.
- Drizzle the icing on top of the donut.
Another one of my favorite make ahead recipes are these lemon zucchini muffins. If you have too much zucchini from the garden, this is the perfect recipe for you. These are also gluten free!