Fluffy baked pumpkin donuts, coated in cinnamon sugar. These gluten free vegan cinnamon sugar pumpkin donuts are what donut dreams are made of!
Who’s ready for pumpkin spice season? It’s in full force around here. Pumpkin spice everything has made it’s debut in all the grocery stores, Target, on pinterest, and all over instagram. It’s starting to take over my kitchen too. I’m ok with it. Give me ALL the pumpkin for these next few months.
When thinking about the first new pumpkin recipe to share with you guys, I kept going back to donuts. Donuts, donuts, donuts. I made these apple cider donuts last year {which are incredibly delicious}, but I wanted to go with a pumpkin donut this fall. Pumpkin donuts it was! Now I had to decide what I could coat the donuts with. I could go with a simple glaze, a maple glaze, cinnamon sugar or even a crumb topping. Way too many choices.
I tried this recipe for you guys quite a few times. It took lots of tweaking and some altering of the ingredients. Baking allergen free can sometimes make me a little crazy. Anyone else feel me? But, it’s all worth it when I have a recipe turn out just the way I imagined it. Success is so worth the trial and error.
Let’s just say, these gluten free vegan cinnamon sugar donuts hit all the right marks. They are fluffy, tender, just the right amount of pumpkin, perfect blend of fall spices and of course, covered in cinnamon sugar. Did I mention they are also completely irresistible?
I know I say this with every recipe I share with you guys, but you REALLY need to make these donuts! If you don’t have a donut pan, do yourself a favor and buy one ASAP. They are inexpensive and you will be able to make homemade baked donuts at home all year round. Your family will thank you.
Happy fall baking and happy pumpkin spice season, friends!!
- 1 3/4 cups Sarah’s gluten free flour blend
- 3/4 cup cane sugar
- 1 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 3/4 cup pumpkin puree
- 1/2 cup water
- 1/4 cup pure maple syrup
- 3 tablespoons avocado oil or grape seed oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon pure vanilla extract
- 1/4 cup cane sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons refined coconut oil, melted
- Preheat oven to 375 degrees. Spray standard-size donut pan with nonstick cooking spray.
- Whisk together flour, sugar, cinnamon, ginger, nutmeg, baking powder, baking soda and salt in mixing bowl.
- In separate bowl, mix together pumpkin puree, water, maple syrup, oil, vinegar and vanilla. Add to flour mixture and stir until just combined.
- Spoon batter into piping bag with large round tip or large ziplock bag, cutting tip. Pipe batter into prepared donut pan, filling almost to the top.
- Bake donuts for 15-17 minutes, until golden brown and baked through. Turn out onto cooling rack to cool. Repeat with remaining batter.
- Mix together sugar and cinnamon in shallow bowl. Brush melted coconut oil onto tops and sides of cooled donuts. Immediately dip into cinnamon sugar mixture to coat each donut.
- Place donuts back on cooling rack. Donuts are best served same day.
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