These easy baked doughnuts may be gluten-free and dairy-free, but they're bold on flavor and have a classic cake doughnut texture. If you love pumpkin spice, these healthier doughnuts will be a fall treat you don't want to miss!
When you're gearing up for a fall hurricane warning, it's important to make sure preparations are in order. So last Saturday morning, I was rushing around making sure we had plenty of water jugs filled, wood piled up for the wood stove, extra batteries for the flashlights...and a big, fresh batch of pumpkin spice doughnuts.
Priorities. Am I right?
Thankfully, the weather was blustery, but didn't quite deliver on the hype. So we hunkered in playing games and eating doughnuts. Not a bad way to spend a rainy fall Saturday.
Growing up, we always made doughnuts from the recipe in the old Betty Crocker cookbook. If you're a child of the 80's, chances are you grew up with that same red cookbook with the pie-slice photos on the front. It's a classic!
Because we need to avoid dairy and gluten, that's not the recipe I use these days, but it definitely was my jumping off point as I worked to develop this one. I'm really pleased with how similar the texture is, to the old-fashioned cake doughnuts of my childhood.
One thing that helps get that perfect crumb is the combination of gluten-free flours that this recipe calls for. You absolutely can substitute a 1-1 gluten free baking flour for the three cups of flour in the recipe. However, it definitely gives a different mouth feel, and not the light, classic texture that you'll achieve with the combination of the rice, almond, and cassava flours.
My kids really love getting to sprinkle the powdered sugar on these as a final step. They're also great just the way they are, or rolled in granulated sugar with a tiny bit of cinnamon mixed in--like you'd expect from an apple cider doughnut.
No matter how you choose to dress up these tasty pastries, I hope you enjoy them as much as we do!
Bon Appétit!
📖 Recipe
Pumpkin Spice Doughnuts (Gluten Free, Vegan)
Ingredients
- 1 cup sugar
- 2 tablespoon non-dairy palm shortening
- 2 eggs
- ⅔ cup pumpkin puree
- ½ cup water
- 1 cup almond flour
- 1 cup rice flour
- 1 cup cassava flour
- 1 tablespoon corn-free baking powder
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon cloves
- ¼ teaspoon salt
- ½ cup powdered sugar, optional
Instructions
- Preheat oven to 375℉. Grease donut pans well.
- Beat together sugar and shortening until fine and crumbly.1 cup sugar, 2 tablespoon non-dairy palm shortening
- Add eggs, pumpkin, and water, and beat well until smooth.2 eggs, ⅔ cup pumpkin puree, ½ cup water
- In a separate bowl, mix together all dry ingredients.1 cup almond flour, 1 cup rice flour, 1 cup cassava flour, 1 tablespoon corn-free baking powder, 1 teaspoon cinnamon, ¼ teaspoon nutmeg, ¼ teaspoon cloves, ¼ teaspoon salt
- Add the dry ingredients to the pumpkin mixture, and stir well until thoroughly mixed.
- Spoon into doughnut pans, making sure to evenly fill each doughnut well.
- Bake for 14-17 minutes, or until edges are golden brown and centers are fully set.
- Let cool for 5 minutes. Then remove from pans, and gently roll in powdered sugar to coat.
Nutrition
Anna Chesley
Anna Chesley is a freelance writer living a homestead lifestyle, with a special love for family travel, old books, vintage skills, and seaside living. In addition to founding Salt In My Coffee, she runs the website, New England Family Life, as well as The 1800's Housewife, a website devoted to re-creating authentic 1800's recipes.
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