Baked Pumpkin Donuts
Melt in your mouth, baked pumpkin donuts that you can enjoy year ’round! Vegan, Gluten-free, Nut-free
These Baked Pumpkin Donuts are baked, not fried, and they’re lower in sugar and fat than a traditional cake donut, making them the perfect no-guilt treat! They’re easy to make, soft and tender on the inside with a serious cinnamon crunch on the outside. Filled with pumpkin, spice and everything nice. My recipe for Baked Pumpkin Donuts awaits….
I’m not going to lie, donuts🍩 are those guilty pleasures that I love to indulge in once in awhile, but don’t because of my youngest child’s food allergies. Instead of feeling bad for eating empty calories, I would feel bad that he can’t have one since they are usually made with milk & eggs then topped with all kinds of unsafe toppings. But NOT THIS TIME! There is nothing in these Baked Pumpkin Donuts that would make it unsafe, and as a bonus, they are baked so now I don’t have to feel any bit of food guilt. 🎉
Before we jump into the actual recipe, I want to share with you a little kitchen hack or 2 that I found incredibly helpful when making these pumpkin donuts, or any donut that is. Pipe it! That’s right, grab your cake decorating bag, cut the tip a little larger than usual and fill with your donut dough. To help prevent some of the messy hands,👐🏼 I found that using a wide mouth glass as your bag holder. Just fold the top part of the bag over the rim of your glass and scoop in your dough. No floppy bags, no dough on the counter, just easy clean-up.💦
Although I mentioned this little trick above, it’s not necessary but it does the donut-making process go much quicker and cleaner. It even makes the donuts look prettier, before they’re baked. SO I’m all for making things easier, cleaner and prettier, what about you?
These Baked Pumpkin Donuts are great to serve for breakfast, when the girlfriends come over, or just to have as a snack if you’re craving something sweet. 🍪 They’re so delicious and they even have the cake-y consistency that gives them an authentic old fashioned donut kind of taste! You will need a donut pan for this recipe, and if you don’t have one already I’d recommend this Wilton Mini-Donut Pan. It’s the perfect size to make 24 bite-sized donuts & it’s easy to clean. Or if “bigger is better”, than go for it and use Wilton’s larger donut pan.
A spoonful of sugar
Cutting out a lot of the sugar in the recipe allows us to yum it up with a coating with cinnamon sugar. Moist pumpkin donuts, melted butter & notes of spicy cinnamon is a must! And just in case cinnamon isn’t your thing, I’d highly suggest the vanilla glaze that I used in this Monkey Bread. Or why not do both toppings if you can’t decide. Sprinkle cinnamon sugar on the mini donuts and glaze the standard pumpkin donuts & you’ll have the best of both worlds. You could also drizzle with fudge like Fearless Dining does on her Gluten-free Banana Donuts.
You may not be able to call them healthy (they are donuts after all), but they are filled with coconut milk, pure pumpkin and unsweetened, natural apple sauce. So I guess if you think about it… they are still better than something you pick up at the store. And allergy-friendly! Can I call them healthy? Probably not. Can I call them delicious? Absolutely!!
Let’s Bake Some Donuts
Baked Pumpkin Donuts
Yield 6-12 donuts (reg & mini)
Melt in your mouth, baked Pumpkin Donuts to enjoy year 'round. Vegan, nut-free with gluten-free option.
- 1/2 tsp apple cider vinegar
- 6 TB dairy-free milk (So Delicious Coconut Milk)
- 1/2 C. canned pureed pure pumpkin
- 1/4 C. organic cane sugar (Wholesome brand)
- 3 TB unsweetened apple sauce
- 2 TB packed light brown sugar
- 2 TB melted Earth Balance stick butter (comes in soy-free & vegan)
- 2 tsp. baking powder
- 1/4 tsp. baking soda
- 2 tsp. pumpkin pie spice (or 1 tsp cinn, 1/4 tsp ginger, 1/4 nutmeg, 1/4 cloves, 1/4 allspice)
- 1/2 tsp. salt
- 1 1/2 C. all-purpose gluten-free flour blend (Bob's 1-to-1 Gluten-free)
Cinnamon Sugar Mix:
- 1/4 C. melted Earth Balance
- 1/2 C. fine cane sugar
- 1/2 tsp. ground cinnamon
- Preheat oven to 350. Grease donut pans with Butter substitute (or use non-stick spray and some flour).
- In a small bowl, mix together vinegar and milk and let sit a few min to curdle. This will make your "buttermilk".
- In a medium bowl, whisk together pumpkin, sugar, applesauce, brown sugar and melted butter. Add in the milk mixture and whisk together to blend.
- Sift in dry ingredients (baking powder, baking soda, spices, salt and flour). Mix until combined.
- Using a pastry bag (or zip lock bag with corner cut), Pipe out the batter into a ring pattern in the prepared pans.
- Bake for 10-12 minutes or until they spring back just a little when touched. Cool in pan for 10 minutes and then carefully tip over to remove then cool 10 more minutes on a cooling rack.
- Dip each donut 1 at a time into melted butter then transfer into a bag with cinnamon sugar mix and shake until coated! (or you can be lazy like me and I just used a pastry brush and brushed on the butter 1 side at time then used my Cinnamon Sugar Shaker and sprinkled it on top). Make sure to have a pan underneath your cooling rack to catch the sugar that does not attach.
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Just like the classic sour cream donuts, but theses aren’t fried either.
In case you need more pumpkin, these snickerdoodles will sure delight your tastebuds.
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