Gluten-Free Pumpkin Doughnuts: Fall Flavor, No Gluten Needed
An effortless method for richly spiced, tender treats perfect for cozy fall gatherings.
Gluten-Free Pumpkin Doughnuts: A Cozy Autumn Indulgence
The aroma of freshly baked doughnuts, spiced with cinnamon, nutmeg, and clove, captures the essence of autumn. But for those following a gluten-free lifestyle, finding a doughnut that’s both tender and deeply flavorful can be a challenge. In this guide, we’ll dive into gluten-free pumpkin doughnuts: how to bake them, why they work, and all the tips you need for bakery-quality results.
Why Pumpkin Doughnuts for Fall?
Pumpkin is emblematic of fall baking, bringing moisture and subtle sweetness to cakes and quick breads. It transforms doughnuts from an everyday treat into a seasonal celebration, perfect for breakfast tables, brunch spreads, or cozy snacks beside a cup of coffee or hot cider.
- Moisture: Pumpkin purée adds tenderness, preventing the dryness common in gluten-free baking.
- Flavor: Complemented by spices like cinnamon, nutmeg, and ginger, pumpkin delivers warm, aromatic depth.
- Color: Pumpkin gives doughnuts a vibrant, orange-hued crumb, making them visually irresistible.
Core Ingredients: The Science Behind Each Component
Pumpkin Purée
Because pumpkin is high in water content, it supplies necessary moisture for the doughnuts. Choose canned pure pumpkin, not pumpkin pie filling (which contains sugars and spices).
Gluten-Free Flour Blend
The choice of flour is fundamental. Most recipes use an all-purpose gluten-free flour blend, often containing a mix of rice flour, potato starch, and tapioca starch. Some blends include xanthan gum or guar gum to mimic gluten’s elasticity.
- If your blend contains xanthan gum, omit any extra listed.
- A touch of almond flour and cornstarch can further improve texture and tenderness.
Leavening Agents
- Baking powder and/or baking soda provide lift and lightness in the absence of gluten structures.
- Be careful not to over-mix; overworking the batter can make doughnuts denser.
Sweeteners
- Recipes often use a blend of granulated sugar and light brown sugar for depth and moisture.
- If you desire extra molasses flavor, dark brown sugar is also an option.
Spices
Pumpkin by itself is mild; it’s the spice blend that delivers classic “pumpkin spice” magic. The best doughnuts employ:
- Cinnamon
- Nutmeg
- Ginger
- Clove or allspice
Use a pre-mixed pumpkin pie spice or your own blend for control over the flavor profile.
Fat
- Neutral vegetable oil (like canola, sunflower, or grapeseed) keeps doughnuts tender with a fine crumb. Butter can be used, but oil produces the softest result.
Binding Agents
- Eggs add richness, strength, and moisture. For vegan variations, use a flaxseed or aquafaba egg substitute.
- If you’re dairy-free, replace any dairy-containing ingredients with plant-based alternatives.
Recipe: Gluten-Free Pumpkin Doughnuts
Yield: 12 standard doughnuts
| Ingredient | Amount |
|---|---|
| All-purpose gluten-free flour blend | 1 1/2 cups (about 210g) |
| Xanthan gum (omit if your blend includes it) | 1/2 teaspoon |
| Baking powder | 1 1/2 teaspoons |
| Baking soda | 1/2 teaspoon |
| Fine sea salt | 1/2 teaspoon |
| Pumpkin pie spice | 1 1/2 teaspoons |
| Ground cinnamon | 1/2 teaspoon |
| Granulated sugar | 3/4 cup (150g) |
| Light brown sugar | 1/2 cup (100g) |
| Vegetable oil | 1/4 cup (60ml) |
| Pumpkin purée | 1 cup (245g) |
| Eggs (large) | 2 |
| Pure vanilla extract | 1 teaspoon |
What others are reading
For the Cinnamon-Sugar Coating
- Granulated sugar: 1/2 cup
- Ground cinnamon: 1 teaspoon
Step-by-Step Instructions
- Prepare the pan:
Spray a standard doughnut pan with gluten-free nonstick spray or lightly grease with oil. Preheat your oven to 350°F (175°C).
- Mix the wet ingredients:
In a large bowl, whisk together the pumpkin purée, oil, eggs, vanilla, granulated sugar, and brown sugar until smooth.
- Combine the dry ingredients:
In a separate bowl, sift together the gluten-free flour, xanthan gum, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon.
- Combine wet and dry:
Add the dry ingredients to the wet mixture. Stir together gently with a whisk or spatula until just combined and no pockets of flour remain. Do not over-mix.
- Pipe the batter:
Transfer the thick batter into a piping bag (or large zip-top bag with the corner snipped off), and pipe it into the prepared doughnut molds, filling each well about three-quarters full.
- Bake:
Bake for 15-18 minutes, or until the tops spring back when lightly pressed, and a toothpick inserted comes out clean.
- Cool and coat:
Let the baked doughnuts cool in the pan for 3-5 minutes before inverting onto a wire rack. While warm, roll each doughnut in the cinnamon-sugar mixture until fully coated.
Technique Tips for the Best Gluten-Free Doughnuts
- Rest the batter: Letting the batter sit for 10-15 minutes before baking hydrates the flour and improves texture, reducing grittiness.
- High hydration: Gluten-free flours absorb more moisture. Resist the urge to thicken the batter with more flour; it should be thicker than cake batter, but still pipeable.
- Don’t over-bake: Bake just until set. Overbaking can lead to dry, crumbly doughnuts.
- Coat while warm: The cinnamon-sugar coating will adhere best when the doughnuts are warm but not hot.
Glazes and Finishing Options
While cinnamon-sugar is a classic finish, consider these creative glazes for extra flair:
- Maple-Cinnamon Glaze: Mix powdered sugar, a splash of pure maple syrup, a pinch of cinnamon, vanilla extract, and water or milk until smooth. Dip the tops of cooled doughnuts and let set on a wire rack.
- Classic Vanilla Glaze: Combine powdered sugar, vanilla extract, and milk. Stir until pourable, then dip donuts.
- Pumpkin Spice Glaze: Whisk together powdered sugar, pumpkin purée, pumpkin spice, and a bit of milk.
Ingredient Substitutions & Variations
| To Make It… | Ingredient Substitutions |
|---|---|
| Dairy-free | Use plant-based milk and non-dairy butter in glazes. |
| Vegan | Replace each egg with 1 tbsp flaxseed meal + 2.5 tbsp water (let hydrate for 5 minutes before using). |
| Nut-free | Choose a gluten-free flour blend without almond flour. |
| Refined sugar-free | Swap granulated and brown sugar for coconut sugar. |
Troubleshooting Common Issues
- Dense Texture: Ensure fresh baking powder and soda, and do not over-mix the batter.
- Crumbly Doughnuts: Add a touch more oil or pumpkin purée, or check that you’ve added xanthan gum if your flour blend requires it.
- Grainy/Gritty Mouthfeel: Rest the batter before baking to fully hydrate gluten-free flours.
- Soggy Bottoms: Remove doughnuts from the pan promptly after cooling for a few minutes; excessive condensation can sog the bottoms.
Storage and Make-Ahead Tips
- These doughnuts are best eaten fresh and warm, but leftovers keep in an airtight container at room temperature for up to 2 days.
- To freeze, wrap cooled, uncoated doughnuts tightly and freeze for up to 2 months. Thaw at room temperature and coat with sugar or glaze before serving.
- Refresh day-old doughnuts in a 300°F (150°C) oven for a few minutes before enjoying.
Serving Suggestions
- Enjoy with hot coffee, spiced tea, or pumpkin chai for a perfect fall pairing.
- Set out a tray for brunch, topped with different glazes and toppings (toasted pumpkin seeds, chopped pecans, etc.).
Frequently Asked Questions (FAQs)
Q: Can I bake these as muffins if I don’t have a doughnut pan?
A: Yes, spoon the batter into lined muffin cups (fill halfway) and bake a few minutes longer. Check for doneness with a toothpick.
Q: Should I use fresh or canned pumpkin?
A: Canned pumpkin is most consistent for moisture and flavor, but fresh, well-drained pumpkin purée can be substituted one-to-one.
Q: Can I make these doughnuts in advance?
A: Absolutely! Bake and cool the doughnuts, then wrap tightly and freeze. Glaze or sugar-coat just before serving for best texture.
Q: Is this recipe refined sugar-free?
A: The classic recipe uses granulated and brown sugars, but you can substitute coconut sugar for both for a less-refined option.
Q: How do I prevent my doughnuts from sticking to the pan?
A: Generously grease every crevice of your doughnut pan with oil or nonstick spray.
Conclusion: Fall’s Best Gluten-Free Treat
With their tender crumb, fragrant spices, and crisp sugar coating, these gluten-free pumpkin doughnuts offer proof that gluten-free baking can be magnificent. Whether enjoyed for breakfast, dessert, or a snack, they bring warmth, nostalgia, and delicious flavor to any autumn gathering—minus the gluten, but with all the joy of homemade doughnuts.
References
- https://theglutenfreeaustrian.com/gluten-free-baked-pumpkin-donuts/
- https://www.mamaknowsglutenfree.com/gluten-free-baked-pumpkin-donuts/
- https://www.youtube.com/watch?v=Xk4qaWE0v_Q
- https://gfjules.com/recipes/gluten-free-pumpkin-pie-donut-recipe/
- https://www.healthygffamily.com/recipe/baked-pumpkin-donuts-with-cinnamon-sugar/
- https://www.raisinggenerationnourished.com/2022/10/fresh-pumpkin-donuts-gluten-free-dairy-free-nut-free-egg-free/
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