… Baked, Tender Doughnuts Your Morning Coffee Will Want to Party With.
These gluten-free, dairy-free pumpkin spice doughnuts are the quintessential baked treat for the pumpkin season. They have the right balance of cinnamon and nutmeg, with just a hint of pumpkin, to accompany your morning coffee, hot chocolate, or hot tea without being overbearing or too sweet.
As I’m sure you noticed, I’m presenting these doughnuts “naked”. This is my favorite way to savor them. No glaze required here! However, if you’re one who prefers your doughnuts being “dressed” for the occasion (like munching), I’ve included a recipe for a Vanilla or Maple Glaze. Of course, it is gluten and dairy free as well. Dressed or naked, this recipe is also free of soy, peanuts, and tree nuts (provided coconut is not an allergen for you – coconut is not considered a tree nut.)
Some recipes seem to benefit from lengthy descriptions and/or instructions to get the most out of the finished product. This doughnut recipe needs little of that. It is a simple, dump recipe, no special equipment required (except donut pans). The batter is thick. You can see it holds its shape after being scooped into the donut pans. I spread the batter just a little after scooping to make sure the “hole” shows once baked.
Sometimes simple is best. Try these. You won’t be disappointed … my free-grazing (no dietary requirements) friends assure me of this!
Gluten-Free, Dairy-Free Pumpkin Spice Doughnuts
- 1/2 teaspoon solid/semi-solid coconut oil
- 2 cups (240g) gluten-free superfine brown rice flour - I use Authentic Foods Superfine Brown Rice Flour
- 1 3/4 teaspoons baking powder – I use Clabber Girl
- 1/4 teaspoon cream of tartar
- 2 teaspoons pumpkin pie spice – I use Homemade
- 1 teaspoon psyllium husk - I use Organic India
- 1/2 teaspoon kosher salt
- 2/3 cup coconut sugar
- 1/3 cup lightly packed brown sugar
- 4 Tablespoons coconut oil, melted - I use Dr. Bronner’s Organic Virgin Coconut Oil (no coconut flavor)
- 4 Tablespoons vegan butter substitute, melted - I use Earth Balance Soy Free Buttery Sticks
- 1/2 cup canned pumpkin
- 1/2 cup canned coconut milk, well stirred - I use Thai Kitchen
- 2 eggs or 1/2 cup Egg Beaters – I use Egg Beaters Original*
- Preheat oven to 350ºF. Spread 1/2 teaspoon solid coconut oil in doughnut pans. Set aside.
- Add flour to a medium-size bowl. Sift baking powder and cream of tartar into flour. Stir in pumpkin pie spice, psyllium husk, and salt. Whisk together until well combined.
- Add coconut sugar and brown sugar to flour mixture. Whisk together. Break up any lumps with your fingers. Add coconut oil, vegan butter, pumpkin, coconut milk, and eggs or Egg Beaters. Whisk to blend until well combined and slightly increased in volume. The batter will be just slightly thicker than cake batter.
- Scoop batter into prepared pans, filling each section about 3/4 full. (I use one level scoopful of a #20 scoop or an ice cream scooper for each full-size doughnut.
- Bake at 350ºF on center rack in oven for about 10-12 minutes, or until a toothpick inserted into a doughnut comes out with just a few crumbs on it.
- Transfer pans to cooling rack and let rest 5 minutes. Remove doughnuts from pans and continue cooling.
- Serve and Enjoy! Store doughnuts in an airtight container, if desired. The glaze helps seal in the moisture, but I like to store the full-size doughnuts back in their cooled doughnut pans when completely cooled. This way the unglazed surfaces stay protected. Works perfectly! And clean-up is easy ... and not necessary until the doughnuts are gone:) It’s a very easy way to transport them too, if you’re bringing them to a party or outing. LOVE that!
- *Note: I use Egg Beaters for three reasons: 1) they are cholesterol-free, 2) they are pasteurized (I like to use pasteurized whenever possible), 3) they keep baked goods tender and moist longer than when eggs are used. These are my preferences, but eggs will work just fine in any recipe in place of Egg Beaters.
- If you wish to glaze your doughnuts:
- Gluten-free, Dairy-free Vanilla or Maple Glaze - Ingredients: 1 2/3 cup powdered sugar, 5-6 teaspoons dairy-free milk alternative (I use almond milk), 1/4 teaspoon vanilla extract, 2 teaspoons maple syrup, optional (if you use this reduce the “milk” by 2 teaspoons), 1/4 teaspoon cinnamon, optional. Directions:Place a sheet of wax paper under each cooling rack before glazing doughnuts, for easy clean up.Mix all glaze ingredients together while doughnuts are cooling. Mixture should be slightly thick but still pourable.Drizzle glaze over the doughnuts until well coated. If you wish to decorate the doughnuts with finely chopped nuts, coconut, or another embellishment, note that the glaze firms up quickly so embellish while the glaze is still slightly moist so the decorations will adhere. Otherwise they fall right off.
*This post was first shared on DailyForage.com and is shared on VegetarianMama.com on Gluten Free Fridays #233.
Safe food is a journey … Thrive!™
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