Gluten-Free Pumpkin Donuts
Delicious and fluffy gluten-free pumpkin donuts, perfect for fall treats or festive gatherings, made with wholesome ingredients.
Ingredients
Dry Ingredients
- 1 cup almond flour Finely ground for best texture.
- 1/2 cup coconut flour Finely ground for best texture.
- 1/4 cup erythritol or other keto sweetener Adjust based on sweetness preference.
- 1 teaspoon baking powder
- 1 teaspoon pumpkin spice Increase for more spice flavor.
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup pumpkin puree
- 2 large eggs
- 1/4 cup unsweetened almond milk Dairy-free option.
- 1/2 teaspoon vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a donut pan.
- In a large bowl, combine the almond flour, coconut flour, erythritol, baking powder, pumpkin spice, and salt.
- In another bowl, whisk together the eggs, pumpkin puree, almond milk, and vanilla extract until smooth.
- Gradually mix the wet ingredients into the dry ingredients until the batter is well combined.
- Spoon the batter into the donut pan, filling each cavity about 3/4 full.
Baking
- Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the donuts to cool for a few minutes before transferring them to a wire rack.
Notes
Store in an airtight container at room temperature for up to 3 days. Refrigerate for up to a week or freeze for up to 3 months.