Remember when Lori and I mentioned that we were working on a pumpkin donut recipe to share with you all. Lori and I wanted to create a recipe that was easy to follow and we wanted the recipe to be gluten free, dairy free, egg free, soy free, and yeast free!
Lori and I wanted a soft, flavorful baked donut! We have been making a few different versions at our bakery that we sell at the farmers markets. Making the ‘best’ allergy friendly donut was not an easy task. But one challenge we were ready for!
We have been playing around with sooooo many recipes to try to make the best gluten free vegan cake donut! We were looking for a recipe to be easy, light and airy texture, and have good flavor.
We hope you like this pumpkin baked cake donut as much as we do!!!
Twin Cakes Bakery Recipe: Pumpkin Baked Cake Donut (gluten free, soy free and vegan)
Prep time: 5 minutes
Baked time: 350 for 16-20 minutes
- 2 tbsp brown rice flour
- 1/2 cup potato starch
- 1/2 cup sorghum flour
- 1 tsp pumpkin pie spice
- 2 1/2 tsp baking powder
- 1/2 tsp xanthan gum*
- 1/2 cup coconut sugar (or regular sugar)
- 1/2 cup pumpkin puree
- 3/4 cup buttermilk **
- 3 tbsp coconut oil in liquid form (or oil of your choice)
*now we made a donut before that we did not add xanthan gum in and it did come out, but when we did add it into the batter we did notice the texture was better
** we make our own buttermilk using 1 cup coconut milk and 2 tbsp apple cider vinegar
This recipe has been updated! The original one called for arrowroot and tapioca instead of potato. The more we tested we realized potato starch works the best for this recipe.
Add in coconut sugar, pumpkin puree, coconut oil into a bowl. Stir then add in your dry ingredients. Add in buttermilk and stir till combined. Pipe or scoop batter into donut pan. Or can use muffin pan if you do not have donut pan. Bake at 350 for 16-20 minutes. Coat with your favorite topping.
Add in coconut sugar, pumpkin puree, coconut oil into a bowl
Begin stirring ingredients
Add in dry and stir
End with stirring in the buttermilk ( again we make our own)
Get piping bag ready to fill
Get ready to pipe donut batter into donut pan
Now for the fun part
*note: you do not have to pipe them into pan, but it does help with shape (we have noticed)
The donut pan we got from Amazon (not affiliate link). I think I know what everyone’s Christmas present will be these year.
Pumpkin donuts ready to go into oven – bake at 350 degrees!
Bake these little guys for about 16-20 minutes. Pop donuts out of pan and let cool a little bit before glazing. Note: these donuts will be a little delicate when coming out of the pan.
Time to glaze up..as you can see we did all different donut coatings.
For our pumpkin coating, we took our easy pumpkin butter and added some coconut milk and a little confectioner sugar and mixed around till it form a simple glaze
Taste great covered in cinnamon and sugar.
We also made some of our pumpkin baked donuts dipped in regular sugar frosting glaze. *we just combined our corn free confectioner sugar with a little coconut milk
Taste test – PERFECT!!!
Lori and I were very pleased with these gluten free baked pumpkin donuts. They came out soft, moist, flavorful, and a light spongy texture. We hope you go out and give these donuts a try this holiday season for you and your family. And let us know how you liked them!
Twins Question: Are you a glazed, cinnamon sugar, chocolate, or jam filled donut person?
Have you ever had donut muffin before?
Till next time,