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We have tried some of the gluten-free donut options out there and find them too sweet. When I found some super cool donut molds, (in regular and mini size), I just knew I needed to find a suitable recipe. It didn’t take much. In fact you can use basically any muffin recipe and turn them into donuts. According to my kids, these taste much different than my pumpkin muffins (even though it’s the exact same recipe).
INGREDIENTS
- 6 eggs*
- 1/3 cup melted coconut oil or 1/3 cup sour cream
- 1/3 cup pumpkin puree
- 1/2 cup minus 1 Tbsp coconut flour
- 1/4 cup honey, maple syrup or a sprinkle of green leaf stevia
- 2 Tbsp cinnamon
- 1 tsp unrefined sea salt
- 1/2 tsp nutmeg
- 1/2 tsp allspice
- 1/2 tsp baking soda
*If using stevia, you might need 7 or 8 eggs. You want the batter to be somewhere between pourable and spoonable. Too thick and the donuts will be dense, too thin and they will be too wet.
INSTRUCTIONS
- Blend all ingredients in food processor or with immersion blender.Scoop into greased donut molds.
- Bake at 350°F for 25 minutes (mini donuts) or 35 minutes (regular size).
- For the frosting, melt 1/2 cup coconut oil. Stir in 1/2 cup roasted carob powder and 1 Tbsp honey. (The honey is optional.) Pour or spoon onto donuts and refrigerate until set.
thank you for posting this – i seldom find any recipes for gluten free that don’t contain almond flour. What doughnut molds do you use? Are they stainless steel i hope? thank you!
Hi there- I used a silicone donut mold. I looked but wasn’t able to find stainless steel.
I would love to find stainless steel as well. but all I am seeing online is either silicone or nonstick…if you have any luck finding stainless steel let me know! This recipe looks wonderful and would love to make these treats for my son!
What is the yield of regular size and mini donuts per this recipe? I need to buy pans and want correct size. Very excited to make them!!
Thank you
I can get 6-9 regular sized donuts from this recipe
Do you have an egg substitute recommended for this recipe?
I have not tried to make this egg free., so I hesitate to even guess how it would be done. I have used chia “eggs” in other recipes, so if you are willing to experiment, you could begin there.