Baked gluten-free pumpkin doughnuts

Baked gluten-free pumpkin doughnuts are fluffy and golden. Photo by Carla Zinkfontein

Baked gluten-free pumpkin doughnuts for your weekend treat

There’s one holiday treat you can make this festive season that everybody can enjoy. Our baked gluten-free pumpkin doughnuts are here.

Baked gluten-free pumpkin doughnuts

Baked gluten-free pumpkin doughnuts are fluffy and golden. Photo by Carla Zinkfontein

Have you ever gone to the market or local pastry shop and loved the smell of doughnuts before but can’t enjoy them because you cant’digest gluten? Well, if you’re trying to stay away from gluten or suffer from an aversion, you might want to try these baked gluten-free pumpkin doughnuts. They are beautifully spiced, light and fluffy with a beautiful golden crust covered in cinnamon sugar or any other topping like chocolate sauce.

Baked gluten-free pumpkin doughnuts tips

To speed up your preparation, a stand-mixer is your friend and the dough will be super light and fluffy. Ensure to work delicately when removing the doughnuts from the oven as they are a bit more delicate than usual while warm. You can either make a classic cinnamon sugar mixture to dip them in or a tasty sweet chocolate sauce. They’re as sweet and fluffy as the fried versions but not as oily, and twice as tasty.

ALSO READ: Crunchy churros with chocolate sauce

There’s one holiday treat you can make this festive season that everybody can enjoy. Our baked gluten-free pumpkin doughnuts are here.

Baked gluten-free pumpkin doughnuts for your weekend treat

1 from 1 vote
Recipe by Carla Zinkfontein Course: Recipes
Prep time

10

minutes
Cooking time

17

minutes
Total time

27

minutes

Ingredients

  • 125 g unsalted butter – at room temperature

  • 220 g caster/superfine sugur2 large eggs – at room temperature

  • 230 g pumpkin puree

  • 2 tsp vanilla extract

  • 3 tsp pumpkin spice

  • 1 tsp baking soda/bicarbonate soda

  • ½ teaspoon sea salt

  • 190 g gluten-free all-purpose/plain flour

  • For the topping
  • 110 g sugar

  • 1 tbsp ground cinnamon

Method

  • Preheat your oven to 180°C.
  • Grease a silicone or non-stick doughnut pan with non-stick spray. If you’re using a silicone pan, place it on a baking sheet for support.
  • In the bowl of a stand mixer, cream together the butter and sugar until they are pale and cream coloured. Alternatively, place the butter and sugar into a bowl and use hand-held electric beaters to cream the mixture.
  • Add the eggs one at a time, beating well after each addition.
  • Add the remaining doughnut ingredients– except the flour – and mix well. 
  • On the lowest speed, slowly add the flour and mix until just combined.
  • Using a teaspoon add the batter to the doughnut pan, filling about ¾ of the way full. If you prefer, you could add the mixture to a piping bag and fill the tins that way.
  • Depending on the size of your tin, you may need to bake the mixture in batches.
  • Place the baking tray into the preheated oven and bake for 15-17 minutes. To check if they are cooked, insert a skewer or toothpick into the doughnut and if it comes out clean they are cooked.
  • Or, when they look about done, lightly tap the top of the doughnut with a finger. It should feel firm and springy. If your finger leaves an indent, the doughnuts need a little longer in the oven.
  • When they are cooked, remove them from the oven and leave them to cool for about 5 minutes before transferring them to a cooling rack. These baked doughnuts have a tender, light texture so you will need to handle them carefully.
  • For the topping, combine the cinnamon and sugar in a wide, shallow bowl and dip the doughnuts into it.

Did you make this recipe?

Tag @the.south.african on Instagram and hashtag it #recipes

Like this recipe?

Follow us @thesouthafrican on Pinterest

Looking for more tasty recipes to prepare for your family and friends? Just have a look at our recipe page, we have excellent suggestions for you to try.

If you would like to submit a recipe for publication, please complete our recipe form here.

Tags: