These gluten-free Pumpkin Donuts are deliciously baked, for a healthier fall breakfast option. Just follow the steps carefully, and you'll enjoy good success with this straightforward recipe
Preheat your oven to 325˚ F and gather your ingredients.
Combine all donut ingredients (excluding topping ingredients) in a medium-sized mixing bowl.
Transfer the batter to a gallon-size ziplock bag. Snip off one corner of the bag and pipe the donut batter into the donut pan, filling each cavity about ⅔ full.
Bake the donuts for 14-17 minutes or until they are springy to the touch. While they’re baking, prepare the topping by melting the butter in a bowl that's large enough for dipping the donuts and combining the cinnamon and sugar in a separate bowl or plate.
Once the donuts are done baking, dip them into the butter and coat with the sugar and cinnamon mixture.