Gluten Free Pumpkin Snickerdoodle Donuts

Pumpkin Snickerdoodle gluten free donut on a parchment paper square on a brown table

4.5 from 16 votes

Gluten Free Pumpkin Snickerdoodle Donuts

These gluten free Pumpkin Snickerdoodle Gluten Free Donuts are deliciously baked, for a healthier fall breakfast option.

Prep Time10 mins

Cook Time17 mins

Course: Breakfast

Cuisine: American

Servings:

Calories: 277kcal

Author: Chrystal Johnson

Equipment

Mixing bowl
Donut pan
Gallon sized ziploc bag

Ingredients

Donuts

2 cups gluten-free all-purpose flour
1 cup pumpkin puree
⅓ cup brown sugar
¼ cup granulated sugar
¼ cup whole milk or almond milk
¼ cup butter softened
1 ½ teaspoons baking powder
¼ teaspoon baking soda
1 teaspoon pumpkin pie spice
½ teaspoon cinnamon powder
½ teaspoon sea salt
2 eggs

Topping

1 stick butter melted
½ cup granulated sugar
1 ½ tablespoons cinnamon powder

Instructions

Preheat your oven to 325 degrees F and gather your ingredients
Add all donut ingredients (excluding topping ingredients) in a medium sized mixing bowl. Mix until well combined, then transfer the batter into a gallon size ziplock bag. Snip off one corner of the bag, and pipe the donut batter into the donut pan – filling each cavity approximately 2/3 full.
Bake your donuts for 14-17 minutes or until they are springy to the touch.
While donuts are baking, prepare the topping. Melt the butter in a bowl that's large enough for dipping the donuts. In a separate bowl or plate, combine the cinnamon and sugar.
Once the donuts are still hot, dip into the butter and then coat with the cinnamon and sugar mixture.
Donuts are best served fresh, but are still quite enjoyable for 1-2 days if kept in an airtight container.

Notes

Donuts can be frozen for up to 2 months. Simply place freshly baked donuts in freezer containers (skip the topping step!). When ready to eat, remove desired number of donuts and defrost in the toaster oven until warm. You can then add the topping if you wish.

Nutrition