Baked Pumpkin Donuts - Gluten Free

Step 1

Preheat the oven to 350F degrees and grease two donut pans or mini muffin pans.

Step 2

In a large mixing bowl or stand mixer, combine together the pumpkin, eggs, coconut oil, sugar, baking powder, pumpkin pie spice, ground cinnamon, ground nutmeg, and salt and mix until smooth

Step 3

Add in the flour and cornstarch and mix well until the batter is slightly thick but smooth.

Step 4

Fill the donut mold with the batter about 3/4 of the way full, about 1/4 cup of batter fills each donut mold. Note: You can fill a ziplock bag with the batter, cut off one of the ends, and pipe the batter into the donut pans to make it a little easier. Or use a spoon to spoon the batter into the donut cavities.

Step 5

Place the pans in the oven on the middle rack and bake for 15-17 minutes, until the tops of the donuts are puffed up and lightly golden brown.

Step 6

Remove the donuts from the oven and let them cool for 2-3 minutes.

Step 7

While the donuts are cooling, you can make the cinnamon sugar topping – Combine the sugar with the cinnamon in a medium bowl and lightly stir.

Step 8

Carefully remove each donut from the donut pan by running a butter knife around the edge of each and lifting them from the pan.

Step 9

Gently toss each donut in the cinnamon-sugar coating. Serve warm. Alternatively, you can brush each donut with melted butter and then coat in the cinnamon sugar for more decadent pumpkin donuts.