Gluten-Free Pumpkin Cake Donuts

Served plain or with a sprinkle of cinnamon sugar, these gluten-free pumpkin donuts are palate pleasers. The soft-crumbed donut sings pumpkin and celebrates the holiday season with panache.

Adapted from King Arthur.

  • ½ cup coconut oil + extra for preparing the donut pans
  • 1½ cups sugar
  • 1½ cups canned pumpkin (15 ounce can)
  • 1½ teaspoons pumpkin pie spice
  • 2 pinches of salt
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 3 large eggs
  • 1½ cups rice flour blend
  • ¼ cup + 2 tablespoons coconut flour
  • ½ cup sugar
  • 2 tablespoons cinnamon

Grease donut pans with coconut oil.

Set the oven to 350 degrees.

With a handheld mixer, beat the oil, sugar, pumpkin, spice, salt, baking powder and soda. Combine well. Add the eggs, one at a time. Gradually whisk in the flours. Once the batter is smooth, fill the wells of the donut pans. (3/4 full is perfect.)

Bake for 16 to 18 minutes or until a toothpick inserted in the donuts comes out clean.

Allow the donuts to cool for 5 to 10 minutes. Gently run a frosting spatula around the edges and remove.

Enjoy the pumpkin donuts plain or dunked in cinnamon sugar. (½ cup sugar whisked together with cinnamon.)