Chocolate Pumpkin Donuts - Gluten Free
Chocolate Pumpkin Donuts are mini bites of gluten free deliciousness! These little morsels can be eaten for breakfast, a snack or as a dessert.
Dress them up to your liking and for the occasion.
These cake like donuts are very light and moist.
They are the perfect addition to any coffee break and they are small enough that you can sample all the variations you choose to make!
Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.
Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!
To begin making Chocolate Pumpkin Donuts I put some eggs, brown sugar, Buzz, pure pumpkin puree, almond milk and vanilla extract into a large mixing bowl.
Buzz is a new product that I was gifted for Christmas. Be sure to check it out!
In place of Buzz you could add another 3 tablespoon of brown sugar and 3 tablespoon of cocoa powder.
Then I used an electric hand mixer to blend all the wet ingredients together.
Once the ingredients were well combined I measured in some Bob's Red Mill 1 to 1 Gluten Free Baking Flour, cinnamon, nutmeg, cloves, ginger, baking powder, baking soda and salt.
I used the electric hand mixer again to beat the ingredients until creamy.
Next I greased a mini donut pan. I used silicone so I could pop the donuts out later after they cooled for a bit.
Then I scooped all the batter into a ziploc bag and cut the corner of the bag.
I piped the batter into the mini donut pan, filling ¾ full.
Then I placed the donut pan into a preheated 350F oven for 10 - 12 minutes or until a toothpick inserted in the center came out clean.
After removing the pan from the oven I allowed the donuts to cool in the pan for a few minutes before I inverted the pan onto a rack and popped out the donuts to continue cooling.
These Chocolate Pumpkin Donuts are deliciouis plain, but feel free to dress them up a bit!
I combined some water and icing sugar in a small dish. Then I mixed cinnamon and sugar together in another small dish.
I dipped some of the donuts in the icing sugar followed by the cinnamon sugar to create one tasty topping.
I placed the dipped donuts on the rack for the topping to set.
To top some of the other donuts I melted a bit of Buzz in the microwave.
Then I just used a spoon to drizzle it over the tops.
Whether plain, or dressed up, Chocolate Pumpkin Donuts are tasty little morsels to snack on any time of the day!
Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.
More Snack or Breakfast Recipes You Will Enjoy...
PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE
Ingredients You'll Need to Make these Chocolate Pumpkin Donuts:
- 2 eggs, large
- ¼ cup brown sugar
- ¼ cup Buzz (or 3 tablespoon cocoa powder & 3 tablespoon brown sugar)
- ¾ cup pure pumpkin puree
- ⅓ cup almond milk
- 1 ½ teaspoon vanilla extract
- 1 ½ cups Bob's Red Mill 1 to 1 Gluten Free Baking Flour
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon cloves
- ¼ teaspoon ginger
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
How to Make Chocolate Pumpkin Donuts:
- Preheat oven to 350F and grease a mini donut pan.
- Dump the eggs, brown sugar, Buzz, pumpkin puree, almond milk and vanilla extract into a large mixing bowl. Combine with electric hand mixer.
- Measure the Bob's Red Mill 1 to 1 Guten Free Baking Flour, cinnamon, nutmeg, cloves, ginger, baking powder, baking soda and salt into the wet ingredients.
- Use the electric hand mixer again to combine ingredients until well incorporated and smooth.
- Transfer the batter into a large Ziploc bag and cut a small whole in the corner.
- Pipe the dough into the prepared donut pan filling each about ¾ full.
- Place the donut pan in the preheated 350F oven for 10 - 12 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool in the donut pan for a few minutes before popping them out onto a rack to finish cooling.
- Enjoy plain or dip in some icing sugar and water before dunking in cinnamon sugar. Another option is to melt some Buzz in the microwave and drizzle it over some of the donuts.
- Serve and enjoy!
FAQS:
How do I store chocolate pumpkin donuts?
To store chocolate pumpkin donuts and keep them fresh and maintain their flavor and texture, follow these steps:
- Cool Completely: Allow the donuts to cool completely on a wire rack before storing them. Hot or warm donuts can create condensation inside the storage container, making them soggy.
- Choose an Airtight Container: Place the donuts in an airtight container or a resealable plastic bag. You can use a plastic or glass container with a tight-fitting lid. The container should be just large enough to hold the donuts without too much extra space to prevent them from drying out.
- Separate Layers: If you need to stack the donuts, place a piece of parchment paper, wax paper, or plastic wrap between each layer to prevent them from sticking together.
- Keep at Room Temperature: Store the donuts at room temperature if you plan to consume them within a day or two. They will stay fresh and moist at room temperature for a short period.
- Refrigeration: If you want to store the donuts for a longer time, you can refrigerate them. Keep them in an airtight container or plastic bag and place them in the refrigerator. They will stay fresh for 3-5 days when refrigerated.
- Avoid Moisture: Keep donuts away from moisture, as it can make them soggy. If you notice condensation inside the storage container, let the donuts cool down to room temperature, and dry the container before sealing it again.
- Reheating: If you store donuts in the refrigerator, you can reheat them in a preheated oven (350°F or 175°C) for a few minutes or microwave them for a short time until they are warmed through.
Remember that the storage times mentioned above are general guidelines. Always use your best judgment and sensory evaluation to determine if the donuts are still good to eat.
Yes, you can freeze chocolate pumpkin donuts. Freezing is a great way to extend the shelf life of your donuts and enjoy them at a later time. Here's how you can freeze chocolate pumpkin donuts:
- Allow the Donuts to Cool: Let the donuts cool completely to room temperature. Freezing hot or warm donuts can lead to moisture buildup and freezer burn.
- Wrap the Donuts: Individually wrap each donut in plastic wrap or aluminum foil. This helps prevent freezer burn and keeps the donuts fresh.
- Place in an Airtight Container: Once the donuts are wrapped, you can place them in an airtight container or a resealable freezer bag. Make sure to remove as much air as possible to prevent freezer burn.
- Label and Date: It's a good practice to label the container or bag with the date so you can keep track of how long the donuts have been in the freezer.
- Freeze: Put the container or bag of donuts in the freezer. Be sure to store them away from strong-smelling foods to prevent any flavor transfer.
- Thaw and Enjoy: When you're ready to enjoy the donuts, simply take them out of the freezer, remove the wrapping, and let them thaw at room temperature. You can also warm them in the oven at a low temperature for a few minutes to restore their texture and taste.
Frozen donuts can be kept in the freezer for up to 2-3 months. After that, they may start to lose quality. It's best to consume them within this time frame for the best taste and texture.
Chocolate Pumpkin Donuts - Gluten Free
Chocolate Pumpkin Donuts are mini bites of gluten free deliciousness! These little morsels can be eaten for breakfast, a snack or as a dessert. Dress them up to your liking and for the occasion.
Ingredients
- 2 eggs, large
- ¼ cup brown sugar
- ¼ cup Buzz (or 3 tablespoon cocoa powder & 3 tablespoon brown sugar)
- ¾ cup pure pumpkin puree
- ⅓ cup almond milk
- 1 ½ teaspoon vanilla extract
- 1 ½ cups Bob's Red Mill 1 to 1 Gluten Free Baking Flour
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon cloves
- ¼ teaspoon ginger
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
Instructions
- Preheat oven to 350F and grease a mini donut pan.
- Dump the eggs, brown sugar, Buzz, pumpkin puree, almond milk and vanilla extract into a large mixing bowl. Combine with electric hand mixer.
- Measure the Bob's Red Mill 1 to 1 Guten Free Baking Flour, cinnamon, nutmeg, cloves, ginger, baking powder, baking soda and salt into the wet ingredients.
- Use the electric hand mixer again to combine ingredients until well incorporated and smooth.
- Transfer the batter into a large Ziploc bag and cut a small whole in the corner.
- Pipe the dough into the prepared donut pan filling each about ¾ full.
- Place the donut pan in the preheated 350F oven for 10 - 12 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool in the donut pan for a few minutes before popping them out onto a rack to finish cooling.
- Enjoy plain or dip in some icing sugar and water before dunking in cinnamon sugar. Another option is to melt some Buzz in the microwave and drizzle it over some of the donuts.
- Serve and enjoy!
Notes
Information on Buzz
Nutrition Information:
Yield:
35Serving Size:
1Amount Per Serving: Calories: 25Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 11mgSodium: 88mgCarbohydrates: 5gFiber: 0gSugar: 2gProtein: 1g
