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 tbsp of brown sugar and 3 tbsp 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 3/4 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…

Chocolate Pumpkin Donuts are mini bites of gluten free deliciousness!  These little morsels can be eaten for breakfast, a snack or as a dessert.

Yield: 35

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.

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.

Prep Time 10 minutes
Cook Time 12 minutes
Additional Time 5 minutes
Total Time 27 minutes

Ingredients

  • 2 eggs, large
  • 1/4 cup brown sugar
  • 1/4 cup Buzz (or 3 tbsp cocoa powder & 3 tbsp brown sugar)
  • 3/4 cup pure pumpkin puree
  • 1/3 cup almond milk
  • 1 1/2 tsp vanilla extract
  • 1 1/2 cups Bob's Red Mill 1 to 1 Gluten Free Baking Flour
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp cloves
  • 1/4 tsp ginger
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt

Instructions

  1. Preheat oven to 350F and grease a mini donut pan.
  2. Dump the eggs, brown sugar, Buzz, pumpkin puree, almond milk and vanilla extract into a large mixing bowl. Combine with electric hand mixer.
  3. 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.
  4. Use the electric hand mixer again to combine ingredients until well incorporated and smooth.
  5. Transfer the batter into a large Ziploc bag and cut a small whole in the corner.
  6. Pipe the dough into the prepared donut pan filling each about 3/4 full.
  7. Place the donut pan in the preheated 350F oven for 10 - 12 minutes or until a toothpick inserted in the center comes out clean.
  8. Allow to cool in the donut pan for a few minutes before popping them out onto a rack to finish cooling.
  9. 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.
  10. Serve and enjoy!

Notes

Information on Buzz

Nutrition Information:

Yield:

35

Serving Size:

1

Amount Per Serving: Calories: 25Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 11mgSodium: 88mgCarbohydrates: 5gFiber: 0gSugar: 2gProtein: 1g

No Comments

    Leave a Comment

    Skip to Recipe