Gluten-Free Harvest Pumpkin Cake Donuts are the perfect morning treat, paired with coffee or enjoyed as dessert. Needless to say, if you love pumpkin, you’ll love these. Discover a healthier and more delicious way to satisfy your donut cravings with this gluten-free harvest pumpkin cake donut recipe. Packed with warm spices like cinnamon, cardamom, and pumpkin, these treats are perfect for breakfast or dessert. Easy to make in mini or full-size donut pans, this revamped recipe is a must-try for pumpkin lovers.
Irresistible Gluten-Free Harvest Pumkin Donuts
Craving a delicious treat that won’t weigh you down? Look no further than these mouthwatering Gluten-Free Harvest Pumpkin Donuts. Bursting with all the flavors of autumn, these irresistible treats are the perfect way to satisfy your sweet tooth without the guilt. From the warm spices to the tender texture, these donuts are a must-try for any pumpkin lover. In this post, I’ll explore the ingredients you’ll need, creative ways to serve them, tips for success, variations to try, and more. Hence, get ready to bake up a batch of these delightful donuts that are baked, not fried, and enjoy a taste of fall with each bite.
Ingredients You’ll Need
To bring these Gluten-Free Harvest Pumpkin Cake Donuts to life, you’ll need a handful of simple ingredients that come together to create a symphony of fall flavors. Gather up some pumpkin puree, cassava flour, almond flour, monk fruit sweetener, yacon syrup, plus warm spices like cinnamon and cardamom, eggs, oil, and baking powder. These ingredients combine to make a batter that bakes up into moist, tender donuts that are sure to be a hit at any gathering.
Ready to explore the creative ways to serve up these delectable treats?
Creative Ways to Serve
To elevate the presentation of these irresistible Gluten-Free Harvest Pumpkin Cake Donuts, consider serving them with a dollop of whipped cream and a sprinkle of cinnamon. You could also drizzle them with a decadent caramel sauce or top them with toasted pecans for added crunch. Get creative with how you showcase these delicious treats to make them even more appealing to your guests. Now, let’s move on to some valuable tips for success in making these mouthwatering donuts.
Tips for Success
When it comes to creating the perfect batch of Gluten-Free Harvest Pumpkin Cake Donuts, there are a few key tips to keep in mind. First, be sure to accurately measure all of your ingredients to ensure the proper texture and flavor. Additionally, don’t overmix the batter, as this can result in tough donuts. Remember to allow the donuts to cool completely before glazing or icing them to prevent a soggy texture. Lastly, make sure your oven is preheated to the correct temperature for even baking. By following these tips, you’ll be on your way to creating delectable donuts that are sure to impress. Now, let’s explore some exciting variations to try for a unique twist on this classic recipe.
Variations to Try
For a fun twist on the classic Gluten-Free Harvest Pumpkin Cake Donuts, consider incorporating some exciting variations. One option is to add a sprinkle of cinnamon or pumpkin pie spice to the batter for an extra burst of flavor. Another idea is to top the donuts with a cream cheese glaze or a drizzle of caramel for a decadent touch. For a crunchy texture, try mixing in some chopped nuts or toasted seeds. The possibilities are endless, so don’t be afraid to get creative with your donut recipe. Keep these variations in mind as you experiment with flavors and toppings to create a truly irresistible treat. Now, let’s close with some final thoughts on this delightful fall recipe.
Final Thoughts on Gluten-Free Harvest Pumpkin Donuts
As you savor each bite of these delicious Gluten-Free Harvest Pumpkin Donuts, let the warmth of the spices and the sweetness of the pumpkin fill you with cozy fall vibes. And when you’re ready to make a healthier choice without sacrificing taste, why not consider baking these donuts instead of frying them? Let’s dive into how this simple switch can still deliver the same mouthwatering results.
In Summary, Gluten-Free Harvest Pumpkin Donuts
In conclusion, these gluten-free harvest pumpkin cake donuts are a delectable treat that will satisfy your cravings any time of day. Packed with warm spices and a tender texture, they are a must-try for any pumpkin enthusiast. Whether you enjoy them for breakfast or dessert, this recipe is sure to impress with its delicious flavors. So, why wait? Get baking and savor these irresistible delights today!
Chef’s Notes
When I first started blogging I wrote this recipe. I was time for a revamp and making it quicker and easier to make.
Donut Notes:
In short, now you can also enjoy donuts just like everyone else. Read my blog posts on Cassava Flour Information and Monk Fruit Sweetener Information if you are not familiar with these ingredients. Consequently, fall and winter are perfect for pumpkin recipes of any kind so why not donuts too. Not to mention, Cassava Flour and Monk Fruit Sweetener can be found at Amazon.
Use this recipe with my Pumpkin Doughnut Glaze. Or enjoy with Gluten-Free Ham and Bacon Quiche.
Nutritional Facts are based on 8 servings
Gluten-Free Harvest-Pumpkin Cake Donuts
Ingredients
- 1/2 cup + 2 tbsp cassava flour
- 1/2 cup + 2 tbsp almond flour or gluten-free flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground cardamom
- 1 tsp pumpkin spice
- 3/4 cup monk fruit sweetener
- 1 tsp yacon syrup
- 1/4 tsp salt
- 1/2 cup of avocado oil
- 1 cup pumpkin puree
- 1/3 of almond milk
- 2 whole eggs
Directions
Preheat oven to 350 Grease 1 mini doughnut pans and one whole regular doughnut pan. This recipe makes about 8 regular sized donuts or about 16 mini donuts. In a bowl stir together cassava flour, almond flour, baking powder, baking soda, cinnamon, cardamom, and pumpkin spice until combined. In another bowl, whisk together the monk fruit sweetener, yacon syrup, avocado oil, pumpkin, almond, milk, and eggs until thouroughly combined. Next, fold in 1/3 of the flour mixture with the pumpkin mixture. Once combined add in the remaining flour mixture until no flour is visible.
Pour the batter into a gallon size plastic bag and seal it. Clip off a small portion of the corner of the bag and pie into regular sized or mini sized donut pan. For regular sized donuts bake approximately 10 – 11 minutes and for mini donuts bake 8 – 9.
Gluten-Free Harvest Pumpkin Cake Donuts
Equipment
Ingredients
- 1/2 + 2 cup + tbsp cassava flour
- 1/2 + 2 cup + tbsp almond flour or gluten-free flour
- 1 tsp baking powder
- 1 tso baking soda
- 1 1/2 tsp cinnamon
- 1/4 tsp ground cardamom
- 1 tsp pumpkin spice see recipe on my blog or use store bought
- 1/4 tsp pink salt
- 3/4 cup monk fruit sweetener
- 1 tsp yacon syrup
- 1/2 cup avocado oil
- 1 cup of canned organic pumpkin or homemade pumpkin puree
- 1/3 cup nut milk
- 2 whole eggs
Instructions
- Preheat oven to 350
- Grease one 24 hole mini doughnut pans or one or two whole regular doughnut pans.
- This recipe makes about 8 regular sized donuts or about 16 mini donuts.
- In a bowl stir together cassava flour, almond flour, baking powder, baking soda, cinnamon, cardamom, pink salt, and pumpkin spice until combined.1/2 + 2 cup + tbsp cassava flour, 1/2 + 2 cup + tbsp almond flour or gluten-free flour, 1 tsp baking powder, 1 tso baking soda, 1 1/2 tsp cinnamon, 1/4 tsp ground cardamom, 1 tsp pumpkin spice, 1/4 tsp pink salt
- In another bowl, whisk together the monk fruit sweetener, yacon syrup, avocado oil, pumpkin, almond milk, and eggs until thouroughly combined.3/4 cup monk fruit sweetener, 1 tsp yacon syrup, 1/2 cup avocado oil, 1 cup of canned organic pumpkin or homemade pumpkin puree, 1/3 cup nut milk, 2 whole eggs
- Next, fold in 1/3 of the flour mixture with the pumpkin mixture.
- Once combined add in the remaining flour mixture until no flour is visible.
- Pour the batter into a gallon size plastic bag and seal it.
- Clip off a small portion of the corner of the bag and pie into donut pans.
- Place the pans into the oven.
- For regular sized donuts bake approximately 10 - 11 minutes and for mini donuts bake 8 - 9.
Notes
| Nutrition Facts | |
|---|---|
| Servings 8.0 | |
| Amount Per Serving | |
| calories 284 | |
| % Daily Value * | |
| Total Fat 23 g | 36 % |
| Saturated Fat 4 g | 19 % |
| Monounsaturated Fat 12 g | |
| Polyunsaturated Fat 3 g | |
| Trans Fat 0 g | |
| Cholesterol 252 mg | 84 % |
| Sodium 375 mg | 16 % |
| Potassium 154 mg | 4 % |
| Total Carbohydrate 11 g | 4 % |
| Dietary Fiber 2 g | 8 % |
| Sugars 1 g | |
| Protein 10 g | 19 % |
| Vitamin A | 25 % |
| Vitamin C | 2 % |
| Calcium | 11 % |
| Iron | 8 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
Nutrition
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oh my…..
They are super yummy. Let me know if you try them. Have a wonderful day/night!
Looks a good! Love it.
Thank you so much. They are so yummy. Have a fabulous day/night!
These look so good! I love all the pumpkin recipes during Fall!
Me too! These are so good. Took them to a homeschooling group and they loved them. Thanks so much for taking the time to comment! Have a fabulous day/night where ever you may be!
This looks delicious. My daughter is vegan and I struggle to find things she can eat. These look like a fun surprise.
Thank you so much for your kind comments. Let me know if you make them. Have a wonderful day/night!