Baked Cinnamon Sugar Pumpkin Doughnuts (GF + V)

Recipe created by Emily of Eat or Drink. Eat or Drink is an allergy-friendly food and lifestyle blog with a focus on eating and living without gluten, dairy, soy, eggs, or peanuts. Emily is a Rochester local and has been shopping at Lori's since she was a kid. She loves all of the allergy-friendly options that sometimes can't be found at any other store.

You can also find Emily’s previous guest post for tasty vegan almond butter cups here.

 


 

Being gluten free or vegan does not mean you have to miss out on tasty Fall treats. These Baked Cinnamon Sugar Pumpkin Doughnuts are so flavorful and surprisingly easy to make. I made these doughnuts using delicious Lori’s products like Arrowhead Mills All Purpose Gluten Free Flour and Farmer’s Market Organic Pumpkin.


Even though these Pumpkin Doughnuts are baked the buttery cinnamon sugar topping leaves them tasting like fried doughnuts. They’re sweet, soft, and loaded with Fall flavors

Lori’s Shopping List: 

Don't forget your shopping list for this Pumpkin Baked Doughnuts. These are the ingredients you can find at Lori’s to make these Gluten Free Baked Doughnuts. 

Baked Cinnamon Sugar Pumpkin Doughnuts Recipe


Prep Time: 20 Minutes

Baking Time: 15 Minutes

Yields: 12

Dry Ingredients

  •  2 1/2 cups arrowhead mills all purpose gluten free flour

  • 1 tablespoon pumpkin pie spice

  • 1 teaspoon baking powder

  • 1/4 teaspoon salt

Wet Ingredients

  • 1 cup unsweetened dairy free milk

  • 1 can organic pumpkin puree

  • 1/2 cup coconut sugar

  • 1/2 cup melted dairy-free butter

  • 1 teaspoon pure vanilla extract

  • 1 tablespoon ground flax

Cinnamon Sugar Coating Ingredients

  • 1 cup organic cane sugar

  • 2 tablespoons cinnamon

  • 1/3 cup melted dairy-free butter

Instructions: 

  1. Preheat oven to 350°F.

  2. In a medium bowl mix your wet ingredients. In a separate large bowl whisk together your dry ingredients. Pour your wet ingredients into your dry and mix with a rubber spatula or wooden spoon until combined.

  3. Dampen your hands in use them to press your doughnut batter into your doughnut pan.

  4. Bake in your preheated oven for about 15 minutes or until no longer wet on the inside. You can check the center with a toothpick to see if they are cooked through.

  5. Once your doughnuts are baked let cool for 5 minutes. Then carefully flip them onto a cooling rack and let cool completely.

  6. In a wide bowl, melt your dairy-free butter for the cinnamon sugar topping. In a container that has a lid attachment, combine ½ of your cinnamon and sugar. This will be enough cinnamon and sugar for about ½ of the doughnuts. Splitting it up ensures the cinnamon and sugar doesn’t get to wet by the end of it. 

  7. Quickly dip your doughnuts into the dairy-free butter then place 2 at a time into your cinnamon and sugar mixture container. Place the lid on your container and shake well to completely coat your doughnuts. Place your doughnuts on a cooling rack to allow any excess sugar to fall off. Continue this for the next few doughnuts. Once you get through half of the doughnuts add the rest of your cinnamon and sugar to the container. Continue coating the last half of doughnuts.

  8. Enjoy your doughnuts!

Notes: 

If you don’t want to use any cane sugar you can shake the doughnuts in coconut sugar and cinnamon.


When coating the doughnuts in the butter you have the option to use a pastry brush instead of dipping them. This will produce a lighter cinnamon sugar coating and a less fatty doughnut.

Do not stack the finished doughnuts or store in too tight of a container. Store them flat with plenty of room to ensure the sugar won’t melt resulting in a mushy doughnut.

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