The best ever gluten free donuts – pumpkin apple cider baked donuts are easy to make and taste amazing!
I know, I know. It’s almost March so why am I posting a pumpkin recipe? Well, if you’re like me, you most likely have a few cans of pumpkin in the ole pantry just waiting to be cracked open. Am I right? It would be a shame to let them go to waste, so why not make some Pumpkin Apple Cider Baked Donuts. You’ll be so glad you did. They’re melt in your mouth good and you’d never know they’re gluten free. Just so cozy and satisfying!
I’ve always been a fan of cake-like donuts and these do not disappoint. Pumpkin Apple Cider Baked Donuts are tender on the inside and slightly crunchy on the outside with the addition of a buttery cinnamon sugar topping.
How to make Pumpkin Apple Cider Baked Donuts
1) Make your batter.
2) Pour into a large piping bag.
3) Pipe into greased donut baking pans.
4) Bake and let cool.
5) Dip in melted butter, then cinnamon sugar.
If you don’t have a pastry bag, you can pour the batter into a large ziploc bag, then cut the corner.
You will need donut baking pans for this recipe. Scroll down to the bottom of this post for more information on the ones that I used for this recipe.
Once you’ve piped the batter into the pans, then bake for 20 minutes. Let cool, then add topping. This recipe makes 10 donuts.
I love the combination of cinnamon sugar, pumpkin and apple cider. All classically FALL flavors but just as enjoyable in late WINTER.
Good to the last crumb. I hope you enjoy these Pumpkin Apple Cider Baked Donuts as much as I did! Comment below to let me know what you think!
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Pumpkin Apple Cider Baked Donuts
For the donuts
- 2 cups gluten free flour blend (recipe follows)
- 1/2 teaspoon xanthan gum
- 2 teaspoons baking powder
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 1/4 cup unsalted butter (softened)
- 1/2 cup coconut sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 3/4 cup apple cider
- 1/2 cup canned pumpkin
For the cinnamon sugar topping
- 1/4 cup granulated sugar
- 1 tablespoon cinnamon
- 2 tablespoons unsalted butter, melted
For the gluten free flour blend
- 1 1/4 cups brown rice flour
- 3/4 cup sorghum flour
- 2/3 cup arrowroot flour
- 1/4 cup potato starch
- 1 tablespoon potato flour, plus 1 teaspoon
- 1 teaspoon xanthan gum
For the donuts
- Preheat oven to 400°F. Grease two donut pans (6 donuts per pan) with non-stick cooking spray or butter. Set aside.
- Place the first 5 dry ingredients in a medium bowl and whisk together. Set aside.
- In a large bowl, beat the butter an sugar with an electric mixer until light and fluffy. Add eggs, pumpkin and vanilla. Mix until combined. With mixer on low, alternate adding the dry ingredients and apple cider. Then turn mixer up to medium and beat for about 30 seconds.
- Pour batter into large ziptop bag, seal and cut off one of the corners. Pipe the batter into the prepared pans. You should have enough dough for about 10 donuts. Bake for 20 minutes. Let cool.
- Meanwhile, melt butter in a medium bowl. Set aside. Mix sugar and cinnamon together in another medium bowl. Dip cooled donuts in the butter, then the sugar mixture. They're ready to eat. Store leftover donuts (if you have any) in an airtight container for 2 days at room temperature or up to a week in the refrigerator.
All text and images © Lise Ode for Mom Loves Baking. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate. This post may contain affiliate links.