The best ever gluten free donuts - pumpkin apple cider baked donuts are easy to make and taste amazing!
Prep Time 20minutes
Cook Time 20minutes
Total Time 40minutes
Author Lise Ode
For the donuts
2cupsgluten free flour blend (recipe follows)
1 1/2teaspoonspumpkin pie spice
1/4cupunsalted butter (softened)
2largeeggs, room temperature
For the cinnamon sugar topping
2tablespoonsunsalted butter, melted
For the gluten free flour blend
1 1/4cupsbrown rice flour
1tablespoonpotato flour, plus 1 teaspoon
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.
I used my own gluten free flour blend for this recipe as listed, but if you don't want to buy all the different flours to create the blend, feel free to purchase your favorite gluten free flour to use in this recipe.