The perfect fall treat, these gluten free baked cinnamon sugar pumpkin spice donuts are moist, fluffy, and covered in cinnamon sugar. Made with gluten free vanilla cake mix, these donuts are super easy to make, incredibly tasty, and ready in less than 30 minutes.
A lightened up version of your favorite breakfast, these homemade pumpkin spice donuts are baked, not fried, making them a healthier choice (you’ll never know the difference). They are soft, cakey, perfectly spiced, loaded with the most incredible pumpkin flavor, and totally irresistable.
This super fun and easy donut recipe is made with ingredients you probably already have in your pantry – pumpkin puree, pumpkin pie spice, cinnamon, coconut oil, and gluten free vanilla cake mix. Once baked, the donuts are coated in butter and rolled in crunchy cinnamon sugar which makes them oh so delicious.
Grab your donut pan and let’s get to baking the best cinnamon sugar pumpkin spice donuts you’ve ever had!
Make sure to tag @glutenless_apron on Instagram and comment below if you make this recipe. To pin this recipe and save it for later, click on the Pinterest button or any of the photos. Enjoy!
Gluten Free Baked Cinnamon Sugar Pumpkin Spice Donuts
- Yield: 16 Donuts
- Diet: Gluten Free
Description
The perfect fall treat, these gluten free baked cinnamon sugar pumpkin spice donuts are moist, fluffy, and covered in cinnamon sugar. Made with gluten free vanilla cake mix, these donuts are super easy to make, incredibly tasty, and ready in less than 30 minutes.
Ingredients
Donuts
- 1 cup pumpkin puree
- 1 teaspoon pumpkin pie spice
- 1 teaspoon cinnamon
- 2 eggs
- ¼ cup melted refined coconut oil (or sub melted butter)
- ½ cup unsweetened almond milk (or sub any milk)
- 1 (14.6 oz) package gluten free vanilla cake mix (I used Lulubelle)
Cinnamon Sugar Topping
- ½ cup unsalted butter
- 1 cup granulated sugar
- 2 ½ teaspoons cinnamon
Instructions
Step 1
Preheat oven to 350 degrees. Lightly spray a donut pan with nonstick cooking spray. Set aside.
Step 2
In a large bowl, whisk together the pumpkin puree, pumpkin pie spice, cinnamon, eggs, coconut oil, and milk until well combined. Add the gluten free cake mix and whisk for about 2 minutes.
Step 3
Pour batter into a piping bag or large ziplock bag. Pipe the batter into the donut pan so each cavity is filled ¾ of the way full. Bake for 15 – 17 minutes or until donuts bounce back when touched. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Step 4
While donuts are cooling, melt the butter in a small bowl. In a medium bowl, combine the sugar and cinnamon. Dip each donut first in the melted butter, then into the cinnamon-sugar mixture coating all sides.
More breakfast recipes you’ll love:
Strawberry Banana Overnight Oats With Almond Butter
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