So easy your kids will make them for you!
One of our all-time favorites in our house are Gluten-Free Pumpkin Doughnuts with Dairy-Free Chocolate Chips. These healthier version doughnuts have become a staple not only in fall but all year round!
Not only are they super easy to prepare (no appliances needed!), but they also make for a fantastic breakfast or snack. Plus, they’re perfect for packing in the kids' lunchboxes and great for school the next day. Want to make them extra cozy? Warm them up in the toaster, and they’ll taste just as fresh as when they first came out of the oven.
Good to know & What you will need:
If you don't use your own gluten-free flour mix, I like King Arthur 1:1 flour it can be so hard to find a good GF flour that is tasty and provides a good texture, especially when baking. I tried many, but this one is my favorite. I used these Guittard chocolate chips that are made with coconut sugar. Most of the time I substitute all kinds of sugar with organic maple sugar. It's a bit pricier but if you have gut issues going on like SIBO, leaky gut etc (or if you just don't want to use refined sugars), maple sugar does not feed the bad bacteria in your gut!
I used this Pumpkin puree because it is organic, but any other brand without additives will do the job as well. You don't need any kitchen appliances, but I recommend using a kitchen scale, if you have one. Also, you need a donut pan like this one.
Ingredients
Wet Ingredients:
2 eggs (room temperature)
6 tbsp softened butter
400 g organic pumpkin puree (1 can)
50 g organic maple sugar
2 tsp vanilla extract (liquid)
1 tsp apple cider vinegar
Dry Ingredients:
260 g gluten-free all-purpose flour
2 tsp baking powder
0.25 tsp baking soda
0.25 tsp salt
1 tsp pumpkin pie spice
2.5 tsp cinnamon spice
80 g dairy-free chocolate chips
Instructions:
Step 1:Preheat your oven to 350°F (175°C) and butter your doughnut pans.
Step 2:In a large bowl, whisk together all the wet ingredients and sugar (eggs, softened butter, pumpkin puree, maple sugar, vanilla, and apple cider vinegar) until smooth. A spoon is enough for this step!
Step 3:Carefully whisk in the dry ingredients (gluten-free flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon spice). Just use a table spoon, don't overwork the dough, just stir until everything is combined.
Step 4:Fold in the dairy-free chocolate chips.
Step 5:Once the dough is ready, transfer it to a pastry bag. Cut the tip off the bag so you can squeeze the dough into the prepared doughnut pans. Fill the pans generously, adding two circles of dough to each well for a nice, full doughnut.
Step 6:Bake for about 20 minutes or until a toothpick inserted into the doughnuts comes out clean.
Step 7:Let the doughnuts cool in the pan for about 10 minutes, then transfer them to a wire rack to finish cooling.
These pumpkin doughnuts are soft, flavorful, and perfect with that hint of chocolatey sweetness from the dairy-free chips. They’re also great for meal prep, so don’t hesitate to make a batch ahead of time. I highly recommend to make twice the amount because they won't last very long. ha! Enjoy!
(our pan is for 6 donuts, so we had additional dough for some muffins)
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