As Thanksgiving is rapidly approaching, I have started experimenting with pumpkin. The natural oils in the squash make it excellent for gluten, egg, and dairy-free baking as it helps hold your baked goods together.

I have been enjoying lots of donuts recently and after playing around with my regular baked donut recipe, I have found a tasty pumpkin adaptation.

Pumpkin Spiced Gluten-Free Baked Mini Donuts

This recipe makes 20 mini donuts. It is gluten, egg, and dairy-free.

Dry Ingredients:
1 cup* Gluten-Free Pantry Muffin Mix (You could probably use any gluten-free flour mix, but if it does not have some type of leavening agent, try adding 1 1/2 tsp baking powder)
1/3 cup Sugar (You might want to add more sugar if using a regular flour mix without a sweetener)
1/8 tsp Nutmeg
1/4 tsp Cinnamon
Dash of Allspice
Dash of Salt

Wet Ingredients:
1/3 cup Rice Milk
1/2 tsp Apple Cider Vinegar
1/2 tsp Pure Vanilla Extract
1/4 Cup Canned Pumpkin (My brand of choice is Libby’s 100% Pure)
4 tbs Oil

*You may need to add a few tablespoons more of flour, depending on your mix. The dough should be thin, but not liquid.

Preheat your oven to 350 degrees.

In a large bowl, combine dry ingredients and mix thoroughly. In a separate bowl, blend the wet ingredients together.

Pour the wet mixture into the dry and stir until just combined. It should form a very soft, moist dough.

To have smooth donuts, use a pastry bag or a ziploc bag with the end snipped off to squeeze the dough into an ungreased mini donut pan. Fill the sections until just below the edge of the pan. Smooth the filled sections with a knife or spatula.

Bake for approximately 10-11 minutes. The bottom (visible part) will not be brown, but you will see brown edges around the top. Remove from oven and let pan cool for 5 minutes on baking rack before attempting to remove donuts. If donuts do not flip out of the pan, gently loosen edges with a butter knife.

After donuts completely cool, you can optionally dip them in powdered sugar, or if you prefer cinnamon sugar.

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