How do I make donuts without a donut pan?
It is no big deal to cook these as muffins or free-formed donuts if you are lacking a donut pan.
In fact, I do this often when I want a bigger, meatier donut! I simply plop a round ball of dough on a cookie sheet, and wiggle my damp pointer finger in the middle of the ball to make a hole in the center!
Baking them up as muffins works great too, just a longer cook time! Apx 15 minutes for mini muffins, 22 minutes for large muffins.
- Please refer to my post for homemade pumpkin puree for how to bake your own squash or pumpkin if you’re interested. But canned pumpkin works well here too. I just PREFER the homemade purees….so tasty!
- While I use palm sugar most of the time, brown sugar is a great replacement!
- These can be made as written, or you can replace the flax egg with 1 regular egg.
- I used the gluten free flours to make a more wholesome muffin. You are welcome to use a gluten free all purpose flour, or sub out one of the flours for another preferred one. You can refer to my gluten free baking tips page for help with that. Any substitute might change the end result.
Additional gluten free pumpkin favorites:
- Gluten Free Vegan Pumpkin Cake w/ Caramel Frosting
- Gluten Free Vegan Pumpkin Chocolate Chip Muffins
- Paleo Vegan Pumpkin Snickerdoodles
- Or this paleo pumpkin mug cake looks fab!
Gluten Free Pumpkin Donuts Recipe:
If you try these gluten free vegan pumpkin donuts, please come back and leave a comment!
Gluten Free Vegan Baked Pumpkin Donuts
Wholesome and delicious baked pumpkin donuts are a serious treat!
- 3/4 cup pumpkin puree I used fresh Sugar Pie pumpkin puree
- 1/4 cup avocado oil I have used both melted coconut oil and light olive oil as well
- 3 tablespoons flax meal or 2T chia meal. Mix either w/ 2 tablespoons hot water, OR 1 egg
- 1 teaspoon vanilla extract
- 2/3 cup palm sugar or brown sugar
- 1/2 cup gluten free oat flour easily made my whirring your own gluten free oats in a blender
- 1/2 cup tapioca flour or other starch
- 1/4 cup almond flour for nut free replace with more oat, brown rice, or 2T coconut flour
- 1/4 cup brown rice flour
- 1 teaspoon cinnamon optional
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1/2 teaspoon guar gum
- powdered sugar glaze mix 1/2 cup powdered sugar with a splash of vanilla and about 1T milk to thin. 1 tablespoon of melted butter mixed in also good.
- butter, cinnamon sugar brush tops with melted butter or coconut oil and sprinkle with a cinnamon sugar mixture
Preheat oven to 350 degrees, and grease a donut pan.
In a bowl, whisk together the pumpkin, egg or flax, sugar, oil, and vanilla.
Sprinkle in the flours and then the baking powder, soda, salt, and guar gum. Whisk in, mixing well. The dough should be sticky at this point, and you have three options.
Option 1: Place dough inside a pastry bag fitted with a wide tip, or make your own by putting the dough into a ziploc bag and cut a small diagonal hole in one corner. Squeeze a small tube of dough in a circular motion into the greased pan, slightly overlapping the ends.
Option 2: Using more oat or brown rice flour, 2 tablespoons at a time, work in enough flour so that you can handle the dough without it sticking to your hands. Roll small snakes, about an inch in diameter and place in your greased pan, slightly overlapping the ends. This will make a slightly firmer donut (more flour).
Option 3: Without adding more flour, plop a ball of dough onto the prepared cookie sheet. Use your forefinger to shimmy a hole in the middle (swirling your finger in a circular motion).
Bake for about 10 minutes until firm. Let rest for a few minutes, invert and top/dip in the topping of your choice.
Cinnamon & Sugar: Dunk in melted Earth Balance, or any allowed butter and sprinkle with cinnamon and sugar.
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