The perfect easy recipe for Fall baking! Easy converts to gluten and dairy free. Eggs are starting to get scarce, so this recipe only needs two. We’ve drizzled the finished donuts with chocolate glaze, but you can also make a maple or cinnamon glaze, or even dip them into cinnamon sugar topping for some sweet crunch. These are baked donuts and do require a donut pan, but you can make them in muffin pans if necessary.
- 1 cup of all purpose flour or gluten free flour
- 1 teaspoon baking powder
- ¾ cup pumpkin puree
- 1/4 cup vegetable oil
- 2 eggs
- 1 teaspoon vanilla extract
- 3/4 cup sugar
- ½ teaspoon cinnamon
- ¼ teaspoon ginger
- ¼ teaspoon nutmeg
- a pinch of cloves
- A pinch of salt
- ½ cup chocolate chips or dairy and gluten free chocolate chips
- 1 teaspoon vegetable oil
- Preheat oven to 350F. Grease or spray a donut pan and set aside.
- In a medium bowl, combine flour and baking powder.
- In a large bowl, combine the pumpkin, the oil, the eggs, the sugar, the vanilla, and the spices. Whisk until combined. Add the flour and whisk just until blended.
- You can pipe or spoon the batter into the donut pan. The batter is a bit sticky and we find spooning the easiest, but piping looks prettier.
- Bake donuts for 15 or 16 minutes. Cool for 5 or 10 minutes, then turn out onto cooling rack.
- Once donuts are completely cool, combine chocolate chips and oil in a small bowl. Microwave them 30 seconds at a time, stirring well after each time, until oil is completely mixed into melted chocolate.
- Using a spoon or a piping bag to drizzle the glaze across the tops of the donuts. If you want more coverage, you can double the glaze recipe and dip in the donuts.