Gluten Free Baked Pumpkin Chocolate Chip Doughnuts

Gluten Free Baked Pumpkin Chocolate Chip Doughnuts | The Baking Beauties

 

Imagine thinking you know someone and finding out you really don’t. Having them be a part of your life for 18 years, and then finding out something about them that astounds you.

That’s what happened to me last week – I’m still sort of dumbfounded.

My husband, the man I trust with my life and my children’s, confessed to me that he thinks pumpkin only belongs in pie.

Not in a cheesecake.

Not in pancakes.

Not definitely not in ice cream.

He says pumpkin is for pie. And only pie.

WHAT?!? Are you kidding me? When were you saving that bombshell for? Our 20th anniversary? For the past few years I’ve prepared pumpkin in numerous ways. I love the smell of baking pumpkin with the lingering notes of cinnamon, cloves, ginger, and nutmeg wafting through the house. I love how it adds moisture to baked goods and how it provides a natural orange tinge to everything it gets used in.

And I do love stopping by the coffee shops in autumn to savour a delectable pumpkin spice latte. Then, to find out this is something we don’t have in common. What a shocker.

It’s a good thing I love that man, this will just have to be an imperfection that I will learn to overlook, while I’m sharing a piece of Crustless Pumpkin pie with him.  And it’s a good thing that my kids love all things pumpkin as much as their Mom. It gives me a reason to keep on creating new recipes – like these gluten free Baked Pumpkin Chocolate Chip Doughnuts – for us to enjoy.

*Note -  please know that my marriage is in no way in danger by this startling discovery. We’re all good. ;)

 

5.0 from 4 reviews
Gluten Free Baked Pumpkin Chocolate Chip Doughnuts
Author: 
Recipe type: Desserts - Doughnuts
Serves: 8
 
Please forgive me for having a recipe that makes 8 doughnuts. I know a standard doughnut pan makes 6, but sometimes when a recipe works, and is good, it's just best to break out that second pan.
Ingredients
  • 1/2 cup plus 1 Tablespoon brown rice flour
  • 1/4 cup sorghum flour
  • 2 Tablespoons potato starch (not flour)
  • 2 Tablespoons dry milk powder
  • 1 Tablespoon tapioca starch/flour
  • 1 teaspoon baking powder
  • 3/4 teaspoon pumpkin pie spice
  • 1/2 teaspoon xanthan gum
  • 1/2 teaspoon salt
  • 1/2 cup mini chocolate chips
  • 3/4 cup pumpkin puree (not pie filling)
  • 1/2 cup brown sugar
  • 1/4 cup canola oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
Instructions
  1. Preheat the oven to 375 degrees F. Grease your doughnut pans.
  2. In a large bowl, whisk to combine the rice flour, sorghum flour, potato starch, dry milk powder, tapioca starch, baking powder, pumpkin pie spice, xanthan gum, salt, and mini chocolate chips.
  3. In a smaller bowl, whisk together the pumpkin puree, brown sugar, oil, eggs, and vanilla.
  4. Pour the wet ingredients into the dry ingredients and stir to combine.
  5. Spoon the batter into a large resealable bag. Cut a hole in one of the corners of the bag, and pipe the batter into the prepared doughnut pans.
  6. Bake in preheated oven for 12-14 minutes, or until the top of the doughnut bounces back when gently pressed on.
  7. Let the doughnuts sit in the pan for 5 minutes before removing them.
  8. Mix together 1/3 cup granulated sugar and 1 teaspoon ground cinnamon. While the doughnut is still warm, gently toss them with the sugar/cinnamon mixture before placing them on a wire cooling rack. (The sugar mixture will only stick on the part of the doughnut that was in the pan.)
  9. These can be served warm, or stored in an airtight container once cooled. The sugar/cinnamon mixture will dissolve once they are stored in a container.
Notes
Although this recipe is for doughnuts using a doughnut pan, you can always use a muffin or mini muffin pan instead. You may need to adjust the baking time according to the size of the pan.

 

Gluten Free Baked Pumpkin Chocolate Chip Doughnuts | The Baking Beauties

 

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39 Responses to Gluten Free Baked Pumpkin Chocolate Chip Doughnuts

  1. Shirley @ gfe & All Gluten-Free Desserts October 1, 2013 at 8:15 am #

    ROFL, Jeanine!!! How can these folks who either restrict pumpkin to pie only or don’t like pumpkin at all even exist? I just DON’T get them!! Hehe, but true. I think my husband might go along with your husband, too. Sigh. Like you, I don’t understand my man, but I still love him. ;-)

    Now as far as this recipe, it’s perfect timing! I was looking for a great new donut recipe for All Gluten-Free Desserts. Found it!!

    Thanks, dear,
    Shirley

    • Jeanine Friesen October 9, 2013 at 11:03 am #

      Ha, I don’t get them either, Shirley, but I guess they exist! :) Thank you so much for sharing at All Gluten-Free Desserts, I appreciate it!

  2. Teri October 1, 2013 at 8:25 am #

    LOL if this his only secret you are in good shape. Too funny!

    I’ve printed out the recipe and will be giving it a try. I also love pumpkin, but sadly I’m alone in my pumpkin love. No worries all the more for me :)

    • Jeanine Friesen October 9, 2013 at 11:04 am #

      I like your attitude, Teri! More for you, is right. And, they freeze well too (just not the sugary coating, you’d need to re-coat after defrosting). ;)

  3. Robyn October 1, 2013 at 9:53 am #

    These look fabulous, Jeanine! Thank you! I’m so glad that was a happy bombshell, phew! Congratulations on winning the Great Cream Challenge!!!

  4. Mrs.T October 1, 2013 at 10:10 am #

    These look wonderful, Jeanine! You have outdone yourself again! Mr. T and I are headed off on a little getaway this month and I may just bake these to take along.

    So happy to hear that your marriage is okay in spite of this “incompatibility issue” and that your kids like pumpkin too. Thanks again for your baking expertise and all of the great recipes you share.

    • Jeanine Friesen October 9, 2013 at 11:07 am #

      My pleasure, Mrs. T! Enjoy your getaway, a break from the everyday is always nice.

  5. Betty October 1, 2013 at 11:29 am #

    I love pumpkin donuts!..I enjoyed the story you shared..the things we learn!! ;) I am with you, I love pumpkin in almost anything!

  6. Megan October 1, 2013 at 2:27 pm #

    Have them in the oven right now! Can’t wait! Did you ever do a cider donut? My daughter has been asking me to try and make them.

    • Jeanine Friesen October 9, 2013 at 11:14 am #

      I haven’t played around with cider doughnuts YET, Megan, but maybe I should… ;)

  7. Rebecca Bailey October 1, 2013 at 4:51 pm #

    Oddly enough, I feel the same way about pumpkin. I used to like it in pancakes, etc, but in the last two years or so it just makes me sick. My husband loves it though, so I’m going to make him these. I’m such a sacrificial wife:) Thanks for your fantabulous recipes, I’m sure he’ll love this one!

    • Jeanine Friesen October 9, 2013 at 11:15 am #

      Well, the first number of years we were married, my husband was the only one that liked pumpkin pie, and I made it for him then too. Now, the whole family is on board. The things we do for our spouse, huh? :)

  8. Lisa October 2, 2013 at 6:21 am #

    I read your post, laughed and had to comment. I, too, (after 27 years of wedded bliss!) just discovered that my hubby doesn’t like ribs. After years of perfecting a savory spice rub and slow-cooker-meets-the-smoker technique I prepared our usual Sunday family dinner with no less than 5 racks of pumpkin spice rubbed smoky yumminess that the rest of the family devoured…hubby picked at his then declared “Eh, I guess I don’t care for ribs.” WHAT?!?! LOL! I guess marriage is a journey of discovery our whole lives…and those little surprises will keep us guessing until the end! Happy baking… I’m off to make some doughnuts! :-)

    • Jeanine Friesen October 9, 2013 at 11:16 am #

      Oh, Lisa, that is just soo funny! Keeps things from getting boring I guess, huh? :) Enjoy your ribs! :D

  9. Kerry October 2, 2013 at 9:40 am #

    Oh Jeanine my husband is the same way……he did not grow up eating pumpkin in different ways…I dont think he even ate pumpkin pie as a kid(traditional italian family). I love pumpkin in many forms….soups, desserts etc. It is also really good for animals with a sick tummy. Recently I found pumpkin seed nacho chips at our Costco store…..talk about yummy! He looked at me like I was nuts when I held them out for him to try! He eventually did try them and ate several handfuls so I think they passed his taster…lol. This donut recipe looks tasty and I cant wait to give it a try!

    Thanks!

    • Jeanine Friesen October 9, 2013 at 11:18 am #

      What?!? Pumpkin Seed Nacho Chips?? Wonder if our Costco has those…
      So funny, hope you’re able to convert him to pumpkin! ;)

  10. Beth October 4, 2013 at 7:18 pm #

    After (finally) buying a doughnut pan I made these doughnuts yesterday. My pan came in the mail at around 4 pm and by 7:30 we were eating doughnuts (had to make supper first)!! YUM! My 10 year old, a self proclaimed doughnut hater and gluten eater, said they were the best doughnut he had ever eaten. They were soft, moist, and spicy. I made a double batch and had enough for us to enjoy them for breakfast. This morning, I rerolled them in the sugar and cinnamon mix since they had melted the sugar on the outside. They were perfect paired with my Pumpkin Spice coffee this morning! Thanks for another great recipe!!

    • Jeanine Friesen October 9, 2013 at 11:19 am #

      yeah!! The doughnut hater gives his thumbs up. That’s awesome, Beth! :D Now, aren’t you glad that you bought a doughnut pan?? :D

      • Beth October 12, 2013 at 10:46 am #

        Made these again yesterday for a brunch group I had over. I am the only GF eater of the group but they all LOVED them and couldn’t believe that they were GF.

        • Jeanine Friesen October 12, 2013 at 10:49 am #

          That is awesome! I love when people don’t have a clue that something is gluten-free! BONUS! :D

  11. Mrs.T October 15, 2013 at 11:30 am #

    Oh my, I tried these last week and they are amazing! Jeanine, I honestly don’t know how you come up with these fabulous recipes that work so well. I have tried recipes from other gluten free sites and I have been disappointed (or maybe underwhelmed is a better word) with the results. I honestly thought that gluten free muffins would always be squishy, and gluten free bread always hard and crumbly, until I found your site. I am so thankful.

    My doughnut pans were given to me by a friend and they are more like mini angel cake pans, but they did work. Some of the cups were filled too full and so the doughnuts came out more like little cakes, but I shared one with my hubby and we both agree — fantastic. Now he will not feel guilty buying the occasional doughnut because he knows there are some in the freezer for me to enjoy.

    For future reference, how full do you suggest filling the indentations/cups in the doughnut pan?

    • Jeanine Friesen October 15, 2013 at 7:00 pm #

      Ah, Mrs. T, you’re very welcome! I’m so glad that you’re having great success with so many recipes too, and love that you enjoyed the doughnuts. :) Thank you so much!
      I think I fill the pans about 2/3 – 3/4 full, I’ve had some overfilled too, then they make nice little edible ice cream bowls. ;)

  12. Sarah October 15, 2013 at 6:54 pm #

    I have been to 3 grocery stores to get all the ingredients and went to 3 places trying to find donut pans before I had to order them on Amazon, but dang it, I am making these donuts this weekend! Sooo excited to have found this blog. I had to go gluten free in January and have been bummed about missing out on all the pumpkin yummyness this fall. But no more! If I do well on the donuts, the pumpkin cheesecake is next!

    • Jeanine Friesen October 15, 2013 at 7:04 pm #

      That’s a lot of effort, but so worth it, Sarah! LOVE your determination! :) I’m sure you’ve learned a lot since January, the first while is the steep learning curve, but pretty soon this will all become send nature. I did the pumpkin cheesecake this past weekend, used a pecan crust (from the cinnamon bun cheesecake), and baked them in muffin liners. Those would work perfect for freezing individual desserts! Just thought I’d share. ;) Enjoy your doughnuts once you get the pan! :D

  13. Sandy October 23, 2013 at 7:29 am #

    Is there a way to substitute Milk Powder for something else? My little guy has celiac and a milk allergy. But I know he would love these

    • Jeanine Friesen October 23, 2013 at 8:00 am #

      Sandy, I think you can omit it without a problem, or sub in 1 Tablespoon almond flour, maybe. I haven’t tried it. I included it to up the protein content of the batter a bit. I think it would be OK without though too. :)

  14. Jeannette October 30, 2013 at 10:19 am #

    I loved your post! Great sense of humor!

    I cannot get sorghum flour in my area. Would Arrowhead multi purpose flour be okay as a substitute for all the flours? Or…I have brown rice flour, white rice flour, potato starch and tapioca starch.

    Thanks! I’d like to make these.

    • Jeanine Friesen October 30, 2013 at 2:21 pm #

      Thanks, Jeannette, keeping life interesting. :)

      I think you could just sub in the brown rice for the sorghum. I haven’t tried it that way, but that would be my guess. Enjoy!

  15. Ashley December 5, 2013 at 12:21 pm #

    Hi there,

    I would really like to try out this recipe but I also cannot eat dairy. Do you have any suggestions for me to replace the milk powder?

    Thanks :)

    • Jeanine Friesen December 5, 2013 at 12:28 pm #

      You can substitute with 2 Tbsp dry vanilla pudding mix (Jell-o brand is dairy free, I believe), or 2 Tbsp of almond flour. Or, you can omit it, I think it’d work find without as well.

  16. Jamie D March 14, 2014 at 8:38 pm #

    I just read your recipe for chocolate donuts and it sounds amazing!! That recipe calls for the chocolate pudding recipe OR dry milk, could you use a vanilla pudding mix for this one too? Also does this have to have the chocolate chips or can I omit them?

    • Jeanine Friesen March 14, 2014 at 8:45 pm #

      Hi Jamie, you can most certainly use vanilla pudding mix instead of the milk powder. And, I can’t believe I’m saying this, but the chocolate chips are optional (just not for me). ;)

  17. click here May 29, 2014 at 4:10 am #

    These look fabulous, Jeanine! Thank you!

  18. Tessa@TessaDomesticDiva June 30, 2014 at 9:36 pm #

    I made these egg and dairy free, and refined suagr free too, and we all loved them Jeanine! Here is what I did:

    I used coconut milk powder to replace the milk powder, used coconut oil to replace the canola, use 1 teaspoon of chia meal and 6 tablespoons coconut yogurt plus 2 tablespoons hot water to replace the eggs. I also used palm sugar and part stevia to replace the brown sugar.

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