Low FODMAP Pumpkin Donuts

low fodmap ✓ | gluten-free ✓ |dairy-free ✓ |nut-free ✓ |lactose-free ✓|soy-free✓|yeast-free ✓

Autumn is officially here and that means hello to all the comfort food! These Low FODMAP Pumpkin Donuts have been on a repeat for the past couple of days! I’ve always preferred cream-filled donuts, but these pumpkin ones have become my new favorites!

Low FODMAP Pumpkin Donuts Recipe

These pumpkin donuts are super flavorful, rich, perfectly sweetened and very delicious. The autumn flavor is in every bite. Their texture is soft and tender. I love having them on their own or with a mix of powder sugar and cinnamon. They make a great sweet breakfast or mid-day snack.

How To Make These Low FODMAP Pumpkin Donuts

Why would you ever bother with having those cold stale store-bought donuts? To make these Pumpkin donuts you will only need 8 simple ingredients and 30 minutes of your time. They are so simple and quick to make and taste so much better than store-bought ones.

what flour to use to make it?

I like to use my universal homemade gluten-free flour blend, if you can’t make that one, you can try with any gluten-free flour mix (just make sure it contains xanthan gum because that helps in binding the dough). The final result using different flour mix might vary slightly, depending on what flours your mix contains.

*FODMAP Tip:

*In this recipe I use canned pumpkin puree. Canned pumpkin puree is Low FODMAP in 75g per portion. Here I use 150g but the donuts serve 4 people, that would be for about 38g to 40g per portion.

*Another option is using Japanese Pumpkin and making a puree yourself. That type of pumpkin is low FODMAP pumpkin.

*To make sure that your flour mix is fodmap friendly I recommend that you make your own gluten-free flour mix, I always make this one. Or always read the ingredients of the store-bought gluten-free flour mixes. Make sure your mix doesn’t contain soy flour, chickpea/besan/gram/garbanzo bean flour, lentil flour, coconut flour, amaranth flour, or lupin flour.

*As a general rule always read the labels of the ingredients that you use as there can be sneaky FODMAP’s in any product. To educate yourself of which foods are high in FODMAP’s I’d strongly recommend downloading Monash Unversity FODMAP Diet App

*Gluten-Free Tip:

If you are celiac or highly sensitive to gluten, buy certified gluten-free baking powder. Baking powder is naturally gluten-free, however, depending on the manufacturing place and process it could be cross-contaminated.

Print Recipe

Low FODMAP Pumpkin Donuts (Gluten-Free)

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Course: Breakfast, Dessert

Cuisine: American, Gluten-Free, Lactose-Free, Low FODMAP, Vegetarian

Keyword: Low FODMAP Pumpkin Donuts

Author: Gluten Free Stories

Equipment

• Donut Maker or Donut Pan

Ingredients

• 150 g gluten-free flour
• 170 g canned pumpkin puree *see FODMAP Tips above
• 2 large eggs
• 1 tsp baking powder
• 30 ml light cooking oil (like sunflower oil
• 1 tsp pumpkin pie spice

For Dusting (optional)

• 4 Tbsp a mix of powder sugar and cinnamon

Instructions

• Grease and preheat a donut maker. If you don't have a donut maker, grease a donut pan and preheat your oven to 180C.
• In a large mixing bowl, beat together the oil, eggs, sugar, pumpkin, spices, salt, and baking powder until smooth.
• Whisk in the flour until smooth
• Fill the wells of the doughnut maker or pan about 3/4 full.
• If you are making them in the donut maker bake until it shows ready. If baking them in the oven, bake for about 15 minutes on 180C or until a toothpick or cake tester inserted into the center comes out clean.
• You can serve them as they are or dusted with a mix of powder sugar and cinnamon.
• Best served warm.
• Enjoy:)