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These Low FODMAP pumpkin donuts are super flavorful, rich, perfectly sweetened and very delicious. The autumn flavor is in every bite.

Low FODMAP Pumpkin Donuts (Gluten-Free)

Gluten Free Stories
These Low FODMAP pumpkin donuts are super flavorful, rich, perfectly sweetened and very delicious. The autumn flavor is in every bite.
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Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Breakfast, Dessert
Cuisine American, Gluten-Free, Lactose-Free, Low FODMAP, Vegetarian

Equipment

  • Donut Maker or Donut Pan

Ingredients
  

  • 30 ml light cooking oil (2 Tbsp) like sunflower oil
  • 2 large eggs
  • 100 g Sugar (1/2 cup)
  • 170 g canned pumpkin puree (3/4cup) *see FODMAP Tips above
  • 1 tsp pumpkin pie spice
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 150 g gluten-free flour (1 1/4 cup)

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 puree, 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:)
Keyword Low FODMAP Pumpkin Donuts