Go Back
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.
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