Gluten Free Pumpkin Cream Cheese Donuts (Edit recipe)

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These gluten free pumpkin cheesecake donuts are the perfect breakfast treat. These donuts are super healthy and delicious. They can easily be made dairy free too. I know we all still have pumpkin left, so I definitely recommend making these!

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PREP TIME

10 minutes

COOK TIME

18 minutes to 20 minutes

INGREDIENTS

Serves: 5-6

Ingredients

.5 cup Pumpkin Purée
0.5 cup Full Fat Cream Cheese, Or dairy free cream cheese
1 whole Egg
1.25 cup Bob's Red Mill Gluten Free All Purpose Baking Flour
1 tsp Baking Powder
0.666 cup Cane Sugar
1 tsp Pumpkin Pie Spice

For the glaze

0.25 cup Powdered Sugar
1 Tbsp Almond Milk

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat your oven to 350 degrees. Grease a donut pan.
In a mixing bowl, add in your pumpkin puree, cream cheese and egg. Whisk together. Then add in all other ingredients. Whisk until the donut batter is formed.
Using a piping bag or a ziplock baggy, pipe the donut batter into the pan. Place pan in oven and bake for 18-20 minutes. Let cool.
While donuts are cooling, make the glaze. Drizzle glaze on top of donuts and add sprinkles if desired. Enjoy!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	389
Fat:	5 g
Carbohydrates:	78 g
Protein:	6 g
Cholesterol:	0 g
Sodium:	131 mg
Fiber:	8 g
Sugars:	33 g
Sugar Alcohol:	0 g
Calculated for total recipe.