Gluten Free Pumpkin Cream Cheese Donuts
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!
Ingredients
- .5 cup.5 cup.5 cup Pumpkin Purée
- 0.5 cup0.5 cup0.5 cup Full Fat Cream Cheese, Or dairy free cream cheese
- 1 whole1 whole1 whole Egg
- 1.25 cup1.25 cup1.25 cup Bob's Red Mill Gluten Free All Purpose Baking Flour
- 1 tsp1 tsp1 tsp Baking Powder
- 0.666 cup0.666 cup0.666 cup Cane Sugar
- 1 tsp1 tsp1 tsp Pumpkin Pie Spice
- 0.25 cup0.25 cup0.25 cup Powdered Sugar
- 1 Tbsp1 Tbsp1 Tbsp Almond Milk
For the glaze
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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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My Notes:
About This Recipe
Show nutritional information
Breakfast Coconut Free Gluten Free Pescetarian Shellfish Free Sugar Alcohol Free VegetarianThis 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. |
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