Preheat your oven to 350 degrees F. This ensures that the donuts bake evenly and have that perfect golden color.
In a large bowl, mix together the oat flour, almond flour, baking powder, pumpkin pie spice, cinnamon, nutmeg, and salt. This dry mixture is the foundation of your donuts, providing structure and flavor.
In a separate bowl, whisk together the canned pumpkin, eggs, almond milk, maple syrup, and vanilla. Make sure it's well combined and smooth, as this will add the moisture to your dry ingredients.
Now, add the wet ingredients to the dry mixture. Mix gently until just combined, being cautious not to over-mix. Over-mixing can lead to dense donuts, and we want them light and fluffy!
Prepare two (6-count) donut pans by spraying them generously with nonstick spray. This will help the donuts release easily after baking.
Spoon your batter into a pastry bag or a ziplock bag and snip off the corner. This makes it easy to pipe the batter into the donut wells without making a mess.
Pipe the batter into each donut well until they're filled. This recipe makes exactly 12 donuts, so make sure to fill each well evenly.
Place the donut pans in the preheated oven and bake for about 12 to 13 minutes. Keep an eye on them, as donuts bake quickly. They’re ready when they’re golden brown and a toothpick inserted comes out clean.
Once baked, carefully transfer the donuts to a wire rack to cool. This step is crucial for keeping them light and fluffy.
After they cool completely, melt the coconut oil (or butter) and mix together the cinnamon and organic cane sugar in a shallow bowl. This will create a delicious coating for the donuts.
Using a pastry brush, coat each donut in the melted oil, ensuring they’re well-covered. Then toss them in the cinnamon-sugar mixture, making sure to coat both sides. The final step adds a sweet crunch that makes these donuts truly irresistible!
Enjoy your Gluten Free Pumpkin Spice Donuts fresh, or store them for later. They’re perfect for breakfast, snacks, or dessert!
