• Home
  • About
    • Privacy Policy
  • Blog
  • Prep-Ahead Meals Cookbooks
  • Recipes
  • Lifestyle
  • Gardening
  • Kid’s Activities
  • Gluten-Free Recipes
  • Budgeting Tips
↑

Premeditated Leftovers™

Prep-Ahead Meals, Cooking Tips, and Frugal Living

  • Cookbooks
    • Prep-Ahead Breakfasts and Lunches
    • Prep-Ahead Meals From Scratch
  • Recipe Index
  • Members Area
    • Member Login
    • Join Us
  • Home
  • Blog
  • Recipes
  • Gluten-Free Recipes
  • Lifestyle
  • Garden
  • DIY
  • Kids
  • Budget

You are here: Home / Gluten-Free Flavor-Full / Gluten-Free Pumpkin Doughnuts Recipe with Chocolate Chips

Gluten-Free Pumpkin Doughnuts Recipe with Chocolate Chips

August 15, 2012 by Alea Milham 2 Comments

This post may contain affiliate links. Read our disclosure policy here.
3035 shares
  • Share
  • Tweet

Gluten-Free Pumpkin Chocolate Chip Donut Recipe

Today, I caught the baking bug. As I was baking, I periodically called my kids in to taste test my creations. On one of my daughter’s trips to sample a cake she announced that she loved fall because when I talk about cooking with squash it means something baked with pumpkin rather than a side dish with yellow squash and zucchini.

My oldest son has been asking for donuts ever since I bought a Sunbeam Donut Maker last week. This morning I found the box open and my son reading the directions. I was definitely slacking in his eyes. So in between experimenting with apple recipes, I whipped up a batch of Gluten-Free Pumpkin Doughnuts. The addition of mini chocolate chips was an act of contrition.

I used both the donut maker and my Norpro Donut Pans. The doughnuts cooked with the donut maker were prettier and cooked faster. The doughnuts cooked in donut pans were lighter and fluffier. I have directions for both cooking methods.

Gluten-Free Pumpkin Doughnuts Recipe with Chocolate Chips
 
Print
Prep time
10 mins
Cook time
15 mins
Total time
25 mins
 
Author: Alea
Recipe type: Breakfast
Serves: 12
Ingredients
  • ¾ cup white rice flour
  • ½ cup tapioca flour
  • ¼ cup potato starch
  • ¾ teaspoon xanthan gum
  • ½ cup brown sugar
  • 1½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • 1 teaspoons cinnamon
  • ½ teaspoon ginger
  • ¼ teaspoon nutmeg
  • ¼ teaspoon salt
  • ½ cup pumpkin puree
  • 1 eggs
  • ¼ cup oil
  • ½ cup milk (I used almond milk)
  • ½ cup mini chocolate chips
Directions
  1. Preheat oven to 350 degrees. Grease doughnut pans.
  2. In a medium bowl, mix flours, potato starch, xanthan gum, sugar, baking powder, baking soda, salt, and spices.
  3. Add pumpkin, egg, milk, and oil.
  4. Beat with an electric mixer on low speed just until mixed.
  5. Stir chocolate chips in by hand.
  6. Fill the donut pans ⅔ full. Bake at 350 degrees for 12 – 15 minutes or until tops are brown and an inserted toothpick comes out clean.
  7. Place the donut pans on cooling rack and let the doughnuts cool in the pans.
Notes
If using a donut maker, fill the bottom portion until it is just full. Close the lid and cook for 7 minutes or until the donuts are brown. Remove the doughnuts and allow them to finish cooling on a cooling rack.
3.5.3208

 

Gluten-Free Pumpkin Chocolate Chip Donuts

More Gluten-Free Doughnut Recipes:

Gluten-Free Mocha Fudge Doughnuts

Gluten-Free Chai Spiced Doughnuts

Gluten-Free Chocolate Mint Doughnuts

Gluten-Free Cookies and Cream Doughnuts

 

3035 shares
  • Share
  • Tweet

About Alea Milham

Alea Milham is the owner of Premeditated Leftovers and the author of Prep-Ahead Meals from Scatch. She shares her tips for saving money and time while reducing waste in her home. Her favorite hobby, gardening, is a frugal source of organic produce for her recipes. She believes it is possible to live fully and eat well while spending less.

Comments

  1. Rachel Ramey says

    November 22, 2012 at 11:14 am

    Hi! I was wondering if you use a plugin to display your recipes and, if so, which one it is. The formatting is fantastic!

    Reply
    • Alea Milham says

      November 22, 2012 at 12:15 pm

      Hi Rachel, I use the ZipList plugin. It is a free plugin, but I use ZipList+, which cost $14.99 per blog because it allows me to add links within the recipe if I want to. Feel free to send me an email at [email protected] if you have any questions about it.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Rate this recipe:  

Search

Prep-Ahead Breakfasts and Lunches by Alea Milham

Recent Articles:

Grain-Free Mocha Chocolate Chip Muffins

Grain-free Sweet Potato Muffins with Chai Spices

Grain-Free Sweet Potato Muffins with Chai Spices

Gluten-Free Substitutions for the Recipes in Prep-Ahead Breakfasts and Lunches

Gluten-Free Substitutions for the Recipes in Prep-Ahead Breakfasts and Lunches

Prep-Ahead Meals from Scratch Where to Buy

BROWSE:

  • Blog
  • Cookbooks
  • Recipe Index
  • Members Area

ABOUT:

  • About
  • Contact
  • Privacy Policy
  • Disclosure

Welcome. I'm Alea!

On Premeditated Leftovers I share simple recipes made with whole foods, practical shopping tips, time saving techniques, and meal planning strategies. I also share tips for minimizing food waste, so more of the food that is purchased ends up on the table.

While volunteering as a budget counselor, I realized that food is the element of most people’s budgets where they have the greatest control. I set out to develop low-cost recipes from scratch to prove it’s possible to create delicious meals on a limited budget. Eating well while spending less is about more than just creating recipes using inexpensive ingredients; it’s about creatively combining ingredients so you don’t feel deprived and are inspired to stick to your budget.

Copyright ©2025, Premeditated Leftovers™. All Rights Reserved.
Design by Pixel Me Designs