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Picture of Gluten-Free Baked Pumpkin Doughnuts Recipe
american lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 3909 kcal 195 %
  • Fat 115 g 176 %
  • Saturated 12 g 59 %
  • Carbs 699 g 233 %
  • Fiber 27 g 106 %
  • Protein 46 g 92 %
  • Cholesterol 372 mg 124 %
  • Sodium 3090 mg 129 %
  • Calcium 824 mg 82 %
  • Magnesium 417 mg 99 %
  • Potassium 1823 mg 39 %
  • Iron 19 mg 104 %
  • Zinc 9 mg 79 %
  • Phosphorus 1839 mg 263 %
  • Vitamin A 3476 µg 386 %
  • Vitamin C 50 mg 55 %
  • Thiamin (B1) 1 mg 115 %
  • Riboflavin (B2) 1 mg 78 %
  • Niacin (B3) 12 mg 74 %
  • Vitamin B6 1 mg 83 %
  • Folate equivalent (total) 204 µg 51 %
  • Vitamin B12 1 µg 37 %
  • Vitamin D 2 µg 13 %
  • Vitamin E 23 mg 152 %
  • Vitamin K 75 µg 62 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Gluten-Free Baked Pumpkin Doughnuts Recipe

Ingredients

  • Nonstick cooking spray
  • 1 1/4 cups (5 ounces) millet flour
  • 1 1/4 cups (10 ounces) granulated sugar
  • 3/4 cup (3 ounces) gluten-free oat flour
  • 1 1/2 teaspoons pumpkin pie spice
  • 1 1/2 teaspoons baking powder
  • 1 teaspoons salt
  • 1/4 teaspoon xanthan gum
  • 1 (fifteen ounce) can canned pumpkin
  • 2 large eggs
  • 1/3 cup vegetable oil
  • 1/4 cup orange juice
  • For the Coating:
  • 1 cup granulated sugar
  • 2 teaspoons ground cinnamon

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