Scotty’s Gluten-Free / Vegan Pumpkin Donuts

Using The Really Great Food Company Pumpkin Bread Mix


  • 2 cups RGF Pumpkin Bread Mix
  • 1/3 cup pumpkin puree
  • 3/4 cup seltzer
  • 4 – 6 cups sunflower oil
  • 2 tablespoons powdered sugar or cinnamon/sugar




  1.  In large bowl, mix all ingredients together until a little thicker than pancake batter. Add a bit more seltzer 1 tablespoon at a time if necessary. Let sit 10 minutes
  2.  Heat 3″ oil in a large pot or fryer. Set to 375* i using fryer or medium-high heat if using large pot.
  3.  Scoop batter with ice cream or cookie scooper. Place batter into hot oil. Fry 3-5 minutes until golden brown.
  4. Drain on a paper towel lined cookie rack. Roll into powdered sugar or cinnamon & sugar. Enjoy!


Batter holds well in refrigerator if needed. Perfect for the upcoming holidays :)



Recipe courtesy of @ABCglutenfree –

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