Small-Batch Cornbread Doughnuts (Gluten-Free!)

Prep Time

5 minutes

Prep Notes

These small-batch doughnuts are great for smaller families who don't want/need extra baked goods lying about. The cornbread is mildly sweet and great to pair with soups or stews!

Cooking Time





1/4 cup organic pumpkin puree
1 egg
3 T milk
1 t olive oil
1 t honey 
1/4 cup cornmeal
2 T almond meal
2 T brown rice flour
1 T flaxseed meal
1/4 t baking soda
dash salt


Preheat oven to 350 degrees. Spray a doughnut pan (or muffin tin) with cooking spray.

In a small bowl, combine everything from the puree to the honey. Mix. Add the rest of the ingredients and stir until just combined.

Pour the batter into the prepared pain, until about 2/3 full. You should get three doughnuts.

Bake for 15 minutes. Allow to cool.

Then, devour!