Cinnamon Raisin Pumpkin Crullers

Cinnamon Raisin Pumpkin Crullers

Prep Time

10 minutes

Cook Time

10 minutes



When it’s hot cider-sipping time, you naturally think of doughnuts! When you are cooking gluten-free, it’s often difficult to find doughnuts at your local food stores. Now, you don’t have to! Here’s a fast and budget-friendly way to feed your doughnut craving and make sure your efforts are never wasted. You can even reheat–if there are any left!


  • Spray oil of your choice (sunflower or coconut)
  • Glutino Cinnamon Raisin Bread
  • Pureed pumpkin - 2 teaspoons per slice of bread
  • Cinnamon & sugar mixture - one part cinnamon to two parts sugar


  • 1 Preheat oven to 350°F.
  • 2 Cover a baking sheet with parchment paper and spray with oil.
  • 3 Set it aside.
  • 4 Take a slice of bread, spread the pumpkin onto the slice and then smoosh it into a cruller form.
  • 5 It may take a few minutes and the bread may begin to break apart, but continue to form it.
  • 6 Spray with spray oil and finish molding the shape.
  • 7 Sprinkle with cinnamon and sugar and place onto the lined baking sheet.
  • 8 Bake for five minutes.
  • 9 Turn the cruller over, sprinkle with more cinnamon and sugar and bake another five minutes.
  • 10 Allow to cool on parchment paper.
  • 11 These will be very soft and cake-like crullers and are best served warm.
  • 12 Keep them store in an airtight container, then reheat and add additional cinnamon and sugar.



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