These Gluten-Free Pistachio Doughnuts Are Made From Pudding Mix, So You Know They're Good

I've spent the last few months experimenting in the kitchen more than ever and baking up sweet treats of all kinds. And while I've made tons of delicious things, these baked doughnuts deserve first place. I leveled up this classic dessert by adding in pistachios and instant pudding mix. I felt like I was on an episode of Chopped — handed a loose-cannon ingredient (pudding mix) and expected to make something amazing out of it, and it didn't disappoint! The pudding mix gives these doughnuts their light pastel-green color and that authentic pistachio flavor.

I tested this recipe a few times because I couldn't quite get the consistency right. When using gluten-free flour options like almond and coconut flour, you have to be mindful that they bake much more densely and don't rise as much as all-purpose flour. I had to try it a few times with different flour combos to get it just right. Using coconut flour combined with gluten-free all-purpose flour gives these doughnuts a more intense flavor while still keeping them light and moist. Not to worry, though — the first two trial runs were happily eaten by my boyfriend, so no doughnuts were lost in the making of this recipe.

Make sure to chop your pistachios into small pieces so that they blend well into your batter and you get an even bite with every doughnut. I chose to top my doughnuts with chopped pecans because I love their flavor, but feel free to double up and top yours with even more chopped pistachios. These pair great with a hot cup of coffee for a morning pick-me-up or an after-dinner sweet treat. Be sure to store in an airtight container or bag on your countertop or fridge for up to a week.