Gluten Free Pumpkin Donuts
by: claire cary
These gluten free pumpkin donuts are the ultimate Fall treat. They're baked until fluffy, topped with a simple maple glaze and made with pantry staple ingredients.
Equipment
Ingredients
Donuts
- 1 ¼ cup pumpkin puree
- ¼ cup whole milk
- 3 eggs
- ½ cup oil
- ¾ cup white sugar
- ⅓ cup brown sugar
- 1 teaspoon vanilla extract
- 1 ½ cups gluten free all purpose 1:1 baking flour
- 2 teaspoons baking powder
- 1 ½ teaspoons cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon cloves
- ¼ teaspoon nutmeg
- ½ teaspoon salt
Maple Glaze
- 1 ½ cup powdered sugar
- 1 ½ tablespoons maple syrup
- 2-3 tablespoons milk start with 2
- ¼ teaspoon maple extract optional
- pinch of salt
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Generously grease two, 6 cavity donut pans and set aside.
- In a medium mixing bowl, whisk together the pumpkin, milk, eggs, oil, white sugar, brown sugar and vanilla extract.
- Whisk in the flour, baking powder, spices and salt, making sure to spoon and level the flour to measure, don't scoop from the bag. Whisk until smooth, then set aside for 10 minutes to rest.
- Scoop the batter into the prepared donut pan, filling each donut to the top. Wipe off the center part as needed to ensure a proper hole forms.
- Bake for 14-16 minutes or until a toothpick comes out clean.
- Let cool in the pan for 20 minutes, then flip onto a wire rack to finish cooling.
- Prep the maple glaze by whisking all ingredients together. If you aren't feeling the maple glaze, you can do a butter/cinnamon sugar topping instead like in my cinnamon sugar donuts.
- Once the donuts have cooled, tip the bottom of each donut (the part that was in the donut pan not the part that rose- this tends to be a more evenly round shape) into the maple glaze. Sprinkle on crushed pecans or walnuts if desired. Enjoy!
Notes
Be sure to use pure pumpkin puree. Pumpkin pie filling already has sugar and spices added, so we just want pure pumpkin puree here.
Serving: 1donut, with glaze / Calories: 278kcal / Carbohydrates: 43g / Protein: 3g / Fat: 11g / Saturated Fat: 1g / Polyunsaturated Fat: 3g / Monounsaturated Fat: 6g / Trans Fat: 0.04g / Cholesterol: 42mg / Sodium: 189mg / Potassium: 92mg / Fiber: 2g / Sugar: 31g / Vitamin A: 4042IU / Vitamin C: 1mg / Calcium: 80mg / Iron: 1mg
