Name: Gluten and Dairy Free Pumpkin Donuts with Maple Glaze
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 2 Eggs; ¾ Cup Sugar; 1 tsp. Vanilla; 1 Cup Brown Sugar; 1 Cup Pureed Pumpkin; 1 Cup Dairy Free Milk (I used coconut); 3 tsp. Baking Powder; 2 Cups GF All Purpose Flour; 1 tsp. Xanthan Gum; 1 tsp. Pumpkin Pie Spice; Dash of Salt; 1 tsp. Cinnamon; ¼ tsp. Nutmeg; 2 Cups Powdered Sugar; 1 ½ tsp. Vanilla; ½ tsp. Cinnamon; ½ tsp. Maple Extract Maple Extract; ½ TBSP. Coconut Milk (any dairy free milk will do)

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DONUTS!! Donuts are hands down the one thing I miss the most since going gluten free. If you follow me, then you hear me talk about donuts a lot. That’s why these healthy gluten free baked pumpkin donuts are a huge hit in my house.

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We all have that one food we miss. It’s the one thing that makes us weak in the knees and that tests our will power. For me, that one thing is donuts. I miss them so freaking bad. My cake donuts like Funfetti with Strawberry Glaze and Chocolate are definitely a great way to curb that craving. However, a true yeast risen donut is still on my mind (like all the freaking time) so, I plan to work on that one soon. I know it is going to be quite the task, so I am waiting for some free time, that way I can really tackle it.

Gluten Free Baked Pumpkin Donuts

I have been super pre-occupied with the launch of my cookbook. The pre-order is happening right now, so make sure you go grab your copy ASAP.

With fall officially being here in the Pacific Northwest- I need a donut to celebrate it. I’m not one of those crazy pumpkin people, but I want to indulge in some amazing pumpkin deliciousness when its fall. I also am a sucker for anything maple flavored. Nothing goes together better then pumpkin and maple. You will notice I put a lot of maple into my fall recipes, and its just because I can’t help myself.

Pumpkin Gluten Free Baked Donuts

These pumpkin donuts are VERY easy and fast to make! You will need a Donut Baking Pan. For years I have been using a regular Wilton pan, and they work fine, but I just purchased silicon donut pans- OMG, game changer. These are so much easier to use and clean up WAY faster than a traditional pan. These are the exact Donut Baking Panones I have and I highly recommend them.

Gluten Free Baked Pumpkin Donuts

This batter is super simple to make, and the donuts bake fast. I use a cookie sheet under the silicon donut pan to make life easier, please do it! Line a cooling rack with parchment paper. After the donuts are done, let them sit for 5 minutes and then turn the silicon pan upside down on top of your parchment paper and pop them out. I use a little coconut oil to grease the pan. You can easily nudge them out if they need a little help just by pushing on the mold. Let them cool completely before frosting.

Pumpkin Gluten Free Baked Donuts

Cake donuts always taste best when eaten the day of baking. With all of my donut recipes, I recommend not frosting until you are ready to serve. Once you frost them, let them sit for 30 minutes before serving. This gives the glaze an opportunity to firm up slightly and be less messy. With all of my donut recipes, you can always bake the day before and then frost before serving the next day. You can freeze unfrosted donuts as well. If you don’t plan on eating an entire batch, then just cut the frosting recipe in half, and freeze the remaining donuts.

These will majorly impress at a brunch, holiday breakfast, or afternoon tea. I however, just eat them because I want to. My kids even went crazy for them and they are partial to chocolate desserts. These donuts are a winner and will be your favorite fall treat!

How do I make these gluten free baked pumpkin donuts?

1. Preheat your oven to 350°F.

2. In a stand mixer, cream the eggs with the sugar and vanilla.

3. Once creamed, add the pumpkin and dairy free milk while the stand mixer is on low.

4. Add the baking powder, xanthan gum, all the spices and salt.

5. Beat for one minute and then add the GF all purpose flour.

6. On medium speed, beat for an additional 5 minutes scraping down the sides halfway through. Grease your donut pan (I use coconut oil) and then spoon the batter in.

7. Bake for about 20 minutes or until a toothpick comes out clean.

8. Once done, allow the donut pan to sit for 5 minutes. Transfer the donuts onto a cooling rack lined with parchment paper and allow to completely cool before frosting.

Glaze:

1 In a bowl whisk together all of the ingredients until the glaze is smooth. Drop the donuts directly into the glaze and pick up with one finger. Lay the donuts glaze side up on parchment paper and allow to sit for 30 minutes before serving. For best flavor frost before serving.

Gluten and Dairy Free Pumpkin Donuts with Maple Glaze

These easy gluten free cake donuts are a fun fall treat that everyone will love.

Print Recipe Rate Recipe

Prep Time: 15

Cook Time: 20

Total Time: 35

Course: Breakfast

Cuisine: American

Keyword: Pumpkin Baked Donuts

Servings: Donuts

Calories: 202kcal

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Ingredients

Donuts

2 Eggs
¾ Cup Sugar
1 tsp. Vanilla
1 Cup Brown Sugar
1 Cup Pureed Pumpkin
1 Cup Dairy Free Milk I used coconut
3 tsp. Baking Powder
2 Cups GF All Purpose Flour
1 tsp. Xanthan Gum
1 tsp. Pumpkin Pie Spice
Dash of Salt
1 tsp. Cinnamon
¼ tsp. Nutmeg

Glaze:

2 Cups Powdered Sugar
1 ½ tsp. Vanilla
½ tsp. Cinnamon
½ tsp. Maple Extract Maple Extract
½ TBSP. Coconut Milk any dairy free milk will do

Instructions

Donuts

Preheat your oven to 350°F.
In a stand mixer, cream the eggs with the sugar and vanilla.
Once creamed, add the pumpkin and dairy free milk while the stand mixer is on low.
Add the baking powder, xanthan gum, all the spices and salt.
Beat for one minute and then add the GF all purpose flour.
On medium speed, beat for an additional 5 minutes scraping down the sides halfway through. Grease your donut pan (I use coconut oil) and then spoon the batter in.
Bake for about 20 minutes or until a toothpick comes out clean.
Once done, allow the donut pan to sit for 5 minutes. Transfer the donuts onto a cooling rack lined with parchment paper and allow to completely cool before frosting.

Glaze:

1 In a bowl whisk together all of the ingredients until the glaze is smooth. Drop the donuts directly into the glaze and pick up with one finger. Lay the donuts glaze side up on parchment paper and allow to sit for 30 minutes before serving.

Nutrition

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PIN for Pumpkin Gluten Free Baked Donuts

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5 from 3 votes (3 ratings without comment)

11 Comments

Janice says:

at

Do the Pumpkin Doenuts need all that sugar, could it be reduced to 3/4 c total?

1. livingfreelygf says:
  
  at
  
  You could reduce the amount of powdered sugar for the frosting, but you will want to use a lot less liquid.
  
2. Margaret says:
  
  at
  
  Is there a substitute for xanthum gum? Could I use psyllium husk? Thank you for sharing these recipes.
  
  1. livingfreelygf says:
    
    at
    
    In place of xanthan gum guar gum is great. Psyllium husk will do the job, but doesn’t work quite as well as xg and gg.
    
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Kara says:

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Is it possible to just add maple syrup for the glaze? I don’t have maple extract

1. livingfreelygf says:
  
  at
  
  You could, but the maple flavor will be very faint.
  
Suzanne says:

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This looks so good! What a great allergen friendly recipe to make for weekend brunch!

Vanessa says:

at

Thanks for sharing! Does it keep long?

1. livingfreelygf says:
  
  at
  
  You can refrigerate them for a few days, but I would recommend doing that unfrosted. You can also freeze the donuts for about 6 weeks unfrosted.

Gluten Free Baked Pumpkin Donuts

Gluten Free Baked Pumpkin Donuts

Pumpkin Gluten Free Baked Donuts

Gluten Free Baked Pumpkin Donuts

Pumpkin Gluten Free Baked Donuts

How do I make these gluten free baked pumpkin donuts?