Gluten Free, Dairy Free, Soy Free
These donuts are a healthier baked version of a favorite fall treat! Filled with pumpkin puree and a homemade pumpkin pie spice, Gluten Free Baked Donuts are the perfect way to celebrate cool autumn mornings. This recipe is made extra yummy by a coating of maple glaze that firms on the outside while keeping the inside moist and tender!
Why I Love This Recipe
Perfect with a warm cup of coffee or chai tea latte, this fall flavored treat will have you daydreaming of falling leaves and pumpkin patches any time of the year!
Oven baked (instead of fried) this better for you treat is moist and cakey with a hint of crunch from the homemade maple glaze.
Gluten Free Pumpkin Donuts are ready to eat in under an hour. It's an easy to make recipe that is loaded with warm pumpkin spices and coated in a 6-ingredient maple syrup glaze.
Cooking Tips
For nice, neat donuts I highly recommend adding the batter to a large piping bag. Or if you have a large zip-topped bag you can use that by cutting off the corner and piping into the donut pan.
If you don’t have arrowroot flour on hand you can replace with potato, tapioca, or corn starch.
Use my Homemade Pumpkin Pie Spice for a fresh, vibrant taste. Also, feel free to use your favorite pumpkin pie spice.
Make sure to get pumpkin puree and not pumpkin pie filling. Pumpkin puree is straight pureed pumpkin with nothing else added. Pumpkin pie filling has added sugar and spices and would throw of the flavor of this recipe.
Moreover, these are the donut pans I use. I found them on Amazon but have also seen them in the home goods section of different grocery stores.
Let's Talk Gluten Free Flour
Using too much or too little gluten free flour will impact the end product.
- The less common mistake in baking is using too little flour which results in an overly moist/soggy product (these donuts will become more moist the longer they set on the counter - that doesn't mean you've added to little flour).
- The more common problem is using too much flour. This can be caused by flour being packed too firmly. Or, gluten free flour is sticky and can get quite a bit stuck around the edges of the measuring cup that gets dumped into the mixing bowl.
Leveling Method
My favorite method and the one that I use 98% of the time is the Leveling Method: Put the measuring scoop into the flour and scoop a large overflowing scoop. Do not pack the flour. Use the back of a knife to scrape along the top to remove the excess flour. Also, run the knife around the outside of the measuring cup to remove the majority of stuck on flour.
Spoon Method
Another commonly used method is Spoon Method: Use spoon to fill the measuring cup. Use the back of a knife to level along the top to remove the excess flour. I use the spoon method only when my flour supply is running so low that I can't get a full scoop.
Storage Instructions
There is no need to store these donuts in an airtight container. They are so moist they can be stored in a single layer on a wire rack or platter in open air for 2-3 days. The longer they sit out, the more moisture they release. On day two they take on the consistency of store bought glazed donuts, soft and extra moist. Or you can refrigerate them up to 5 days.
Alternative Pumkin Spiced Sugar Coating
Also, in the process of making this recipe, I tried a couple of different toppings. The second place winner was a coating of pumpkin spiced sugar. It was my personal favorite. However, my 7 year old and husband voted for maple glaze and my 6 year old said "I like both". Consequently, the glaze won 2 ½ to 1 ½ 🤣.But you can coat these in a spiced sugar topping if you prefer.
Let the donuts cool 10 minutes and remove from the donut pans. While they are still warm, toss them in pumpkin spiced sugar:
- ⅓ cup sugar (I like to use maple or coconut, but cane sugar is fine too)
- 1 ½ teaspoon Homemade Pumpkin Pie Spice (or your favorite store bought pumpkin pie spice)
You Might Also Like
Gluten Free Strawberry Donuts With Glaze {Dairy Free}
Homemade Pumpkin Pie Spice {Paleo, Whole30}
Gluten Free Cinnamon Sugar Donuts {Dairy Free, Paleo Option}
Gluten Free Vanilla Donuts With Chocolate Frosting {DF}
IF YOU LOVE THIS RECIPE SHARE IT ON FACEBOOK, PINTEREST, TWITTER, AND INSTAGRAM! MAKE SURE YOU ALSO FOLLOW ME!!
HAVE YOU MADE THIS RECIPE?? PLEASE TAKE A MOMENT TO LEAVE A STAR ⭐ RATING AND QUICK REVIEW BELOW!
📖 Recipe
Gluten Free Pumpkin Donuts With Maple Glaze {Gluten Free}
Equipment
- 1 medium mixing bowl
- 2 large mixing bowls
- 1 Whisk
- 1 fork
- measuring cups and spoons
- 3 6 cavity donut pans
Ingredients
Dry Ingredients
- 1½ cup almond flour
- ½ cup brown rice flour
- ½ cup arrowroot flour
- 1 cup maple sugar*
- 2 teaspoon Homemade Pumpkin Pie Spice**
- ¾ teaspoon baking soda
- ¾ teaspoon xanthan gum
- ½ teaspoon salt
Wet Ingredients
- 3 eggs
- 1 cup pumpkin puree***
- ½ cup dairy free milk
- 3 tablespoon neutral oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon pure vanilla
Maple Glaze
- 1½ cup powdered sugar
- ⅓ cup maple syrup
- 1½ tablespoon dairy free butter melted
- 1-2 tablespoon dairy free milk
- 1½ teaspoon pure vanilla
- 1 pinch salt
Instructions
- Preheat oven to 350℉. Oil donut pans with extra neutral oil (I used avocado oil spray****).
- In a medium bowl use a whisk to combine dry ingredients: almond flour, brown rice flour, arrowroot flour, sugar, pumpkin pie spice, baking soda, xanthan gum, and salt.
- In a large bowl use a whisk to combine wet ingredients: eggs, pumpkin puree, dairy free milk, neutral oil, apple cider vinegar, and pure vanilla.
- Add dry ingredients to wet ingredient bowl. Use whisk until fully combined and smooth.
- Add batter to large piping bag (or large zip-topped bag with the corner cut off) or use a large spoon to fill donut pans a little over ½ full.
- Place in preheated oven and bake 22-24 minutes until the donut bounces back when lightly pressed (or toothpick inserted in donut comes out with a few moist crumbs).
- Remove from oven and let cool in pans until cool enough to touch about 10 minutes. Carefully remove donuts from pans***** and place on cooling racks until completely cool about 10 more minutes.
- While donuts cool, make the glaze. In a medium bowl mix powdered sugar, maple syrup, melted butter, dairy free milk, pure vanilla, and salt. It should be thick but easily pourable. You want it to coat but drip off the donuts.
- Place a sheet of parchment paper under a wire rack (to catch icing drips). Dunk the tops of donuts one at time in the glaze. Allow excess glaze to drip off and place on a wire rack. Enjoy immediately or allow glaze to firm which takes about 10 minutes.
Comments
No Comments