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–+ servings
Gluten Free Pumpkin Donuts on a wire rack next to a linen napkin.

Gluten Free Pumpkin Donuts With Maple Glaze {Gluten Free}

Katie AdamsKatie Adams
The perfect fall treat these baked donuts are filled with pumpkin puree, homemade pumpkin pie spice, and coated in a sweet maple glaze!
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Prep Time 10 minutes
Cook Time 22 minutes
Cooling & Glazing Time 25 minutes
Total Time 57 minutes
Course Breakfast, Brunch, Dessert, Snack
Cuisine American
Servings 18
Calories 234 kcal

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.
    Wet ingredients for Gluten Free Pumpkin Donuts in a glass mixing bowl.
  • 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.

Notes

*I always use maple or coconut sugar when baking, it seems to set better with my family's bodies. However, feel free to use white cane sugar if you prefer. 
**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. 
****This is the avocado oil spray that I normally use. 
*****I use a re-useable plastic kids fork to help loosen the donuts from the pan for easy removal. This plastic fork is similar to the one I use, it doesn’t scratch the surface of the pan. 

Nutrition

Serving: 1donutCalories: 234kcalCarbohydrates: 37gProtein: 4gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 27mgSodium: 148mgPotassium: 110mgFiber: 3gSugar: 25gVitamin A: 2162IUVitamin C: 1mgCalcium: 71mgIron: 1mg
Keyword almond flour, fall recipes, oven-baked donuts
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