Gluten free Pumpkin Donuts

4.50 from 2 votes

This gluten free pumpkin donuts recipe is full of those fall flavors and makes the perfect fall breakfast, brunch, or snack. As they are baked they have a soft cakey texture and are made in under 30 minutes!

Prep Time10

Cook Time10

Total Time20

Course: Breakfast, Dessert, Snack

Cuisine: American

Servings: mini donuts

Calories: 219kcal

Author: Amanda

Equipment

Donut baking pan

Ingredients

Gluten free Pumpkin donuts

150 grams Gluten free All purpose flour AKA gluten free plain flour in the UK
¼ teaspoon Xanthan gum Omit if the flour blend already contains Xanthan gum
100 grams Sugar
1 teaspoon Baking powder Some brands of baking powder may have ingredients that contain gluten. Always be sure to check the label.
¼ teaspoon Baking soda AKA Bicarbonate of soda. Some brands of may have ingredients that contain gluten. Always be sure to check the label.
½ teaspoon Ground cinnamon
¼ teaspoon Ground allspice
¼ teaspoon Ground nutmeg
¼ teaspoon Salt
120 ml Oil Vegetable oil or canola oil
2 large Eggs Room temperature
100 grams Pumpkin Purée not pumpkin pie filling
½ teaspoon Vanilla extract

Maple glaze

100 grams Powdered sugar sieved
2 tablespoon Maple syrup
½ teaspoon Vanilla extract
1 tablespoon Milk Use dairy free milk if required

Instructions

How to make gluten free pumpkin donuts

Preheat the oven to 170°C/325°F/Gas mark 3.
Lightly grease the donut baking pan with a little butter or with non-stick cooking spray.
In a large bowl mix together flour, baking powder, baking soda, xanthan gum, sugar, cinnamon, allspice, and nutmeg, then set aside.
In a medium-sized bowl mix together oil, eggs, vanilla extract, and pumpkin puree.
Pour the wet ingredient mixture into the dry mixture and whisk until a smooth batter is free of any lumps.
Evenly divide the batter between the donut holes. Until they are around ¾ full. This can be done with a spoon. I find it easier to use a piping bag.
Place in the oven to bake for approx 10-12 minutes until the donuts have risen. You can check with a small skewer or toothpick and if it comes out clean they are ready to be removed from the oven.
Place the pumpkin doughnuts on a rack to cool.

How to make the maple glaze

Once the donuts have cooled make the glaze.
Sieve powdered sugar into a medium-sized bowl. Add in the maple syrup, milk, and vanilla extract until it resembles a smooth paste
Holding the donut carefully dip it into the glaze and then rest it on parchment paper. Cover with chopped nuts or sprinkles while the glaze is still wet if desired.
Repeat with each donut and leave them to set until serving.

Notes

Donut pan: I used a silicone donut baking sheet that made 3-inch doughnuts (Which can be found cheaply online if you don't find any at your local stores). This recipe can make 12 3-inch donuts or 6 standard-sized donuts the baking time will be slightly longer when using a larger donut pan. This recipe is easily doubled if you wish to make more.

Cinnamon Sugar coated donuts - instead of a maple glaze you can mix together 4 tablespoons granulated sugar, ½ teaspoon ground cinnamon, and brush the warm donuts with melted butter then coat with the cinnamon sugar.
Chopped nuts - Add some finely chopped pecans or walnuts to the top of the donuts before the glaze sets.

Nutrition