Gluten-Free Baked Pumpkin Donuts for the win!!
I’ll be honest… I was a little skeptical about trying these Gluten-Free Baked Pumpkin Donuts. I mean, they’re baked! Donuts are fried. Like it or not, that’s the simple fact of the matter. 😀 My hubby, however, thought it was a great idea… We had extra pumpkin on hand and were trying to think of something to make for an Autumn dinner party we were attending that evening. I’m happy to say – These were a hit!
These gluten-free baked pumpkin donuts are delicious!! Tender, moist, and full of pumpkin spice flavor!
So, you might ask, are these totally “donut-y”? I wouldn’t necessarily go that far, but they definitely are delicious and I would make them again. If you really, really want that extra donut crispness to the exterior, I found that giving my donut a few minutes under a low broil in the oven nicely caramelized my already glazed donut.
I crafted my Gluten-Free Baked Pumpkin Donut recipe from this original wheat flour recipe from King Arthur Flour.
Gluten-Free Baked Pumpkin Donuts
- 1/4 cup or 4 Tbsp Melted Butter (use apple sauce for a little more dense texture but lighter calories)
- 1/4 cup Oil vegetable, canola, or melted coconut oil
- 3 Eggs
- 1/2 cup Brown Sugar
- 1/2 cup White Sugar
- 1 1/2 cups Pumpkin Puree canned pumpkin
- 1-2 tsp Vanilla Extract
- 1 tsp Cinnamon
- 1/4 tsp Nutmeg
- 1/4 tsp Ginger
- 1/8 tsp Cloves
- 1 1/2 tsp Sea Salt finely ground
- 1 1/2 tsp Baking Powder
- 1 3/4 cups Gluten Free Flour we have used different brands, such as Bob's Red Mill 1to1, Namaste, or King Arthur gluten free all purpose
- Additional 2 tsp Cinnamon and 1/2 cup sugar for CinnamonSugar topping
- 2 cups Powdered Sugar
- 1 tsp Vanilla
- 1 tsp Maple Syrup
- 1/2 tsp Sea Salt finely ground
- Almond Milk as needed
- Preheat oven to 350 and grease your donut pan! (the link to the pan I used is underneath my donut pan photo below)
- In stand mixer (or using an electric hand mixer and medium bowl), blend the butter, oil, eggs, and sugars until smooth.
- Add the pumpkin puree, vanilla, spices and salt. Blend well.
- In separate bowl, whisk together the baking powder and gluten free flour.
- Gradually add the flour mixture into your wet ingredients, blending well.
- Spoon this thick batter into a piping bag with a large 1" tip or a ziplock bag and cut one of the bottom corners off the bag (creating an opening that's about 1" wide).
- Squeezing the batter out of your piping bag or ziplock bag, fill your donut tray so that each donut tin is about 3/4 full.
- Bake for 15 minutes, or until toothpick comes out clean!
- While donuts are baking, whisk together all the glaze ingredients in small bowl, adding almond milk 1 Tablespoon at a time until mixture resembles thick glue. *
Topping your donuts:
- While donuts are still slightly warm, dip your donuts first into the maple glaze, and then sprinkle with Cinnamon Sugar mixture.
- *If you'd like to get really fancy, try add a dash of cinnamon or pumpkin pie spice to your glaze! Or add 2 Tablespoons of softened Cream Cheese and 1 Tablespoon of Melted Butter to your glaze!
Store your baked pumpkin donuts in a breathable container, such as a cake stand with cake cover, loosely covered with foil or plastic wrap, or store in a ziplock bag that is only partially sealed. These are definitely best when they are served warm from the oven, so I suggest if you need to reheat to give them a few minutes in a warm oven. Voila!
If you’re making these for a party, you can bring the frosting and cinnamon-sugar mix in separate bowls so that people can dip and top their own donuts! This tasty treat becomes a personalized, fun activity when you let people top their own!