Fall is coming, which means it is time for pumpkin desserts. Gluten-free pumpkin donuts are the best desserts for everyone with diet restrictions.
They are chewy, delicious, and perfect for a fun time with friends and family. A dash of pumpkin spice makes these donuts are perfect fall snack.
When to Serve Them?
Baked pumpkin donuts taste better when you pair them with favorite coffee or tea.
Since they are baked instead of fried, you can eat one of these donuts as a breakfast. They are also delicious as dipping donuts, especially with espresso or Americano.
For more autumnal flavor, pair the donuts with chai or pumpkin spice latte.
You can make your own café drink with bottled pumpkin spice from the store. This pair of donuts and latte is cheaper and healthier than the coffee shop items.
You only need around 25 minutes to bake pumpkin donuts. Serve them during a movie night, party, or family weekend time.
This gluten-free glazed donut recipe uses gluten-free flour as the main ingredient. 3 cups of flour are enough to make donuts for a small family.
Use regular pumpkin puree, pumpkin spice, pumpkin pie spice, and cinnamon powder to flavor the donuts.
The other ingredients are similar to regular baked donuts, such as butter, buttermilk, vanilla extract, eggs, salt, baking powder, and baking soda.
Use brown sugar for the donuts and white sugar for the glaze. Brown sugar pairs nicely with the pumpkin and spice flavors. Canola oil replaces regular vegetable oil.
Heat oven to 350 degrees Fahrenheit (170 degrees Celsius). Grease the donut pans with cooking spray beforehand.
Pour the flour, baking powder, baking soda, cinnamon, pumpkin spice, and salt into a large bowl. Stir evenly and set aside while you prepare the wet ingredients.
In a separate bowl, mix egg, vanilla extract, brown sugar, buttermilk, canola oil, pumpkin puree, and melted butter.
Whisk until all the ingredients blend perfectly. Pour the wet mixture into the bowl of dry ingredients and stir evenly.
Place all the batter into a piping bag and fill all the donut pans. Bake for 20 minutes or until the donuts rise and spring back when your finger pokes their surfaces.
Make sure you don’t open the oven too often, because it will prevent the donuts from baking perfectly.
Your glaze doesn’t work if the donuts are hot, so you can make the glaze while waiting for the donuts to cool off.
Start by mixing the white sugar, vanilla extract, pumpkin pie spice, and milk. Whisk until the ingredients blend nicely.
When the donuts start to cool off, dip the surface of each donut horizontally into the glaze. Return them to the cooling rack and let the glaze set.
Other Baking Tips
If you want to check the donuts during baking time, do it at the 10th or 12th minute.
This way, you can calculate the finish time without ruining the donut. Remember, overbaking will make the donuts dense and firm.
Who says that pumpkin spice donuts are strictly coffee shop items?
You can make healthier gluten-free pumpkin donuts at home with this simple recipe. Welcome the fall by devouring these delicious, homemade donuts!
These delicious gluten free pumpkin donuts are topped with a pumpkin spice glaze.
Ingredients for the Glaze
- 3 cups gluten free baking flour
- 2 ½ teaspoons baking powder
- 1 teaspoon salt
- ¼ teaspoon baking soda
- 1 teaspoon pumpkin spice
- 1 teaspoon cinnamon
- 1 15-ounce can pumpkin puree
- ¾ cup brown sugar
- 1/3 cup canola oil
- ½ cup buttermilk
- 4 tablespoons butter, melted
- 1 teaspoon vanilla extract
- 1 egg
Ingredients for the Donuts
- 1 ½ cups powdered sugar
- ½ teaspoon pumpkin pie spice
- ½ teaspoon vanilla extract
- 3-4 tablespoons milk
- Preheat oven to 350 degrees. Prepare donut pans by greasing with nonstick cooking spray.
- In a large bowl, whisk together the gluten free baking flour, baking powder, salt, baking soda, pumpkin spice, and cinnamon. Set aside.
- In a separate bowl, combine the pumpkin puree, brown sugar, canola oil, melted butter, vanilla extract, and egg. Whisk to mix.
- Add the wet ingredients to the dry ingredients. Stir until just combined.
- Spoon the mixture into a piping bag and fill each donut cavity with batter.
- Bake for 20 minutes or until donut springs back when pressed with a finger.
- Allow donuts to cool in pan for 5 minutes, then remove to cooling rack to cool completely.
- While the donuts are cooling, make the glaze by combining the powdered sugar, pumpkin pie spice, vanilla extract, and milk in a medium bowl. Whisk until smooth.
- Dip each cooled donut in the glaze, then place back on wire rack until the glaze has set.