Pumpkin Donuts with Maple Glaze (GF/DF/SF)

GF/ DF/ SF Pumpkin Donuts | The Blonde Buckeye

For some reason I’ve really been into donuts lately. Not actually eating them, since I can’t. But just thinking about wanting to eat them. Actually, I think torturing myself is an accurate term. Because of the little man’s allergies, donuts are definitely off limits. So I just look up recipes, pin them all the time and dream about them. I think my new donut obsession came about because I can’t have them. Even though I have always LOVED donuts, I have never really eaten them on a regular basis. But now, they’re all I want. So what’s a girl to do? Well, buy a donut pan.

GF/ DF/ SF Pumpkin Donuts | The Blonde Buckeye

I started adding back in some of the allergens, one at a time, per the doctors instructions. I started with eggs, which seemed to be ok. This is amazing when it comes to baked goods. Subbing an egg really messes with the texture sometimes. So now I was able to find a gluten-free donut recipe and just making sure it’s dairy-free too. The texture ends up being kind of muffin-y, but in a donut shape, but I’m not complaining. They hit the spot – they were good! One thing I will warn you of though, is they get very moist the next day (and not in a good way – almost soggy). But if I’m forced to eat all the donuts day 1, that is what I will do.

GF/ DF/ SF Pumpkin Donuts | The Blonde BuckeyeGF/ DF/ SF Pumpkin Donuts | The Blonde Buckeye

Pumpkin Donuts with Maple Glaze (GF/DF/SF)
Makes 12 standard donuts or 24 minis
Recipe type: Gluten-free/ Dairy-free/ Soy-free
  • 2 cups Gluten-free flour**
  • 1½ teaspoons Baking Powder
  • 1½ teaspoons Kosher Salt
  • 1 teaspoon Pumpkin Pie Spice
  • 1 teaspoon Ground Cinnamon
  • 1½ cups Pumpkin Puree
  • 1½ cups Granulated Sugar
  • ½ cup Vegetable Oil
  • 3 Eggs, room temperature
  • GLAZE:
  • ¾ cup Powdered Sugar
  • 1 teaspoon Ground Cinnamon
  • 3 Tablespoons Pure Maple Syrup
  • ½ teaspoons Vanilla Extract
  1. DONUTS:
  2. Preheat oven to 350 degrees F. Prepare donut pans with either nonstick cooking spray or melted coconut oil (for soy-free) to prevent sticking.
  3. In a medium-sized mixing bowl, whisk together the GF flour, baking powder, salt and spices.
  4. In a large mixing bowl, whisk together pumpkin puree, sugar, oil and eggs, mixing to combine.
  5. Add dry mixture into the wet, mixing carefully until just combined.
  6. Transfer batter to a piping bag or large ziplock bag, snip off the tip or corner, and fill the donut pan wells about ¾ of the way full.
  7. Bake for about 18-20 minutes, or until an inserted toothpick comes out clean (with some crumbs)
  8. Allow them to cool in the pans for about 5 minutes, then transfer to a metal rack with wax paper lined underneath.
  9. GLAZE:
  10. Whisk together the powdered sugar & cinnamon in a medium mixing bowl.
  11. Then whisk in the maple syrup & vanilla until no lumps remain.
  12. Dunk each donut into the glaze (use the 'bottoms' as the tops), then place back on the rack to dry.
Adapted from A Few Short Cuts
*Store at room temperature loosely covered, but they are best eaten the same day they are made.
**I used Arrowhead Mills Gluten-free Baking Mix


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