Description
Soft, spiced pumpkin donuts with a sweet glaze, perfect for fall mornings. These baked donuts are gluten-free and full of warm autumn flavors.
Ingredients
Scale
For the Crust:
- 1 cup gluten-free all-purpose flour
- 1/2 cup almond flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp salt
- 2 large eggs
- 3/4 cup pumpkin puree
- 1/2 cup maple syrup
- 1/4 cup coconut oil, melted
- 1 tsp vanilla extract
- 1 cup powdered sugar
- 2 tbsp milk of choice
- 1/2 tsp vanilla extract (for glaze)
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C) and grease a donut pan.
- In a medium bowl, whisk together gluten-free flour, almond flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
- In another bowl, beat eggs, then mix in pumpkin puree, maple syrup, melted coconut oil, and vanilla.
- Combine wet and dry ingredients, stirring until just mixed. Spoon batter into donut pan, filling each cavity 2/3 full.
- Bake for 12-15 minutes or until a toothpick comes out clean. Let cool in pan for 5 minutes, then transfer to a wire rack.
- For the glaze, whisk powdered sugar, milk, and vanilla until smooth. Dip cooled donuts into glaze and let set before serving.
Notes
You can customize the seasonings to taste.