Gluten and Dairy Free Pumpkin Donuts with Maple Glaze
Indulge in the cozy flavors of fall with these Gluten and Dairy Free Pumpkin Donuts with Maple Glaze. Perfectly moist and bursting with pumpkin goodness, these delightful treats are topped with a luscious maple glaze that adds just the right amount of sweetness. Whether you’re enjoying them for breakfast, brunch, or as an afternoon snack, these donuts are sure to bring joy to your table. Easy to prepare in under an hour, they are a family-friendly favorite that can be made ahead of time for those busy mornings or surprise guests.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 Eggs
- ¾ Cup Sugar
- 1 tsp. Vanilla
- 1 Cup Brown Sugar
- 1 Cup Pureed Pumpkin
- 1 Cup Dairy Free Milk (like coconut)
- 3 tsp. Baking Powder
- 2 Cups GF All Purpose Flour
- 1 tsp. Xanthan Gum
- 1 tsp. Pumpkin Pie Spice
- Dash of Salt
- 1 tsp. Cinnamon
- ¼ tsp. Nutmeg
- 2 Cups Powdered Sugar
- 1 ½ tsp. Vanilla
- ½ tsp. Cinnamon
- ½ tsp. Maple Extract
- ½ TBSP. Coconut Milk (or any dairy free milk)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, whisk together eggs, sugar, brown sugar, vanilla, pureed pumpkin, and dairy-free milk until smooth.
- In another bowl, combine gluten-free flour, baking powder, xanthan gum, pumpkin pie spice, salt, cinnamon, and nutmeg.
- Gradually mix the dry ingredients into the wet mixture until just combined.
- Lightly grease a donut pan and fill each cavity about three-quarters full with batter.
- Bake for 20 minutes or until a toothpick comes out clean.
- Let cool before glazing by dipping in a mix of powdered sugar, vanilla, cinnamon, maple extract, and coconut milk.
Nutrition
- Serving Size: 1 donut (50g)
- Calories: 150
- Sugar: 12g
- Sodium: 120mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg