Gluten Free Pumpkin Donuts with a Maple Syrup Glaze

by Jessica Selensky on February 16, 2024 1 comment

These Gluten Free Pumpkin Donuts are light, fluffy and incredibly delicious. They are easy to make, baked in the oven and gluten free friendly!

Gluten Free Pumpkin Donuts with a Maple Syrup Glaze

Craving a pumpkin donut but don’t want to go anywhere to get them? Especially if it’s not the typical “pumpkin season”, this recipe is perfect for you! It’s easy to make and incredibly delicious.

These donuts come out so moist and are just as delicious as a fried donut.

I like to top them with a delicious maple glaze of a pumpkin spice sugar mixture. However, I love eating them plain as well.

Main Ingredients

Gluten Free All Purpose Flour or Regular All Purpose Flour
Baking Powder
Bakind Soda
Pumpkin Pie Spice
Eggs
Butter
Dark Brown Sugar
Granulated Sugar
Vanilla Extract
Pumpkin Puree

Ingredients to Make Gluten Free Pumpkin Donuts measured out in glass bowls.

Why you will LOVE these Pumpkin Donuts with a Maple Glaze

They are light and fluffy! The texture comes out perfect without too much effort.
No yeast required
You don’t need a mixer or any fancy equipment
They are just as delicious plain as they are with the maple glaze
Made with simple ingredients in the comfort of your home

Can I make my own Pumpkin Pie Spice?

To get 1 teaspoon of pumpkin pie spice, use ¾ teaspoon cinnamon and a ¼ teaspoon of each of the following: ginger, allspice, cloves or nutmeg.

How to Make Gluten Free Pumpkin Donuts

Preheat the oven to 350 degrees F
Spray a donut pan with non-stick spray of choice, set aside
In a large mixing bowl, add both sugars and melted butter
Mix until combined and the butter is fully absorbed into the sugar
Add in the egg and pumpkin puree
Fold in the dry ingredients until just combined
Add the batter to a piping bag or ziplock bag. Cut the top and pipe the batter into the greased pan. The batter should barely reach the top of the pan.
Bake the donuts for 14-16 minutes
Remove from the oven and let cool in the pan for about 10 minutes
Transfer the donuts to a cooling rack
While the donuts are cooling, make the maple glaze. Add 1/2 tbsp of half & half or milk at a time until you reach the desired consistency
Once completely cooled, top with the maple glaze
Enjoy!

Mixing together the wet ingredients to make Gluten Free Pumpkin Donuts. — Mix together the butter and sugar. Then add the eggs

Making Gluten Free Pumpkin Donuts — Mix together the butter and sugar. Then add the eggs

Frequently Asked Questions

Can I use regular all purpose flour for this recipe?

Yes! Substitute at a 1:1 ratio.

Would it be possible to use oil instead of the butter?

You can! I haven’t tested this yet but I would recommend using 3 tbsp of oil in replace of the 1/4 cup of butter.

The end result may be affected in terms of the texture of the cake and flavor depending on the kind of oil you use.

Do these Gluten Free Pumpkin Donuts have yeast?

Nope! These are more of a cake style donut just baked in the oven instead of fried.

Can I use a sweetener other than maple syrup in the glaze?

Yes, you could use honey or date syrup. However, you can also omit it completely and add more milk / half and half as needed.

How do I store the donuts?

If possible, store without the glaze then add on as desired.

Store the donuts at room temperature for up to 3 days. Leave a corner of the container lifted to let air circulate. This will prevent the donuts from getting mushy.

Or store in an airtight container in the fridge for up to 5 days and a freezer for 2 months.

Gluten Free Pumpkin Donuts topped with a maple syrup glaze or pumpkin spice sugar coating.

5 stars (1 rating)