Pumpkin season is here and these pumpkin donuts will satisfy every fall craving you have. These donuts are moist, cakey, and full of pumpkin pie spice and goodness. I made these donuts for a Sunday brunch and got rave reviews!
3tbspmilkmore if needed (dairy-free alternative okay)
Preheat oven to 350 degrees F. Coat donut pans (enough for 13 donuts) with nonstick cooking spray.
Combine the gluten-free flour, baking powder, pumpkin pie spice, and salt in a medium-sized bowl. Whisk it together and set aside.
In the bowl attached to your standing mixer (or a large bowl), combine pumpkin puree, sugar, brown sugar, oil, butter, and vanilla. Mix until well combined, then add the eggs and continue mixing for about 30 seconds until all ingredients have come together well.
Now gradually add your flour mixture to the pumpkin mixture and mix on low until all ingredients are well blended and fully incorporated.
Gently spoon the batter into each donut cavity until each cavity is 3/4 of the way full. Use your finger or a clean spoon to gently flatten the batter and fill in any gaps. Alternatively, you could add the batter to a piping bag and pipe all the ingredients into the donut pan. It's easier to do it this way, but I find it more work so I just use a spoon and my steady hand.
Place pans into the oven and bake for 10-12 minutes or until donuts are slightly browned and spring back when touched. Allow the donuts ample time to cool on a wire rack before icing.
Before you glaze the donuts, add a piece of parchment paper underneath your wire rack. This will catch all the glaze drippings.
Combine powdered sugar, pumpkin pie spice, milk (or dairy-free milk alternative) and vanilla extract in a large bowl and mix well until you have the right consistency. You don't want your glaze too liquidy as it will fall right off the donut, but you don't want it too thick because your donut will become stuck in the glaze when you dip it.
Dip the smooth, bottom side of the donut into the glaze until the top is lightly but fully coated. Allow the glaze to run off of the donut a bit before flipping it and gently placing it back on your wire rack. Continue dipping each donut until all donuts are covered in the glaze.
Once the glaze is settled on the donut and does not come off when you lightly touch it, the donuts are ready for serving. Enjoy!
Make sure you use canned pumpkin puree vs. canned pumpkin pie mix. Pumpkin pie mixes contain sugar and milk and do not have the same consistency as pure pumpkin puree.I have not tested this recipe with any other gluten-free flour blends outside of Bob's Red Mill 1:1 Gluten-Free Flour Blend. If you try another gluten-free flour, please leave a comment to share what you used and how they turned out.Store leftover donuts in a zip top bag in your fridge. The glaze will melt and incorporate into your donut if you do not keep the donuts cool.Please note that most donut pans come with 6 cavities. This recipe makes 13 donuts - a baker's dozen. Either bake your donuts in batches, or use three donut pans.When glazing the donuts, I recommend you dip the pretty side of the donut in the glaze. The pretty side will be the side that baked inside the pans and are perfectly smooth. This will make for a more aesthetically pleasing end result.