These gluten-free pumpkin donuts are moist, cakey, and scream fall. They are topped with a sweet maple glaze and surely will brighten any fall gathering.
1/2cupcrushed nuts of choiceoptional - see notes for alternatives
Instructions
Preheat the oven to 375º F and spray two 6-cavity donut pans with cooking spray. Set the pans aside.
Combine the flour, baking powder, pumpkin pie spice, cinnamon, and salt in a medium-sized bowl. Whisk the ingredients together and set them aside.
In a second large bowl, add the pumpkin puree, eggs, oil, and vanilla and whisk together until well combined. Add the brown and granulated sugar and mix until smooth.
Add the flour mixture to the pumpkin mixture and mix well with a spatula until smooth.
Add the donut batter to a piping bag or zip-top bag. Cut a small slit at the bottom of the bag, and pipe the batter into each donut cavity near the top. You'll have enough to fill all 12 cavities.
Place the donuts into the oven and bake for 20-22 minutes or until a toothpick inserted into the center of one of the donuts comes out clean. Allow the donuts to cool for 5 minutes in the pan before transferring them to a wire rack to fully cool. The donuts should be fully cooled before glazing.
Glaze
Place a piece of parchment paper underneath the wire rack. The paper will catch the glaze that drips off the donuts.
Combine the glaze ingredients in a large bowl and mix together until smooth.
Dip one side of each donut into the glaze, then place each donut on the wire rack glaze-side up. Repeat until all donuts are covered in the maple glaze.
Optional: Top the donuts with crushed nuts (of choice). Be sure to add the toppings right away, before the glaze sets in place.
Allow the glaze to set on the donuts for about 30 minutes to 1 hour before handling and enjoying.
Notes
Storing Leftovers: Store donuts in a sealed container or plastic bag in the fridge. If the donuts get warm, the glaze will melt into the donuts. You can also freeze the donuts. I freeze them in a single layer on a tray for 1 hour, then stack them in a bag for better space management in the freezer.Glaze Tips: You want your glaze to have a smooth consistency that is thick enough but not too thick so that it's difficult to fully coat the donuts. If it's too thin, it will make for a watery topping. Optional Toppings: Add crushed nuts (of choice) or mini chocolate chips (Enjoy Life makes dairy-free chocolate chips).Pumpkin: Use pumpkin puree, NOT canned pumpkin pie.