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Gluten and Dairy Free Pumpkin Donuts with Maple Glaze

Gluten and Dairy Free Pumpkin Donuts with Maple Glaze
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Indulge in the cozy flavors of fall with these Gluten and Dairy Free Pumpkin Donuts with Maple Glaze. Perfect for breakfast or as a delightful treat, these donuts are easy to make and free from gluten and dairy. With a moist, spiced pumpkin base topped with a sweet maple glaze, they are sure to impress family and friends alike. Whip them up in just 15 minutes of prep time and enjoy the warm, comforting aroma that fills your kitchen while they bake. Whether enjoyed fresh or prepared ahead, these donuts will quickly become your go-to autumn dessert.

Ingredients

Scale
  • 2 Eggs
  • ¾ Cup Sugar
  • 1 tsp. Vanilla
  • 1 Cup Brown Sugar
  • 1 Cup Pureed Pumpkin
  • 1 Cup Dairy Free Milk (coconut or any other)
  • 3 tsp. Baking Powder
  • 2 Cups Gluten Free 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 (any dairy free milk will do)

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, whisk together eggs, sugar, brown sugar, pureed pumpkin, dairy free milk, and vanilla until well combined.
  3. In another bowl, mix gluten free flour, baking powder, xanthan gum, pumpkin pie spice, salt, cinnamon, and nutmeg.
  4. Gradually add the dry ingredients to the wet mixture and stir until just combined.
  5. Lightly grease a donut pan and fill each mold halfway with batter.
  6. Bake for about 20 minutes or until a toothpick comes out clean.
  7. For the glaze, whisk together powdered sugar, vanilla extract, cinnamon, maple extract, and coconut milk until smooth.
  8. Dip or drizzle glaze onto cooled donuts.

Nutrition

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