Gluten Free Pumpkin Donuts with Maple Glaze
These are the perfect fall donut: packed with pumpkin, covered in a maple glaze and toasted pecans
Servings: 12 baked donuts
Calories: 300kcal
Equipment
- Baked donut pan
- Piping bag
Ingredients
For the donuts:
- 2 large eggs plus one egg white
- ¼ Cup packed brown sugar
- ¼ Cup white sugar
- ⅔ Cup canned pumpkin
- 3 Tbsp melted salted butter
- 1 ½ tsp vanilla extract
- 1/3 Cup sour cream
- 3 Tbsp milk
- 1 ½ Cups gluten free 1-1 flour mix
- ½ Cup packed blanched almond flour
- 1 ½ tsp baking powder
- ½ tsp salt
- ½ tsp cinnamon
- ¼ tsp ginger
- ⅛ tsp nutmeg
- ⅛ tsp cloves
For the toasted pecans:
- 1/2 Cup raw pecans
Glaze:
- 1 3/4 Cup sifted powdered sugar
- 3 Tbsp maple syrup
- 1 tsp melted salted butter
- 2-4 Tbsp milk
- 1/4 tsp cinnamon
Instructions
- First, preheat the oven to 350° and grease two six-donut donut pans with butter or cooking spray. In a large mixing bowl, whisk together the eggs (two whole eggs plus one egg white), brown and white sugar, canned pumpkin, vanilla, milk and sour cream. Add the flour, almond flour, baking powder, salt, and spices and slowly mix until just combined (do not over mix). Finally, scoop the batter into a large piping bag, cut a 1/2 inch hole in the bag tip, and pipe the batter evenly into the 12 donut holes.
- Before putting the donuts in the oven, line a small baking tray with parchment paper and spread the raw pecans evenly on the tray. Then put the donuts and the pecans in the oven and bake both the donuts and pecans for 10-14 minutes - the donuts until the tops of the donuts spring back to the touch. Do not over-bake or the donuts or they'll be dry. The pecans should smell fragrant/nutty and be slightly darker.
- Let the donuts and pecans cool for 10-15 minutes then turn out the donuts and let cool for a few more minutes.
- Make the glaze! In a medium cereal bowl, sift the powdered sugar and stir together all of the glaze ingredients, starting with all of the maple syrup, and adding one tablespoon of milk at a time until you reach the right consistency. Stir until fully combined and very smooth (this may take some working). Check the consistency of the glaze: you're looking for a glaze that can drizzle over the muffins, but doesn't flow too quickly or it will simply run off and not hold on top of the muffins. Add more powdered sugar if it seems too thin/runny.
- Finally, roughly chop the cooled toasted pecans and then dunk your donuts! Carefully dip the rounded bottoms (now tops) of each donut into the glaze, let drip, then place top (now bottom) side down on a plate or tray. Sprinkle immediately with chopped toasted pecans, then serve! You can let these set for an hour or so for the glaze to harden. Store in an airtight container for 2-3 days or freeze immediately.