Gluten and Dairy Free Pumpkin Donuts with Maple Glaze
Indulge in the delightful flavors of fall with these Gluten and Dairy Free Pumpkin Donuts with Maple Glaze. Perfectly fluffy and infused with warm spices, these donuts are a fantastic treat for breakfast or as a snack. The rich pumpkin puree adds moisture and flavor, while the sweet maple glaze provides a finishing touch that will leave you craving more. Whether you’re hosting a festive brunch or enjoying a cozy day at home, these allergy-friendly donuts are sure to please everyone.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 Eggs
- ¾ Cup Sugar
- 1 Cup Pureed Pumpkin
- 1 Cup Dairy-Free Milk (coconut or any alternative)
- 2 Cups Gluten-Free All-Purpose Flour
- 3 tsp Baking Powder
- 2 Cups Powdered Sugar (for glaze)
- ½ tsp Cinnamon
- ½ tsp Maple Extract
- ½ TBSP Coconut Milk
- 1 tsp Vanilla
- 1 Cup Brown Sugar
- 1 tsp Xanthan Gum
- 1 tsp Pumpkin Pie Spice
- Dash of Salt
- ¼ tsp Nutmeg
Instructions
- Preheat your oven to 350°F (175°C) and grease a donut pan.
- In a large bowl, whisk together eggs, sugars, vanilla, pumpkin puree, and dairy-free milk until creamy.
- In another bowl, combine gluten-free flour, baking powder, xanthan gum, pumpkin pie spice, salt, cinnamon, and nutmeg.
- Gradually mix dry ingredients into wet ingredients until just combined—do not overmix.
- Fill each donut cavity two-thirds full and bake for about 20 minutes or until golden brown.
- Cool the donuts before glazing them with a mixture of powdered sugar, vanilla extract, cinnamon, maple extract, and coconut milk.
Nutrition
- Serving Size: 1 donut (50g)
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 40mg