I’m very excited to share the gluten free pumpkin doughnuts with you today. Not only are these easy to make but they are delicate, have all the flavors and spice of fall, and are topped with a sweet maple pecan glaze – SO GOOD! We have been eating them every morning for the past week and we can’t seem to get enough.
For the doughnuts, I just used my pumpkin spice muffin recipe! I find that you can make almost any muffin or cake recipe in a doughnut tin and it turns out wonderful 🙂 For a more authentic flavor you could fry them in canola oil or non-hydrogenated shortening after baking, but I’ve never done this – I’m much too lazy and we thought they were perfect as-is 🙂
And for the glaze I used this recipe from the Detoxinisa. The only change I made was that I doubled the maple syrup, reduced the water to 2 Tbsp., and made it my food processor instead of a blender. The food processor didn’t get the glaze completely smooth, but we were still very happy with it.
Here are the steps:
The batter couldn’t be more simple, just whisk together the dry ingredients then stir in all the remaining ingredients… eggs, pumpkin, honey, and vanilla.
Then spoon the batter into a greased muffin tin.
And you bake them at 350 for about 17 minutes or until they are browned and let them slightly cool.
And for the glaze, just whirl all the ingredients around in a food processor or blender… pecans, maple syrup, coconut oil, water, vanilla, and salt.
Then you dip the doughnuts into the glaze and devour! Sorry the picture is blurry – it’s very hard to snap a motion shot one-handed 🙂
Pin for later:
Here’s the handy dandy printable:
- 1¼ C Blanched Almond Flour, Honeyville Brand
- ¾ C Arrowroot Flour
- 1½ Tsp. Grain Free Baking Powder
- ¼ Tsp. Sea Salt
- 1½ Tsp. Ground Cinnamon
- ¼ Tsp. Ground Ginger
- ½ Tsp. Ground Nutmeg
- ¼ Tsp. Ground Cloves
- ¾ C Pumpkin Puree
- 3 Large Eggs
- ½ C Honey
- 2 Tsp. Pure Vanilla
- Preheat oven to 350 degrees.
- Whisk together the almond flour, arrowroot, baking powder, salt, cinnamon, ginger, nutmeg, and cloves.
- Stir in the remaining ingredients... eggs, pumpkin puree, honey, and vanilla.
- Spray a doughnut pan with cooking oil or grease with preferred oil.
- Fill each doughnut tin almost full and smooth the tops with a wet spatula or hands.
- Bake 17 - 20 minutes or until tops are browned and doughnuts spring back to the touch.
- Cool slightly in pan. Then transfer to a wire rack to cool completely.
- Dip tops in maple-pecan glaze (See link above for recipe, note I doubled the maple syrup).