Pumpkin Baked Donuts (Regular or Gluten Free)

During October, aka 'pumpkin season', pumpkins take the seat as the main ingredient in baking and even in savory dishes. My Pumpkin Baked Donuts are perfect for breakfast and are loaded with flavor!

Pumpkin Baked Donuts

I love baking during the holidays and trying new ways to incorporate healthier ingredients and that can be gluten free. I made both versions, one with regular flour and the other with gluten free flour and no one could tell the difference. Believe me, these will be a favorite seasonal baked good in your house!

Pumpkin Baked Donuts (Regular or Gluten Free)

Yields: ~15 donuts

Pre-oven: 375 degree F

Bake-time: 12-15 minutes

Pumpkin donut batter

My favorite Gluten Free flour

Ingredients: Batter

• 1 can (15 oz) pumpkin puree

• 3/4 cup pure maple syrup

• 1 tbsp honey

• 1/3 cup coconut sugar, or brown sugar

• 2 tsp pure vanilla extract

• 1 tbsp chia seeds (optional)

• 1/3 cup oat milk, or whole milk

• 2 cup all purpose flour or Bob's Red Mill GF 1 to 1 Baking Flour

• 1 tbsp ground cinnamon, I use Ceylon cinnamon

• 1 tsp pumpkin spice

• 1/2 tsp ground ginger

• 1/2 tsp ground nutmeg

• 1/2 tsp ground cloves

• 1 tsp corn starch

• 1/2 tbsp baking powder

• 1 tsp salt

• 1/3 quick oats or gluten free oats

*(For the spices, you can also use just Pumpkin spice or just All spice)

Maple Cinnamon Glaze

• 10 tbps powder sugar

• 2 tbsp pure maple syrup

• 3/4 tsp ground cinnamon

• 2 tsp water

Directions

1. Pre-heat oven to 375 degree F.

2. Lightly grease a donut mold pan and set aside.

3. In a medium bowl, whisk together pumpkin puree, maple syrup, honey, coconut sugar, and vanilla extract. Add in the chia seeds, and oat milk and whisk until well blended.

4. In a large bowl, combine flour, spices, salt, baking powder, oats and corn starch. Make a well in the center.

5. Slowly pour in your wet ingredients into the center of your dry ingredients. Use a spatula to blend everything together, but don't over blend.

6. Homemade Piping Bag: Use a large resealable bag and place it inside a large cup. Open the bag and use your spatula to add your batter to the resealable bag. Once your entire batter is in the resealable bag, use your fingers to smooth out the batter so you can twist the bag while releasing any air inside the bag. Use a clip to seal it or lock it. Then use scissors to cut a small hole on one of the corners. Use this to pipe the batter into your donut mold. Fill about 3/4 of the way, but not all the way to the top!

7. Gently smack the donut mold on the counter, this helps smooth the batter and get's rid of any air bubbles.

8. Bake for about 12-15 minutes, or until lightly golden brown and a tooth pick comes out clean.

9. Allow the donuts to cool in the mold for about 5 minutes before transferring to a cooling rack.

Maple Cinnamon Glaze Directions

1. In a small bowl, add powder sugar, maple syrup, cinnamon and water. Use a spoon to stir vigorously until smooth and the consistency is slightly thick. If you notice it's still on the runny side, add a bit more powder sugar until the consistency is slightly thick, but not too thick.

2. Place parchment paper under your cooling rack.

3. Take your donuts, one at a time, and in a circular motion, dip the top and quickly place back on the cooling rack. Add your favorite topping and enjoy!