Print

Gluten Free Pumpkin Donuts with Orange Glaze Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 60 reviews

Delight in these Gluten Free Pumpkin Donuts topped with a zesty Orange Glaze, perfectly spiced with warm cinnamon, nutmeg, and cloves. These moist, fluffy donuts are an ideal treat for fall, baked to perfection and suitable for those avoiding gluten.

Ingredients

Dry Ingredients

  • 2 cups gluten free 1:1 baking flour (e.g., Bob’s Red Mill)
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1 1/4 teaspoons ground cinnamon

Wet Ingredients

  • 2/3 cup pumpkin puree
  • 2/3 cup plus 2 tablespoons light brown sugar
  • 2 large eggs
  • 1/2 cup plain, unsweetened almond milk
  • 4 tablespoons melted butter, cooled (non-dairy Earth Balance used)
  • 1 teaspoon orange juice
  • 1/2 teaspoon orange zest

Orange Glaze

  • 2 cups confectioners sugar, sifted
  • 3 tablespoons plain, unsweetened almond milk
  • 1 tablespoon orange juice
  • 1 teaspoon orange zest

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease a doughnut pan thoroughly and set it aside while you prepare the batter. In a medium bowl, whisk together the gluten free flour, baking powder, salt, ground cloves, nutmeg, and cinnamon until evenly combined.
  2. Mix Wet Ingredients: In a large bowl, beat together the pumpkin puree, light brown sugar, and eggs until smooth and fully incorporated. Add the almond milk, cooled melted butter, orange juice, and orange zest, stirring well to blend all wet elements thoroughly.
  3. Combine Batter: Gradually add the dry ingredient mixture to the wet ingredients, stirring just until combined and no large lumps remain. The batter should be thick yet pipeable.
  4. Fill the Doughnut Pan: Using either a spoon or a pastry bag fitted with a large tip, carefully fill the prepared doughnut pan cavities with batter. Do not overfill to prevent overflowing during baking.
  5. Bake the Donuts: Place the pan in the preheated oven and bake the donuts for about 12 minutes, or until a toothpick inserted into the center comes out clean. Remove the pan from the oven and allow the donuts to cool in the pan briefly before transferring them to a cooling rack.
  6. Repeat Baking: Repeat the filling and baking process with any remaining batter to make approximately 12 donuts total.
  7. Prepare the Orange Glaze: In a small bowl, whisk together all glaze ingredients – confectioners sugar, almond milk, orange juice, and orange zest – until smooth and free of lumps.
  8. Glaze the Donuts: Spoon or drizzle the orange glaze over the cooled doughnuts evenly to coat the tops. Allow the glaze to set slightly before serving for best texture and flavor.

Notes

  • You can substitute melted non-dairy butter with regular melted butter if not dairy-free.
  • Ensure the pumpkin puree is well drained if it feels too wet to get the right batter consistency.
  • Using a pastry bag helps with neat and even batter distribution in the doughnut pan.
  • The donuts are best eaten fresh but can be stored in an airtight container for up to 2 days.
  • To make the glaze thicker, reduce the almond milk slightly; for thinner glaze, add a bit more.

Find it online: https://justsosavory.com/gluten-free-pumpkin-donuts-with-orange-glaze-recipe/