Maple Glazed Pumpkin Donuts (Edit recipe)

Soft cakey pumpkin donut base topped with brown sugar icing and a maple glaze make up these amazing Maple Glazed Pumpkin Donuts. Each bite is sweet and delicious you’d never even know they’re gluten free, nut free, egg free and easily vegan! The most perfect treat for autumn or any time of the year!

20 minutes

11 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	332
Fat:	9 g
Carbohydrates:	64 g
Protein:	1 g
Cholesterol:	3 g
Sodium:	256 mg
Fiber:	2 g
Sugars:	46 g
Calculated per serving.

by Lee McGuire

View original recipe

Serves: 14

Ingredients

For the Donuts

1 3/4 cups Gluten Free Flour
1 tsp Baking Powder
1 tsp Baking Soda
1/2 tsp Salt
2 tsp Ground Cinnamon
1/2 cup Vegetable Oil
1/4 cup Brown Sugar, (dark)
1/2 cup Light Brown Sugar
4 Tbsp Cornstarch, (heaping tbsp) mixed with 6 tablespoons of water
1 cup Pumpkin Purée
1/2 cup Milk, + 2 Tbsp (milk of choice)
1 tsp Vanilla Extract

For the Brown Sugar Icing

1/2 cup Brown Sugar, (dark)
1/4 cup Light Brown Sugar
1/4 cup Water
1 Tbsp Unsalted Butter, or vegan baking stick
1/2 tsp Vanilla Extract
1.5 cups Powdered Sugar
pinch Salt

For the Maple Drizzle

1.5 cups Powdered Sugar, sifted
2 Tbsp Pure Maple Syrup
2 Tbsp Water

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 350 degrees Fahrenheit. Grease two donut pans and set aside.
Make the donuts: Whisk the gluten free flour, baking powder, baking soda, salt, and cinnamon together in a large bowl until combined. Set aside.
In a small bowl, combine the cornstarch and water with a spoon until it is thin and watery. It will be thick and tacky at first.
In a medium bowl, whisk the oil, brown sugars, cornstarch water mixture, pumpkin puree, milk, and vanilla extract together until combined. Pour the wet ingredients into the dry ingredients, then fold everything together gently just until combined and no flour pockets remain.
Spoon the batter into a zip topped bag. Cut a corner off the bottom of the bag and pipe the batter into each donut cup, filling almost all the way. Smooth the tops with a knife, spatula or back of a spoon. This is important with gluten free otherwise they might end up misshapen.
Bake for 11 minutes or until the edges and tops are lightly browned. To test, poke your finger into the top of the donut. If the donut bounces back, they’re done. Cool donuts in the pan for a few minutes then transfer to a cooling rack. Repeat with remaining batter.
Make the Icing: Combine the brown sugars, water and butter or vegan baking stick in a medium saucepan over medium heat. Stir until the butter has melted and mixture is smooth. Bring to a simmer. Allow to simmer for 1 minute then remove from heat and whisk in the vanilla extract and sifted confectioners’ sugar until smooth and combined. Taste, then add a pinch of salt. Let the icing cool for 5 minutes to slightly thicken. Dip the tops of the pumpkin donuts into the warm icing. If icing is getting too thick as you’re dipping, add a little more water or warm back up in the microwave or on the stove to thin out. Place dipped donuts on a wire rack placed on top of wax or parchment paper so any excess icing can drip off. Let icing harden.
For the Maple Drizzle: Combine all ingredients together with a whisk and drizzle on top of brown sugar icing once it has cooled. Enjoy!