These soft and fluffy baked pumpkin donuts, topped with a sweet maple cinnamon glaze, are the perfect fall treat. Warm, spiced, and completely dairy-free, they are sure to become a seasonal favorite in your home.
Why You Will Love This Recipe
Pumpkin donuts are a delightful way to embrace the flavors of fall. This recipe is not only easy to follow but also offers a healthier twist by baking instead of frying. The combination of pumpkin and warm spices creates a comforting taste that evokes the essence of autumn. The maple cinnamon glaze adds a luscious sweetness that perfectly complements the donuts’ rich flavor. Plus, they are dairy-free, making them suitable for various dietary preferences. Whether enjoyed with a morning cup of coffee or as a sweet afternoon snack, these baked pumpkin donuts are a treat you won’t want to miss!
Introduction
As the leaves begin to change and the air turns crisp, there’s nothing quite like indulging in seasonal treats that celebrate the flavors of fall. Pumpkin is a staple of autumn, and these baked pumpkin donuts capture its essence beautifully. Unlike traditional fried donuts, these baked versions are lighter, making them a guilt-free indulgence. The addition of a maple cinnamon glaze elevates them to a new level of deliciousness, providing a perfect balance of sweetness and spice. Whether you’re hosting a fall gathering, looking for a cozy breakfast option, or simply craving something sweet, these donuts are sure to impress.
Ingredients:
Donut Dry Ingredients:
- 1 ½ cups all-purpose gluten-free flour blend (or regular flour)
- 1 tsp baking soda
- 1 tsp baking powder
- ¼ tsp salt
- 2 tsp pumpkin pie spice (or 1 tsp cinnamon, ¼ tsp ginger, ¼ tsp nutmeg, ¼ tsp cloves, ¼ tsp allspice)
Donut Wet Ingredients:
- ½ cup canned pureed pumpkin
- ⅓ cup brown sugar
- ⅓ cup dairy-free milk (or any milk of choice)
- 3 tbsp melted Earth Balance stick butter (or other dairy-free butter)
- 1 tsp apple cider vinegar
- 1 tsp vanilla extract
Maple Cinnamon Glaze:
- 1 cup powdered sugar
- 1 tbsp maple syrup
- ½ tsp ground cinnamon
- 1 tbsp dairy-free milk (adjust for consistency)
Preparation:
Step 1:
Preheat your oven to 350°F (175°C) and lightly spray your donut cavities with non-stick cooking spray to ensure easy removal after baking.
Step 2:
In a medium mixing bowl, whisk together the wet ingredients: canned pumpkin, brown sugar, dairy-free milk, melted butter, apple cider vinegar, and vanilla extract. Ensure everything is well combined and smooth.
Step 3:
In a separate bowl, sift together the dry ingredients: gluten-free flour, baking soda, baking powder, salt, and pumpkin pie spice. This helps to aerate the flour and evenly distribute the leavening agents and spices.
Step 4:
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix, as this can lead to denser donuts. The batter should be thick and slightly lumpy.
Step 5:
Transfer the batter to a pastry bag or a ziplock bag with the corner cut off. Pipe the batter into the prepared donut pans, filling each cavity about ¾ full. Bake for 10-12 minutes, or until the donuts spring back when touched. Allow them to cool in the pan for about 10 minutes before transferring them to a cooling rack to cool completely.
Step 6:
While the donuts are cooling, prepare the maple cinnamon glaze. In a small bowl, whisk together the powdered sugar, maple syrup, ground cinnamon, and dairy-free milk until smooth. Adjust the consistency with more milk if necessary; it should be thick but pourable.
Step 7:
Once the donuts are completely cooled, dip the top of each donut into the glaze, allowing the excess to drip off. Place the glazed donuts back on the cooling rack and let the glaze set for a few minutes before serving.
Serving Suggestions:
These baked pumpkin donuts are perfect on their own, but you can also serve them with a side of maple syrup for drizzling, a dollop of whipped coconut cream, or a sprinkle of chopped nuts for added crunch. Pair them with a warm beverage like spiced apple cider or a pumpkin spice latte for a truly cozy experience.
Tips:
- For best results, use fresh pumpkin puree if you have it available, but canned pumpkin works well too.
- If you prefer a thicker glaze, simply add more powdered sugar until you reach the desired consistency.
- Store leftover donuts in an airtight container at room temperature for up to three days. They can also be frozen for longer storage; just thaw and glaze when ready to enjoy.
- Experiment with different spices in the glaze, such as nutmeg or allspice, to customize the flavor profile to your liking.
Prep Time:
15 minutes
Cook Time:
12 minutes
Total Time:
27 minutes
Nutritional Information (per donut, approx.):
- Calories: 150
- Protein: 2g
- Sodium: 75mg
Conclusion
These baked pumpkin donuts with maple cinnamon glaze are a delightful way to celebrate the flavors of fall. With their soft and fluffy texture, combined with the sweet and spiced glaze, they are perfect for any occasion. Easy to make and even easier to enjoy, this recipe will surely become a staple in your autumn baking repertoire. So gather your ingredients, preheat the oven, and get ready to enjoy a delicious treat that embodies the spirit of the season!
FAQs
1. Can I use regular flour instead of gluten-free flour?
Yes, you can substitute regular all-purpose flour for the gluten-free blend in this recipe. The texture may vary slightly, but the donuts will still be delicious!
2. How can I store leftover donuts?
Store any leftover donuts in an airtight container at room temperature for up to three days. For longer storage, you can freeze them and thaw them when you’re ready to enjoy.
3. Can I make these donuts ahead of time?
Absolutely! You can bake the donuts a day in advance. Just glaze them right before serving to ensure they stay fresh and delicious.
4. What can I use instead of dairy-free milk?
You can use any milk of your choice, including almond milk, oat milk, or regular cow’s milk, depending on your dietary preferences.
5. Can I add nuts or chocolate chips to the batter?
Yes! Feel free to fold in some chopped nuts or dairy-free chocolate chips into the batter before piping it into the donut pans for added texture and flavor.