Gluten and Dairy Free Pumpkin Donuts with Maple Glaze
If you’re looking for a delightful treat that captures the essence of fall, these Gluten and Dairy Free Pumpkin Donuts with Maple Glaze are just what you need! They’re perfect for cozy mornings, family gatherings, or even just a sweet snack in the afternoon. With their warm spices and fluffy texture, these donuts will quickly become a favorite in your household. Plus, they are super easy to whip up—making them ideal for busy weeknights or weekend baking sessions.
There’s something so comforting about pumpkin-flavored treats as the leaves start to change. These donuts not only satisfy your sweet tooth but also bring a smile to everyone who tries them. Trust me when I say, once you bake a batch, they’ll disappear before your eyes!
Why You’ll Love This Recipe
- Quick and Easy: With just 15 minutes of prep time, you can have these donuts ready to enjoy in no time.
- Family-Friendly: Everyone loves donuts! These are sure to be a hit with kids and adults alike.
- Make Ahead: You can prepare the batter ahead of time for those busy mornings or unexpected guests.
- Deliciously Flavorful: The combination of pumpkin and warm spices creates an irresistible treat that captures the spirit of autumn.
- Allergy-Friendly: These donuts are gluten-free and dairy-free, making them suitable for various dietary preferences.
Ingredients You’ll Need
Let’s gather our simple and wholesome ingredients! You might already have many of these in your pantry, making this recipe even easier. Here’s what you’ll need:
For the Donuts
- 2 Eggs
- ¾ Cup Sugar
- 1 tsp. Vanilla
- 1 Cup Brown Sugar
- 1 Cup Pureed Pumpkin
- 1 Cup Dairy Free Milk (I used coconut)
- 3 tsp. Baking Powder
- 2 Cups GF All Purpose Flour
- 1 tsp. Xanthan Gum
- 1 tsp. Pumpkin Pie Spice
- Dash of Salt
- 1 tsp. Cinnamon
- ¼ tsp. Nutmeg
For the Maple Glaze
- 2 Cups Powdered Sugar
- 1 ½ tsp. Vanilla
- ½ tsp. Cinnamon
- ½ tsp. Maple Extract
- ½ TBSP Coconut Milk (any dairy free milk will do)
Variations
One of the best things about this recipe is its versatility! You can easily modify it to suit your taste or what you have on hand.
- Add Chocolate Chips: Mix in some dairy-free chocolate chips for a chocolatey twist!
- Try Different Spices: Experiment with flavors like ginger or cloves for a unique spin on pumpkin spice.
- Use Different Extracts: Swap out maple extract with almond or vanilla extract for varied flavor profiles.
- Make Mini Donuts: Use a mini donut pan for bite-sized treats that are perfect for sharing!
How to Make Gluten and Dairy Free Pumpkin Donuts with Maple Glaze
Step 1: Preheat Your Oven
Start by preheating your oven to 350°F (175°C). Preheating ensures even baking, which is crucial for achieving that perfect fluffy texture in your donuts.
Step 2: Mix Wet Ingredients
In a large mixing bowl, whisk together the eggs, sugar, brown sugar, vanilla, pureed pumpkin, and dairy-free milk until smooth. This step is important because it helps combine all the flavors together beautifully.
Step 3: Combine Dry Ingredients
In another bowl, mix together the gluten-free flour, baking powder, xanthan gum, pumpkin pie spice, salt, cinnamon, and nutmeg. Whisking these ingredients separately ensures that everything is evenly distributed before combining them.
Step 4: Combine Wet and Dry Mixtures
Gradually add the dry mixture into the wet ingredients while stirring gently until just combined. Be careful not to overmix; this keeps your donuts light and fluffy!
Step 5: Fill the Donut Pan
Spoon the batter into a greased donut pan—fill each cavity about halfway full to allow room for rising. Using a piping bag or zip-top bag with the corner snipped off makes this step mess-free!
Step 6: Bake
Place your donut pan in the oven and bake for about 20 minutes or until a toothpick inserted comes out clean. This is where the magic happens—watch as they puff up into beautiful golden-brown donuts!
Step 7: Make the Maple Glaze
While your donuts cool down slightly on a wire rack, prepare the glaze by whisking together powdered sugar, vanilla extract, cinnamon, maple extract, and coconut milk until smooth.
Step 8: Glaze Your Donuts
Once cooled slightly but still warm, dip each donut into the maple glaze so it gets coated evenly. Set them back on the rack and let them sit briefly so that glaze sets up perfectly.
And there you have it—deliciously warm Gluten and Dairy Free Pumpkin Donuts with Maple Glaze that are sure to bring joy to anyone lucky enough to taste them! Enjoy every bite!
Pro Tips for Making Gluten and Dairy Free Pumpkin Donuts with Maple Glaze
Creating the perfect gluten and dairy free pumpkin donuts can be a delightful adventure! Here are some pro tips to ensure your baking experience is a success.
-
Measure Accurately: Using precise measurements for your ingredients helps achieve the right texture and flavor. Gluten-free flours can behave differently, so weighing your flour is often more reliable than using cups.
-
Use Fresh Pumpkin Puree: If possible, opt for fresh pumpkin puree instead of canned. This enhances the flavor and moisture content of your donuts, making them irresistibly tender.
-
Don’t Overmix the Batter: Gently fold your wet and dry ingredients together until just combined. Overmixing can lead to dense donuts, and we want them light and fluffy!
-
Cool Before Glazing: Allow your donuts to cool completely before applying the glaze. This prevents the glaze from melting off and ensures a beautiful finish that holds its shape.
-
Experiment with Flavors: Feel free to add in extras like chopped nuts or chocolate chips for added texture and taste. Just be sure they are gluten-free to keep your treats safe for everyone!
How to Serve Gluten and Dairy Free Pumpkin Donuts with Maple Glaze
These delicious pumpkin donuts are not only tasty but also visually appealing! Presenting them well can turn a simple breakfast into a special occasion.
Garnishes
- Chopped Pecans: Sprinkle some finely chopped pecans on top of the glazed donuts for a delightful crunch and nutty flavor.
- Cinnamon Sugar Dusting: Mix sugar with a little cinnamon and lightly dust over the glazed donuts for an extra touch of sweetness that complements the pumpkin perfectly.
Side Dishes
- Fresh Fruit Salad: A medley of seasonal fruits like apples, pears, and grapes adds freshness and balances out the sweetness of the donuts.
- Vegan Yogurt Parfait: Layer dairy-free yogurt with granola and berries for a creamy, crunchy side that pairs beautifully with the flavors of pumpkin.
- Herbal Tea: A warm cup of chamomile or peppermint tea provides a soothing contrast to the sweet richness of the donuts.
- Maple Oatmeal: A bowl of oatmeal topped with maple syrup and nuts makes for a wholesome side that keeps everyone feeling satisfied.
Enjoy serving these delightful gluten and dairy free pumpkin donuts at your next gathering or cozy breakfast at home!
Make Ahead and Storage
These Gluten and Dairy Free Pumpkin Donuts with Maple Glaze are perfect for meal prep! You can whip up a batch in advance and enjoy them throughout the week. Here’s how to store, freeze, and reheat them for maximum freshness.
Storing Leftovers
- Allow the donuts to cool completely.
- Place them in an airtight container at room temperature for up to 3 days.
- For longer freshness, refrigerate them for up to a week.
Freezing
- Wrap each donut individually in plastic wrap or aluminum foil.
- Place wrapped donuts in a freezer-safe bag or container.
- Store in the freezer for up to 3 months.
Reheating
- To reheat from frozen, preheat your oven to 350°F (175°C).
- Remove wrapping and place donuts on a baking sheet.
- Heat for about 10 minutes until warmed through.
FAQs
Got questions? Don’t worry; I’ve got answers! Here are some common queries about your new favorite treat.
Can I make these Gluten and Dairy Free Pumpkin Donuts with Maple Glaze ahead of time?
Absolutely! You can prepare these donuts ahead of time and store them as mentioned above. They taste fantastic even after a few days!
What can I use instead of dairy-free milk in this recipe?
You can substitute any non-dairy milk you prefer, such as almond milk, oat milk, or soy milk. Just ensure it’s unsweetened for the best results!
How do I achieve the best texture for my Gluten and Dairy Free Pumpkin Donuts with Maple Glaze?
Make sure not to overmix your batter; this will help maintain a light texture. Also, using fresh pumpkin puree will enhance both flavor and texture!
Can I omit the maple extract from the glaze?
Yes! If you don’t have maple extract on hand, you can either replace it with more vanilla extract or simply omit it altogether. The glaze will still be delicious!
Final Thoughts
I hope you enjoy making these delightful Gluten and Dairy Free Pumpkin Donuts with Maple Glaze as much as I do! They’re a wonderful way to celebrate the flavors of fall while accommodating dietary needs. Whether it’s breakfast or a sweet treat, these donuts are sure to brighten your day. Happy baking, and don’t forget to share your creations!
Gluten and Dairy Free Pumpkin Donuts with Maple Glaze
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Experience the essence of fall with these delightful Gluten and Dairy Free Pumpkin Donuts with Maple Glaze. Bursting with warm spices and pumpkin flavor, these fluffy treats are perfect for cozy mornings or as a sweet afternoon snack. Easy to make, they require just 15 minutes of prep time, making them an ideal choice for busy days or family gatherings. The maple glaze adds a touch of sweetness that perfectly complements the pumpkin base. Once you bake a batch, they’ll be gone before you know it!
Ingredients
- 2 Eggs
- ¾ Cup Sugar
- 1 Cup Brown Sugar
- 1 Cup Pureed Pumpkin
- 1 Cup Dairy Free Milk (I used coconut)
- 3 tsp. Baking Powder
- 2 Cups GF All Purpose Flour
- 1 tsp. Xanthan Gum
- 1 tsp. Pumpkin Pie Spice
- Dash of Salt
- 1 tsp. Cinnamon
- ¼ tsp. Nutmeg
- 2 Cups Powdered Sugar
- 1 ½ tsp. Vanilla
- ½ tsp. Cinnamon
- ½ tsp. Maple Extract
- ½ TBSP Coconut Milk (any dairy free milk will do)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, whisk together eggs, sugars, pureed pumpkin, and dairy-free milk until smooth.
- In another bowl, mix gluten-free flour, baking powder, xanthan gum, pumpkin pie spice, salt, cinnamon, and nutmeg.
- Gradually combine dry ingredients into wet ingredients until just mixed.
- Spoon batter into a greased donut pan about halfway full.
- Bake for 20 minutes or until a toothpick comes out clean.
- Let cool slightly before glazing.
- For the glaze, whisk powdered sugar with vanilla extract, cinnamon, maple extract, and coconut milk until smooth. Dip each donut in the glaze.
Nutrition
- Serving Size: 1 donut (50g)
- Calories: 160
- Sugar: 12g
- Sodium: 120mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
