Gluten free Pumpkin Donuts

Ingredients

• 150 ggluten-free plain flour
• ¼ teaspoonxanthan gum (omit if the flour blend already contains it)
• 100 gsugar
• 1 teaspoonbaking powder (check the label for gluten-containing ingredients)
• ¼ teaspoonbicarbonate of soda
• ½ teaspoonground cinnamon
• ¼ teaspoonground allspice
• ¼ teaspoonground nutmeg
• ¼ teaspoonsalt
• 120 mlvegetable or rapeseed oil
• 2 largeeggs, at room temperature
• 100 gpumpkin purée, not pumpkin pie filling
• ½ teaspoonvanilla extract
• 100 gicing sugar, sieved
• 2 tablespoonsmaple syrup
• ½ teaspoonvanilla extract
• 1 tablespoonmilk, or dairy-free milk if required

Instructions

1. 1

   Preheat the oven

   Heat the oven to 170°C (325°F/Gas mark 3). Lightly grease a doughnut pan with butter or non-stick cooking spray.

2. 2

   Mix the dry ingredients

   In a large bowl, combine the flour, baking powder, bicarbonate of soda, xanthan gum, sugar, cinnamon, allspice, nutmeg and salt.

3. 3

   Mix the wet ingredients

   In a medium bowl, stir together the oil, eggs, vanilla extract and pumpkin purée.

4. 4

   Combine the batter

   Pour the wet mixture into the dry ingredients and whisk until the batter is smooth and free of lumps.

5. 5

   Fill the pan

   Divide the batter evenly among the doughnut moulds, filling each about three-quarters full. Use a spoon or, for easier filling, a piping bag.

6. 6

   Bake the doughnuts

   Bake for about 10–12 minutes, until risen. Test one with a small skewer or toothpick; it is ready when the skewer comes out clean.

7. 7

   Cool on a rack

   Transfer the pumpkin doughnuts to a wire rack and let them cool.

8. 8

   Make the glaze

   Once the doughnuts are cool, sieve the icing sugar into a medium bowl. Stir in the maple syrup, milk and vanilla extract until smooth and paste-like.

9. 9

   Dip and set

   Carefully dip each doughnut into the glaze and set it on parchment paper. Add chopped nuts or sprinkles while the glaze is still wet, if desired, then leave the glaze to set before serving.

What are pumpkin doughnuts?

Pumpkin doughnuts are American-style ring-shaped bakes made with pumpkin purée and warm spices. This version is baked in a doughnut pan rather than fried, giving it a tender, cake-like texture.

The gluten-free flour blend forms the base, while pumpkin brings moisture and a mellow autumn flavour. A maple glaze adds sweetness without needing a separate filling.

Nutrition and macros by portion

The nutrition label shows one serving as written: 219 calories, 6g protein, 20g carbs, 13g fat.

The flour and sugar provide much of the carbohydrate, while the oil and eggs contribute most of the fat; the eggs and flour also provide some protein. Pair a doughnut with fruit and plain yoghurt or an egg for a more balanced breakfast plate.

Choosing the flour blend

Flour blend: Use a gluten-free plain flour intended for baking. Different blends absorb liquid differently, so the batter may vary slightly in thickness.

Xanthan gum: Check the flour blend's ingredients before adding it. If xanthan gum is already included, leave out the additional quarter teaspoon.

Build the autumn flavour

Pumpkin purée: Use plain pumpkin purée, not pumpkin pie filling, which is already sweetened and spiced. Stir it into the wet ingredients so it disperses evenly through the batter.

Spices: Cinnamon, allspice and nutmeg give the doughnuts their warm flavour. Measure them carefully so none overpowers the pumpkin.

Mix gently and evenly

Wet and dry: Combine the two mixtures just until the batter is smooth. Whisk out visible lumps, but avoid prolonged mixing once everything is incorporated.

Filling: Aim for moulds that are about three-quarters full, leaving room for the batter to rise. A piping bag can make it easier to portion batter neatly into the doughnut pan.

Check for doneness

Timing: Begin checking at 10 minutes, as the stated baking time is about 10–12 minutes. The doughnuts should have risen before you take them out.

Skewer test: Insert a small skewer or toothpick into a doughnut; it should come out clean. Let them cool on a rack before glazing so the topping can sit on the surface.

Get a smooth maple glaze

Consistency: Sieve the icing sugar first, then stir in the maple syrup, milk and vanilla until the mixture forms a smooth paste. If it looks lumpy, keep stirring before dipping.

Finishing: Dip the cooled doughnuts and set them on parchment paper. Add optional chopped nuts or sprinkles straight away, while the glaze is still wet.

Serving ideas

Serve these doughnuts at breakfast or brunch with fruit, plain yoghurt or eggs to make a more substantial plate. They also work well as a snack alongside tea or coffee.

For a simple finish, leave off the optional toppings and let the maple glaze set. If serving a group, allow the doughnuts to cool and glaze them shortly before putting them out.

Recipe notes & tips

• Bring the eggs to room temperature before mixing them with the oil and pumpkin.
• Check whether your gluten-free flour blend already contains xanthan gum.
• Use a piping bag if you want to fill the doughnut moulds more neatly.
• Start checking the doughnuts at 10 minutes so they do not overbake.
• Wait until the doughnuts are cool before dipping them in the glaze.
• Add chopped nuts or sprinkles while the glaze is still wet.

Variations

• Dairy-free glaze: Use dairy-free milk in place of the tablespoon of milk.
• Nut topping: Sprinkle chopped nuts over the glaze before it sets.
• Sprinkle topping: Add sprinkles while the glaze is wet for a colourful finish.
• More cinnamon: Increase the cinnamon slightly for a stronger warm-spice note.
• Plain finish: Leave off the glaze for a less sweet, simply spiced doughnut.

Common mistakes to avoid

• Using pie filling: Choose plain pumpkin purée so the doughnuts are not unexpectedly sweetened or spiced.
• Adding extra xanthan gum: Check the flour blend first and omit the gum if it already contains it.
• Overfilling the moulds: Fill each one about three-quarters full to leave room for the batter to rise.
• Overbaking: Check with a skewer from 10 minutes and remove the pan when it comes out clean.
• Glazing while warm: Cool the doughnuts on a rack first so the glaze does not run off too readily.
• Skipping the sieve: Sieve the icing sugar before mixing to help the glaze turn out smooth.

How to store

Store the doughnuts in an airtight container at room temperature and eat within 2 days for the best texture. If needed, warm briefly in the microwave; the glaze may soften.

Frequently asked questions