This recipe for pumpkin donuts is the holy-grail for any pumpkin (and donut!) lover.
And hello: They’re donuts that you can eat without guilt.
These gluten-free cake-style donuts are baked, making them a big step up health-wise from their fried counterparts. And, as if they couldn’t get any better, they’re finished with a mouthwatering maple glaze icing made without refined sugar.
They’re still a treat, but they’re made with wholesome ingredients that you can feel good about indulging in every once in a while. (Like, right now.) So if you are following 2B Mindset use them as a special treat but make sure you track them. For Portion Control programs like 21 Day Fix, 80 Day Obsession, or Transform:20 use them as a yellow treat.
The luscious maple glaze on these pumpkin donuts couldn’t be easier to make. It’s dairy-free and composed of just three ingredients: maple syrup, coconut oil, and coconut butter.
Blended together, they create a dreamy, perfectly sweet glaze that takes these donuts right over the edge.
If coconut butter is new to you, look for it in the health foods or baking section of your grocery store. It’s usually sold in glass jars and can be found near the coconut oils.
Coconut butter is made from the fibrous coconut meat, so it tends to be more solid than its close cousin, coconut oil.
And if you’re feeling a bit adventurous, I’ll let you in on a secret — coconut butter is actually quite easy to make at home! Simply add unsweetened shredded coconut to your food processor.
Gluten-Free Baked Pumpkin Donuts With Maple Glaze
- 1½ cups gluten-free all purpose flour
- ⅓ cup coconut sugar
- 1 tsp . baking powder
- ½ tsp . baking soda
- ½ tsp . sea salt (or Himalayan salt)
- ¾ tsp . pumpkin pie spice
- ¼ tsp . ground nutmeg
- ⅓ cup pumpkin puree
- 4 Tbsp . extra-virgin organic coconut oil , melted, divided use
- ½ cup canned coconut milk
- Nonstick cooking spray
- ¼ cup pure maple syrup
- ¼ cup coconut butter , softened
- 2 Tbsp . water
Preheat oven to 350º F.
Combine flour, sugar, baking powder, baking soda, salt, pumpkin pie spice, and nutmeg in a large bowl; mix well. Set aside.
Combine pumpkin, 2 Tbsp. oil, and coconut milk; mix well.
Add pumpkin mixture to flour mixture; mix until just blended.
Place batter in large re-sealable plastic bag. Cut off one corner to create a piping bag. Pipe batter into a donut pan lightly coated with spray, filling ¾ full. Bake for 8 to 12 minutes, or until a toothpick inserted in the middle comes out clean. Cool to room temperature.
While donuts are baking, place maple syrup, coconut butter, and remaining 2 Tbsp. oil in blender; cover. Blend until smooth.
Place glaze in a medium bowl. Dip top of each donut into glaze; place on a wire rack until glaze sets.