Gluten Free Baked Pumpkin Spice Donuts

Fall seems to have arrived early in Los Angeles and instead of watermelon juice and salads, I’m craving root veggies, soups, baked fruit and of course, spicy donuts with milky tea.

Spices and coconut sugar give these their burnt sienna color and although I made these for a friend who is Gluten Free, everyone will love them. They’re the best donuts I’ve made so far.

These Gluten Free Baked Pumpkin Spice Donuts are easy to make and are healthy enough to eat for breakfast, especially if you omit the glaze.

Regarding the glaze – it contains butter and sugar which for some people may negate the healthy aspect of the donut itself. I’ve tried lots of coconut butter base glazes and they just don’t have the sweetness or texture I’m looking for. So if anyone has invented a light and yet sweet glaze that doesn’t involve powdered sugar, let me know!

Gluten Free Baked Pumpkin Spice Donuts (Makes 9 donuts)

(Adapted from Laura Lea)

DRY INGREDIENTS

1 1/4 C certified GF Instant Oats (I like Bob’s Red Mill)

3/4 super fine almond flour (I like Bob’s Red Mill)

2 TSP cinnamon

1 TSP ground ginger

1/2 TSP ground cloves

1/4 TSP ground nutmeg

1 1/2 TSP baking powder

1 TSP baking soda

1/4 TSP salt

WET INGREDIENTS

2 eggs (room temperature)

1/2 C coconut sugar

1/4 C avocado oil

1/2 C pumpkin puree (not pumpkin pie filling)

1/2 TSP vanilla extract

GLAZE

1/4 C salted butter

1/2 C maple syrup

1/2 sifted powdered sugar (I use this from Trader Joe’s)

1 TSP cinnamon

Dash of ground ginger, nutmeg and clove

DIRECTIONS

Preheat oven to 350 degrees and grease two 6-donut molds (I like silicone ones because they’re easy to get the donuts out).

Using a food processor or high speed blender, blend the oats until they become a fine flour. If you store your almond flour in the freezer or refrigerator, it may have hard clumps so it’s a good idea to pulse the almond flour so all dry ingredients are non-clumping.

Whisk remaining dry ingredients.

In a separate smaller mixing bowl, combine wet ingredients. Add wet ingredients to dry ingredients and combine.

Using a spoon, pastry bag, or ziploc bag with the corner cut off, fill molds to 3/4 full only. You will have enough batter for about 9 donuts.

Bake for 16 min or until toothpick comes out clean.

***Let cool for 30 min. I’ve broken many donuts by being impatient with this step. Use a butter knife to loosen the donut from the mold and then gingerly remove. If your donuts keep breaking, further chill in the freezer for 15 min before loosening.

GLAZE

While donuts are cooling, melt butter, maple syrup and spices in a sauce pan over very low heat.

Remove from heat and whisk in powdered sugar.

Rest 15 min so glaze can thicken.

Dip each donut in glaze and set on rack to cool.

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Catherine Tingey

Entrepreneur, yogini, designer, award-winning filmmaker, personal trainer and former marathon runner. She left a career in finance to start her own business and along the way, became a yoga teacher after practicing for 24 years.

About the Author

Catherine Tingey + Entrepreneur, yogini, designer, award-winning filmmaker, personal trainer and former marathon runner. She left a career in finance to start her own business and along the way, became a yoga teacher after practicing for 24 years.