Gluten-Free Glazed Pumpkin Doughnuts

Try these for your next Thanksgiving breakfast.

Serves: 12Hands-on: 20 minutesTotal: 40 minutesDifficulty: Easy

Serves: 12

Ingredients

  • 2 cups gluten-free all-purpose flour
  • ½ cup granulated sugar
  • 1½ tsp. baking powder
  • ¼ tsp. baking soda
  • ½ tsp. salt
  • 1½ tsp. pumpkin pie spice
  • 1 tsp. xanthan gum
  • 1 cup pumpkin purée
  • 1 Tbsp. molasses
  • 2 large eggs
  • ½ cup buttermilk
  • ¼ cup butter, melted
  • 1½ cups confectioners' sugar
  • 2 Tbsp. whole milk
  • 1 tsp. vanilla extract

Directions

  • Preheat oven to 325°F. Grease doughnut pans with butter.
  • In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, pumpkin pie spice, and xanthan gum.
  • In a smaller bowl, whisk together the pumpkin purée, molasses, eggs, buttermilk, and butter. Pour the wet ingredients into the dry and mix until just combined.
  • Spoon the batter into a large resealable bag and cut a corner. Squeeze the batter into the wells of the doughnut pan until they’re ¾ full.
  • Bake for 12–15 minutes, until golden brown and firm to the touch. Cool in the pan for 3–5 minutes, then remove to a wire rack.
  • To make the glaze, combine the confectioners' sugar, milk, and vanilla in a small bowl and whisk until smooth. When the doughnuts are cool enough to touch, dip each doughnut in the glaze. Return to the rack to cool completely.

Recipe Information

Serves: 12

Ingredients

  • 2 cups gluten-free all-purpose flour
  • ½ cup granulated sugar
  • 1½ tsp. baking powder
  • ¼ tsp. baking soda
  • ½ tsp. salt
  • 1½ tsp. pumpkin pie spice
  • 1 tsp. xanthan gum
  • 1 cup pumpkin purée
  • 1 Tbsp. molasses
  • 2 large eggs
  • ½ cup buttermilk
  • ¼ cup butter, melted
  • 1½ cups confectioners' sugar
  • 2 Tbsp. whole milk
  • 1 tsp. vanilla extract

Directions

  • Preheat oven to 325°F. Grease doughnut pans with butter.
  • In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, pumpkin pie spice, and xanthan gum.
  • In a smaller bowl, whisk together the pumpkin purée, molasses, eggs, buttermilk, and butter. Pour the wet ingredients into the dry and mix until just combined.
  • Spoon the batter into a large resealable bag and cut a corner. Squeeze the batter into the wells of the doughnut pan until they’re ¾ full.
  • Bake for 12–15 minutes, until golden brown and firm to the touch. Cool in the pan for 3–5 minutes, then remove to a wire rack.
  • To make the glaze, combine the confectioners' sugar, milk, and vanilla in a small bowl and whisk until smooth. When the doughnuts are cool enough to touch, dip each doughnut in the glaze. Return to the rack to cool completely.

Nutrition Information

Nutrition Information
Amount per serving
Calories230
Total Fat5g
Saturated Fat3g
Cholesterol40mg
Sodium200mg
Total Carbohydrate44g
Dietary Fiber1g
Sugars27g
Protein2g