Gluten-Free Glazed Pumpkin Doughnuts

Try these for your next Thanksgiving breakfast.

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

Serves: 12


  • 2 cups gluten-free all-purpose flour
  • 1⁄2 cup granulated sugar
  • 1 1⁄2 tsp. baking powder
  • 1⁄4 tsp. baking soda
  • 1⁄2 tsp. salt
  • 1 1⁄2 tsp. pumpkin pie spice
  • 1 tsp. xanthan gum
  • 1 cup pumpkin purée
  • 1 Tbsp. molasses
  • 2 large eggs
  • 1⁄2 cup buttermilk
  • 1⁄4 cup butter, melted
  • 1 1⁄2 cups confectioners' sugar
  • 2 Tbsp. whole milk
  • 1 tsp. vanilla extract


  • 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 3⁄4 full.
  • Bake for 12 to 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.