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–+ servings

Pumpkin Baked Donuts with Vanilla Icing Glaze (Gluten-Free)

Magdalena Marsden
Healthier version of the traditional doughnuts, these baked in the oven pumpkin cake doughnuts are glazed with vanilla glaze and made with gluten free flour.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 12 minutes
Course pudding, Snack
Cuisine American
Servings 12 doughnuts
Calories 166 kcal

Equipment

  • Doughnut pans (regular or mini)
  • Piping bag

Ingredients
 
 

  • 1/3 cup pumpkin pie or pumpkin butter (more if the batter is too thick up to 1/2 cup)
  • 1 1/2 tablespoons butter unsalted
  • 1/2 cup caster sugar
  • pinch of salt
  • 1 teaspoon pumpkin pie spice See my recipe spice mix
  • 1 1/2 cup gluten free flour
  • 1/2 teaspoon xantham gum unless your flour already contains it
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 egg
  • 1/2 cup buttermilk

Vanilla Icing Glaze

  • 1 1/2 cups icing (powdered - confectioners) sugar
  • 1/4 cup milk more depending on desired consistency
  • 1 teaspoon vanilla extract
  • pinch fine salt

Instructions
 

  • Preheat your oven to 350˚F, 180 C
  • Spray the doughnut baking tins with cooking spray or wipe with a paper towel dabbed in vegetable oil.
  • In a medium sized bowl cream the butter, sugar, salt, and pumpkin pie spice mix until light and fluffy. You can do this in a mixer or by hand as it's a small enough amount.
  • Add the eggs and buttermilk to the creamed butter and sugar and either whisk or cream by hand until it's all smooth and light.
  • In another bowl, mix together flour, baking soda, and baking powder.
  • Add the flour mixture to the buttermilk in stages, making sure that at every stage the flour is incorporated before you add the next bit of the flour.
  • Gently fold in the pumpkin pie puree or pumpkin pie butter. Ad slightly more if needed. You should have a thicker texture batter.
  • Using a piping bag (or small spoon) pipe the cake doughnut batter to the tins, making sure you don't overfil them. This means not going over about two-thirds full.
  • Bake for 10-12 depending on what size of doughnut's baking pan/tin you have. When done, the doughnuts should feel springy when you gently press them down and start to come away from the baking tin. Double check with a woonden skewer - if it comes out clean and dry, your doughnuts are done.
  • Leave the doughnuts to cool down a bit in the baking pan and when only warm to touch, gently take them out and leave to cool down on a cooling rack completely.
  • To prepare the vanilla icing glaze, mix together the icing (confectioners) sugar, milk, vanilla extract, tiny pinch of salt. Add more milk or vanilla essence to achieve a thick pouring consistency. You can also add extra pumpkin pie spice to the glaze.
  • Add the glaze by either dipping the doughnuts upside down in the vanilla glaze or carefully pour over the glaze. Leave to dry the sugar glaze before packaging or serving.

Nutrition

Calories: 166kcalCarbohydrates: 37gProtein: 3gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 15mgSodium: 121mgPotassium: 41mgFiber: 2gSugar: 24gVitamin A: 670IUVitamin C: 1mgCalcium: 55mgIron: 1mg
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