Gluten-Free Baked Pumpkin Donuts {Dairy-Free}

Ingredients

• 1 1/2 cups all-purpose gluten-free flour (I like Pillsbury gluten-free)
• 1/2 tsp  xanthan gum (leave out if your flour already has it)
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 teaspoon gluten-free baking powder
• 3/4 cup granulated sugar
• 4 tablespoons vegetable oil
• 1 teaspoon pure vanilla extract
• 2 eggs
• 1 cup canned pumpkin (not pumpkin pie filling)
• 1 cup powdered sugar
• 1/4 teaspoon ground cinnamon
• 1 teaspoon  pure vanilla extract
• 4 tablespoons  pure maple syrup

Steps

1. 1

   Preheat oven to 350° F.

2. 2

   Spray full-sized donut pan with gluten-free cooking spray.

3. 3

   In a large bowl combine the sugar, eggs, vegetable oil, canned pumpkin and pure vanilla extract. Mix until fully combined.

4. 4

   Add gluten-free flour, xanthan gum (leave out if your flour already has it), salt, pumpkin pie spice, cinnamon and baking powder and mix until fully combined.

5. 5

   The batter will be thick and sticky.

6. 6

   Add batter to a large plastic storage bag (or piping bag). I like to take a tall cup and put the bag inside of the cup so it’s easier to fill the bag with the batter. Close the seal of the bag.

7. 7

   Cut the tip off of the bag. Squeeze the bag carefully filling the donut pan.

8. 8

   Bake for 14-16 minutes. They will be golden brown and set.

9. 9

   In a small bowl whisk together the ingredients for the glaze.

10. 10

    Dip each warm donut into the glaze and place on a plate or wire rack.

11. 11

    Serve warm and enjoy!

12. 12

    Place leftovers in an air-tight container. The donuts can also be frozen for up to 3 months.