Gluten-Free Pumpkin Spiced Vanilla Donuts
How do you spell donut? Is it doughnut or donut? I always get stumped, preferring to spell it donut. In reality either way is fine, doughnut is more popular in the UK where donut is more popular in the US. Regardless, donuts are a fun treat anytime of year, though I do tend to make them more in the fall. These Gluten-Free Pumpkin Spiced Vanilla Donuts are a great addition to your fall dessert line up. They are easy to make and have just a hint of pumpkin spice to make them super warm and cozy. Â
What I like about these donuts is that they don’t require the usual canned pumpkin, just pumpkin pie spice. The spices add just enough flavor to give you all the fall feels. These gf pumpkin spiced vanilla donuts are perfect for a snack or better yet with a cup of coffee for breakfast.
Having a donut pan helps to make this process easier. Because these are a baked donut, shaping them is not required, just fill the donut pan and they bake up beautifully. The pans can be found at most stores.
The Process
The donut batter comes together fairly quickly with the trickiest part being filling the donut pan. You can do these several ways, with a spoon, with a pastry bag, or if you don’t have a pastry bag a regular gallon size ziploc bag works well.
If you decide to go the pastry bag or ziploc bag route, the best suggestion would be is to place the bag in a tall glass before starting. Make sure the point end is faced down and fill the bag. Once the bag is filled remove and snip about an inch off the bottom. The batter will run out quickly but it is manageable. Fill the donut pans by placing batter all the way around the donut form. If you find that you need to add more batter to the bag, grab a chip clip and close off the bottom before refilling the bag. You remove it once it you are ready to continue.
Once the donuts are baked and cooled I frost them with a simple glaze. I do double dip the glaze because one coat is not enough. Then I drizzle the donut with caramel sauce this is my favorite recipe https://sallysbakingaddiction.com/homemade-salted-caramel-recipe/. If you don’t want to add caramel sauce another option would be to just use some sprinkles.
Gluten-Free Pumpkin Spiced Vanilla Donuts
Materials
- 2 cups Gluten-Free Flour
- 1/2 tsp Xanthan gum if GF flour doesn't have any
- 1 c Granulated sugar
- 2 tsp Baking powder
- 1 tsp Pumpkin pie spice
- 3/4 tsp Salt
- 3/4 cup Milk or dairy-free milk
- 2 large Eggs at room temperature
- 2 tsp Vanilla extract
- 1/2 cup Vegetable or Canola oil
Vanilla Glaze
- 2 cups Powdered sugar
- 4 Tbsp Milk of choice I used almond milk
Caramel Sauce (optional)
Instructions
- Pre-heat oven to 425°f. Grease 2 donut pans and set aside.
- Grab a large bowl and add GF flour, sugar, baking powder, pumpkin pie spice, and salt. Whisk it all together.
- In a seperate bowl add milk, eggs, vanilla extract, and oil. Mix together then add to flour mixture.
To Fill The Pans
- Spoon the batter into the donut pans or using piping or a Ziploc bag place an empty bag into a large glass pointy tip down. Fill the bag with the batter, then snip a corner about 1-inch and pipe around the donut pan. The batter will be a bit runny.
- Bake 7-10 minutes or until a toothpick placed in donut comes out clean.
- Cool on wire rack.
Make the Glaze
- Combine powdered sugar and milk of choice and whisk until smooth.
- Carefully dip each donut in the glaze. Let is set a few seconds then repeat the dip process.
- Drizzle with caramel sauce (optional) or sprinkle with your favorite sprinkles.
Nutrition
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