Soft cakey pumpkin donut base topped with brown sugar icing and a maple glaze make up these amazing Pumpkin Donuts. Each bite is sweet and delicious you’d never even know they’re gluten free, nut free, egg free and easily vegan! The most perfect treat for autumn or any time of the year!
I know pumpkin desserts are usually only associated with autumn but quite frankly not every place in the world gets to experience a cool crisp autumn.
Everyone should be able to enjoy pumpkin desserts as well at any time of the year!
So yes, these pumpkin donuts are perfect for crisp fall air but they’re just as delicious at any time of the year.
What Makes These Donuts So Delicious?
- Brown Sugar: Light and dark brown sugar are in the donut itself for that molasses like flavor and both types are also in the icing!
- Pumpkin Purée: Of course we need this for our pumpkin donuts! Make sure to use this and not pumpkin pie filling.
- Cinnamon: This spice gives the donuts that mild woody flavor that pairs perfectly with the brown sugars and pumpkin.
- Maple Syrup: I like to use pure grade a maple syrup for my glaze. It’s sweet and delicious.
Make the Batter
Sift all your dry ingredients (minus the cornstarch) into a large bowl- Once sifted, whisk to combine.
Mix the cornstarch water- In a medium bowl using a spoon, mix together the water and cornstarch until it is thin and watery. It will be thick and tacky at first.
Mix the wet ingredients and the brown sugars- In a small bowl, whisk together the cornstarch water, the oil, the brown sugars, pumpkin purée, milk and vanilla until combined.
Stir wet ingredients into dry- Using a spatula, fold everything together gently until just combined.
Scoop the batter into a pastry bag- Or you can use a zip top bag with a corner cut off.
Fill the donut pans- Make sure you fill them to almost the top. Filling them this much helps them get that nice height. Before they go into the oven, take the back of a small spoon or a butter knife and smooth any lumps on the tops of the donuts. Many gluten free flours tend to remain the way you put them so if they are bumpy, that’s how they will look when baked.
Bake for 11 minutes- Bake until the tops spring back at you when gently poked.
Let them cool in the pan for a bit- After they’re done, allow them about 5 minutes or so to rest in the pan before trying to remove them with a small spatula. If you try too soon, they will break apart.
Make The Icing and Glaze
For the Icing
Combine brown sugars, water and butter or vegan baking stick in a stovetop pan.
Heat over medium heat until butter is melted and mixture is smooth. Simmer for 1 minute then take off the heat.
Whisk in the sifted confectioners’ sugar and vanilla until smooth. Add a pinch of salt and whisk again. Let cool 5 minutes so it thickens.
Dip tops of donuts into the icing and let harden on a cooking rack with wax or parchment paper underneath.
For the Maple Glaze
Combine all ingredients together with a whisk and drizzle on top of the cooled brown sugar icing.
Can These Donuts be Vegan?
Absolutely! Just follow these few steps:
- Make sure your gluten free flour is free from dairy.
- Use a non dairy milk of choice.
- Make sure to use vegan baking sticks.
- Read the label on your pumpkin purée to make sure there are no hidden ingredients.
- Use only pure maple syrup.
Maple Glazed Pumpkin Donut Time!
These Pumpkin Donuts are autumn in every bite, even in the dead of summer.
They’re the most perfect pumpkin treat that happens to be gluten free, nut free, egg free and easily vegan! Enjoy!
For the Donuts:
- 1 ¾ cups gluten free flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- ½ cup vegetable oil
- ¼ cup dark brown sugar
- ½ cup light brown sugar
- 4 heaping tablespoons of cornstarch mixed with 6 tablespoons of water
- 1 cup pumpkin purée
- ½ cup plus 2 tablespoons milk of choice
- 1 teaspoon pure vanilla extract
For the Brown Sugar Icing:
- ½ cup dark brown sugar
- ¼ cup light brown sugar
- ¼ cup water
- 1 tablespoon unsalted butter or vegan baking stick
- ½ teaspoon pure vanilla extract
- 1.5 cups confectioners sugar sifted
- Pinch of salt
For the Maple Drizzle:
- 1.5 cups confectioners sugar
- 2 tablespoons pure maple syrup
- 2 tablespoons of water
- Preheat the oven to 350 degrees Fahrenheit. Grease two donut pans and set aside.
- Make the donuts: Whisk the gluten free flour, baking powder, baking soda, salt, and cinnamon together in a large bowl until combined. Set aside.
- In a small bowl, combine the cornstarch and water with a spoon until it is thin and watery. It will be thick and tacky at first.
- In a medium bowl, whisk the oil, brown sugars, cornstarch water mixture, pumpkin puree, milk, and vanilla extract together until combined. Pour the wet ingredients into the dry ingredients, then fold everything together gently just until combined and no flour pockets remain.
- Spoon the batter into a zip topped bag. Cut a corner off the bottom of the bag and pipe the batter into each donut cup, filling almost all the way. Smooth the tops with a knife, spatula or back of a spoon. This is important with gluten free otherwise they might end up misshapen.
- Bake for 11 minutes or until the edges and tops are lightly browned. To test, poke your finger into the top of the donut. If the donut bounces back, they’re done. Cool donuts in the pan for a few minutes then transfer to a cooling rack. Repeat with remaining batter.
- Make the Icing: Combine the brown sugars, water and butter or vegan baking stick in a medium saucepan over medium heat. Stir until the butter has melted and mixture is smooth. Bring to a simmer. Allow to simmer for 1 minute then remove from heat and whisk in the vanilla extract and sifted confectioners’ sugar until smooth and combined. Taste, then add a pinch of salt. Let the icing cool for 5 minutes to slightly thicken. Dip the tops of the pumpkin donuts into the warm icing. If icing is getting too thick as you’re dipping, add a little more water or warm back up in the microwave or on the stove to thin out. Place dipped donuts on a wire rack placed on top of wax or parchment paper so any excess icing can drip off. Let icing harden.
- For the Maple Drizzle: Combine all ingredients together with a whisk and drizzle on top of brown sugar icing once it has cooled. Enjoy!
This recipe was adapted from Sally's Baking Addiction Baked Pumpkin Donut recipe.