Pumpkin Doughnuts with Maple-Cinnamon Glaze

I have started nesting.

Fall nesting that is.  Or at least that’s what I call it.  I want to make hot tea, comforting soups and soul-satisfying breads.  Add to that list anything that has an orange hue from pumpkin or squash and I’m heading to my happy place in a hurry.

Last week I decided that I couldn’t live another moment without a tender pumpkin doughnut enrobed in maple glaze.  I knew just what I was yearning for and the only thing between me and this doughnut was about 6 different batches where I tweaked and adjusted ingredients.  You see, I’m pretty passionate about my pumpkin products and I wasn’t about to settle.

Was it worth it?  As my daughter Claire would say, “you bet!”

Pumpkin Doughnuts with Maple-Cinnamon Glaze

  • 1 ½ cups gluten-free flour mix (click here to see the one I use)*
  • 1 ½ teaspoons baking powder (Hain brand or homemade for corn-free)
  • 1 teaspoon sea salt
  • ¼ teaspoon xanthan gum (I use Authentic Foods for a corn-free variety)
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¾ cup granulated sugar
  • 2 eggs
  • 1/3 cup canola oil (or other mild tasting oil of choice)
  • 1 cup of canned pumpkin (unsweetened/unflavored)

Preheat oven to 350 degrees.

Grease a 6 count, non-stick doughnut pan with pan spray.  I used this one by Norpro.  You do need a pan for this recipe since baked doughnuts need to “climb” the sides of a pan to rise properly in the oven.

In the bowl of a standing mixer fitted with the paddle attachment combine the first eight ingredients (flour, baking powder, salt, xanthan gum, cinnamon, nutmeg, ginger, and sugar) on slow speed to evenly distribute.

Add the eggs, oil and pumpkin.  Mix on medium-low for about 1 minute or until thoroughly combined. Do not over-mix as you don’t want to incorporate too much air into the batter.  Batter will be the consistency of thick cake batter.

Scrape batter into a Ziploc bag (or piping bag if you have one), cut one corner and pipe into prepared doughnut pan.

Bake in center of preheated oven for 13-14 minutes or until doughnuts spring back a bit when lightly touched.

Cool for a minute or two in the pan on a wire rack.  Then carefully turn doughnuts out of the pan to finish cooling.

Repeat with remaining dough, making sure to fully grease your pan again before piping the dough in.

When cool, dip the doughnuts into the glaze and allow to set on a wire rack that is set over parchment paper to catch the drips.


These taste best the same day they’re made, but I have successfully kept them overnight in an airtight container at room temperature.

Yield: 1 dozen doughnuts

Maple-Cinnamon Glaze

Mix all ingredients in a small bowl until smooth and no lumps remain.  If needed add a drop or two of water to adjust consistency.

* I test all my recipes with this specific mix and highly recommend that you use this exact formulation for best results.  Gluten-free flour mixes vary widely and I can’t guarantee how different ones will behave in my recipes.  I do encourage people to experiment with different flours, just be flexible, have a sense of humor and remember to let me know how it goes!

The thick batter after it’s mixed.

The dough is piped and ready for baking.

Out of the oven and smelling delicious.

Flipped out on the counter to cool.

13 thoughts on “Pumpkin Doughnuts with Maple-Cinnamon Glaze

  1. I want to be in the same nest… these look absolutely delicious and make me want to buy the donut pan… I’ve missed you and your post! 🙂

  2. Pingback: Searchable Saturdays « Vegetarian 'Ventures

    • Hi Becky, Is it one of those mini-bundt pans with 6 little mini-sized cakes? I think that would work, although the amount of batter in each will probably be different, so you will need to adjust cooking time. Just bake until they spring back when touched. Good luck and happy baking!

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  4. Pingback: Figure Friendly Comfort Food~ pumpkin doughnuts with maple cinnamon glaze | Fit Moms Fit Kids Club

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