Did you know that I’m scared of baking? Yup, that’s right. When it comes to baking I never know what’s going to happen. Give me a challenge to make up a new dinner recipe to cook and I’m on it. Yet, if you ask me to come up with a recipe that may mean using a mixer and lots of flour… I get nervous. I don’t shy away from baking new things, but when I decided to try something like a Pumpkin Pie Donut recipe, I crossed my fingers and said a little prayer that they would turn out.
Needless to say, that when I finished putting the final touches on these donuts and took my first bite, I was thrilled beyond words that they tasted amazing.
Packed with a delicious pumpkin pie flavor, these donuts are light and not too overly sweet.
Putting It All Together
With all the right ingredients gathered together, including some fresh pumpkin puree, I set out to put together a pumpkin pie donut recipe that make a perfect breakfast treat for Thanksgiving morning or even just a nice snack during the week.Print
Pumpkin Pie Donut Recipe – Gluten-Free & Dairy-Free
These delicious and allergy friendly donuts are a perfect Thanksgiving morning treat.
2 cups gluten-free flour blend
1/2 teaspoon Guar gum or Xantham gum
1/4 cup buttered flavor coconut oil
4 flax eggs (or 4 eggs)
1 cup sugar
1/2 cup brown sugar
1 1/2 cups pumpkin puree
2 teaspoons pumpkin pie spice
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup confectioner sugar – sifted
4 Tablespoon maple syrup
1 Tablespoon almond milk
3/4 cup walnuts
1/4 cup packed brown sugar
1/2 teaspoon cinnamon
Preheat oven to 350’F. Lightly grease two doughnut pans.
- In a small bowl, whisk together flour and guar gum. Set aside
- In a large bow, mix together oil, eggs (flax eggs) sugars, pumpkin, pumpkin spice, salt, baking powder, and baking soda until smooth.
- Slowly mix in flour and guar gum until well combined. Do not over mix.
- Place mixture into plastic storage bag or piping bag.
- Pipe the doughnut mixture in dough pans. Fill to about 3/4 of the way full.
- Place in oven and bake for 15 to 17 minutes or until a toothpick stuck into the doughnut comes out clean.
- Remove the doughnuts from the oven and let them cool in the pan for a few minutes. Once cool, transfer to a cooling rack to allow them to cool completely.
- While doughnuts are cooling, make glaze and crumb topping.
In a food processor, pulse the walnuts, brown sugar, and cinnamon until crumbly.
In a small bowl, combine the sifted* confectioner sugar, syrup, and almond milk. Mix until smooth and transfer to small storage or piping bag.
- Once doughnuts are completely cool, pipe glaze back and forth over doughnuts until well coated.
- Add crumb topping to each of the doughnuts.
Keep doughnuts in an air-tight container for two to three days.
*It is a good idea to sift the confectioner sugar before making the glaze to avoid lumps
Use Fresh When You Can
While at the grocery store the other day, I saw that they were selling little pumpkins for baking. Now I usually use canned pumpkin, but I thought it would be fun to make some homemade pumpkin puree and see if it really made a difference in the taste of a recipe.
I brought home one little pumpkin, cut it into quarters, took the seeds out and roasted it in the oven for a few minutes.
Once they were fork tender, I let them cool and then scrapped the pumpkin into a food processor to puree. It was so easy to make. I can see myself doing this more often for sure.
The homemade puree definitely made a difference with this recipe. The pumpkin flavor was amazing.
I May Just Keep Baking
I’ve been thrilled that the past couple ‘baking’ recipes that I have put together have actually worked out. I’m noticing if I am just a little bit more patient and keep tasting as I go, that I may just end up being somewhat good at this baking thing.
What About You?
Are you more comfortable cooking up a beautiful meal for your family or doing you enjoy baking up delicious treats? Leave me a comment and let me know which method you prefer or if you are comfortable doing both.
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