These delicious gluten-free maple pumpkin donuts are all I need on a cold fall day. Fluffy, soft, and topped with a naturally sweet maple glaze, it’s beyond delicious. Super easy to make and a lot healthier than fried donuts. Perfect treat to enjoy during holiday season.
Second weekend of snow here in Colorado and I am dreaming of all the holiday treats I’ll be making this season. While I can’t wait to dig into all the Christmas goodies it’s I’ve been absolutely loving the pumpkin spice. Here are some of my favorite pumpkin recipes:
Paleo Pumpkin Donut Holes
Gluten-Free Pumpkin Bread
Flourless Franken-muffins
I loved making these baked pumpkin bread donuts. It’s a simple a blender recipe which I love making since they’re so easy. They will be ready to be glazed in under 35 minutes. That means you can enjoy them in no time whenever you feel like it. It doesn’t get much better than that, right?
Well it does, these tasty guys are gluten-free, dairy-free and refined sugar-free. Plus they are baked, not fried. You’ll get to eat two without guilt instead of just one 😛
One of my favorite things about donuts, you get to glaze them with whatever topping you prefer. Personally I always use a chocolate glaze but this maple butter glaze works perfectly with the pumpkin spice. If that doesn’t sound good to you, there’s always the option to sugar coat them or dip them in white chocolate. The possibilities are endless 😛
If you’re like me and you love em baked here are some of my favorite donut recipes worth checking out:
Paleo Triple Chocolate Donuts
Snowman Donuts
Reindeer Donuts
Mini Cinnamon Donuts
How to prepare these incredible maple pumpkin donuts
Preheat the oven to 350 degrees Fahrenheit and grease a donut pan with coconut oil. I used this silicone donut pan. The silicone makes it easier to remove the donuts after baking.
In a high speed blender or food processor add all ingredients and process until completely smooth. This will take around 5-10 minutes depending on what kitchen appliance is used.
Transfer bath into piping bag for a non-messy transition and pipe into the donut pan. Bake for about 20-25 minutes until a toothpick comes out clean. Let cool for about 10 minutes on a cooling rack before glazing.
To prepare the glaze add maple butter into a small pan or pot and heat over low. Once the maple butter has thinned dip the donuts and let sit for about 10-15 minutes.
Serve immediately and store leftovers in an airtight container in the fridge for up to two days.
If you happen to make these deliciously fluffy maple pumpkin bread donuts, please let me know. I’d love to see how it turns out. As always, don’t forget to tag @delight.fuel or simply comment below.
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Maple Glazed Pumpkin Bread Donuts
These delicious gluten-free maple pumpkin donuts are all I need on a cold fall day. Fluffy, soft, and topped with a naturally sweet maple glaze, it's beyond delicious. Super easy to make and a lot healthier than fried donuts. Perfect treat to enjoy during holiday season.
Ingredients
Donuts
- 2 cups rolled oats
- 1/4 cup bone broth protein
- ½ cup pumpkin puree
- ¾ cup pure maple syrup
- 2 whole eggs
- ½ cup Cashew milk (plant-based milk)
- 4 tbsp almond butter
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp cinnamon
- ½ tsp nutmeg
- 1 ½ tsp pumpkin spice
Glaze
Instructions
1. Preheat the oven to 350 degrees Fahrenheit and grease a silicone donut pan with coconut oil.
2. In a high speed blender or food processor add all ingredients and process for about 5-10 minutes until completely smooth.
3. Pour batter into the donut pan and bake for about 20-25 minutes. Let cool for about 10 minutes on a cooling rack before glazing.
4. In a small pan add maple butter and heat over low heat. Dip donuts into maple glaze and let sit for about 10-15 minutes.
5. Serve immediately and store leftovers in an airtight container in the fridge for up to two days.
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