These gluten free, vegan, and refined sugar free pumpkin donuts are SO GOOD! They have the most wonderful pumpkin and warm spice flavor! They are the perfect Fall breakfast treat!
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My family and I go to an amazing pumpkin patch at least 3 times each Fall.
They have games, a live band, corn mazes, a giant inflatable pumpkin for kiddos to bounce on, cute little pig races (yes, pig races haha!), amazing food, and of course tractor rides to pick the pumpkins.
The one food item you can always smell throughout the entire field where all of this is set up is the pumpkin donuts.
Each year my husband and daughter tell me how delicious they are and I always get so jealous I can’t enjoy them as well.
So I decided this year I would come up with my own gluten free, vegan, and refined sugar free pumpkin donut recipe we could all enjoy.
I started with my baked chocolate donut recipe as the base and changed up the ingredients a bit to get the fall spices and pumpkin flavor.
The first time I made them I used an all purpose flour (“Better Batter”) and they tasted wonderful, but the texture wasn’t exactly what I was looking for.
They were a bit spongy which was not what I was going for.
So I decided to try it with the “magic flour blend” I’m starting to use for almost all of my recipes. It’s a combination of brown rice flour, millet flour, and arrowroot flour/starch.
It gives the absolute best results in these types of recipes so I thought it might fix the spongy problem I had the first time I made these pumpkin donuts.
I was so exited when they came out of the oven because I could already see a huge difference just in how they looked.
Once I took that first magical bite I knew this was going to be my go to pumpkin donut recipe forever.
They are SO GOOD! They have the most wonderful pumpkin and warm spice flavor!
They also smelled exactly like the pumpkin muffins I would smell every year at the pumpkin patch.
I couldn’t wait for my husband to try them to tell me how close I got to the donuts at the pumpkin patch that he loves so much.
He was so surprised and said they tasted so similar to the traditional pumpkin donuts that I should set up a stand and sell them, haha!
My daughter also loved them which is always a success in my mind.
What are some of your families favorite Fall traditions? I can’t wait to hear about them and hope you love these pumpkin donuts as much as I do!
- 3/4 cup brown rice flour
- 3/4 cup millet flour
- 1/2 cup arrowroot flour/starch
- 2 tbsp ground flax seed meal*
- 6 tbsp warm water*
- 1/2 tsp xanthan gum
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup coconut sugar, packed
- 1/2 tsp cinnamon
- 1/4 tsp ginger
- 1/4 tsp nutmeg
- 1/3 cup maple syrup
- 1 cup pumpkin 2 tsp vanilla
- 1/3 cup melted coconut oil
- 2 tbsp dairy free milk of choice (I use “So Delicious Unsweetened Coconut Milk”)
For the Maple Glaze:
- 1/2 cup powdered sugar substitute* (I use Swerve brand)
- 1–2 tbsp maple syrup
- 1–2 tbsp dairy free milk of choice (I use “So Delicious Unsweetened Coconut Milk”)
- Preheat the oven to 375°F and grease donut pans (12 donuts total).
- In a small bowl, add flax seed and warm water and stir to combine. Set aside for 5 minutes to firm up.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, coconut sugar, xanthan gum, cinnamon, ginger, and nutmeg.
- To your flax seed mixture, add maple syrup, pumpkin, vanilla, and coconut oil. Stir to combine.
- Add wet ingredients to the large bowl of dry ingredients and mix well.
- Use a piping bag to add the mixture to the greased doughnut pan.
- Bake the doughnuts for 12-15 minutes.
- After a few minutes, transfer to doughnuts to a cooling rack with a piece of parchment paper underneath.
- Once the donuts have cooled, combine all of the maple topping ingredients into a bowl and stir to combine.
- Dip each donut into the maple glaze and place back on the cooling rack to allow the excess topping to drip off of the donuts.
- Enjoy right away (they will be messy!) or place in the fridge for 10-15 minutes until the glaze has solidified.
You can use 2 eggs instead of the flax seed meal and warm water if you do not have an issue with eggs.
If you don’t have issues with refined sugar, then you can use regular powdered sugar instead of the substitute.
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