Pumpkin Spice Mini Donuts- Gluten Free
Major props to the type of people who can make a batch of baked goods and freeze some of them for later. If I know about pumpkin treats located anywhere in my household, that’s all I’m thinking about until I can eat one (or four). The recipe I’m about to share with you makes about 2 dozen little donuts, and yes- I most definitely could put away all 24 of them by myself in a week. Luckily for my friends, I’m pretty generous and love sharing my test recipes with anyone and everyone.
I love that these baked pumpkin donuts are perfect for sharing! Plus, they’re only big enough for about 2 to 3 bites, so if you want a couple at a time, go for it. I won’t tell 🙂 I’d love to eventually transform the recipe to make them a little bit healthier, but swimsuit season is officially over and this girl isn’t afraid of a little white sugar and canola oil in her fall-inspired treats. (I mean, am I ever afraid of sugar? No. So let’s get baking!)
I did make the recipe gluten free by using coconut flour, and I think it balances out perfectly with the pumpkin puree and it doesn’t even need frosting! However, if you do want to add a light maple syrup frosting to your donuts, I’ve included it in the recipe below.
- Sit back, relax, and let the weather get a little cooler as you heat up your kitchen with these 2 bowl mini-donuts. Heck, dunk ’em in your morning coffee if you want and call it breakfast. That’s what I’ve been doing all week, and plan on munchin’ on these babies for the rest of October! ENJOY.
Pumpkin Spice Baked Donuts- Gluten Free!
Sit back, relax, and let the weather get a little cooler as you heat up your kitchen with these 2 bowl mini-donuts. Heck, dunk 'em in your morning coffee if you want and call it breakfast.
For the Donut Batter:
- 3/4 cup coconut flour
- 2 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup canola oil
- 3/4 cup sugar
- 1 egg
- 2 tsp vanilla
- 1 cup pumpkin puree
For the Maple Syrup Icing:
- 1 cup powdered sugar
- 2 oz cream cheese, softened
- 2 tbsp milk
- 1 tbsp maple syrup
Spray your donut pan (if you don't have a mini donut pan, a regular sized one should work fine, you might just have to cook a little longer!) and preheat your oven to 425 degrees.
In your first bowl, mix the first 6 ingredients and set aside.
In another large bowl or your stand mixer, add the oil, egg, sugar, and vanilla until well incorporated. Once mixed, add in the pumpkin puree and keep mixing until mixture is consistent.
Add the dry ingredients to the wet ingredients, and mix until combined. Spoon or pipe your dough into the donut pan. I've found that my batter is pretty thick, so I think it's easiest to just spoon the batter into the pan and push it in with my fingers. Some batter may be eaten in this process 🙂
Bake the donuts at 425 degrees for 6 minutes, then lower the temperature to 350 degrees and bake for another 7-8 minutes. Pull the donuts from the oven and let cool until they are cool enough to transfer to a wire rack.
Repeat with the second half of the batter (my mini donut pan makes a dozen at a time).
For the icing: mix milk, cream cheese, and powdered with your hand mixer or stand mixer until fully combined. Add in the cinnamon and maple syrup and continue to mix until icing is consistent.
Once the donuts are cool, you can drizzle the glaze over the top of your donuts, or save the glaze for dipping when ready to eat. Enjoy!