Baked Pumpkin doughnuts- vegan and gluten free

Baked Pumpkin Doughnuts with Coconut Maple Caramel Glaze

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So over the last 6 weeks, I have been hard at work accommodating Pia’s allergies. And because I want her to be happy and feel “normal”, I spend crazy amounts of my time devising ways that make her old ways of life (like doughnuts for example) possible.

(Pia tells this story here on her blog)

Baked pumpkin Doughnuts with Maple Caramel Glaze

I love doughnuts. That is no secret. Fluffy yeast doughnuts are my kryptonite, but in a pinch, I also love baked doughnuts. It seems that my obsession (they are my number one weakness) runs in the family and that my daughters are fairly obsessed too.

Bake pumpkin Doughnuts with Maple Caramel Glaze

Most weekend mornings at our house (that are not raining) are spent walking the dog to our local Top Pot Doughnut shop to get doughnuts and coffee. It is a tradition, and one of my favorites.

Baked pumpkin Doughnuts with Maple Caramel Glaze

So when we realized that Pia couldn’t have that anymore, I was overcome with sadness for her. I got to work right away, and threw myself into the arena of vegan, soy, gluten and cane sugar free doughnut making (I’m really sire that is a pretty small arena!) And after the chocolate mug cakes, these were actually the next way to make her feel special while eating something genuinely delicious at the same time. This pumpkin variety happens to be my favorite, and there is a chocolate recipe coming soon, which is hers. They are so squishy and soft from the pumpkin and you can just pop these in your mouth one after the next!

Bake pumpkin Doughnuts with Maple Caramel Glaze

So now, when Coco is getting to have doughnuts, Pia just brings hers in a little wax paper sack and when we order Coco a hot chocolate, Pia orders a steamed rice milk with sugar free vanilla and we all feel, well, pretty normal ☺

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• By the way, this is what we have been using to make the doughnuts. (we use it so much lately it took the place of our toaster in the appliance cupboard!) But you can bake them in a doughnut pan too- directions are below.

To make these Baked Pumpkin Doughnuts with Coconut Maple Caramel Glaze, this is what you do:

preheat the oven top 350 degrees.

In a medium mixing bowl, combine all of the dry ingredients.

In a small bowl, combine the wet ingredients and then add them to the dry ingredients. Mix well until you have a thick batter. I then spoon the batter into a Ziploc and snip off the corner to make a piping bag to handle the sticky batter.

Add the batter to a greased doughnut pan or mini doughnut baker.

Baked pumpkin Doughnuts with Maple Caramel Glaze

Bake 8-10 minutes in the oven at 350 degrees or 5 in the mini doughnut baker.

Baked pumpkin Doughnuts with Maple Caramel Glaze

Baked pumpkin Doughnuts with Maple Caramel Glaze

While the doughnuts are baking, make the glaze.

In a small saucepan, combine the sugar, coconut, coconut oil, maple and salt. Bring to a simmer and cook about 4 minutes.

Baked Pumpkin Doughnuts with Maple Caramel- gluten free vegan

Remove from heat and let cool slightly. Chop the pecans.

Baked pumpkin Doughnuts with Maple Caramel Glaze

Dip the doughnuts in the glaze (up to twice!) and garnish with chopped pecans if desired.

Baked pumpkin Doughnuts with Maple Caramel Glaze

 

Recipe: Baked Pumpkin Doughnuts with Coconut Maple Caramel Glaze

(Vegan, gluten, soy and cane sugar free)

makes 8 large or 12 small doughnuts

Ingredients

  • 1 ½ cups Gluten Free Flour
  • ½ cup beet sugar (you can use regular old cane sugar in place)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • 1/3 cup canned pumpkin
  • 2 tablespoons vegetable oil
  • ½ cup coconut milk
  • ½ cup beet sugar
  • ¼ cup coconut milk
  • 2 tablespoons coconut oil
  • 1 teaspoon maple extract
  • pinch of salt
  • finely chopped pecans if desired

Instructions

  1. In a medium mixing bowl, combine all of the dry ingredients.
  2. In a small bowl, combine the wet ingredients and then add them to the dry ingredients. Mix well until you have a thick batter. I then spoon the batter into a Ziploc and snip off the corner to make a piping bag to handle the sticky batter.
  3. Add the batter to a greased doughnut pan or mini doughnut baker.
  4. Bake 8-10 minutes at 350 degrees in the oven or 5 in the mini doughnut baker.
  5. While the doughnuts are baking, make the glaze.
  6. In a small saucepan, combine the sugar, coconut, coconut oil, maple and salt. Bring to a simmer and cook about 4 minutes. Remove from heat and let cool slightly.
  7. Dip the doughnuts in the glaze (up to twice!) and garnish with pecans if desired.

Preparation time: 10 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 12

Leave a Reply

29 Comments

  1. Kelsey Baron says:

    There is a blog called Edible Perspective and they make a lot of vegan/gluten-free foods. Although I personally haven’t tried anything, they look very good and she is known for her doughnuts. Maybe she will have some more recipes/ recipe ideas that your daughter will be able to enjoy. :)

    • Oh awesome Kelsey- thank you for the tip, I am always looking for help navigating this bizarre (to me) new world I am in!

  2. That glaaaaaaze! Totally swoon-worthy!

  3. Gorgeous glazed pumpkin doughnuts, Heather! I’m so glad that Pia has her favorite doughnuts and you make them special for her. As a mom, you ROCK! Will pin to group boards at Pinterest to share. :)

  4. These are really lovely Heather!

  5. These are beautiful – that glaze looks heavenly!!

  6. These are gorgeous! The glaze is so shiny and I love that shot of the inside of the donut!! Perfect :)

  7. I love that you’re baking with pumpkin year-round and I have one of those little donut makers. I need to dust that thing off. These are awesome :) pinned

    • Averie- these mini doughnut makers are seriously THE BEST! And I have to admit, I love pumpkin anytime. I have been known to be making pumpkin anything in May!

  8. Seriously gorgeous, pinned!

  9. Mary Bowman says:

    Hello,
    Could you please tell me what temperature to bake these dounuts at in an oven.
    Thanks, Mary

  10. Vicki B says:

    I would so choose this donut if it were in the donut shop case! Our neighborhood shop makes a blueberry cake donut with the faintest bit of glaze. It’s scrumptious. I’m sending my granddaughter one of these donut gizmos. I never saw one before.

  11. What is the oven temp you use to bake the donuts please. Thanks, Patricia Hunter

    • SORRY!!!! 350 degrees!! I will change the recipe to show that :)

  12. Jenny Flake says:

    Oh Heather these are fabulous!! Need them now!

  13. These look absolutely amazing! I agree, when there is no time for yeast donuts (my weakness!), the baked ones are great substitutes!! I love that you’re using pumpkin this time of year – why just only use it in the Fall?! Adore that glaze!! I could maybe guzzle it haha

  14. Maria says:

    Soooooo in love with these doughnuts!

  15. I’d take these doughnuts over any bakery doughnut. They are irresistible! So awesome that you are going all out to help your daughter. My mom always has done that for me too. She still does :)

    • Thanks Laura. That’s what moms do- we can’t help it :)

  16. marla says:

    Heather, these donuts look amazing & I love that they are baked too!

  17. Hope says:

    Is this canned coconut milk or from the refrigerated section ( in a carton) like Blue Diamond?

    Thank u

  18. Jubette says:

    I made the recipe w/ home made roasted pumpkin & use a few substitute ingredients like my home made almond milk since I was out of coconut milk & raw organic sugar since I don’t have beet sugar ..
    Still was very good .. I will look for the ingredients you use I’m sure will be fantastic .. I just make the best of what I had in hand .. Thank you for the recipe ..