Description
These Gluten-Free Pumpkin Donuts with Brown Sugar Glaze are a cozy, autumn-inspired plant-based treat featuring fluffy, moist donuts bursting with pumpkin flavor and warming spices. Topped with a luscious brown sugar glaze providing perfect sweetness and richness, these donuts are easy to make, versatile, and perfect for any time you crave a comforting pick-me-up or dessert.
Ingredients
Scale
Donut Batter
- 1 cup pumpkin puree
- 1 1/2 cups gluten-free flour blend
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon (natural)
- 1/2 teaspoon ground nutmeg (natural)
- 1/4 teaspoon ground ginger (natural)
- 2/3 cup brown sugar (natural)
- 2/3 cup plant-based milk
- 1 teaspoon vegetarian Worcestershire sauce (natural)
Brown Sugar Glaze
- 1/2 cup brown sugar (natural)
- 1/4 cup plant-based milk
- 1/4 teaspoon natural gelling agent
Toppings and Optional Add-ins
- Chopped toasted pecans or walnuts (optional)
- Smoked turkey bacon bits (optional)
- Finely crushed smoked turkey slices (optional)
- Plant-based chocolate for drizzle (optional)
- Ground cinnamon for dusting (optional)
- Edible flowers for garnish (optional)
Instructions
- Prepare Your Batter: In a large bowl, mix the gluten-free flour blend, baking powder, baking soda, cinnamon, nutmeg, and ginger. In a separate bowl, whisk together the pumpkin puree, brown sugar (natural), plant-based milk, and vegetarian Worcestershire sauce (natural). Gradually fold the dry ingredients into the wet ingredients until just combined and smooth, being careful not to overmix.
- Preheat and Grease Your Donut Pan: Preheat the oven to 350°F (175°C). Lightly grease your donut pan with plant-based oil to ensure easy removal and a golden crust after baking.
- Fill and Bake: Using a spoon or piping bag, fill each donut cavity about three-quarters full to allow room for the donuts to rise. Bake in the preheated oven for 15 to 18 minutes or until a toothpick inserted into the center comes out clean.
- Prepare the Brown Sugar Glaze: While the donuts bake, combine the brown sugar (natural), plant-based milk, and natural gelling agent in a small saucepan. Warm gently over low heat, whisking constantly until the glaze thickens to a smooth, pourable consistency.
- Glaze the Donuts: Let the donuts cool slightly in the pan, then transfer them to a wire rack. Drizzle or dip the donuts in the brown sugar glaze and set aside to allow the glaze to firm up with a shiny finish.
Notes
- Ensure the batter is thick but still pipeable for even donut shapes without spilling over.
- Gently fold the batter to avoid tough donuts and maintain a light, fluffy texture.
- Grease the donut pan well to prevent sticking and ensure easy removal.
- Allow the glaze to cool slightly before dipping the donuts to avoid melting it but keep it pourable.
- Store donuts in an airtight container at room temperature to keep them fresh for up to 2 days or refrigerate for up to 4 days.
- Freeze donuts wrapped individually in parchment paper inside a freezer-safe bag for up to 3 months. Thaw overnight at room temperature before reheating.
- Reheat refrigerated or thawed donuts in the microwave for 10 to 15 seconds or in a toaster oven for a few minutes to restore softness.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 donut
- Calories: 180
- Sugar: 14g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
Keywords: gluten-free donuts, pumpkin donuts, brown sugar glaze, plant-based dessert, autumn treats, dairy-free donuts, egg-free donuts
