Pumpkin Maple Mini Donuts. Vegan and Gluten Free | Knead to Cook.
Baked Pumpkin Mini Donuts. Vegan and Gluten Free.
Are you on pumpkin overload yet? It’s everywhere! I love it all!!! As you know, my oldest is gluten and dairy free so I wanted to make her a treat she could enjoy – which I normally try to do. I had a new gluten/dairy free all purpose flour to try so I threw caution to the wind and created these.
Gluten free flours normally have a “strange” flavor. But these, with the glaze, were remarkably tasty. My true test was my teenager’s review – my oldest gf/df daughter gobbled down several mini donuts and my other teenager, post a field hockey game, requested 11 of them! She’s going through a growth spurt right now – 18 lbs in 1.5 months. HELLO – finally- the growth spurt has arrived!!
So with all that being said, you can sub out regular ap flour for the recipe if you aren’t gluten free. AND you can omit the glaze if you don’t wish to have the added sweetness and just sprinkle a cinnamon/sugar mixture over top of the wet dough prior to baking.
Ingredients:
1/4 cup of coconut oil (I use Skinny & Co.)
1/2 cup of maple syrup (I used the Canadian maple syrup we got in Montreal)
3/4 cup of pumpkin puree
1 teaspoon vanilla extract
1 teaspoon of ground cinnamon
1/2 teaspoon of nutmeg
1/4 teaspoon of salt
1.5 teaspoon of baking powder
3/4 cup + 1 tablespoon of gluten free flour (I used Bob’s Redmill GF 1 to 1 flour) or you can use ap flour if you don’t need gluten free
Glaze
1 cup of confectioners’ sugar
1 tablespoon of almond milk
1/2 teaspoon vanilla
1 teaspoon of cinnamon
Directions:
Preheat your oven to 350 degrees. Spray your mini donut pan with baking spray and set aside. Into your stand mixer with paddle attached, add all of your ingredients through baking powder and blend until just incorporated. Then add your gf or regular flour and blend. Avoid over-mixing. Then spoon your dough into each well. I pat it down with my fingertips as best as you can and level off the bottom. Bake for 14-16 minutes or until a toothpick inserted comes out clean. Once cooled, remove and place on a cooling rack over a cookie sheet so you can dip or drizzle the glaze.
While the donuts are baking, whisk all of the glaze ingredients together and set aside. If too dry, add a splash more of the almond milk to thin it out. When the donuts are cool to the touch either drizzle over each donut using a spoon or dip the tops into the glaze and place on the rack to dry.
— Knead to Cook
I am never tired of Pumpkin any which way and these look Amazing…thank you for your continuing recipes and great blogs
xoxo
Thank you!!!!! oxo
They are so cute when they are mini! No such thing as a pumpkin overload!
Agreed! oxo
The perfect project for this afternoon when my kids are home from school!
Totally! My kids just requested more 🙂
These look so good! Only problem is that I don’t have a mini doughnut pan. How do you think this would work in a muffin pan?
You know I haven’t tried it but I don’t see why not. Always worth a shot 🙂
I made lastnight in a mini muffin pan & they turned out great I just cut little holes in them and flattened them out a little so more of a doughnut look, everyone loves them!
Very creative!!!! I love it 🙂 oxo
How many does this recipe make?
I believe 12 mini donuts if my mind doesn’t fail me.
i made these…they were really good but too sweet! If I mad these again I would cut the maple syrup in half. Thanks for the recipe!
Lily, Sorry they were too sweet. Definitely adjust as needed and enjoy! Have a wonderful day. oxo
How many does this recipe make?
Ahh sorry, just kidding! I found it:)
Enjoy and eat as many as you can because they don’t last.
Would these work in a regular sized donut pan? Anyone tried it?
I don’t see why not. You will need to increase your baking time but other than that it shouldn’t pose an issue. oxo
Pumpkin Gluten-Free and Vegan Donuts?!? These sound awesome and I’m so excited to find this recipe. Donuts are usually too much for my sensitive stomach, but maybe these substitutes will do just the trick!
Could be!! I have a wonky stomach and I’m fine with these. Fried foods don’t agree with me at all. Let me know. oxoxo
Best gluten free vegan donut recipe ever! They melt in your mouth!
Nancy thank you!!!!!!! oxo
If I make these using a different gf flour blend should I add in xanthan gum? Do you know how much? Thx!
Good question. Typically 1 teaspoon per cup of flour. Be careful to measure as too much will yield a gummy texture. Please pop back and let me know how it works out. Happy weekend!
absoultely loved this recipe! Only thing is my icing keeps melting…. Any one know a fix for this? Thanks 🙂
Mine did too. You can add more sugar to thicken it. I typically dip two or three times.
Hi! Can I use something else to replace coconut oil?
I haven’t recipe tested any other oils but vegetable or olive may be fine.
I made these today as muffins. It made 6 perfect muffins. I omitted the glaze and used sprouted spelt flour. I couldn’t believe how fluffy and moist they were. They were just sweet enough as muffins without the glaze. Next time I’ll try them with the glaze. It was hard to not eat them all and this is hands down my favorite vegan baked good I’ve ever had. My husband is obsessed with pastries and its one thing he misses about eating a clean vegan diet. Thank you for the wonderful recipe!!! I will be trying as donuts as soon as I get a doughnut pan!!!
Kelly, Thank you for such a lovely review. I appreciate it. My kids love these donuts. I make them in a mini donut pan… pop in your mouth and go 🙂