Description
These Pumpkin Spice Donuts with Maple Icing are a delicious, gluten-free treat perfect for fall or any time of year. Made with almond flour and warming spices, these baked donuts are moist, flavorful, and topped with a creamy maple glaze that perfectly complements the pumpkin flavor. Easy to prepare and bake in a donut pan, they offer a healthier twist on a seasonal favorite.
Ingredients
Scale
Donuts
- 2 cups blanched almond flour
- 1/4 cup arrowroot flour (or tapioca)
- 1 tsp baking soda
- 2 tsp pumpkin pie spice
- 1 1/2 tsp ground cinnamon
- 1/4 tsp fine grain sea salt
- 2 large eggs
- 1 cup organic pumpkin puree (drained on paper towels)
- 2/3 cup coconut sugar (or maple sugar)
- 1/4 cup melted coconut oil
- 1 tsp pure vanilla extract
Maple Icing
- 1 Tbsp ghee (butter or palm shortening, soft)
- 1 1/4 cups powdered maple sugar (blended before measuring)
- 1 Tbsp almond milk
- 1/2 tsp pure vanilla extract
- 1/8 tsp fine sea salt
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350° F. Lightly spray a 9-well donut pan (preferably silicone) with coconut oil spray to prevent sticking.
- Mix Dry Ingredients: In a mixing bowl, combine almond flour, arrowroot flour, baking soda, pumpkin pie spice, cinnamon, and sea salt. Set aside.
- Mix Wet Ingredients: In a separate large bowl, whisk together eggs, drained pumpkin puree, coconut sugar, melted coconut oil, and vanilla extract until very smooth.
- Combine Batter: Stir the dry ingredients into the wet mixture until well combined. Let the batter rest for 3-5 minutes to thicken slightly.
- Fill Donut Pan: Using a spoon or piping bag, transfer the batter evenly into the donut wells, filling all 9 wells. Place the silicone pan on a baking sheet for easy handling.
- Bake: Bake in the preheated oven for 15-18 minutes, or until the donuts have puffed up and are set. A toothpick inserted into a donut should come out clean or with a few crumbs.
- Cool Donuts: Remove from oven, place the pan on a cooling rack, and let the donuts cool in the pan for 10-15 minutes. Carefully remove them from the wells and transfer to the rack to cool completely.
- Prepare Maple Icing: Blend powdered maple sugar before measuring. In a bowl, whisk the powdered maple sugar with softened ghee (or butter/palm shortening). Slowly add almond milk while whisking, then add vanilla extract and sea salt. Adjust consistency by adding more almond milk if too thick or more powdered sugar or arrowroot to thicken.
- Ice Donuts: Once cooled, ice the donuts as desired. Optionally, top with chopped nuts or a dusting of cinnamon for extra flavor and texture.
- Storage: Store iced donuts at room temperature for up to one day or refrigerate to keep longer. Un-iced donuts can be refrigerated or frozen and iced before serving.
Notes
- Drain pumpkin puree on paper towels to remove excess moisture for better donut texture.
- Blend maple sugar into a powdered form before measuring for a smooth, consistent icing.
- Use a silicone donut pan for easier removal of the donuts and place it on a baking sheet for handling.
- Adjust the icing consistency carefully by adding almond milk or powdered maple sugar as needed.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert, Snack, Breakfast
- Method: Baking
- Cuisine: American
Keywords: Pumpkin spice donuts, gluten free donuts, baked donuts, maple icing, fall recipes, almond flour donuts, healthy donuts
