These gluten free baked donuts with a maple orange apple glaze are the ultimate fall inspired baked good treat. Warm pumpkin donuts with a fragrant orange and apple scent. Easy and fun fall inspired recipe let’s get to baking!

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MAPLE ORANGE APPLE GLAZE

1 Cup of powdered sugar

1 Tablespoon of milk of choice

2 Tablespoons of maple syrup

2 Teaspoon of apple extract or 2 Teaspoons of vanilla extract

1 Tablespoon of orange zest

PUMPKIN BAKED DONUTS

WET INGREDIENTS

2 Eggs (whisked)

4 Tablespoons of a neutral oil (vegetable, canola, corn or grapeseed oil)

1 Teaspoon of vanilla extract

1 Teaspoon of apple or orange extract (optional)

1 Cup of canned pumpkin (pure pumpkin)

2 Tablespoons of orange zest

DRY INGREDIENTS

1 ½ Cups all-purpose gluten-free flour (read label to see if there is xanthan gum in the mix)

¾ Cup of granulated sugar

1 Teaspoon of pumpkin spice

½ Teaspoon xanthan gum (do not add if your flour mix already has this)

½ Teaspoon of salt

1 Teaspoon of ginger powder

½ Teaspoon of cinnamon

1 Teaspoon of baking powder (gluten-free, I use cabble girl)

Cooking spray (neutral oil preferably)

NOTES

- My favorite gluten free flours to make this are from the brand “King Arthur” gluten free all-purpose flour, the gluten free “Pillsbury” flour or “Bob’s Red Mill” gluten free all-purpose baking flour.

- Please read the label of your gluten free flours; some already have xanthan gum. If they do have the xanthan gum then DO NOT add the ½ teaspoon.

- For the glaze, you can use any dairy-free milk and even plain water.

- These donuts are best served immediately but you can store them for up to 4 days at room temperature and stored in an air-tight container. I do not recommend freezing them or storing them in the fridge, these are made with gluten-free based flours and tend to get hard and a bit rubbery if they stay in the fridge. Remember these donuts are not made with regular flours, butter or milk so they won’t store like regular old fashion donuts.

PREPARATION

Preheat your oven to 350° F.

For the glaze, in a small bowl combine and mix all of your maple orange apple glaze ingredients (see above). Whisk until smooth and set aside.

In a medium bowl combine all of your wet ingredients (see above). Whisk until smooth. Set aside for later use.

In a large bowl add in all of your dry ingredients (see above) and mix with a fork until all is combined.

Start by gradually adding your wet batter into the dry batter and mixing it with a fork, repeat this step until the batter is formed (do not over mix). Side note I prefer using a fork than a whisk in this part to prevent the dough from getting tough. The LESS we mix roughly the better. The batter should feel slightly sticky.

For easy piping onto the donut pan. Place a large zip lock storage bag or plastic piping bag into tall cups. Fill the bags with the batter and seal or twist the bags until all the air is removed and the batter is down the cone. Cut the tips off each bag and set aside. (see video)

If you don’t want to use a zip lock bag or piping bag then you can spoon the batter onto the donut pan.

Spray your donut pan with cooking spray and start by squeezing your piping bag onto the donut pan, until all the donut cavities are filled.

Bake for 14-17 minutes or until golden brown and set. Side note stick a toothpick in the donut, if it comes out wet then let them bake a bit more.

Once baked allow them to cool for 5-7 minutes. Once cooled transfer the donuts onto a wire rack or large plate and start by drizzling the glaze over them. You can even dip your donuts into the glaze bowl and carefully removing them with a fork and placing them directly onto your serving plate. Choice is yours! Just have fun with it.