It wasn’t until I started a gluten-free diet that I realized how much I adore donuts…of all types, preferably the kind with a chocolate glaze and sprinkles. Anyway, I love recreating donut combinations and using my donut pan; I commend all who do the whole deep-frying thing–a giant vat of hot oil just doesn’t seem to be my strong-suit. Ahem.
So these are a lightly spiced cakey donut that can be ready in less than 25 minutes, and will make your house smell like pumpkin pie. The pumpkin flavor is present, but not overwhelming. The glaze is optional; I think a mix of powdered sugar and cinnamon would be just as nice. Have any other ideas?
Baked Pumpkin Spice Cake Donuts
Adapted from Eat, Live, Run
Adapted by CinnamonQuill
*PDF Recipe*
Yield: 6 donuts
1/4 cup millet flour
1/4 cup brown rice flour
1/4 cup tapioca starch/flour
1/4 cup potato starch (not flour)
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon guar gum
1/3 cup light brown sugar
2 tablespoons canola or melted coconut oil
1/4 cup non-dairy milk (I used full-fat coconut milk)
2 tablespoons unsweetened applesauce
1/4 cup + 2 Tablespoons pumpkin
1-2 teaspoons ‘pumpkin pie’ spice of your choice (I used a mix of cinnamon, ginger, and allspice)
Oil for panPreheat oven to 400F.
Oil a donut pan generously, including the top of the pan.
This is a recipe where I pretty much combine all ingredients together at once, mixing well, to ensure no lumps of batter remain.
Divide among donut pan evenly. You could do this with a pastry bag, but I just spoon the batter (about 1/3 cup per donut) into the mold, and smooth the tops with my fingers.
Place pan directly on center rack of preheated oven. Bake for 12-15 minutes, until slightly browned, and toothpick inserted in donut comes out clean.
Let cool for five minutes, then un-mold using a spoon.
Glaze:
2 Tablespoons organic shortening, melted (or butter)
1/2-1 cup powdered sugar
2+ teaspoons of non-dairy milk
1/2 teaspoon cinnamon (optional)Mix 1/2 cup powdered sugar into melted shortening. Add 2 teaspoons milk. Add more sugar to get desired consistency. Add more milk if it gets too thick. Stir in cinnamon, then dip tops of donuts in glaze. Glaze will dry within 30-60 minutes.
As you can see from the photos, I made the glaze a little thin this time. Next time I will make it thicker.
*Alternately, sift a mix of powdered sugar and cinnamon over donuts.
Cinnamon Quill is a place to showcase my way of baking, including my love of ancient grains, bread, and cocoa. Usually vegetarian, sometimes vegan, always gluten-free. Stay a while, explore, and discover something delicious.
14 comments
Jeanine says:
Dec 10, 2010
Oh my! YES, PLEASE! Those are some fantastic looking donuts. I only have a mini doughnut pan, so I usually just deep fry doughnut holes, just easier for me.
I think they’d be good with a maple or caramel flavoured glaze on them too. Now I’m craving doughnuts!
MyKidsMake says:
Dec 10, 2010
ok, you have just given me one more thing I *need* to make with the kids. These looks fantastic!!! Seriously, everyone is going to love these in my house. Thanks for the recipe, and thanks for stopping by and commenting. Your words were sweet.
Michelle says:
Dec 10, 2010
I’ve got my eye on that donut pan. Yours turned out great. Love the flavor combination.
Laurel says:
Dec 11, 2010
So this is where you’ve been! Making donuts and not even shipping half a dozen to each and every one of your readers. Geez.
Actually, I do have one very large idea… get a donut pan from Santa! Do you think he’s listening? No, that would be stalking. He’s probably calling Mrs. Santa over right now and ordering his Christmas morning pumpkin donuts.
You’ve hit another one right out of the park Jenn. Oh, and do you suppose they’d work in my muffin top pan? Maybe?
Lexie | Lexie's Kitchen says:
Dec 11, 2010
Impulse buy last year at Sur la Table was a doughnut pan. I’ll have to dig that puppy out. If these are as good as they look this’ll be a keeper recipe for sure and that pan will get some use!! Yum.
-Lexie
Sophie says:
Dec 11, 2010
Welcome back!! We missed your unique & lovely recipes!!
Your pumpkin doughnuts look amazing, tasty & lovely & fabulous at the same time!
JenniferK says:
Dec 13, 2010
I just made these in a mini donut pan, and they are delicious! Thank you so much for the recipe. I hope I can put some aside for breakfast.
Sondi says:
Dec 15, 2010
Wow. These look divine. I really need to get myself a doughnut pan!
Iris says:
Dec 29, 2010
These look amazing! You are such an amazing baker (and photographer).
Happy holidays!
Linda says:
Dec 16, 2011
oh my these look so amazing and delicious. I am going to make them today.
Laura W says:
Jan 4, 2012
Why pumpkin AND apple sauce? Why not just pumpkin? What does the apple sauce do? Incompetent bakers want to know!
CQ Baker says:
Jan 4, 2012
Thanks for the comment! Well, the pumpkin is because they are pumpkin donuts. The applesauce is used as an egg replacer since the original recipe called for an egg…I suppose one could try substituting more pumpkin for the applesauce, since pumpkin is sometimes used as an egg replacer too. Hmm, maybe I’ll have to try that!
Hope this helps
Karen says:
Jan 14, 2012
I made these today along with another recipe for apple cider donuts. Yours were far & above the best! Yum! My whole family loved them. Do you adjust this recipe to make plain cake donuts?
CQ Baker says:
Jan 20, 2012
So glad to hear you liked them! I am close to having a plain cake donut recipe, but it still needs a bit of tweaking. Let me know if you create one as well!