Baked Pumpkin Doughnuts with Coconut Maple Caramel Glaze (gluten, soy, dairy, egg, cane sugar free)

Up until a few months ago, my favorite place to go on the weekends with my family was Top Pot Doughnuts. We would walk there and get doughnuts with sprinkles or a chocolate bar doughnut and also a hot chocolate.

But now I am allergic to doughnuts (whaaa!) but the great news is that we figured out how to make doughnuts at home with everything I am not allergic to. Also, we still walk to Top Pot, and Coco gets her treats, but I can bring one of these doughnuts in a bag with me and instead of getting hot chocolate, I get steamed rice milk with sugar free vanilla.

You just gotta try and make this, because these are the most awesome doughnuts ever in the world. Even though it is pumpkin, these are not just for fall- the canned pumpkin is perfect for these. Also, we even made a maple caramel glaze out of beet sugar!

We have been using a Sunstream Doughnut maker that makes these in a couple minutes, so it is so easy to have these any time we want! But baked doughnut pan works too!
I sure hope you like them!

XO, Pia

Baked Pumpkin Doughnuts with Coconut Maple Caramel Glaze
(gluten, soy, dairy, egg, cane sugar free)

12 small doughnuts or 8 large

1 ½ cups Gluten Free Flour
½ cup beet sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon
½ teaspoon nutmeg

1/3 cup canned pumpkin
2 tablespoons vegetable oil
½ cup coconut milk

½ cup beet sugar
¼ cup coconut milk
2 tablespoons coconut oil
1 teaspoon maple extract
pinch of salt

finely chopped pecans if desired

In a medium mixing bowl, combine all of the dry ingredients.

In a small bowl, combine the wet ingredients and then add them to the dry ingredients. Mix well until you have a thick batter.

Add the batter to a greased doughnut pan or mini doughnut baker.

Bake 8 minutes in the oven or 5 in the mini doughnut baker.

While the doughnuts are baking, make the glaze.

In a small saucepan, combine the sugar, coconut, coconut oil, maple and salt. Bring to a simmer and cook about 4 minutes. Remove from heat and let cool slightly.

Dip the doughnuts in the glaze (up to twice!) and garnish with pecans if desired.

  1. Pia, it won’t be long before donut shops start making GF donuts because so many people can’t have wheat flour donuts. So glad you posted this recipe. Now my granddaughter’s school friend can have donuts at sleep overs. Sending her a Sunstream Doughnut maker asap.

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