Spicy Pumpkin Donuts
posted in: BreakfastOther SweetsRecipes

Gluten-free Pumpkin Spice Donuts

Ok, it hasn’t been that
long since we last met here…. But boy has a ton happened.

Anne smacked her head and then got married…. At least,
that’s what I would assume with all that gauze wrapped around her head.

Jennifer is engaged.
I bet she’s thanking her lucky stars she’s been working out, too,
otherwise her left hand would be left immobile with the size of that rock. Holy

Once Upon a Time, Gossip Girl, and How I Met Your Mother are
back on for my viewing pleasure.

I may have watched some of season 3 of Downton Abbey even
though it doesn’t play in the states until January.  What can I say… I’ve got people (sly wink*).

I’m sure somebody must
have had a baby… they’ve been popping out everywhere….

I’ve busted out the sweaters and everything cozy.

I’ve drank at least my weight in triple, grande, 2-pump, no
whip, soy pumpkin spice lattes… There isn’t another situation I can think of
where I feel more high-maintenance than when I order that drink.

Spicy Pumpkin Donuts

AND! I made my very first gluten-free donuts! Spicy Pumpkin
Donuts at that.

I made these donuts on Friday night. Saturday morning they
were all gone. No, no, I’m not that big of a pig. Josh is.


We shared them. Of
all the many baked goods I’ve given to my friends at my workout studio, these
ranked up there on the top of the list.
So many praise and accolades…. I think there is even talk of a statue being
made in my honor.

Crazy what a little donut can do.

Pumpkin Spice Donut




P.S. I kid about the statue… it’s only a trophy (wink*)


Spicy Pumpkin Donuts

Adapted from King Arthur Flour

Yield: Approximately 18 donuts

For the Donuts:

  • ½ cup canola oil
  • 3 large eggs
  • 1 ½ cups granulated sugar
  • 1 ½ cups canned pumpkin puree
  • 1 ½ tsp. pumpkin pie spice
  • ½ tsp. ground cinnamon
  • ¼ tsp. nutmeg
  • 1 ½ tsp. salt
  • 1 ½ tsp. baking powder

Preheat the oven to 350 degrees.

In a large bowl, whisk together the oil and eggs.  Add the sugar, pumpkin puree, spices, salt
and baking powder. Whisk together until thoroughly combined.

Add in the GF flour. Stir only until smooth.

Lightly grease your donut pan(s). Either spoon the batter
into the pans or use a pastry bag to pipe in the batter, until ¾ the way full.

Place the donut pans in the center rack and bake for 16-17

Let the donuts cool for 2 minutes in the pan then transfer
them to a cooling rack.

For the Topping:

  • 4 tbsp. butter, melted
  • ½ cup sugar
  • 1 tbsp. cinnamon
  • 1 tbsp. pumpkin pie spice

Wait until the donuts are cool enough to handle.

Pour the melted butter into a small bowl.  In a medium bowl, add the sugar and spices
(and everything nice).

Working with one donut at a time, dip the donuts into the
butter, shake off the excess butter, place into the sugar and spice mixture,
toss and sprinkle with the mixture until completely covered.

Once all the donuts have gone through this process, feel
free to dip the donuts back into the sugar and spice mixture for some extra
goodness…. I did.


  1. Katie Martino

    yay for exciting news! what a wonderful recipe to celebrate! 🙂 yummy!

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