Ok, I’m getting into the fall spirit. There, I said it! 😉 These gluten and dairy free baked pumpkin cider donuts with maple glaze and toasted pecans could totally serve as evidence!
Every year we go to our favorite local orchard and pick apples, but as 2020 would have it, this year the early frost took over the apple blossoms and there were no apples to be picked. Bummer! We usually take a day trip doing all the things that go along with picking apples. Tractor rides, corn mazes, buying apple butter and apple barbecue sauce, but the cider donuts at the orchard are kind of the real star. Of course, these aren’t gluten free, so I usually come home and make a gluten free apple crisp or pie with all of our newly picked apples. Since we weren’t able to do our normal trip this year, I decided I’d make a treat everyone could enjoy together. As you may know, we have multiple allergies from different people in our family. My husband has celiac disease, my two year old has a dairy allergy, and my older boy cannot have artificial colors, flavors, or preservatives. It’s kind of a rare day when we can all eat the exact same thing prepared in exactly the same way, but it’s so special when we do! This recipe accomplishes that goal and we have made these several times since the first day I tested this recipe.
I wish you could have smelled the sweet, spiced aroma coming from my oven as I pulled these out. They’re a perfect fall treat and as an added bonus: baking can also combat stress (it’s science)!
Grab the nearest donut pan and make these ASAP!
Baked Pumpkin Apple Cider Donuts
Makes one dozen
- 2 cups gluten free flour (I used Bob’s Red Mill 1 to 1 Baking Mix)
- 2 tsp baking powder
- 1/4 tsp salt
- 1 tsp pumpkin pie spice
- 3/4 tsp cinnamon
- 1/3 cup pumpkin purée
- 2 eggs (beaten)
- 1 cup apple cider
- 1 tsp vanilla
- 2 tbsp melted coconut oil (canola or vegetable oil can be subbed)
- 3 tbsp real maple syrup (if it’s not pure maple syrup it may change the texture)
- 3 tbsp brown sugar
- 1 cup powdered sugar
- 4 tbsp real maple syrup
- Toasted pecans for topping (optional)
1. Preheat oven to 350 degrees Fahrenheit
2. Spray 6 or 12 opening donut pan with nonstick spray.
3. Whisk all dry ingredients together.
4. Add wet ingredients and mix until fully incorporated.
5. Use a large spoon to spoon all of the mixture into a piping bag or a large zip top bag. I like to do this by draping the piping bag or zip top bag over a tall glass with the pointy end down in the cup. Get all of the mixture into a lower corner and when you’re ready, snip off a small corner piece so that you can pipe the mixture into your donut pan. NOTE: the mixture is thick but not thick enough to stay in the bag, so it will start to flow out as soon as you snip the corner. Make sure you’re ready to go for it over the first hole in your donut pan after you snip.
6. Fill the donut pan spaces 3/4 of the way full with the mixture and bake for 12-15 minutes. They do better if you don’t try to smooth it out. It doesn’t have to be perfect 🙂 Make the glaze while the donuts bake.
7. Whisk together 3 tbsp of maple syrup and 1 cup powdered sugar to make the glaze.
8. Let the donuts cool for 10-15 minutes and transfer to a plate or wire rack for glazing. Tip: use a butter knife to loosen any edges and pop the donuts out of the pan ( they should come out easily) Repeat steps 1-7 of you only have a 6 hole donut pan like mine
9. Glaze by dipping tops into the small bowl or drizzle on with a spoon, whatever is easier for you . While the glaze is still drying, sprinkle on toasted chopped pecans if desired.
Dip the smooth sides into the glaze (the side that was facing down in the pan) for a clean looking finish