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Gluten Free Maple Spiced Donuts with Pumpkin Butter Glaze

These make it feel like fall all year round--spicy, warm and gluten free!
Prep Time15 mins
Cook Time5 mins
cool5 mins
Total Time20 mins
Course: Dessert, Snack
Cuisine: American
Keyword: gluten free maple donuts, halloween donuts, pumpkin glaze, spiced donuts
Servings: 12 donuts
Calories: 212kcal
Author: Jen Pinkston


  • 2 c gluten free all purpose flour
  • 2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoon cinnamon
  • 2 teaspoon pumpkin spice
  • ½ teaspoon all spice
  • 2 eggs
  • c buttermilk To make this dairy free, simply use your choice of non-dairy milk and add 1 tablespoon of apple cider vinegar and let sit for 2-3 minutes.
  • ½ c coconut sugar
  • ¼ c maple syrup
  • 2 teaspoon vanilla
  • ¼ c coconut oil melted


  • 1 c powdered sugar sifted
  • 1 teaspoon pumpkin spice
  • 1 ½ tablespoon pumpkin butter I used trader joe’s brand
  • ¼ teaspoon vanilla
  • 1 tablespoon almond or coconut milk


  • Set oven to 350 degrees and grease donut pan.
  • Sift all dry ingredients in a medium size bowl, then mix until well combined.
  • In a stand mixer, combine eggs, buttermilk, sugar, and vanilla.
  • Add coconut oil and mix.
  • Add dry ingredients to wet and mix, scraping sides at least once.
  • Add half the mixture to a piping bag (or large ziploc), cut the point and squeeze into donut pan.
  • Bake for 5-7 minutes (do not overbake).
  • Let cool in pan for 5 minutes before transferring to a cooling rack.
  • While donuts are baking, whisk together and dip donuts, once they’ve cooled. (You can add more milk if glaze is too thick, more sugar if glaze is too runny).


This recipe can be halved, to make just 6 donuts.


Calories: 212kcal | Carbohydrates: 37g | Protein: 3g | Fat: 7g | Saturated Fat: 5g | Cholesterol: 29mg | Sodium: 201mg | Potassium: 50mg | Fiber: 2g | Sugar: 20g | Vitamin A: 258IU | Vitamin C: 1mg | Calcium: 87mg | Iron: 1mg