Gluten FreeLow CarbVegetarian

This gluten free pumpkin cake donut is dipped in pumpkin spice glaze, drizzled with salted caramel glazed and finally topped with pepitas! The ultimate 4 layer pumpkin spice donut!

Gluten Free Pumpkin Spice Donuts

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Gluten Free Pumpkin Donuts

These aren’t your ordinary pumpkin donuts. Not even close! They are pumpkin spice donuts, dipped in a pumpkin spice glaze, drizzled with a salted caramel sauce and topped with pepitas.

Now THAT is a pumpkin donut worthy of my time and attention.

I make plenty of donuts from scratch, but for this one I wanted to use a gluten-free cake mix as the base. It really is a great solution when you want the perfect cake donut consistency.

I opted for Pamela’s gluten free vanilla cake mix. You can get it here on amazon in a multi-pack or at most health food stores. I bought mine at Natural Grocers.

Gluten Free Pumpkin Spice Donuts

What is the Best Donut Pan?

I personally like to use these silicone mold donut pans. I find that the donuts stick less and it is so easy to pop the donuts out. Just pull the silicone to start loosening the edges and flip it over!

With the regular molds, if it sticks at all, you find yourself scraping the edges and ruining the donut!

That is just personal preference, though. Either the silicone or the regular will work!

Gluten Free Pumpkin Spice Donut Molds

How Long Will Donuts Last?

Since these gluten free pumpkin donuts are not filled with anything, you can leave them out overnight on the counter. I would eat them by the next day.

You can also store them in the fridge and get one more day out of it, but donuts aren’t meant to last too long.

For both cases, make sure to use an airtight container!

Gluten Free Pumpkin Spice Donuts

Can I Skip the Glaze and Toppings?

You sure can! In fact, I usually leave a few plain because one of my kids likes plain donuts and the rest like them lathered in goodness!

Sometimes it is fun to have a regular topping instead of a glaze. These gluten free pumpkin donuts use a powdered sugar and cinnamon topping. YUM!

How To Make Pumpkin Donuts

Preheat oven to 350 degrees F and grease a donut pan with a bit of coconut oil.

Gluten Free Pumpkin Spice Donuts Ingredients

In a large bowl mix together the cake mix, pumpkin pie spice, eggs, almond milk, and pumpkin puree until smooth.

Gluten Free Pumpkin Spice Donuts Ingredients

Fill each mold almost to the top. Bake for 15-20 minutes or until a toothpick comes out clean when inserted into the middle. And this is what happens when you overfill the molds. It’s all good because they all taste the same!

Gluten Free Pumpkin Spice Donuts

When you flip them, they still look like lovely donuts!

Gluten Free Pumpkin Spice Donuts

While the donuts are baking make the caramel.

Place all caramel ingredients into a medium sauce pan and set over high heat. Bring to a boil, stirring frequently. Once boiling, reduce heat to medium low to a bubbling simmer.

Continue to stir frequently for about 15 minutes until it has reduced and thickened. Set aside to cool.

To make the glaze heat the almond milk over low heat and whisk in the sweetener, vanilla, and pumpkin pie spice until smooth.

Keep on the lowest heat setting while dipping the donuts.

Assemble by dipping the donuts into the glaze, place on a wire rack. Drizzle with salted caramel and sprinkle one side with pepitas and the other with powdered sweetener.

Gluten Free Pumpkin Spice Donuts

Gluten Free Pumpkin Donuts

Gluten Free Pumpkin Donuts

This gluten free pumpkin cake donut is dipped in pumpkin spice glaze, drizzled with salted caramel glazed and finally topped with pepitas! The ultimate 4 layer pumpkin spice donut!

Prep Time 10 minutes
Cook Time 15 minutes
Additional Time 15 minutes
Total Time 40 minutes

Ingredients

Donuts

Glaze

Salted Caramel

Toppings

  • Raw pepitas
  • powdered sweetener

Instructions

  1. Preheat oven to 350 degrees F and grease a donut pan with a bit of coconut oil.
  2. In a large bowl mix together the cake mix, pumpkin pie spice, eggs, almond milk, and pumpkin puree until smooth.
  3. Fill each mold almost to the top. Bake for 15-20 minutes or until a toothpick comes out clean when inserted into the middle.
  4. While the donuts are baking make the caramel. Place all caramel ingredients into a medium saucepan and set over high heat.
  5. Bring to a boil, stirring frequently. Once boiling, reduce heat to medium low to a bubbling simmer.
  6. Continue to stir frequently for about 15 minutes until it has reduced and thickened. Set aside to cool.
  7. To make the glaze heat the almond milk over low heat and whisk in the sweetener, vanilla, and pumpkin pie spice until smooth.
  8. Keep on the lowest heat setting while dipping the donuts.
  9. Assemble by dipping the donuts into the glaze, place on a wire rack. Drizzle with salted caramel and sprinkle one side with pepitas and the other with powdered sweetener.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 134Total Fat: 11gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 47mgSodium: 85mgCarbohydrates: 7.5gNet Carbohydrates: 6.5gFiber: 1gSugar: 3gProtein: 2g

Nutrition is calculated using a third party plug-in. It is best to always validate!

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