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Gluten-free Pumpkin Doughnuts

Fabulous gluten-free pumpkin doughnuts with mascarpone glaze and candied walnuts.
Prep Time5 minutes
Cook Time15 minutes
Assembly Time10 minutes
Total Time30 minutes
Course: Dessert
Cuisine: American
Keyword: Gluten-free

Ingredients

Gluten-Free Pumpkin Doughnuts

  • 3 large eggs
  • 1/3 cup of unsweetened almond milk
  • 1/4 cup of pumpkin puree
  • 2 teaspoons of vanilla extract
  • 3 tablespoons of butter, melted
  • 1/3 cup of granulated sugar
  • 1 1/3 cup of super fine almond flour
  • 1 teaspoon of coconut flour
  • 2 teaspoons of baking powder
  • 3/4 teaspoon of baking soda
  • 1/2 teaspoon of cornstarch
  • 1/4 teaspoon of salt
  • 1/2 teaspoon of ground cinnamon
  • 1/4 teaspoon of ground cloves
  • 1/4 teaspoon of all spice
  • 1/4 teaspoon of ground ginger

Mascarpone Glaze

  • 4 ounces of mascarpone (or cream cheese), room temperature
  • 1/2 cup of confectioners sugar
  • 2 teaspoons of vanilla extract
  • 2-5 tablespoons of whole milk

Candied Walnuts

  • 1 cup of walnuts, halved or whole
  • 1/3 cup of granulated sugar
  • 1 tablespoon of butter
  • 1 teaspoon of vanilla extract

Instructions

Gluten-Free Pumpkin Doughnuts

  • Preheat your oven to 350 degrees
  • In a large bowl, whisk together 3 large eggs, 1/3 cup of unsweetened vanilla almond milk, 1/4 cup of pumpkin purée, 2 teaspoons of vanilla extract, 3 tablespoons of melted butter and 1/3 cup of granulated sugar until fully combined
  • Place a mesh sifter over the bowl and add 1 1/3 cup of super fine almond flour, 1 teaspoon of coconut flour, 2 teaspoons baking powder, 3/4 teaspoon of baking soda, 1/2 teaspoon of cornstarch, 1/4 teaspoon of salt, 1/2 teaspoon of ground cinnamon, 1/4 teaspoon of ground cloves, 1/4 teaspoon of all spice and 1/4 teaspoon of ground ginger into it
  • Carefully sift the dry ingredients into the bowl
  • Mix until all of the ingredients are just combined (avoid over mixing the batter)
  • Fill the cavities of a greased doughnut pan 2/3 of the way
  • Bake at 350 degrees for 12-18 minutes (depending on the size) or until golden brown and set to a light touch
  • Transfer the baked doughnuts onto a cooling rack to cool fully before topping

Mascarpone Glaze

  • While the doughnuts cool, combine 4 ounces of room temperature mascarpone with 2 teaspoons of vanilla extract and 2 tablespoons of whole milk in a medium bowl and mix until smooth and creamy
  • Add 1/2 cup of confectioners sugar 
  • Mix until fully incorporated 
  • Add additional milk, 1 tablespoon at a time, until your desired consistency has developed

Candied Walnuts

  • Set a sheet of parchment paper onto a cutting board
  • Add all of the ingredients into a medium non-stick skillet
  • Place the skillet over medium heat
  • As the butter and sugar begin to melt, stir constantly until all of the walnuts are completely coated
  • Immediately transfer the coated walnuts onto a sheet of non-stick parchment paper and separate them
  • Allow the candied walnuts to cool for 10 minutes 
  • Use a rolling pin or meat tenderizer to crush some the walnuts into smaller pieces for sprinkling over the glazed doughnuts

Assembly

  • Once the doughnuts have cooled, dip into the mascarpone glaze
  • Dip or sprinkle with candied walnuts
  • Allow the topped doughnuts to sit until the glaze sets up a little 
  • Enjoy!