Maple-Glazed Gluten-Free, Dairy-Free Pumpkin Doughnuts

A couple of weeks ago, I had the pleasure of traveling to Dallas, Texas, for the Gluten & Allergen Free Expo, run by my friend and colleague, Jen Cafferty. I was there to do a cooking demo and hang out with my gluten-free friends. You might have even heard that I had laryngitis. Ultimately, I had to have two microphones hooked up to me so the audience could hear me. Luckily, I didn’t need many words when it came to these doughnuts. Once the tasters starting being passed around to people, the doughnuts pretty much spoke for themselves.

gluten-free, dairy-free doughnuts

Maple-Glazed Gluten-Free, Dairy-Free Pumpkin Doughnuts

Prep Time: 20 minutes

Cook Time: 25 minutes

Yield: 12


For the pumpkin doughnuts:

1½ cups Silvana's Kitchen Gluten-Free All-Purpose Flour

2 teaspoons baking powder

¾ teaspoon salt

2 teaspoons pumpkin pie spice

1 cup sugar

2 large eggs, at room temperature

1 cup canned pure pumpkin puree

½ cup vegetable oil

1 tablespoon pure vanilla extract

For the maple glaze:

1 cup confectioners’ sugar, sifted

3 tablespoons pure maple syrup

2 teaspoons water

Sprinkles, for topping


  1. Preheat the oven to 350º. To make the pumpkin doughnuts, grease two nonstick 6-doughnut baking pans with cooking spray. In a large bowl, whisk together the flour, baking powder, salt and pumpkin pie spice.
  2. In a medium bowl, whisk together the sugar, eggs, pumpkin puree, oil and vanilla until smooth. Add to the flour mixture; stir until just combined. Fill the prepared pans with about ¼ cup batter in each doughnut mold. Bake until a toothpick inserted in the center comes out clean, 12 to 14 minutes. Let cool completely.
  3. Meanwhile, make the glaze: In a small bowl, whisk together the confectioners’ sugar, maple syrup and water until smooth. Dip the doughnuts into the glaze, set on a rack placed over a baking sheet and top with sprinkles; let set, about 15 minutes.


  1. Where can I find the recipe for Silvana’s Gluten-Free All-Purpose Flour Blend? I’m new to your site and can’t seem to find it.


  2. Thanks, Michelle. I would have thought it could be easily found on this site if it is used often in blog recipes. oh well!

  3. OMG, I am soooo happy you posted these!! I was @ the Expo, and no my dismay, I was unable to get tic to your demo:-( I was so hoping to meet you! Well, ALL i kept hearing was, “did you try those doughnuts?” “They were heaven!” “She’s amazing” and so on. I finally was able to shake someone out of their doughnut-enduced euphoria to get them to tell me who and what they were gushing about…the answer was you, my friend! You and those amazing lil treats…further making me kick myself for not getting tix sooner! I’ve been tweeting ever since the expo, but no one has been able to give me the recipe, so I’m a happy girl right now!!
    Can’t wait to try them!! I’ve been a fan since your RR days! Ill give you an update on the outcome!:-)

  4. Hi!! Love this recipe but I can’t eat eggs. Totally allergic. ;(

    Can you *please* recommend a real good swap for the eggs that will actually work and taste just as awesome as eggs do in this pumpkin donut recipe…?

    I’d hate to try flax only to find out that Egg Replacer powder would have worked better, or that chia seeds would be best.. Its so darn expensive and time consuming making GF baking experiments… 😀

    Thanks! alli

    • I have found that if I use 1/4 c applesauce with 1-2 tsp baking powder per egg, it works great! Friends can’t tell that they are made egg free!

  5. These were absolutely fantastic! Thank you!

  6. Hi Kris,

    Happy you found the flour blend. It’s also in my book, Cooking for Isaiah.

  7. MishiRN,

    Wow, I wish I had had a chance to meet you at the Expo, too! Next time, I hope!

  8. Hi Alli,

    I wish I had experience with baking without eggs, but the truth is that I don’t. I know it’s crazy expensive to test things out only to have them fail.

    As I develop my second cookbook, I will be experimenting to find a GREAT substitute, but for now, have you found any bloggers/cookbook authors who do it well? Maybe vegan writers? Just a thought…

    Talk soon,

  9. Silvana, these donuts were yummy. I wonder, though, if they’d be even better if I used less oil? I thought the batter was a little too wet. We loved the maple glaze–ah, the tastes of fall! Thanks for your great recipes.

  10. Will other gluten free flour mixes work? Like Hagman’s or Better Batter?

  11. Just made these and they are delicious! Thanks for sharing the recipe!

  12. Just wondering if I can use unbleached flour in place of the all purpose flour blend, since my daughter is only allergic to dairy. Would I still use 1 1/2 cups flour? Thank you!

  13. I’m so excited that you have a website! I know I’m a little behind, but I LOVE you’re cooking for Isaiah book and I’m so excited to try your new “healthier” recipes as well. You haven’t let me down yet! Also I hope it’s ok if I link to you on my “glutard girl” website. I just started it up to try to help a bunch of my friends that have been going GF. Thanks for your inspiration and can’t wait to try these donuts!

  14. I can’t wait to try these donuts! I was saying I needed to figure out how to make your sugar and spice donuts into pumpkin donuts. I can’t wait to try this recipe!!!

  15. Hi,
    I too am new to your site and would like to know if you ever sub maple syrup and or honey for sugar?

    • Hi Karis, thanks for stopping by. Unfortunately, I do not sub in liquid sweeteners for granulated sugar. Talk soon, Silvana

  16. Hi,
    My glaze was not thick like your picture. It was very runny and clear like. What am I doing wrong? Should I have let it set longer before I dipped the doughnuts? It still tasted good but was more sticky.