Pumpkin Spice Baked Doughnuts with a Maple-Cinnamon Glaze (GF)

Pumpkin Spice Baked Doughnuts from *Baked Doughnuts for Everyone* by Ashley McLaughlin + a giveaway via Top With Cinnamon

Soo you may have heard me talking/tweeting/instagramming about my friend Ashley‘s NEW COOKBOOK!!! As if it isn’t cool enough that the book is 100% about doughnuts (dream book, hollaaaaa) but all the doughnuts are baked (not fried) and gluten free! Currently her book is on a blog tour (you can check out the list of other participating bloggers plus extra details about the book here) and TWC is where it’s at today.

Pumpkin Spice Baked Doughnuts from *Baked Doughnuts for Everyone* by Ashley McLaughlin + a giveaway via Top With Cinnamon

It is a beauty of a book with tonnes of gorgeous photos all styled and shot by Ashley herself. It took me a few hours (and two, full read-throughs of the book) to decide which recipe to make for this post – when faced with choosing between Maple Doughnut twists, Cinnamon Coffee Cake Doughnuts, Tiramisu (TIRAMISU!!) doughnuts and Vegan Gooey Chocolate Doughnuts, it’s kind of amazing that I managed to not end up making all of them.

But I had the pumpkin puree out (from other pumpkin food adventures) and was feeling particularly Autumn-y so I knew this recipe for Pumpkin Spice doughnuts was calling my name. Especially when I saw that there was maple syrup and cinnamon in the glaze. You can tell how much I loved the glaze from the fact I ended up completely coating all the doughnuts in it, not just dipping the tops in (whoooops! 😉 I have a tendency to deviate from recipe instructions – like how I also ate them when the glaze wasn’t set. The rebellion just makes them taste EVEN better hah).

Pumpkin Spice Baked Doughnuts from *Baked Doughnuts for Everyone* by Ashley McLaughlin + a giveaway via Top With Cinnamon

I have to say that I’ve never made a better baked doughnut ever. They literally tasted like real doughnuts and the glaze did the crakle-y thing that I luuuurve. Plus because they were gluten free, it meant that when I brought the (few…) left overs into school the next day, I was able to share them with people who usually can’t eat things like doughnuts because of wheat.

They pair perfectly with a nice homemade mug (orrrr jar :/ ) of pumpkin spice drip coffee btw, heh heh hehhhh….

Pumpkin Spice Baked Doughnuts from *Baked Doughnuts for Everyone* by Ashley McLaughlin + a giveaway via Top With Cinnamon

Now that you’re all psyched up for making doughnuts, you’ll also probably be happy to hear that Ashley was mega amazing and is giving one of you an opportunity to win a copy of her book plus a set of measuring spoons!

Just answer the question (seen in the Rafflecopter box below) for one entry. For the additional entries, just follow the instructions in the Rafflecopter box below (which I think, if you’re viewing this via e-mail or RSS, you may have to click through to this site to see.)

Pumpkin Spice Baked Doughnuts from *Baked Doughnuts for Everyone* by Ashley McLaughlin + a giveaway via Top With Cinnamon

a Rafflecopter giveaway

(The giveaway is open to residents of the US, Canada and UK)

The giveaway ends on the 14th of October at 12am (London time), when winner will be randomly selected, announced on here in the Rafflecopter box, and contacted via their provided e-mail address shortly afterwards.

The giveaway is now over. Thank you everyone who entered! 

Good luck!


– You can easily make oat flour by grinding rolled oats in a blender or food processor until fine.

– I used a mini doughnut pan as I don’t have a standard sized one – I baked them for 10-12 minutes.

– You can used 2 to 2 1/2 tsp of pumpkin pie spice mix instead of the cinnamon, ginger, nutmeg, allspice and clove.

– make sure your oats or oat flour are certified gluten free, if required

– sweet rice flour can be found easily online – I got mine from amazon here

Pumpkin Spice Baked Doughnuts with a Maple-Cinnamon Glaze (gluten free!)

Serving Size: 8 to 10 standard doughnuts, or 20 to 24 mini dough

from page 50 of the book 'Baked Doughnuts for Everyone', by Ashley McLaughlin

For the Doughnuts:
1/2 cup (60 g) oat flour (see notes)
1/2 cup (70 g ) sweet rice flour
1/4 cup + 2 tbsp (76 g) pure cane sugar
1/4 cup (28 g) almond meal
1 1/2 tsp cinnamon
1 tsp baking powder
1/2 tsp ginger
1/2 tsp nutmeg
1/2 tsp salt
1/4 tsp allspice
1/8 tsp ground cloves
2 large eggs
1/4 cup + 2 tbsp (88 ml) milk
1/3 cup (82 g) pumpkin purée
2 tbsp (30 g) unsweetened applesauce
2 tbsp (28 ml) oil
1 1/2 tsp vanilla extract
For the Glaze:
1 cup (120 g) powdered sugar
2 tbsp (40 g) maple syrup
1/2 to 1 tbsp (8 to 15 ml) milk
1/2 tsp cinnamon

To make the doughnuts:

Preheat your oven to 350 F (180 C) and grease your doughnut pan.

Combine the first 12 ingredients (oat flour through to ground cloves) in a large bowl, mixing well. In another bowl, whisk the eggs together, then add the milk, pumpkin purée, applesauce, oil and vanilla. Whisk until well combined.

Pour the wet mixture into the dry ingredients and stir with a large wooden spoon until just combined, being careful not to over mix (stop when you no longer see dry flour).

Spoon the batter into the doughnut molds filling to just below the top of each mold, 1/8- to 1/4-inch (3 to 6 mm) from the top. Bake for 18 to 22 minutes (see notes), until lightly golden brown around the edges. A toothpick inserted in the center should come out clean. Let cool in the pan for 5 minutes. Slide a thin spatula around the edges of the doughnuts to help loosen them out. Then place on a cooling rack and allow to cool fully before topping.

To make the glaze:

Mix the glaze ingredients together until smooth. Add more milk if a thinner consistency is desired.

Invert the doughnut into the glaze (I coated the whole doughnut with glaze), letting the excess drip off, or drizzle the glaze over the doughnuts. Let set until glaze has hardened.



  1. says

    One of the fondest memories of fall was driving through the woods of Vermont during the fall. I was sitting next to our bass playing junkie wearing dark glasses who hadn’t spoken a word in days. He woke up, lifted his glasses and murmured these memorable words. “Oh, this is beautiful.” Replaced his glasses and returned to his stupor.

    Mondo,use fresh Vermont Maple syrup for your next cookie delight. Already I’m drooling.

  2. Jillian says

    My favorite things about autumn are the way the crisp air smells in the morning and the leaves changing color. And sweaters and boots and hats!

  3. Yoo-Jin says

    My favorite thing about fall is everything pumpkin, the changing of the leaves, and stuffing at Thanksgiving dinner!

  4. sarah tai says

    my favorite thing about fall? Cool days while the sun is still shining. And how everything smells. Sometimes you can smell wood burning during the evenings and the crisp air at night. it’s not too cold but just cold enough to take out your sweater and curl under a blanket. Also, the smell of baking at home! The house is nice and toasty! As a child, i remember dark evenings at home but the house smelling like apples and cinnamon because my mom would make homemade apple sauce.

    It was also the time of heavy baking in our house. warm cookies and coffee cakes! scented herbal teas! The smell is the best for me!

  5. thuy says

    My favorite thing about autumn, is throwing on oversized sweaters and perfect fall boots. The crisp cold air is oddly refreshing.

  6. says

    I love everything about the fall the change of the seasons finally getting to eat hearty food like pies and slow cooked meats and soups and stews Fall IS the best time of the year! I will definitely try to make these baked donuts I love donuts and I have the perfect mold for it. Thanks for sharing

  7. kim says

    amazing to see someone give away their special recipes to taste.
    i very much enjoy your content and design of your blog. very detailed and it always looks DELICIOUS
    if i were chose I’d like to send you feedbacks :)

  8. Amanda R says

    I didn’t see a question to answer, but I hope this comment counts: I love doughnuts! Baked, fried, whatever…doesn’t matter. I love them all! Especically *filled* doughnuts! :)

  9. Amanda R says

    Okay….I saw the question! My favorite thing about Autumn is the cooler weather! And…Halloween, pumpkin carving, scarves, full moons, and hot chocolate!

  10. alex says

    Pumpkins are what I look forward to in Autumn, but it makes me sad that they are hard to come by throughout the rest of the year.

  11. says

    Izyyyy I made these over the weekend in muffin form. SO DELICIOUS. I brought them to my friend and she adored them!! Even though they were in muffin form, the texture looked the exact same–the sign of an excellent recipe, I think–go Ashley! And not sure if you made up the glaze or not, but the cinnamon hit was genius!

  12. Jennifer says

    So, has anyone made these doughnuts? I did and they came out heavy and flat like hockey pucks. I realized that there was no additional leavening beyond the eggs so I added 1/4 tsp baking powder and that helped. The batter is a bit bland, even with all the spices. I would up the spices and add more leavener. I would also change some ingredients to round out the flavor, makybe use brown sugar instead of white. Or, a bit of molasses. This recipe is on its way to being great, but for me, it’s not quite there.

  13. says

    I’ve already made these twice since you posted… in one weekend… and am gearing up to make them for a third time! The cookbook is already on my wishlist, I figured since I went out to buy a doughnut pan for the sole purpose of making this recipe I may as well use it some more!

  14. Trisha says

    Thanks for the recipe. These were delicious. I made only minor adjustments based on what is available where I live. My daughter and I agree that there is so much flavor in the donuts that plain
    icing might be better—though we LOVE the maple-cinnamon glaze.


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