Gluten Free Pumpkin Spice Latte Donuts

Hello Friends,

You would not believe the number of texts, emails and DMs I’ve gotten lately about the pumpkin spice latte. If I know if it’s gluten free and if there’s a safe dupe are the top questions.

But nobody asked the most pertinent question of all. Can it be a donut??

Well, since nobody asked, I’ll definitely answer.

Yes my friends, yes it can.

This donut with it’s classic spiced pumpkin base and slightly bitter latte glaze may even become your new favorite PSL. There, I’ve said it, now let them come for me.

These donuts (unlike my FABULOUS yeast donuts) are baked not fried. You use a donut pan to get them into this lovely shape (Much like my famed gluten free apple cider donuts)

I personally like these pans. But if you don’t have them don’t worry, you can use mini muffin tins and call them donut holes. Problem solved.

My family went nuts for these (just in time for donuts with grownups - something I’ll never understand as my children just run away to be with friends and I’m left there holding a donut alone.)

Surprisingly everyone voted for the latte glaze and the pumpkin spice drizzle not the other way around as the bitterness of the coffee is nice with the spicy pumpkin and we all wanted more of it.

These are a quick and easy bake but you can freeze them individually if you’d like, I put a cupcake paper under them when I do.

Tell me, are you team PSL? If not, what’s your favorite coffee drink? I confess mine involves pistachio cream!!

Happy baking,

Rachel

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Below is one of my signature gluten free recipes usually for paid subscribers! But today I couldn’t help releasing this pumpkin spiced goodness for all of my lovely subscribers!! Check out the full library of recipes HERE

Gluten Free Pumpkin Spice Latte Donuts

Yield: 12 donuts

3/4 cup (149g) packed brown sugar
6 Tbsp (85g) softened butter (or nondairy stick butter)
2 large eggs
1 cup (227g) pumpkin puree
1 1/2 cups (195g) Bob’s Red Mill Gluten Free 1-to-1 Baking Flour or King Arthur Measure for Measure (or another one to one gluten free flour blend)
1 1/2 tsp (6g) baking powder
2 tsp (8g) apple or pumpkin pie spice (I vote for Penzey’s!)
½ tsp (2g) kosher salt

Latte Glaze:
1 cup (113g) powdered sugar
3 Tb (43g) milk or nondairy milk
2 tsp (5g) espresso powder

Pumpkin Spice Drizzle:
1 cup (113g) powdered sugar
2 Tb (43g) pumpkin puree
2 Tb (28g) milk
1 tsp (4g) pumpkin pie spice

Preheat oven to 350°F. Grease two 6-cavity donut pans with oil or butter.  In a large bowl cream together sugar and softened butter until light and creamy, 3-4 minutes.  Add the eggs, and fully incorporate them. Add the pumpkin puree. 

In another bowl whisk together the flour, baking powder, spices  and salt. Add the dry mixture to the wet.  Mix everything for 5 minutes. 

Using a piping bag or spoon, put the thick soft batter into the prepared donut pans, filling molds 3/4 of the way, no more or the batter will mushroom out of the top.  Bake the donuts for 16-18 minutes or until golden brown and set.  Let them cool in the pan for 10-15 minutes.  Turn the pans over and take the donuts out of the pan.

Mix all the ingredients together for the latte glaze until smooth.  If it’s too thick add additional milk by the teaspoon until desired consistency.  Mix all of the ingredients together for the pumpkin spice glaze.

Once the donuts are completely cooled dip them into the latte glaze and set on a cooling rack so that the glaze can firm up.  Put the pumpkin spice drizzle in a piping bag or a large ziplock bag.   Cut the tip and drizzle over the donuts.  Allow to sit for 30 minutes to firm up (if you care) then dive in!