Gluten-Free Pumpkin Donuts with Spiced White Chocolate Glaze
Pumpkin season is upon us, and what better way to celebrate than with these adorable pumpkin mini donuts? These gluten-free pumpkin donuts are moist, tender, and packed with warm fall spices. To take things to the next level, they’re dipped in a spiced white chocolate glaze and topped with a crunchy cardamom crumb.
Quick Video
Why You’ll Love These Gluten-Free Pumpkin Donuts
Full of Fall Flavor: Warm pumpkin pie spice in the donuts, with a spiced white chocolate glaze that’s smooth and comforting.
Gluten-Free & Dairy-Free: This recipe accommodates dietary restrictions without sacrificing flavor.
Visually Stunning: Pretty enough to impress you guests or just make you feel extra special while you are stuffing them in your own face. The crumb adds an element of texture on top that’s as pretty as it is tasty.
Key Ingredients
Here’s a breakdown of the key ingredients that make these pumpkin mini donuts so delicious:
Ground Cardamom: The crumb topping gets a flavor boost from cardamom.
Pumpkin Purée: This is the star ingredient, giving the donuts their moisture and subtle pumpkin flavor. Be sure to use pure pumpkin purée, not pumpkin pie filling.
Pumpkin Pie Spice: A blend of cinnamon, nutmeg, ginger, and cloves adds warmth and depth to the donuts. You can use store-bought or make your own blend.
Coconut Oil: Keeps the donuts tender. You can also substitute with melted dairy-free butter.
White Chocolate Chips (for the glaze): Adds a creamy sweetness to balance the spice. Choose dairy-free white chocolate chips if needed.
Step-by-Step Process
1. Mix the Dry Ingredients
In a large bowl, combine your gluten-free flour, baking powder, pumpkin pie spice, and salt. This ensures that the baking powder is evenly distributed, so your donuts rise beautifully.
2. Whisk the Wet Ingredients
In a separate bowl, whisk together the pumpkin purée, eggs, coconut oil, sugars, and vanilla extract. The coconut oil adds a rich, moist texture to the donuts while the sugars sweeten them perfectly.
3. Combine Wet and Dry Ingredients
Slowly add the dry ingredients into the wet mixture, stirring until just combined. Be careful not to overmix—this helps keep your donuts tender.
4. Fill the Donut Molds
Carefully spoon or pipe the batter into your donut molds, filling each about 3/4 full to give them room to rise.
Tip: A piping bag (or a Ziploc bag with the corner cut off) makes filling the molds much easier!
5. Bake and Cool
Bake at 375°F for 35-40 minutes, or until a toothpick inserted comes out clean. Allow the donuts to cool for a few minutes before transferring them to a wire rack to cool completely. IMPORTANT NOTE: The cook time can vary by quite a lot depending on the style and shape of your donut mold. Mine were small but deep so these took a full 40 minutes in my oven. If you are using a shallower mold, you may find that you need much less time. Use your judgment here and adjust the time as needed. Do the toothpick test and look for the donut to spring back a bit if you press on it.
6. Prepare the Glaze and Crumb Topping
Melt the white chocolate with coconut oil over a double boiler, then stir in your spices. Dip the cooled donuts into the glaze. For the crumb topping, bake the cardamom-flavored crumble mixture until golden and sprinkle over the glazed donuts.
Pro Tips for Perfect Donuts
- Don’t overmix the batter: Overmixing can make the donuts dense. Stir just until the ingredients are combined.
- Use a piping bag for filling the molds: It’s not absolutely necessary but it does help you control the batter flow and makes for less mess and time savings.
- Let the donuts cool completely before glazing!: This ensures the glaze doesn’t melt off the warm donuts.
Spiced White Chocolate Pumpkin Donuts with Cardamom Crumb
Ingredients
Donut Ingredients
- 1.5 cups gluten-free 1:1 baking flour
- 1.5 teaspoons baking powder
- 2 teaspoons pumpkin pie spice
- 1 teaspoon salt
- 1.5 cups pumpkin purée
- 3 large eggs
- 1/2 cup coconut oil melted
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1 teaspoon vanilla extract
Spiced White Chocolate Glaze Ingredients
- 1 cup white chocolate chips dairy-free if necessary
- 2 tablespoons coconut oil
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- Pinch of salt optional
Cardamom Crumb Topping Ingredients
- 1/4 cup gluten-free flour or almond flour
- 2 tablespoons brown sugar
- 1/2 teaspoon ground cardamom
- 2 tablespoons dairy-free butter or coconut oil cold
- Pinch of salt
- 3 tbsp Finely chopped pecans or walnuts
Instructions
Bake the Donuts
- Preheat your oven to 375°F. Prepare your donut molds with coconut oil spray or lightly grease them.
- In a large bowl, whisk together the gluten-free flour, baking powder, pumpkin pie spice, and salt.
- In a separate bowl, whisk together the pumpkin purée, eggs, melted coconut oil, brown sugar, white sugar, and vanilla extract.
- Gradually mix the wet ingredients into the dry ingredients until just combined. Be careful not to overmix.
- Spoon or pipe the batter into your donut molds, filling each about 3/4 full.
- Bake the donuts for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Let the donuts cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Prepare the Spiced White Chocolate Glaze
- In a microwave or double boiler, melt the white chocolate chips and coconut oil together until smooth.
- Stir in the cinnamon, nutmeg, ginger, and a pinch of salt (if desired).
- Dip each cooled donut into the glaze or drizzle it over the top.
Make the Cardamom Crumb Topping
- In a bowl, mix the gluten-free flour, brown sugar, cardamom, and salt.
- Cut in the cold butter or coconut oil until the mixture forms crumbs.
- Optionally, stir in finely chopped pecans or walnuts for added texture.
- Spread the crumb mixture on a baking sheet and bake at 350°F for 8-10 minutes, or until golden and crisp.
- Let the crumbs cool completely before sprinkling over the glazed donuts.
FAQs for Gluten-Free Pumpkin Donuts
How do I store these donuts?
Store the donuts in an airtight container at room temperature for up to 2 days. You can also refrigerate them for up to a week, but the glaze may harden a bit in the fridge.
Can I freeze the donuts?
Yes! Freeze unglazed donuts in an airtight container for up to 3 months. When you’re ready to enjoy them, thaw and then glaze them fresh for the best texture.
Can I make these donuts ahead of time?
Definitely! You can make the donuts a day ahead, glaze them, and then store them in an airtight container. If you’re making the crumb topping ahead, store it separately and sprinkle it on just before serving to keep it crunchy.
Did you make these Spiced White Chocolate Pumpkin Mini Donuts with Cardamom Crumb? I’d love to hear how they turned out! Please rate the recipe below, leave a comment, or tag me on social media so I can see your delicious creations. Don’t forget to subscribe for more recipes!
