Iced Pumpkin Donuts

Iced Pumpkin Donuts


  • 2 cups Baking Free ™ gluten-free All Purpose Flour
  • 1/2 cup packed brown sugar
  • 1 1/2 teaspoon baking powder
  • 1 1/2 teaspoon pumpkin pie spice mix (recipe posted October 23, 2015)
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 cup pumpkin puree
  • 2 eggs
  • 1/4 cup milk
  • 1/4 cup butter, softened


  • 2 tablespoons butter flavor shortening
  • 1 1/2 cup confectioner sugar
  • 1 teaspoon white vanilla extract
  • tablespoon milk, more as needed to thin icing


Step 1
Preheat oven to 325 degrees F. Prepare donut pans with baking spray. Set aside.
Step 2
In a large bowl for a stand mixer, stir together the flour, brown sugar, baking powder, spice, salt and baking soda. Add pumpkin puree, eggs, milk and softened putter. Beat on low until combined. Spoon into donut pans. Fill cups about 2/3 full. I use 2 pans so all 12 donuts are ready at once. You can make 6 at a time--it's just hard to wait for the second set!
Step 3
Bake in oven about 8-10 minutes until tops spring back when lightly touched. Allow donuts to cool in pans 5 minutes. Then turn them out onto a cooling rack. When cool, top with icing and sprinkles (if desired).
Step 4
Mix all ingredients together in a medium bowl until icing is smooth and thick. If too thick add milk by the tablespoonfuls. Ice cooled donuts. Makes 12 donuts.