Baked Pumpkin Doughnuts with a Toasted Coconut and Maple Glaze - Emma Hatcher

Baked Pumpkin Doughnuts with a Toasted Coconut and Maple Glaze - Emma Hatcher

I’ve packed as much pumpkin as I can into these fluffy and FODMAP-friendly baked doughnuts. The sweet, bright orange puree helps make for the most delicious texture when baking gluten-free..

Simply roast any pumpkin leftovers until soft and then blitz the flesh in a food processor until smooth. Once cool, use as directed below.

If your gluten-free self raising flour blend doesn’t contain any xanthan gum, add in ¼ of a teaspoon. If you’re not a sweet glaze person (though I can promise this maple flavoured one is good), skip it altogether - or better yet, mix together a little extra cinnamon and demerara sugar in a bowl and toss the doughnuts through it while still warm.

baked pumpkin doughnuts

(makes 12)
250g pumpkin puree
75g coconut oil, melted and cooled, plus extra for greasing
3 medium free-range eggs
½ teaspoon vanilla extract
120g caster sugar
30g light brown sugar
185g gluten-free self raising flour
½ tsp gluten-free baking powder
1 teaspoon cinnamon
¼ grated nutmeg
¼ ground ginger
¼ ground cardamom
1 teaspoon sea salt
Zest of half an orange

For the glaze:
5-7 tablespoons of icing sugar
1 tablespoon maple syrup
1 tablespoon milk of choice
3 tablespoons toasted coconut


Heat the oven to 180˚C, 160˚C fan and lightly grease a 6 or 12 hole doughnut tin with a little oil.

Add the pumpkin puree, coconut oil, eggs and vanilla extract into a large bowl. Sprinkle over both sugars and give everything a good whisk until smooth.

In another bowl, combine the gluten-free self-raising flour, baking powder, cinnamon, nutmeg, ginger, ground cardamom and salt. Sift the dry mixture over the wet and stir to combine. Zest over half an orange and stir to combine once more.

Spoon the mixture into the doughnut holes until they’re each 3/4s full. The recipe makes 12 doughnuts, so if you have a 6 hole doughnut tin you’ll need to do a second batch. Smooth down the tops and bake for 15 minutes, or until risen, lightly golden and the doughnuts spring back when you press the tops.

While the doughnuts are baking, make the glaze. Start by sifting 5 tablespoons of icing sugar into a bowl, then whisk in the maple syrup followed by the milk. Adjust the glaze depending on how you would like it, adding in more icing sugar to thicken or milk to thin. Set to one side until ready to use.

When baked, turn the doughnuts out onto a cooling rack, using a small spoon to help you release them from the tin. Allow to cool.

Dip the more rounded side of doughnuts into the glaze, shaking off any excess. Place on a wire rack then sprinkle over a little toasted coconut to finish. Repeat with the rest of the doughnuts and allow the glaze to set and before serving (don’t worry, it doesn’t take long!)


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