Gluten-Free Pumpkin Spice Doughnut Bites

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Last week my husband texted me. They had Krispy Kreme doughnuts at work and he really wanted to eat one. I told him that I would make him some gluten-free doughnuts to eat when he got home. I started pouring flour, eggs, yeast, and cocoa into my mixer. I created a beautiful dough. It was so easy to work with! I formed all my doughnuts and put them in my oven to proof. When he got home I heated up some oil and fried those beautiful puffy rounds while I melted chocolate to made a sweet glaze. They looked super yummy! We sat on the couch, each with a doughnut in hand, and took a bite.

They were gross.
They were bitter and dense.
Super disappointing.

I had to prove to my husband my self that I could make delicious Gluten-Free doughnuts. This is what I created.

The batter reminds me of muffin batter. They puffed up a bunch as they fried, and when glazed, taste just as good as any doughnut from the supermarket. You don’t have to glaze them, but they taste more doughnut-like if you do.

Pumpkin Spice Doughnut Bites
Ingredients (2-3 Dozen)

Pumpkin Spice Doughnut Bites:

  • 1//2 c. garbanzo bean flour
  • 1/4 c. tapioca starch
  • 1/2 c. cornstarch
  • 3 tsp. baking powder
  • 1/2 tsp. xantham gum
  • 1/4 tsp. salt
  • 1/2 c. sugar
  • 1 tsp. cinnamon
  • 1/2 tsp. ginger
  • 1 tsp. nutmeg
  • 3/4 c. canned pumpkin
  • 1 egg
  • 1/4 c. milk
  • 1/2 tsp. vanilla
  • Oil or shortening for frying

Brown Sugar Spice Glaze:

  • 2/3 c. powdered sugar
  • 1/3 c. brown sugar
  • 1 1/2 Tbs. milk
  • 1/2 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1 tsp. vanilla

Pumpkin Spice Doughnut Bites

1. Mix together in a bowl the garbanzo flour, tapioca starch, corn starch, baking powder, xantham gum, salt, sugar, and spices.
2. Make a “well” in the dry ingredients and dump the pumpkin, egg, milk, and vanilla in the well.
3. Stir until just combined.
4. Heat a few inches of oil in a heavy-bottomed pot (I used my dutch-oven) until a small drop of batter sizzles and bubbles.
5. Drop a TEASPOON of batter into the hot oil to create each doughnut. Don’t crowd your pan! I did 3-4 doughnuts at a time because the cook quickly. You really only need a teaspoon, it puffs up a lot!
6. Flip your doughnut over once the bottom is browned. Fry until the second side matches the first.
7. Remove your doughnuts from the oil and drain on a cooling rack placed on top of a cookie sheet.
8. Repeat the frying process with the rest of your batter.
9. Once all of your doughnuts are cool, glaze them.

Brown Sugar Spice Glaze

1. Mix all of the ingredients together in a bowl until smooth. If you need to adjust the consistency add a little more milk or a little more powdered sugar.
2. Dump all of the doughnut bites into a mixing bowl and drizzle all of the glaze over the top of them. Toss until all the doughnuts are covered evenly.
3. Place doughnuts out to dry (I used the same cooling rack placed on top of a cookie sheet.)
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  1. Angie Morris says

    These look so good! Wow! I’m thinking about making them for my daughter, but she can’t have eggs or dairy. There isn’t that much of either one, so I’m thinking some simple substitutions would work great. What kind of oil do you use?


    • Brianna says

      It is really hard cooking when you have allergies. You could easily use some coconut or almond milk. I’d just add an extra teaspoon or so of xantham gum and a little extra milk and that should help the dough to stick together. When you try it please let me know how it turns out and what substitutions you make!
      I fried my doughnut bites in a combination of vegetable oil and melted shortning, because that is what I had on hand. You can use whatever you have, just don’t use an oil that has a low smoke-point. I also wouldn’t fry in a very flavorful oil, like olive oil.

  2. Taryn @ Design, Dining + Diapers says

    Oh yum! I’m gluten-free and I’m loving that you posted a GF recipe. Thanks so much for sharing at Happy Hour!

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