pumpkin spice donuts with maple glaze and bacon bits, gluten free
Makes: 6 donuts
Prep Time: 8 minutes
Total Time: 50 minutes, includes time to cool
4 strips bacon
1 cup gluten free baking blend for muffins & quick breads
1 teaspoon baking powder
1 teaspoon pumpkin pie spice powder
1/4 teaspoon table salt
1/4 teaspoon ground nutmeg
1/8 teaspoon xanthan gum
1/3 cup pure pumpkin puree
1/3 cup packed brown sugar
1 egg
1/4 cup whole milk
2 Tablespoons unsalted butter, melted and cooled
1 cup confectioners sugar
2 Tablespoons pure maple syrup
2 teaspoons whole milk (or more as needed)
1. Cook Bacon: Cook bacon strips until crispy. Drain on a paper towel lined plate. Set aside.
2. Preheat Oven: Place oven rack in middle position. Preheat oven to 350 degrees.
3. Prep Pan: Spray a non-stick 6 container donut pan with cooking spray. Set aside.
4. Mix Dry Ingredients: In a medium bowl, whisk together the flour blend, baking powder, pumpkin pie spice, salt, nutmeg and xanthan gum until combined.
5. Mix Wet Ingredients: In another medium bowl, whisk together the pumpkin puree, brown sugar, egg, milk and butter until well combined.
6. Make Batter: Pour dry mixture into wet mixture and stir until just combined.
7. Add Bacon: Crumble 2 strips of bacon into bits. Stir into batter.
8. Fill Pan & Bake: Divide batter evenly into pan. Bake 12 minutes.
9. Cool Donuts: Transfer donuts to a wire rack and let cool about 15 minutes.
10. Make Glaze: While donuts cool, make glaze. In a medium bowl, whisk together the powdered sugar, maple syrup and milk together until smooth.
11. Glaze Donuts & Enjoy: Dip each donut into the glaze, allowing excess to drip back into bowl before laying donuts on wire rack, glazed side up. Break remaining bacon into large bits and sprinkle over glazed donuts. Let donuts rest while glaze hardens a bit. Enjoy!
