The Best Gluten-Free Pumpkin Spice Donuts



Donut Base

  • 60 grams ivory teff flour
  • 55 grams sweet rice flour
  • 30 grams millet flour
  • 1/4 cup organic cane sugar
  • 1 1/4 teaspoon pumpkin pie spice
  • 1/4 teaspoon sea salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon vinegar
  • 1/3 cup + 1 tablespoon milk
  • 3 tablespoons butter, melted
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons maple syrup


  • 1 tablespoon butter, melted
  • 1/4 cup organic cane sugar
  • 1 teaspoon cinnamon


Mix flours, sugar, salt, pumpkin pie spice, baking powder in a bowl. Set aside.

Whisk together milk and vinegar. Let sit for 5 minutes. Whisk in egg and vanilla, maple syrup, then melted (and cooled) butter.

Pour wet ingredients into dry and stir until no flour streaks are left.

Grease a 6 count donut pan, then spoon in batter. It will be thicker than normal batter. Level off with a spoon.

Bake for 11 minutes at 350 degrees, or until a toothpick comes out clean.
Remove each from pan once cooled. Running a knife around the edges is helpful to get them out gently.

Brush melted butter onto donut, then dip into the sugar mixed with cinnamon.


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