Quinoa Flour Pumpkin Spice Donuts

For the donuts:

  • 3/4 cup quinoa flour
  • 1/2 cup almond meal
  • 1/3 cup pure cane sugar
  • 1/4 cup sweet rice flour, (do not sub white or brown rice flour)
  • 1 1/2 teaspoons cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ginger
  • 1/2 teaspoon salt
  • 1/4 teaspoon allspice
  • 1/8 teaspoon ground clove
  • 2 large eggs
  • 1/2 cup + 2 tablespoons low-fat buttermilk
  • 1/3 cup unsweetened pumpkin puree,(canned or fresh)
  • 3 tablespoons sunflower oil, (or other baking oil)
  • 2 teaspoons pure vanilla extract

For the glaze:

  • 1 1/2 cups powdered sugar, sifted
  • 3 tablespoons pure maple syrup
  • 1-3 tablespoons whole milk
  • 1/2 teaspoon pure vanilla extract
  • 1/2 teaspoon cinnamon


  1. Preheat your oven to 350° F and thoroughly grease 2 standard donut pans with softened butter. (We have found butter to work best for greasing. Be sure to apply a thick coat and the doughnuts will easily slide out.)
  2. In a large bowl combine the quinoa flour, almond meal, sugar, sweet rice flour, cinnamon, baking powder, nutmeg, ginger, salt, allspice, and clove. Mix well.
  3. In a medium bowl whisk the eggs together. Then whisk in the buttermilk, pumpkin, oil, and vanilla.
  4. Pour the wet into the dry and whisk or stir together until just combined (when you no longer see dry flour).
  5. Spoon batter into the donut pan about 1/8-1/4-inch from the top of the mold.
  6. Bake in the center of the oven for 18-24 minutes. Toothpick test for doneness.
  7. Let cool in the pans for 5-10 minutes then slide a thin, flexible spatula around the outside of each donut and carefully around the center. Remove each donut and place on a cooling rack until fully cool.
  8. Whisk together the glaze starting with 2 tablespoons of milk. Slowly add more for a thinner glaze.
  9. Drizzle the glaze over top or invert each donut into the bowl of glaze and let the excess drip off. Place on the cooling rack to let the glaze set.
  10. Serve once the glaze sets and keep stored in a sealed container in the fridge for 3-4 days. The glaze will soften after the first day.

If you want to make these to serve for dessert you can make the donuts 1 day ahead but we recommend glazing the day you plan to serve them.
Credits: http://ancientharvest.com/recipe-items/quinoa-flour-pumpkin-spice-donuts/