When I recently purchased my first doughnut pan, I queried my gfe Facebook readers on which recipe I should make to take on a girlfriends’ weekend. Folks rapidly—and very excitedly—weighed in with their favorite gluten-free recipes. These Baked Pumpkin Spice Doughnuts from Danielle at Against All Grain were one of the recommendations that appealed to me the most. I did not get to actually make these doughnuts as I ended up very pressed for time before I departed, but I have promised my support group that I will make this recipe for our December tea event.
Danielle gives us a choice of two frosting recipes—Dark Chocolate Glaze and Maple Vanilla with Bacon Sprinkles. For some among us, that will be a really easy choice! Serve these doughnuts as a healthier dessert option, but one that feels totally decadent … well, at least in my opinion. I sure like it when the terms “healthier” and “decadent” can both apply to the same recipe!
Get Danielle’s Baked Pumpkin Spice Doughnuts recipe over at Against All Grain. If you like this recipe, you’ll want to check out Danielle’s New York Times bestselling cookbook by the same name. Danielle’s latest cookbook is Danielle Walker’s Against All Grain: Meals Made Simple: Gluten-Free, Dairy-Free, and Paleo Recipes to Make Anytime.