gluten-free baked Pumpkin Spice Donuts w/ Maple-Candied Walnuts

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It may only be mid-September and still 100 degrees here in the desert, but I am in full fall mode already.  I’ve started my fall decorating, we spent last weekend apple-picking, I’ve ordered Halloween costumes, and my kitchen perpetually smells like hearty stews and pumpkin spice.  I’m ready! My favorite fall recipes are now in regular rotation, including these delicious, gluten-free baked pumpkin spice donuts with maple-candied walnuts.

pumpkin pie spice donuts with candied walnuts

baked pumpkin pie spice donuts with candied walnuts

During the summer, I rarely bake anything.  With the relentless desert heat, I’m much more inclined to grab ice cream than crank up the oven.  As we switch over to fall, though, I tighten my apron strings and turn on the gas.  There is just something magical about filling the house with the aroma of baking sugar and spices.

baked pumpkin pie spice donuts with candied walnuts

Donuts are my go-to desert for several reasons, one reason being how easy they are to bake up.  They take very little time in the oven and so I can throw them together last minute.  Of course, another reason is they are delicious and the kids love them.  Every year, about this time, I start regularly baking up pumpkin pie spice donuts with my secret weapon – International Delight® Pumpkin Pie Spice.

gluten free pumpkin pie spice donuts

Packing in the pumpkin flavor starts with adding pumpkin pie spice, but why stop there?  With a simple dairy swap from milk to International Delight® Pumpkin Pie Spice you’ll have donuts bursting with the seasonal spice flavor.

international delight pumpkin pie spice

You know how naked cakes are all the rage now at weddings?  This is my version in donut form – light, fluffy, naked cakey goodness.  They are sweet for sure, but not over the top, perfect for kids any night of the week.

baked pumpkin pie spice donuts

I prefer to bake my donuts in an effort to keep them healthier and I don’t often glaze them, but I do love candied nuts in the fall!  You could absolutely go with candied pecans but since I already had a giant bag of walnuts, I went with walnuts.  Toasty nuts are the perfect companion for pumpkin and bring more flavors of fall to these donuts.  I pretty much made a brittle with these walnuts so they also give these light donuts a crunch.

pumpkin pie spice donuts with candied walnuts

It just doesn’t feel like the holidays without a splash of seasonal flavor. Stock up and make that merriment last! I found both International Delight® Pumpkin Pie Spice and International Delight® REESE’S Peanut Butter Cup at Walmart in the refrigerated creamer section.

The recipe ideas using International Delight® are endless, but of course, it’s also an easy way to make your morning coffee more festive. Another big switch I make from summer to fall is my morning coffee. I leave the iced coffees behind and opt for a warm mug of spiced coffee. Is there anything better on a cool fall day?

international delight pumpkin pie spice

What’s next, REESE’S Peanut Butter Cup Donuts?

international delight

gluten-free baked Pumpkin Spice Donuts w/ Maple-Candied Walnuts

  • 2 cups gluten free all-purpose flour
  • 1 1/2 cups sugar
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • 1 tsp pumpkin pie spice
  • 1/2 tsp kosher salt
  • 1 large egg, beaten
  • 1/2 cup International Delight® Pumpkin Pie Spice
  • 3/4 cup milk
  • 2 tsp vanilla extract
  • 2 Tbl butter, melted

for the topping

  • 1 1/2 cups walnuts
  • 2 Tbl butter
  • 1/4 cup maple syrup
  • 1/4 cup sugar
  • salt, to taste
  1. Preheat oven to 350 degrees.  Grease two donut pans and set aside (12 donuts total).
  2. In a bowl, combine flour, sugar spices, baking powder and salt.  In another bowl, combine egg, melted butter, vanilla, milk and creamer.  Add wet to dry and mix until just combined.  Do not over-whisk.
  3. Spoon batter into donut pans and bake for 17 minutes.  Allow to cool.
  4. Over medium heat, toast walnuts in butter for a few minutes.  Stir in sugar and maple syrup, stirring and continuing to cook for several more minutes.  Top the donuts while the nut mixture is still warm.  It will harden as it cools.

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