These Salted Maple, Apple + Walnut Gluten Free Doughnuts are full of cinnamon and spice and everything nice. These baked doughnuts are loaded with shredded apples and toasty walnuts. The glaze is made with rich maple syrup and finished with a sprinkle of flaky sea salt. They are the perfect cozy autumn breakfast, dunked into a hot mug of coffee.Jump to Recipe
How to Make Gluten Free Apple + Walnut Doughnuts with a Salted Maple Glaze
These doughnuts come together quickly because they are baked not fried. You do need a doughnut pan to make them, however. Here are the ingredients for these gluten free doughnuts:
- All purpose gluten free flour blend – my current favorite is Bob’s Red Mill 1 to 1.
- Apples – obviously. For this recipe use a tart or sweet tart apple such as Granny Smith or Pink Lady.
- Toasted walnuts – I almost always toast nuts before adding them to cakes, quick breads, muffins and doughnuts. It makes their flavor so much richer.
- Buttermilk, eggs, and butter – I use organic and free range whenever possible.
- Spices – cinnamon, nutmeg, and allspice are the holy trinity when it comes to baking with apples.
- Maple extract – this is optional but it really makes the doughnuts have a much more pronounced maple flavor. This is my favorite brand. I like it because it tastes “real” and has no chemical aftertaste.
What Is a Maple Glaze Made of?
These gluten free Apple, Walnut Doughnuts have a rich maple syrup glaze. The finishing touch is a sprinkle of flaky sea salt. I’m lucky enough to have a friend in Wisconsin who taps maple trees for sap. Then, her husband and some buddies get together in a sugar shack and boil that maple sap down into the most delectable syrup ever. It’s dark and rich, and this batch was a little smoky.
If you’re not lucky enough to have a friend who send you home grown syrup, then find the richest, darkest maple syrup you can. In the past this syrup used to be called Grade B (which means darker not lesser quality than Grade A). But because that system was apparently confusing to people (duh!), they have updated the maple grading system to focus on the color and flavor instead. Here’s a handy guide to maple syrup grading. Here’s what else you’ll need to make the glaze:
- Maple syrup – dark amber
- Butter – I always prefer salted butter.
- Powdered sugar – make sure to sift it first!
- Maple Extract – for extra maple flavor.
We are absolutely obsessed with these gluten free doughnuts – and I think you will be too. They are a great gateway to fall baking, especially if you’re not quite ready for pumpkin spice everything.
Love Gluten Free Doughnuts? Here Are a Few More Recipes to Try:
- The Best Recipe for Gluten-Free Carrot Cake Doughnuts
- Baked Gluten-Free Apple Cider Doughnuts
- The Most Delicious Gluten-Free Old-Fashioned Sour Cream Doughnut Recipe
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Gluten Free Salted Maple Apple Walnut Doughnuts
For the Doughnuts
- 2 cups all purpose gluten free flour blend
- 3/4 cup sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup buttermilk at room temperature
- 2 large eggs lightly beaten and at room temperature
- 2 tablespoons salted butter melted
- 1 teaspoon maple extract
- 1 large apple peeled and grated on the largest holes of a box grater
- 1/2 cup walnuts lightly toasted
- Preheat oven to 425°F and spray two standard doughnut pans with gluten free cooking spray.
- Whisk together flour, sugar, cinnamon, nutmeg, baking powder, baking soda, and salt in a large bowl.
- Combine buttermilk, eggs, melted butter, and maple extract in a medium bowl. Add to flour mixture and fold in just until incorporated. Fold in the apples and walnuts.
- Spoon batter into a pastry bag and snip about 1 inch from the bottom. Alternatively, put batter into a large zip top bag and snip an inch from one of the bottom corners. Fill each doughnut cup 3/4 full – this recipe will make approximately 9 doughnuts (or 12 thinner ones).
- Bake for about 8 to 9 minutes, until the tops spring back when touched. Twist doughnuts in pan to loosen and turn them carefully out on a wire rack to cool completely. Set rack with cooled doughnuts over a piece of waxed paper or foil for easier clean up.
- Make the glaze. Combine maple syrup, butter, and salt in a saucepan and bring to a boil, stirring until butter is melted and mixture is smooth. Reduce heat to low and simmer for 2 minutes longer. Remove saucepan from heat and whisk in powdered sugar, maple extract, and milk or heavy cream. Let cool for 5 minutes to thicken slightly, then whisk in milk until smooth. Dip doughnut tops into glaze, sprinkle with flaky salt, and let glaze set before serving.
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