The Best Gluten Free Doughnuts for Fall

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Gluten Free Apple Maple Walnut Doughnuts

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.

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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.
Gluten Free Apple Maple Walnut Doughnuts
Gluten Free Apple Maple Walnut Doughnuts

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.
Maple Syrup for Gluten Free Apple Maple Walnut Doughnuts
Gluten Free Apple Maple Walnut Doughnuts

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:

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Gluten Free Apple Maple Walnut Doughnuts

Gluten Free Salted Maple Apple Walnut Doughnuts

Alison Needham
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.
Prep Time 15 mins
Cook Time 9 mins
Total Time 24 mins
Course Breakfast
Cuisine American
Servings 9 doughnuts
Calories 330 kcal

Equipment

Ingredients
  

For the Doughnuts

For the Glaze

Instructions
 

  • 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.

Nutrition

Serving: 1doughnutCalories: 330kcalCarbohydrates: 52gProtein: 6gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 55mgSodium: 335mgPotassium: 93mgFiber: 3gSugar: 33gVitamin A: 285IUVitamin C: 1mgCalcium: 102mgIron: 2mg
Keyword Apple Doughnuts, Gluten Free Apple Doughnuts, Gluten Free Doughnut Recipe, Gluten Free Doughnuts, Gluten Free Maple Apple Walnut Doughnuts, Gluten Free Maple Doughnuts, Maple Doughnuts
Tried this recipe?Let us know how it was!
Gluten Free Doughnuts for Fall

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2 Comments

  1. Hello! These look FABULOUS! How vital is the maple extract? Thanks in advance 🙂

    1. Hi Jenn – It’s definitely optional. I love the boost of extra maple, but if you use very rich maple syrup it’s totally delicious without it 🙂

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