Oat Flour Pumpkin Donuts with Maple-Cane Syrup Glaze


It’s October!  The weather is cooler, the days are shorter, and there are pumpkins everywhere you look.  Fall is my absolute favorite season.  Seeing orange everywhere just puts a smile on my face.  I don’t necessarily go crazy for the pumpkin spice lattes and ice creams, but put those flavors in a baked good and I’m all over it.

There is something extra special about a hot cup of coffee or tea and something moist, spicy, and “pumpkin-y”.  I had been craving donuts and wanted something that screamed fall to go with my coffee when I created these donuts. These baked donuts definitely scratch that itch.

This recipe makes a dozen donuts.  My donut pan is a half dozen pan and I reaaaally need another pan.  The first time I made these I had to make another batch 2 days later.  We ate them for breakfast, snack, and  and dessert.  Let me clarify it was not all in one day…or was it?


  • 3 c. oat flour
  • 2 Tbsp cornstarch
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 4 tsp cinnamon
  • 2 1/2 tsp powdered ginger
  • 1 tsp allspice
  • 1/2 tsp nutmeg
  • 1/2 of a 15 oz. can of pumpkin (a little less than 1 cup)
  • 1/2 c. granulated sugar
  • 2 eggs
  • 1/2 c. canola oil
  • 1 1/4 c. milk

Preheat oven to 350 degrees and spray your donut pan with cooking spray.  In a large bowl combine the dry ingredients (flour, cornstarch, baking powder and baking soda, spices, and sugar).  In a separate bowl combine the pumpkin, eggs, oil, and milk.  Add the wet ingredients to the dry ingredients and stir well.  Spoon the batter into your donut pan.  If you don’t have a donut pan you can bake them in a regular or mini muffin pan, but somehow it doesn’t feel as fun a eating a donut.  Bake for 12-15 minutes. While the donuts are baking make the glaze. Let the donuts cool in the pan for 5 minutes before removing, then ice with the Maple-Cane Syrup Glaze.

Maple-Cane Syrup Glaze

  • 2 Tbsp softened butter
  • 2- 2 1/2 cups powdered sugar
  • 2-3 Tbsp milk
  • 1 Tbsp pure maple syrup
  • 1 Tbsp pure cane syrup
  • a splash of vanilla

Place the butter in a small bowl. Stir in 2 cups of powdered sugar.  Add the syrups and vanilla and stir.  Slowly add the milk.  The icing should be thick enough to spread with a knife, but smooth enough to melt slightly on the warm donuts.  You can adjust the milk and powdered sugar as necessary.

Enjoy!  They are perfect for this last week of October.