Gluten Free Salted Maple Apple 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.
Equipment
Ingredients
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
For the Glaze
- 6 tablespoons maple syrup dark amber (or grade B)
- 3 tablespoons salted butter
- 1/8 teaspoon salt
- 3/4 cup powdered sugar sifted
- 1/2 teaspoon maple extract
- 1 tablespoons whole milk or heavy cream
- flaky salt such as Maldon
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
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