Gluten Free Pumpkin Spice Donuts

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  1. Mix flours, sugar, pumpkin pie spice, salt, baking powder in a bowl. Set aside.
  2. Whisk together vinegar and milk. Let sit for 5 minutes. Whisk in egg and vanilla, maple syrup, then melted (and cooled) butter.
  3. Pour wet ingredients into dry and stir until no flour streaks are left.
  4. Grease a 6 count donut pan, then spoon or pipe in batter. It will be thicker than normal batter. Smooth tops with back of a spoon.
  5. Bake for 11 minutes at 350 degrees, or until a toothpick comes out clean.
  6. Remove each from pan once cooled. Running a knife around the edges is helpful to get them out gently.
  7. Mix sugar and cinnamon for coating together. Brush donuts with butter, and dip in cinnamon sugar.
Stacked Gluten Free Pumpkin Spice Donuts with Milk



  • 60 grams Maskal Teff® ivory flour
  • 55 grams sweet rice flour
  • 30 grams millet flour
  • 1/4 cup organic cane sugar
  • 1 1/4 teaspoon pumpkin pie spice
  • 1/4 teaspoon sea salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon vinegar
  • 1/3 cup + 1 tablespoon milk
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons maple syrup
  • 3 tablespoons butter, melted


  • 1 tablespoon butter, melted
  • 1/4 cup organic cane sugar
  • 1 teaspoon cinnamon

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