10 Oct 2018
gluten free donuts

Who doesn’t love the aroma of Fall spices penetrating through the kitchen?  I know I do. Since I had some roasted pumpkin leftover, I decided to create a sweet dish, for dessert. I wanted something simple, that the kids can help me make.   I was also thinking of kicking it up a notch, and serve fancy to guests.  Well, then it hit me, donuts! Donuts have become very popular,  lately. Restaurants are serving them up, all different ways with variations of fillings, some very unique fillings.  I stayed with a traditional Fall time flavor, pumpkin.

Now, to make the donuts.  I did not want to fuss, making a donut dough.  Besides, who has the time for that? That is when I came up with the idea of using bread.  Yes, bread! Three Bakers makes a cinnamon raisin bread I knew would be perfect, for this recipe. It already is packed with all the flavors, I was striving towards.

Gluten-Free Donuts with Pumpkin Filling

For the filling, I decided to use mascarpone cheese, which is an Italian cream cheese.  You may also use regular cream cheese, if you choose, it will still be fantastic. Try not to eat too much by the spoonfuls.  You will definitely want to save some, for the donuts.

Whip up a batch of these cute little donut holes, in no time.  Everyone will be happy you did.

Donut Ingredients:

  • 6 slices Three Bakers Cinnamon Raisin Bread, sliced in small cubes
  • 2 TBS pure maple syrup, or honey
  • 1 egg, beaten
  • 1/4 cup buttermilk
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon

Cinnamon Sugar Topping:

  • 2 TBS cinnamon
  • 4 TBS white sugar
  • 1/4 cup coconut oil, or butter, melted

Pumpkin Filling:

  • 1/4 cup mascarpone cheese, or cream cheese (room temperature)
  • 1/4 cup pumpkin pie filling (I used fresh pumpkin, but you can use canned)
  • 1 tsp vanilla
  • 1/2 tsp pumpkin pie spice
  • 2 TBS pure maple syrup, or honey


  1.  Preheat oven to 350 degrees
  2.  In medium size bowl add cubed bread.  Beat egg with remaining ingredients. Pour over top of bread.  Toss, making sure all cubes are coated. Let sit for 30 mins. Toss again.
  3.  Add wet bread cubes to food processor and blend for a few second, creating a dough.  
  4.  Begin rolling into approx. 1 inch balls.  (I used a small cookie scoop). Note: Dough mixture will be wet.  To prevent sticking to hands, keep hands wet. Place donuts on greased baking sheet two inches apart.  Bake for 15 mins.
  5.  Mix cinnamon and sugar in small bowl.  Roll each donut into melted oil/butter.  Roll into cinnamon/sugar mixture. Eat alone or serve with pumpkin filling and whipped cream
  6.  To make pumpkin filling:  Add all ingredients to bowl.  Whisk or with hand blender, blend together until smooth and creamy.  Approx. 1 min.

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