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  • Marian

Gluten Free Baking with Your Toddler! Pumpkin Spice Donuts!

I am a woman of many passions, but two of my top things are my children and cooking. I also love to create videos, and to teach people how to make delicious, simple, low allergen foods. Slightly more than a year ago, I began producing a cooking show called Body by Bakery, and I had every intention of putting out an episode every month. But there was a pandemic, and I went back to college, and we needed full silence in the house to shoot the show, which means my husband and I would stay up all night filming while the children slept. Long story short- not an ideal situation!

The truth about my cooking and baking is that it doesn't happen on a soundstage, in a perfectly clean and quiet kitchen. It doesn't happen with my hair perfectly done, or with me totally alone. It happens amidst the chaos of my life as a mother of three and a full time college student and part time homemaker, and fitness enthusiast. It happens despite, and in support of, the craziness that is my life. It seems to me, then, that the only way to put out more recipe videos is to embrace the chaos, and show my cooking as it typically happens- with a toddler assistant.

This first episode was an experiment, shot quickly with a willing baking assistant. We made pumpkin spice donuts because we happened to have those ingredients on hand. Frida says she wants to make muffins next, but I'm voting for brownies. Over time, we may even dabble in savory foods!

But for now, let's stay focused on the present and the recipe at hand. Pumpkin Spice Glazed Donuts. They're gluten free, vegan, nut free, soy free, and delicious! Very kid friendly, and everyone friendly. They make a delicious dessert, but are also charming with coffee. Check out the Body by Bakery YouTube Channel for the full video! For the written recipe, see below.

Pumpkin Spice Glazed Donuts (makes 12 normal sized baked donuts from a donut pan)

Dry Ingredients

1.5 cups Bob's All Purpose Gluten Free Flour (red bag)

1/4 cup tapioca or arrowroot flour

1 cup unrefined cane sugar (sucanat) or coconut sugar

1/2 tsp salt

2 tsp baking powder

1/4 tsp baking soda

1/2 tsp xanthan gum

2 tsp pumpkin pie spice

Wet Ingredients

1/2 cup water

1/3 cup mashed pumpkin

1/3 cup melted coconut oil (or another liquid neutral oil)

1 tablespoon vanilla extract

Preheat the oven to 350 degrees. In a large bowl, combine all of the dry ingredients and whisk together until fully combined. Then dump in all of the wet ingredients, and whisk them in. The batter should get nice and thick, more like a brownie batter than a cake batter, but not as stiff as cookie dough. When it's all fully mixed, let it sit for 5-10 minutes, then give it another quick full whisking.

Grease 12 donut molds. I have two trays that each make 6 donuts, but you may have another arrangement. If you do not have donut pans you can try baking them as half filled muffins for a sort of large donut hole vibe. But, hopefully you have the donut pans, you spray them with oil, and evenly distribute the batter amongst 12 donut shapes.

Place them in the oven on the middle rack for 20-25 minutes.

Let cool for 10-20 minutes, then remove from the pans onto a cooling rack.

Now, the glaze!! Simply put 1 cup of powdered sugar and 2 Tablespoons of the dairy free milk of your choosing into a bowl, and whisk it aggressively until it becomes a perfect glaze. Just give it a few minutes and it will transform. Then, drizzle over the donuts, or dip each donut one by one. You can check out the YouTube video to see how I did it.

That's it! You've got 12 glazed pumpkin spice donuts, and your toddler is thrilled.

Thanks for checking out our new recipe and show. We hope to see you again soon!

<3 Marian (and Frida)

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