Gluten-Free Pumpkin Donuts

Soft, moist, and filled with warm fall spices, these Gluten-Free Pumpkin Donuts are the perfect treat for autumn mornings, holiday gatherings, or cozy afternoons with a cup of coffee. Made with real pumpkin puree and a gluten-free flour blend, these baked donuts are tender, flavorful, and topped with a delicious cinnamon-sugar coating or sweet glaze.

Unlike fried donuts, these baked pumpkin donuts are easy to prepare, lighter in texture, and packed with pumpkin flavor. They’re a wonderful seasonal recipe that everyone can enjoy, whether they follow a gluten-free diet or not.

Why You’ll Love These Gluten-Free Pumpkin Donuts

• 100% gluten-free
• Soft and moist texture
• Easy baked recipe
• Full of pumpkin spice flavor
• Perfect for breakfast or dessert
• Freezer-friendly
• Ready in under 30 minutes
• No yeast required

Preparation Time

• Prep Time: 15 minutes
• Bake Time: 12–15 minutes
• Cooling Time: 10 minutes

Total Time

40 minutes

Yield

12 donuts

Ingredients

For the Donuts

• 1½ cups gluten-free all-purpose flour (with xanthan gum)
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1½ teaspoons pumpkin pie spice
• 1 teaspoon cinnamon
• 2 large eggs
• ¾ cup pumpkin puree
• ½ cup brown sugar
• ¼ cup granulated sugar
• ⅓ cup milk (dairy or non-dairy)
• ¼ cup melted butter or coconut oil
• 1 teaspoon vanilla extract

Cinnamon Sugar Coating

• ¼ cup granulated sugar
• 1 teaspoon cinnamon
• 2 tablespoons melted butter

Optional Maple Glaze

• 1 cup powdered sugar
• 2 tablespoons maple syrup
• 1–2 tablespoons milk

Kitchen Equipment

• Donut pan
• Mixing bowls
• Whisk
• Measuring cups and spoons
• Piping bag or zip-top bag
• Cooling rack

Oven Temperature

350°F (175°C)

Step-by-Step Instructions

Step 1: Prepare the Donut Pan

Preheat the oven to 350°F (175°C).

Lightly grease a 12-cavity donut pan with nonstick spray.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together:

• Gluten-free flour
• Baking powder
• Baking soda
• Salt
• Pumpkin pie spice
• Cinnamon

Set aside.

Step 3: Mix Wet Ingredients

In a large bowl, whisk together:

• Eggs
• Pumpkin puree
• Brown sugar
• Granulated sugar
• Milk
• Melted butter
• Vanilla extract

Mix until smooth.

Step 4: Combine the Batter

Gradually add the dry ingredients to the wet ingredients.

Mix until just combined.

Do not overmix.

Step 5: Fill the Donut Pan

Transfer the batter to a piping bag or zip-top bag.

Pipe the batter evenly into the donut cavities, filling each about ¾ full.

Step 6: Bake

Bake for 12–15 minutes, or until:

• The tops spring back when lightly touched
• A toothpick inserted comes out clean

Internal Temperature

The donuts are fully baked when they reach approximately 200°F (93°C) in the center.

Step 7: Cool

Allow the donuts to cool in the pan for 5 minutes.

Transfer to a wire rack to cool slightly.

Cinnamon Sugar Coating

Step 1

Brush warm donuts lightly with melted butter.

Step 2

Combine sugar and cinnamon in a shallow bowl.

Step 3

Roll the donuts in the cinnamon-sugar mixture until coated.

Optional Maple Glaze

Step 1

Whisk together:

• Powdered sugar
• Maple syrup
• Milk

until smooth.

Step 2

Dip cooled donuts into the glaze.

Allow the glaze to set before serving.

Tips for Perfect Gluten-Free Pumpkin Donuts

Use Pumpkin Puree, Not Pumpkin Pie Filling

Pumpkin pie filling contains added sugar and spices.

Measure Flour Correctly

Too much flour can make gluten-free baked goods dry.

Don’t Overbake

Pumpkin donuts should remain soft and moist.

Use Room Temperature Ingredients

This helps create a smoother batter and even baking.

Flavor Variations

Chocolate Chip Pumpkin Donuts

Fold in ½ cup mini chocolate chips.

Maple Pecan Donuts

Top glazed donuts with chopped pecans.

Cream Cheese Glazed Donuts

Replace maple glaze with cream cheese frosting.

Pumpkin Streusel Donuts

Sprinkle a crumb topping over the batter before baking.

Dairy-Free Version

Use plant-based milk and coconut oil.

Serving Suggestions

Serve with:

• Coffee
• Chai tea
• Hot apple cider
• Pumpkin spice latte
• Warm milk

Perfect for breakfast, brunch, dessert, or afternoon snacks.

Storage Instructions

Room Temperature

Store in an airtight container for up to 2 days.

Refrigerator

Store for up to 5 days.

Freezer

Freeze for up to 3 months.

Wrap individually for best results.

Reheating Instructions

Microwave

Warm for 10–15 seconds.

Oven

Heat at 300°F (150°C) for 5 minutes.

Nutritional Information

Approximate per donut (without glaze):

• Calories: 165
• Protein: 3g
• Carbohydrates: 25g
• Fat: 6g
• Saturated Fat: 3g
• Fiber: 2g
• Sugar: 12g
• Sodium: 170mg

Nutritional values may vary depending on ingredients used.

Frequently Asked Questions

Can I Make These Without a Donut Pan?

Yes. Use a muffin tin and bake for 18–20 minutes.

Which Gluten-Free Flour Works Best?

A quality 1:1 gluten-free baking flour blend containing xanthan gum works best.

Can I Make Them Dairy-Free?

Absolutely. Substitute non-dairy milk and coconut oil or vegan butter.

Why Are My Donuts Dry?

Overbaking or adding too much flour can cause dryness.