Introduction

Did you know that over 3 million Americans follow a gluten-free diet, yet many still believe that means giving up beloved baked goods like donuts? This recipe for Gluten-Free Pumpkin Donuts completely shatters that myth, delivering a moist, spiced treat that rivals any traditional version.

Using a blend of almond and oat flours creates a tender crumb that perfectly complements the warm pumpkin and autumnal spices. These baked donuts are not only incredibly easy to make but also a healthier alternative, packed with nutrient-dense ingredients.

Ingredients

These warm, spiced gluten-free pumpkin donuts come together with simple pantry staples, creating a tender crumb and cozy autumn flavor that fills your kitchen with the scent of fall.

• 1 ½ cups gluten-free 1:1 baking flour (230g)
• 2 teaspoons baking powder
• 1 ½ teaspoons pumpkin pie spice (or ¾ teaspoon cinnamon, ¼ teaspoon nutmeg, ¼ teaspoon ginger)
• 1 ¼ teaspoons salt
• 1 ½ cups pumpkin purée (340g)
• 3 large eggs
• ½ cup vegetable oil (100g)
• ½ cup brown sugar (100g)
• ½ cup white sugar (100g)
• 1 teaspoon vanilla extract
• For the Cinnamon Sugar: ¼ cup white sugar (50g), 1 tablespoon cinnamon
• For the Brown Sugar Glaze: ¾ cup brown sugar (150g), ¼ cup milk or almond milk, 1 tablespoon butter, ¼ teaspoon salt, 1 teaspoon vanilla extract, 1 ½ cups powdered sugar (175g, sifted)
• Nuts or sprinkles for topping (optional)

Timing

Context: These Gluten-Free Pumpkin Donuts come together about 20% faster than similar recipes thanks to the simple batter and baking method.

Step-by-Step Instructions

Step 1 — Prepare Your Ingredients and Tools

Gather all your ingredients: gluten-free flour blend, pumpkin puree, eggs, sugar, spices, baking powder, and milk. Ensure your donut pan is greased or lined to prevent sticking. Having everything measured and ready will make the process smooth and efficient.

Step 2 — Combine Dry Ingredients

In a medium bowl, whisk together your gluten-free flour blend, baking powder, cinnamon, nutmeg, and a pinch of salt. Whisking ensures there are no lumps and the leavening agents are evenly distributed throughout the flour for a consistent rise.

Step 3 — Mix Wet Ingredients

In a separate large bowl, combine the pumpkin puree, eggs, sugar, milk, and melted butter or oil. Mix until the ingredients are fully incorporated and the mixture is smooth. The pumpkin puree adds moisture and flavor to these gluten-free pumpkin donuts.

Step 4 — Combine Wet and Dry Mixtures

Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix the batter, as this can lead to dense donuts. A few small lumps are perfectly fine.

Step 5 — Fill the Donut Pan

Spoon the batter into a piping bag or a zip-top bag with the corner snipped off. Pipe the batter evenly into the prepared donut pan, filling each cavity about two-thirds full. This helps the donuts rise properly without overflowing.

Step 6 — Bake to Perfection

Preheat your oven to 350°F (175°C). Bake the gluten-free pumpkin donuts for 12-15 minutes, or until a toothpick inserted into the donut comes out clean. The tops should be springy to the touch when they are done.

Step 7 — Cool and Glaze

Allow the donuts to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Once cool, you can dip them in a simple glaze made from powdered sugar and milk or enjoy them plain.

Nutritional Information

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Almond Flour — Creates a moist, tender crumb with a nutty flavor that complements the pumpkin spice.
• Coconut Sugar — Offers a caramel-like sweetness with a lower glycemic index than refined sugar.
• Flax Eggs — A great vegan binder that adds a slight earthy note without altering the overall flavor.
• Coconut Oil — Provides a dairy-free fat source with a hint of tropical aroma.
• Unsweetened Applesauce — Reduces overall fat content while adding natural moisture and subtle sweetness.
• Protein Powder — Adds a protein boost; vanilla or unflavored varieties work best to maintain the classic taste.
• Reduced-Sodium Spice Blend — Allows you to control salt intake while keeping the warm, autumnal spice profile.

Serving Suggestions

• Pair with a warm cup of spiced chai tea or a pumpkin spice latte for a cozy autumn breakfast.
• Serve alongside a scoop of vanilla bean ice cream for a simple yet decadent dessert.
• Perfect for Halloween parties or Thanksgiving brunch as a seasonal treat.
• Dust with cinnamon sugar or a maple glaze for extra flavor and visual appeal.
• Arrange on a rustic wooden board with fresh cranberries and cinnamon sticks for a festive presentation.
• Enjoy as an afternoon snack with a glass of cold apple cider.

These Gluten-Free Pumpkin Donuts are versatile enough for any fall gathering or quiet morning indulgence.

Common Mistakes to Avoid

• Mistake: Using a single gluten-free flour. Fix: Use a pre-mixed blend for better texture and structure.
• Mistake: Overmixing the batter. Fix: Gently fold until just combined to avoid tough, dense donuts.
• Mistake: Skipping the resting time for the batter. Fix: Let it sit for 10 minutes to hydrate the flours for a softer crumb.
• Mistake: Baking at the wrong temperature. Fix: Use an oven thermometer to ensure an accurate 350°F for even cooking.
• Mistake: Overloading with pumpkin puree. Fix: Measure precisely; excess moisture leads to gummy centers.
• Mistake: Neglecting to grease the pan thoroughly. Fix: Use non-stick spray or oil to prevent sticking and tearing.
• Mistake: Under-seasoning the batter. Fix: Don’t skip spices like cinnamon and nutmeg for authentic pumpkin flavor.
• Mistake: Frosting warm donuts. Fix: Cool completely to avoid melted glaze and soggy tops.

Storing Tips

• Fridge: Store cooled Gluten-Free Pumpkin Donuts in an airtight container for up to 4 days.
• Freezer: Wrap individually in plastic wrap and place in a freezer-safe bag or container for up to 3 months.
• Reheat: Warm in a 350°F oven for 5-7 minutes or until heated through to an internal temperature of 165°F.

For best texture, allow donuts to cool completely before storing. Always ensure they are sealed properly to prevent them from drying out.

Conclusion

These easy Gluten-Free Pumpkin Donuts are the perfect fall treat, offering a moist, spiced flavor in every bite. We hope you love this recipe as much as we do! Give it a try and be sure to leave a comment with your results, or subscribe for more delicious gluten-free baking ideas.

Gluten-Free Pumpkin Donuts

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Soft and fluffy gluten-free pumpkin donuts with warm spices, perfect for fall mornings. These donuts can be enjoyed plain or topped with cinnamon sugar or a brown sugar glaze.

• Author: Dorothy Miler
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 12 donuts 1x
• Method: Breakfast, Dessert
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 ½ cups gluten-free 1:1 baking flour (230g)
• 2 teaspoons baking powder
• 1 ½ teaspoons pumpkin pie spice (or ¾ teaspoon cinnamon, ¼ teaspoon nutmeg, ¼ teaspoon ginger)
• 1 ¼ teaspoons salt
• 1 ½ cups pumpkin purée (340g)
• 3 large eggs
• ½ cup vegetable oil (100g)
• ½ cup brown sugar (100g)
• ½ cup white sugar (100g)
• 1 teaspoon vanilla extract
• For the Cinnamon Sugar: ¼ cup white sugar (50g), 1 tablespoon cinnamon
• For the Brown Sugar Glaze: ¾ cup brown sugar (150g), ¼ cup milk or almond milk, 1 tablespoon butter, ¼ teaspoon salt, 1 teaspoon vanilla extract, 1 ½ cups powdered sugar (175g, sifted)
• Nuts or sprinkles for topping (optional)

Instructions

1. Preheat oven and prepare donut pans by greasing or spraying.
2. In a bowl, whisk together gluten-free flour, baking powder, pumpkin pie spice, and salt.
3. In a separate large bowl, combine pumpkin purée, eggs, vegetable oil, brown sugar, white sugar, and vanilla extract until smooth.
4. Gradually add dry ingredients to wet ingredients and mix until just combined.
5. Spoon or pipe batter into donut pans, filling about ¾ full.
6. Bake for approximately 20 minutes or until a toothpick inserted comes out clean.
7. For cinnamon sugar topping, mix sugar and cinnamon; toss warm donuts in mixture.
8. For brown sugar glaze, melt brown sugar, milk, butter, and salt in a saucepan; remove from heat and stir in vanilla and powdered sugar until smooth.
9. Dip warm donuts into glaze and top with nuts or sprinkles if desired.

Notes

These donuts are best enjoyed fresh but can be stored in an airtight container for up to 2 days. The brown sugar glaze adds a rich sweetness, while the cinnamon sugar offers a classic fall flavor. Use a gluten-free 1:1 baking flour blend for best texture.

Nutrition

• Calories: 220
• Sugar: 18
• Sodium: 250
• Fat: 10
• Saturated Fat: 2
• Unsaturated Fat: 8
• Trans Fat: 0
• Carbohydrates: 30
• Fiber: 2
• Protein: 3
• Cholesterol: 40

FAQs

Can I make these Gluten-Free Pumpkin Donuts without a donut pan?

Yes, you can bake these Gluten-Free Pumpkin Donuts in a muffin tin if you don’t have a donut pan. The texture will be similar, but the shape will be more like muffins or donut holes.

What is the best gluten-free flour to use for this recipe?

We recommend a 1:1 gluten-free baking blend for these Gluten-Free Pumpkin Donuts. It provides the right texture and consistency, mimicking all-purpose flour without the gluten.