These Gluten-Free Pumpkin Donuts are a perfect fall treat, baked to fluffy perfection and coated in a mouth-watering cinnamon sugar topping.
Are you a pumpkin lover eagerly awaiting the arrival of fall to indulge in all things pumpkin-spiced? Your wait is over with this delectable recipe for Gluten-Free Pumpkin Donuts, a healthier alternative to deep frying without compromising on flavor or texture.
Made with gluten-free all-purpose flour and flavored with pumpkin puree and a blend of warm spices like pumpkin pie spice and cinnamon, these baked donuts are the perfect breakfast or snack option for the whole family. The donut batter is quick and easy to make in a large mixing bowl, and using a ziplock bag makes piping it into the donut pan a breeze.
Baked to a fluffy texture and finished with a generous dip in melted butter and cinnamon sugar, these donuts are sure to hit the right amount of sweetness and spice. The best part? You don’t have to be a pro at gluten-free baking to get the best results; just gather your ingredients, follow the steps, and you’ll have a dozen delicious gluten-free pumpkin donuts ready in under 30 minutes!
- Donut Ingredients
- Topping Ingredients
- By the Numbers: How to Make Gluten Free Pumpkin Donuts
- Tips for Making the Best Gluten Free Pumpkin Donuts
- Can I use a different type of gluten-free flour blend?
- Sugar substitute options
- Do I need a donut pan?
- Make vegan or dairy-free donuts
- Can I add chocolate chips?
- Do I need xanthan gum or guar gum?
- Gluten-free baking tips
- What is the difference between pumpkin puree and pumpkin pie filling?
- Why use a ziplock bag for piping?
- Storage tips
- How to freeze donuts
- More gluten-free pumpkin recipes
- Gluten-Free Pumpkin Donuts
- More Gluten Free Baked Goodies
- 2 cups of gluten-free all-purpose flour
- 1 cup of pumpkin puree
- ⅓ cup of brown sugar
- ¼ cup of granulated sugar
- ¼ cup of whole milk
- ¼ cup of softened butter
- 1 ½ teaspoons of baking powder
- ¼ teaspoon of baking soda
- 1 teaspoon of pumpkin pie spice
- ½ teaspoon of cinnamon powder
- ½ teaspoon of sea salt
- 2 eggs
- 1 stick of melted butter
- ½ cup of granulated sugar
- 1 ½ tablespoons of cinnamon powder
By the Numbers: How to Make Gluten Free Pumpkin Donuts
Follow these simple step-by-step instructions to learn how to make the best gluten free pumpkin donuts.
Step 1: Combine Ingredients
Preheat your oven to 325˚ F.
Add 2 cups of gluten-free all-purpose flour, 1 cup of pumpkin puree, ⅓ cup of brown sugar, ¼ cup of granulated sugar, ¼ cup of whole milk, ¼ cup of softened butter, 1 ½ teaspoons of baking powder, ¼ teaspoon of baking soda, 1 teaspoon of pumpkin pie spice, ½ teaspoon of cinnamon powder, ½ teaspoon of sea salt and 2 eggs to a medium-sized mixing bowl. Mix until well combined.
Step 2: Pipe Donut Batter Into Donut Pan
Transfer the batter into a gallon-size ziplock bag. Snip off one corner of the bag and pipe the donut batter into the donut pan, filling each cavity approximately ⅔ full.
Step 3: Bake Donuts and Prepare Topping
Bake your donuts for 14-17 minutes or until they are springy to the touch. While the donuts are baking, prepare the topping. Melt 1 stick of butter in a bowl that’s large enough for dipping the donuts. In a separate bowl or plate, combine ½ cup of granulated sugar with 1 ½ tablespoons of cinnamon powder.
Step 4: Dip and Coat Gluten-Free Donuts
While the donuts are still hot, dip them into the butter and then coat with the cinnamon and sugar mixture. Set them on a wire cooling rack to cool.
Step 5: Serve Your Gluten-Free Pumpkin Donuts
Once they’re cool and the topping has set, your gluten-free pumpkin donuts are ready to enjoy.
Tips for Making the Best Gluten Free Pumpkin Donuts
Answers to all of your questions about making this easy gluten free baked donuts recipe, including tips and substitution ideas.
Can I use a different type of gluten-free flour blend?
Yes, while I typically use Bob’s Red Mill, you can experiment with different brands of gluten-free all-purpose flour, but it may alter the texture and taste of the donuts. I don’t recommend swapping almond flour or coconut flour directly.
Sugar substitute options
Coconut sugar or a sugar-free alternative can be used, but the donuts might not have the same caramelized finish.
Do I need a donut pan?
A donut pan is recommended for the best shape and results, but you can also use a mini muffin pan for donut holes. If you use a silicone pan, but sure to set it on a cookie sheet to give it stability.
Make vegan or dairy-free donuts
Flax eggs can be used as a replacement for eggs, and almond milk or coconut milk can substitute the whole milk. Instead of butter, you can use a dairy-free butter replacement or coconut oil as well.
Can I add chocolate chips?
Yes, feel free to add chocolate chips to the batter for an extra treat!
Do I need xanthan gum or guar gum?
Most gluten-free all-purpose flours include xanthan gum or guar gum, so you generally won’t need to add them unless your flour doesn’t contain any.
Gluten-free baking tips
If you’re new to gluten-free baking, get my free list of secrets to gluten free baking delivered to your email.
What is the difference between pumpkin puree and pumpkin pie filling?
Pumpkin puree is pure pumpkin, while pumpkin pie filling includes spices and sugar; stick with pumpkin puree for this recipe.
Why use a ziplock bag for piping?
It makes the process of filling the donut pan much easier and less messy, but if you have a pastry bag, that works too.
To keep your gluten-free pumpkin donuts fresh, store them in an airtight container for up to 1-2 days. Although they’re so delicious, there might not be any leftover donuts to store!
How to freeze donuts
Donuts can be frozen for up to 2 months. Simply place freshly baked donuts in freezer containers (skip the topping step!). When ready to eat, remove the desired number of donuts and defrost in the toaster oven until warm. You can then add the topping if you wish.
More gluten-free pumpkin recipes
If you just can’t get enough pumpkin and pumpkin spice, try one of these other tasty recipes:
Gluten-Free Pumpkin Donuts
- 2 cups gluten-free all-purpose flour
- 1 cup pumpkin puree
- ⅓ cup brown sugar
- ¼ cup granulated sugar
- ¼ cup whole milk - or almond milk
- ¼ cup butter - softened
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- ½ teaspoon cinnamon powder
- ½ teaspoon sea salt
- 2 eggs
- 1 stick butter - melted
- ½ cup granulated sugar
- 1 ½ tablespoons cinnamon powder
- Mixing bowls
- Measuring cups and spoons
- Donut pan
- Gallon sized ziploc bag
- Wire rack
- Preheat your oven to 325˚ F and gather your ingredients.
- Combine all donut ingredients (excluding topping ingredients) in a medium-sized mixing bowl.
- Transfer the batter to a gallon-size ziplock bag. Snip off one corner of the bag and pipe the donut batter into the donut pan, filling each cavity about ⅔ full.
- Bake the donuts for 14-17 minutes or until they are springy to the touch. While they’re baking, prepare the topping by melting the butter in a bowl that’s large enough for dipping the donuts and combining the cinnamon and sugar in a separate bowl or plate.
- Once the donuts are done baking, dip them into the butter and coat with the sugar and cinnamon mixture.
- Cool to room temperature then serve.