Soft and fluffy gluten-free pumpkin donuts are the perfect sweet way to start fall mornings. These donuts are delicious plain, or topped with cinnamon sugar or brown sugar glaze!
Gluten-free donuts? Yes please! These donuts can be prepared in less than 45 minutes. See the note in the recipe card for how to make them into mini donut muffins as well!
These gluten-free pumpkin donuts are one of my all-time favorite things to make when the weather cools down.
I’m always looking for more ways to bake with pumpkin (see these gluten-free pumpkin bars, gluten-free pumpkin muffins, gluten-free pumpkin pancakes, gluten-free pumpkin bread and gluten-free pumpkin chocolate chip bread.
These gluten-free apple cider donuts have become one of my go-to’s! For a year-round favorite, try this gluten-free baked donut recipe!
Why You’ll Love these Gluten-Free Donuts!
- EASY to make! All you need is a donut pan (no frier involved)
- Soft, fluffy texture
- No mixer needed
- Ready in less than 45 minutes
- Delicious plain, but awesome with icing
- Will satisfy any donut craving!
Ingredients You’ll Need
These pumpkin donuts are made with easy-to-find pantry staples. Here are a few more notes on the key ingredients. If you have any additional questions feel free to leave me a comment below!
- Gluten-free 1:1 Baking Flour: I like to use a high quality gluten-free measure-for-measure flour blend like King Arthur Flour in my baked goods. Look for a blend that contains xanthan gum for best results.
- Canned Pumpkin: Be sure to select 100% pumpkin puree rather than canned pumpkin pie filling.
- Oil: You can use vegetable oil or coconut oil. Either works great!
- Pumpkin Pie Spice: You can use pumpkin pie spice or 3/4 teaspoon cinnamon + 1/4 teaspoon nutmeg + 1/4 teaspoon ginger.
How to Make Gluten-Free Pumpkin Donuts
- In a medium bowl, whisk together the dry ingredients.
- In a large bowl, whisk together the pumpkin, eggs, oil, brown sugar, white sugar and vanilla extract until smooth.
- Add the dry ingredients to the wet and whisk to combine.
- Fill the donut pans with the batter.
- Bake the donuts for 20-25 minutes, until a toothpick inserted into the center of a donut comes out clean. Empty the donuts out onto a wire cooling rack.
TIP: The easiest way I’ve found to fill the donut pans is to place a large Ziploc bag in a measuring cup then fill it with the batter (see the video). Then cut the end of the bag and pipe the batter into the donut pans.
Topping Ideas
These gluten-free pumpkin donuts are absolutely delicious on their own! You can also top them with cinnamon sugar, a simple donut glaze or brown sugar glaze if you like.
For cinnamon sugar topping but sure to top the donuts when they’re still slightly warm. For the brown sugar glaze you’ll want the donuts to cool completely before glazing.
Mini Pumpkin Donuts? You can also use a mini muffin pan to make these into mini donut bites. You’ll just need to decrease the baking time to 15-20 minutes. Roll them in cinnamon sugar or dip the tops in glaze. They’re irresistible!
Storage/Make-Ahead
STORAGE: Cover leftover donuts tightly and store at room temperature for 1-2 days or in the refrigerator for up to 1 week.
MAKE-AHEAD: You can freeze the donuts plain for up to 2-3 months. Thaw them overnight in the refrigerator, then warm up in the microwave for 10 seconds. Add glaze before serving if you like.
More Gluten-Free Pumpkin Desserts
If you love this recipe you also might like one of these recipes. Check out my full collection of gluten-free pumpkin recipes!
Gluten-Free Pumpkin Donuts
Video
Ingredients
Dry Ingredients:
- 1 ½ cups gluten-free 1:1 baking flour 230g
- 2 teaspoons baking powder
- 1 1/2 teaspoons pumpkin pie spice or 3/4 teaspoon cinnamon, 1/4 teaspoon nutmeg and 1/4 teaspoon ginger
- 1 1/4 teaspoon salt
Other:
- 1 1/2 cups pumpkin purée 340g
- 3 large eggs
- 1/2 cup vegetable oil 100g
- ½ cup brown sugar 100g
- ½ cup white sugar 100g
- 1 teaspoon vanilla extract
For the Cinnamon Sugar:
- 1/4 cup white sugar 50g
- 1 tablespoon cinnamon
For the Brown Sugar Glaze:
- 3/4 cup brown sugar 150g
- 1/4 cup milk or almond milk
- 1 tablespoon butter
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 1/2 cups powdered sugar 175g (sifted)
- nuts or sprinkles for topping
Instructions
- Preheat the oven to 375F. Lightly grease two 6-cavity non-stick donut pans with cooking spray.
- In a medium bowl, whisk together the dry ingredients. In a large bowl, whisk together the pumpkin, eggs, oil, brown sugar, white sugar and vanilla extract until smooth.
- Add the dry ingredients to the wet and whisk to combine.
- Fill the donut pans with the batter. The easiest way I've found to do this is to place a large Ziploc bag in a measuring cup then fill it with the batter (see the video). Then cut the end of the bag and pipe the batter into the donut pans.
- Bake the donuts for 20-25 minutes, until a toothpick inserted into the center of a donut comes out clean. Empty the donuts out onto a wire cooling rack.
For Cinnamon Sugar Donuts:
- Mix together the sugar and cinnamon. While the doughnuts are still warm (but no longer fragile), gently shake them in a bag with the cinnamon-sugar.
For Brown Sugar Glazed Donuts:
- Combine the brown sugar, milk, butter and salt in a medium saucepan over medium heat. Stir until the butter has melted and mixture is smooth. Bring the mixture to a simmer. Allow to simmer for 1 minute then remove from heat and whisk in the vanilla extract and sifted confectioners’ sugar until smooth and combined. Let the icing cool for 5 minutes to slightly thicken. Dip the tops of the pumpkin donuts into the warm icing. If icing is getting too thick as you’re dipping, add a little more milk or warm back up in the microwave or on the stove to thin out. Place dipped donuts on a wire rack placed on a baking sheet so any excess icing can drip off. Top with chopped nuts or sprinkles before the glaze sets.
Notes
- Gluten-free 1:1 Baking Flour: I like to use a high quality gluten-free measure-for-measure flour blend like King Arthur Flour in my baked goods. Look for a blend that contains xanthan gum for best results.
- Canned Pumpkin: Be sure to select 100% pumpkin puree rather than canned pumpkin pie filling.
- Oil: You can use vegetable oil or coconut oil. Either works great!
- Pumpkin Pie Spice: You can use pumpkin pie spice or 3/4 teaspoon cinnamon + 1/4 teaspoon nutmeg + 1/4 teaspoon ginger.
I made a double batch of these as mini donuts for a family gathering. I didn’t glaze any, I just tossed in cinnamon sugar and left them plain. Young and old alike loved them!
Best of all, everyone could have them as they were gluten free and dairy free!
Mini donuts sound delicious! I’m so glad they were enjoyed by everyone. Thanks for the comment 🙂
Could butter be used in place of oil?
Yes that will work but the texture might be a little different!