I love making these pumpkin donuts when I want something that feels like fall but doesn’t take all morning to make. The batter comes together quickly, and once they are in the oven, the kitchen starts smelling like pumpkin, cinnamon, and warm spices.
These donuts are baked instead of fried, so I don’t need a deep fryer or a pot of hot oil. I use a gluten-free 1-to-1 baking flour, canned pumpkin, eggs, dairy-free milk, and a few simple spices to make soft, tender donuts with a lightly sweet cinnamon-sugar coating.
They are especially nice when they’re still a little warm. The outside gets a sweet coating while the inside stays soft and moist from the pumpkin.
Quick Answer
These gluten-free pumpkin donuts are made with a gluten-free 1-to-1 baking flour, pumpkin puree, eggs, maple syrup, sugar, dairy-free milk, coconut oil, and warm pumpkin spices. The batter is piped into a greased donut pan and baked at 350°F until the donuts are set and a toothpick comes out clean.
Comparable gluten-free pumpkin donut recipes use the same 350°F oven temperature and generally bake for about 14–20 minutes, depending on the recipe and pan.
❤️ Why You’ll Love This Recipe
- Easy to make: The batter comes together in two bowls with no mixer required.
- Baked, not fried: You only need a donut pan and your oven.
- Soft and pumpkin-filled: Pumpkin puree helps give these donuts a tender texture.
- Gluten-free and dairy-free: The recipe uses a gluten-free flour blend and dairy-free milk.
- Perfect for fall: Pumpkin, cinnamon, and pumpkin pie spice give them that cozy seasonal flavor.
Ingredients You’ll Need
Dry Ingredients
- 1½ cups gluten-free 1-to-1 baking flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1½ teaspoons pumpkin pie spice
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
A 1-to-1 gluten-free baking blend is the easiest choice because it is formulated to replace wheat flour in many baked recipes. However, blends are different, so check the package to see whether xanthan gum is already included before adding any extra. Comparable recipes specifically recommend tested 1-to-1 blends for pumpkin donuts.
Wet Ingredients
- ¾ cup canned pumpkin puree
- 2 large eggs
- ⅓ cup coconut sugar or brown sugar
- ¼ cup maple syrup
- ⅓ cup unsweetened oat milk or almond milk
- 3 tablespoons melted coconut oil
- 1 teaspoon vanilla extract
Make sure you use plain pumpkin puree, not pumpkin pie filling. Comparable gluten-free pumpkin donut recipes make the same distinction.
Cinnamon-Sugar Topping
- 3 tablespoons coconut sugar or granulated sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons melted coconut oil, for brushing
Equipment You’ll Need
- 6-cavity donut pan
- 2 mixing bowls
- Whisk
- Rubber spatula
- Zip-top bag or piping bag
- Wire cooling rack
- Pastry brush
A kitchen scale is also helpful when measuring gluten-free flour because weighing flour gives you a more consistent amount.
How to Make Gluten-Free Pumpkin Donuts
Step 1: Prepare the Donut Pan
Preheat your oven to 350°F (175°C).
Lightly grease a 6-cavity donut pan with coconut oil or nonstick spray.
Make sure you grease around the center of each donut cavity as well. Gluten-free batter can stick more easily if the pan isn’t coated properly.
Step 2: Mix the Dry Ingredients
Add the gluten-free flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt to a medium bowl.
Whisk until everything is evenly mixed.
Step 3: Mix the Wet Ingredients
In a separate large bowl, whisk together the pumpkin puree, eggs, coconut sugar, maple syrup, dairy-free milk, melted coconut oil, and vanilla.
Mix until the pumpkin mixture looks smooth and evenly combined.
Step 4: Combine the Batter
Pour the wet ingredients into the bowl with the dry ingredients.
Use a rubber spatula to gently stir everything together until no large pockets of flour remain.
Don’t overmix. Gluten-free donut batter can become dense or gummy if it is worked too much.
Let the batter sit for about 2–3 minutes before piping so the flour blend can absorb some of the moisture.
Step 5: Fill the Donut Pan
Transfer the batter to a large zip-top bag or piping bag.
Snip off one corner and pipe the batter into each donut cavity.
Fill each cavity about ¾ full. This gives the donuts enough room to rise without overflowing.
Comparable gluten-free donut recipes also recommend filling the cavities about three-quarters full.
Step 6: Bake
Place the pan in the preheated oven.
Bake for 14–16 minutes, or until the donuts are set and a toothpick inserted into the thickest part comes out clean.
Start checking around 14 minutes because donut pans and ovens vary.
Step 7: Cool the Donuts
Remove the pan from the oven and let the donuts cool in the pan for about 5 minutes.
Carefully loosen the edges and transfer the donuts to a wire rack.
Let them cool for a few more minutes before adding the topping.
Step 8: Add the Cinnamon-Sugar Coating
Mix the sugar and cinnamon in a shallow bowl.
Lightly brush each donut with melted coconut oil.
Roll or dip each donut in the cinnamon-sugar mixture until lightly coated.
Serve while they are still slightly warm or allow them to cool completely.
Tips for the Best Gluten-Free Pumpkin Donuts
Use a 1-to-1 gluten-free baking blend. This recipe is designed around that type of flour rather than a single flour such as coconut or almond flour.
Don’t use pumpkin pie filling. It already contains added sugar and spices, which would change the recipe.
Measure the flour carefully. If you’re using cups, spoon the flour into the measuring cup and level it rather than scooping directly from the bag. Gluten-Free Palate recommends this method for more consistent results.
Don’t overfill the pan. About three-quarters full is enough.
Don’t overbake them. Gluten-free baked goods can become dry when left in the oven too long.
Grease the pan well. Give special attention to the center of each donut cavity.
Let them cool before coating. If the donuts are very hot, the coconut oil can make the cinnamon-sugar coating dissolve instead of sticking.
Check your flour blend. If it doesn’t contain xanthan gum, follow the manufacturer’s recommendation rather than automatically adding more. Too much xanthan gum can make baked goods gummy.
Storage & Make-Ahead
Room temperature: Store completely cooled donuts in an airtight container for up to 3 days. Comparable gluten-free pumpkin donut recipes give a similar room-temperature storage window.
Refrigerator: Refrigeration can make baked donuts firmer and drier, so room-temperature storage is preferable for short-term use when appropriate.
Freezer: Wrap cooled, uncoated donuts individually and place them in a freezer-safe bag or container. They can be frozen for several months for best quality. Freezing keeps food safe when maintained at 0°F, although quality can decline over time.
Make-ahead: Bake the donuts a day ahead and keep them in an airtight container. Add the cinnamon-sugar coating closer to serving for the best texture.
Variations
Vegan Pumpkin Donuts
Replace the 2 eggs with 2 flax eggs.
Mix 2 tablespoons ground flaxseed with 6 tablespoons water. Let the mixture sit for about 5–10 minutes until thickened, then use it in place of the eggs.
Also check your flour, sugar, milk, and other ingredients to make sure they fit your dietary requirements.
Pumpkin Chocolate Chip Donuts
Fold a small handful of dairy-free chocolate chips into the finished batter.
For another pumpkin-and-chocolate recipe, try our Chocolate Chip Pumpkin Bread.
Pumpkin Spice Glaze
Instead of cinnamon sugar, make a simple glaze with powdered sugar, dairy-free milk, a little vanilla, and a pinch of pumpkin pie spice.
Drizzle it over completely cooled donuts.
Maple Pumpkin Donuts
Add a little extra maple flavor by replacing part of the cinnamon-sugar topping with a simple maple glaze.
Mini Pumpkin Donuts
Use a mini donut pan and begin checking them earlier than the full-size donuts. Smaller donuts will need less time, so watch for a set surface and clean toothpick.
Common Mistakes to Avoid
Using pumpkin pie filling: It contains additional ingredients and will change the sweetness and moisture of the batter.
Using coconut flour as a direct substitute: Coconut flour absorbs liquid very differently from a 1-to-1 gluten-free baking blend.
Overmixing the batter: Stir only until the ingredients are combined.
Filling the donut cavities too much: This can cause the batter to rise over the center and lose the donut shape.
Skipping the pan grease: Gluten-free donuts can stick to the pan, especially around the center.
Overbaking: Start checking at 14 minutes rather than automatically leaving them in longer.
Adding the topping too soon: Give the donuts a few minutes to cool first.
Assuming every GF flour blend behaves the same: Different blends contain different combinations of starches and gums, so the texture can vary. Comparable recipes specifically note which blends they have tested.
FAQ
Can I use almond flour instead of gluten-free 1-to-1 flour?
Not as a direct 1:1 substitution. Almond flour behaves differently because it contains much more fat and doesn’t provide the same structure as a gluten-free flour blend.
For this recipe, stick with a gluten-free 1-to-1 baking blend unless you’re using a recipe specifically developed for almond flour.
Do I need xanthan gum?
It depends on your flour blend. Many 1-to-1 gluten-free baking flours already contain a binder, but not every blend does. Check the package before adding anything extra.
Can I use fresh pumpkin puree?
Yes, but the moisture can vary quite a bit. Canned pumpkin puree gives more consistent results for this recipe. If using homemade puree, make sure it is thick rather than watery.
What dairy-free milk is best?
Unsweetened oat milk and almond milk both work. Choose an unsweetened variety so you don’t add unnecessary sweetness to the batter.
Why did my gluten-free pumpkin donuts turn out gummy?
The most likely causes are underbaking, too much moisture, or overmixing. Make sure the center is fully set before removing the donuts from the oven and stir the batter only until combined.
Can I make these without a donut pan?
You can bake the batter in another small baking pan, but you won’t get the traditional donut shape. A donut pan is the easiest way to get evenly shaped baked donuts.
How do I keep gluten-free donuts from sticking to the pan?
Grease the entire donut cavity well, including the center. Let the donuts cool for about 5 minutes after baking before gently loosening them.
Can I freeze these pumpkin donuts?
Yes. Let them cool completely, preferably freeze them without the cinnamon-sugar topping, and store them in an airtight freezer-safe container or bag. Freezing is mainly a quality issue rather than a safety issue when food remains continuously frozen at 0°F or below.
Are these donuts safe for someone with celiac disease?
They can be made gluten-free, but don’t automatically assume that every ingredient or kitchen setup is safe for someone with celiac disease. Use products that are appropriately labeled for your needs and prevent cross-contact with wheat flour and other gluten-containing ingredients.
Can I make these donuts egg-free?
Yes. The recipe can be adapted with flax eggs, although the texture may be slightly different from the version made with regular eggs.
Can I use regular milk?
Yes, if you don’t need the recipe to be dairy-free. Regular milk can replace the dairy-free milk in an equal amount.
More Pumpkin Recipes You’ll Love
If you’re already in the mood for pumpkin baking, try these next:
- Chocolate Chip Pumpkin Bread
- Homemade Pumpkin Roll Recipe
- Pumpkin Spice Muffins Recipe
- Fluffy Pumpkin Chocolate Chip Pancakes
- Soft Pumpkin Cookies With Cinnamon Frosting
- Irresistible Pumpkin Chocolate Chip Bread
- Healthy Pumpkin Spice Truffles
Conclusion
These gluten-free pumpkin donuts are one of those recipes I like having around when fall baking starts. They are easy to mix, don’t need a deep fryer, and give me that warm pumpkin-spice flavor without making a huge project out of it.
I especially like them with the simple cinnamon-sugar coating while they’re still a little warm. The outside is sweet and lightly crisp, while the inside stays soft and tender.
If you need them dairy-free or gluten-free, they’re easy to adapt with the right ingredients. Just remember to use a gluten-free flour blend that works for your needs and avoid cross-contact if you’re baking for someone with celiac disease.
