There’s something magical about the aroma of pumpkin and warm spices filling the kitchen — especially on a crisp fall morning. These Gluten-Free Baked Pumpkin Donuts capture that cozy essence perfectly, combining tender pumpkin flavor with a soft, cake-like texture that practically melts in your mouth. They’re baked, not fried, making them a lighter, healthier indulgence, and best of all, they’re entirely gluten-free. Whether enjoyed plain, dusted with cinnamon sugar, or glazed with a sweet maple icing, these donuts are a seasonal treat you’ll want to bake all year round.
Ingredients
For the Donuts:
-
1 ¾ cups gluten-free all-purpose flour blend (with xanthan gum included)
-
1 teaspoon baking powder
-
½ teaspoon baking soda
-
½ teaspoon salt
-
2 teaspoons ground cinnamon
-
½ teaspoon ground nutmeg
-
¼ teaspoon ground ginger
-
¼ teaspoon ground cloves (optional for extra spice)
-
½ cup packed light brown sugar
-
½ cup granulated sugar
-
¾ cup canned pumpkin puree (not pumpkin pie filling)
-
2 large eggs, room temperature
-
⅓ cup vegetable oil or melted coconut oil
-
¼ cup milk (dairy or non-dairy)
-
1 teaspoon pure vanilla extract
For the Cinnamon Sugar Coating (optional):
-
3 tablespoons melted butter
-
½ cup granulated sugar
-
1 teaspoon ground cinnamon
For the Maple Glaze (optional):
-
1 cup powdered sugar
-
2 tablespoons pure maple syrup
-
1–2 tablespoons milk (to thin, as needed)
-
½ teaspoon vanilla extract
Instructions
Step 1: Preheat and Prepare
Begin by preheating your oven to 350°F (175°C). Lightly grease a donut pan with nonstick spray or brush with a bit of oil to ensure easy removal after baking. If you don’t have a donut pan, you can use a mini muffin tin to make pumpkin donut holes — they turn out just as delicious.
Step 2: Mix Dry Ingredients
In a large mixing bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, and all the spices — cinnamon, nutmeg, ginger, and cloves. These spices are what give your donuts that warm, autumnal depth, so don’t be afraid to use a generous hand. Set the dry mixture aside while you prepare the wet ingredients.
Step 3: Combine Wet Ingredients
In another bowl, whisk together the pumpkin puree, brown sugar, granulated sugar, eggs, oil, milk, and vanilla extract until smooth and well combined. The pumpkin adds natural moisture and richness, so the donuts stay soft without needing much fat.
Step 4: Bring It All Together
Slowly add the dry mixture into the wet ingredients, stirring with a spatula or wooden spoon just until combined. Be careful not to overmix — gluten-free batter can become dense if overworked. The batter should be thick but pourable.
Step 5: Fill the Donut Pan
Spoon or pipe the batter into your prepared donut pan, filling each cavity about ¾ full. A piping bag (or a zip-top bag with the corner snipped off) makes this process clean and easy, giving you perfect donut shapes every time.
Step 6: Bake to Perfection
Bake the donuts for 12–15 minutes, or until a toothpick inserted into one comes out clean. They should be puffed up and lightly golden around the edges. Once baked, allow them to rest in the pan for about 5 minutes before transferring to a wire rack to cool completely.
Step 7: Choose Your Finish
Now comes the fun part — the topping! You can keep your donuts simple, or take them to the next level with a sweet coating.
Option 1: Cinnamon Sugar Coating
In a small bowl, mix sugar and cinnamon together. Brush each warm donut lightly with melted butter, then dip or roll it in the cinnamon sugar mixture until evenly coated. This option gives your donuts a warm, crunchy exterior with every bite.
Option 2: Maple Glaze
For an elegant finish, whisk together powdered sugar, maple syrup, milk, and vanilla extract until smooth. Dip the tops of cooled donuts into the glaze, then place them back on the wire rack for a few minutes to set. The maple flavor pairs beautifully with pumpkin, adding a touch of indulgence.
Tips for Perfect Gluten-Free Pumpkin Donuts
-
Use a quality gluten-free flour blend: A 1:1 baking blend that includes xanthan gum gives structure to the donuts without making them crumbly.
-
Don’t overmix the batter: Overworking can cause dense donuts. Mix only until ingredients are just combined.
-
Check for doneness early: Gluten-free baked goods can dry out quickly. Test your donuts at 12 minutes, and remove them as soon as a toothpick comes out clean.
-
Cool before glazing: Applying glaze to hot donuts can cause it to slide off instead of setting nicely.
-
Store properly: Keep donuts in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat briefly in the microwave before serving for that fresh-baked feel.
Serving Ideas
These donuts are perfect for a cozy breakfast, brunch, or an afternoon snack with a cup of coffee or spiced chai. For a festive fall spread, serve them alongside apple cider or a pumpkin spice latte. You can even drizzle extra glaze or sprinkle chopped nuts on top for added texture.
Final Thoughts
These Gluten-Free Baked Pumpkin Donuts are the essence of fall comfort — soft, fluffy, and filled with fragrant spices. They’re a delightful treat for anyone avoiding gluten, yet so delicious that even those who don’t follow a gluten-free diet will love them. Baked instead of fried, they’re a guilt-free way to enjoy a bakery-style donut at home. With their irresistible aroma and warm, comforting flavor, these pumpkin donuts are bound to become a seasonal favorite in your kitchen.
