If you love pumpkin spice season, you’ll want to make these gluten-free pumpkin donuts before the season passes. They’re soft and fluffy inside, lightly crisp around the edges, and coated in buttery cinnamon sugar for the perfect sweet finish.
Unlike fried donuts, these are baked and come together without a mixer or complicated techniques. The batter takes just minutes to prepare, and the donuts are ready from the oven in about 17 minutes.
Table of Contents
Serve them for breakfast, brunch, an afternoon treat, or whenever you’re craving that classic pumpkin-spiced flavor. They’re easy enough for a weekday bake but special enough to share.
Why You’ll Love These Gluten-Free Pumpkin Donuts
These gluten-free pumpkin donuts give you the perfect taste of autumn. Top them with cinnamon sugar for a crisp finish. Here are a few more things to love about this donut recipe:
- Soft and fluffy: Each donut has a light, tender texture that feels more like a bakery treat than a homemade bake.
- Just the right amount of sweetness: Sweet enough to satisfy a craving without feeling overly heavy or rich.
- Baked, not fried: Get delicious homemade donuts without the extra oil, splatter, or hassle of deep-frying.
- Simple to make: The batter comes together easily, and you won’t need a mixer or any complicated baking techniques.
- Perfect for pumpkin spice season: They make an easy breakfast, brunch treat, or afternoon snack when you’re craving something warm and cozy.
Want another gluten-free donut recipe? Try these baked gluten-free chocolate donuts for a richer, chocolate-forward version.
Ingredients-at-a-Glance
Here are the easy-to-find pantry staples you’ll need to make these donuts:
For the donuts:
- Canola oil
- Eggs
- Granulated sugar
- Pumpkin puree
- Gluten-free flour mix
- Baking powder
- Pumpkin pie spice
- Salt
- Ground cinnamon
- Nutmeg
For the topping:
- Pumpkin pie spice
- Ground cinnamon
- Granulated sugar
- Vegan butter
Ingredients and Substitutions Notes
If you do a lot of gluten-free baking, you probably already have most of these ingredients in your pantry or refrigerator. Curious about any of them? Let’s take a closer look at what each of them brings to the donuts.
- Canola oil – Adds moisture and softness while keeping the donuts tender after cooling. I have also tested this recipe with vegetable oil, and it works great.
- Eggs – Bind the ingredients, add structure, lift, and richness. As a substitution, you could use a chia or flax egg.
- Granulated sugar – Sweetens, adds moisture, and supports browning. Any brand of granulated sugar will work well in this recipe. If you’re going sugar-free, use a natural sweetener and omit the topping.
- Pumpkin puree – Provides signature flavor, moisture, and tenderness while adding orange color. Make sure to use pumpkin puree and not pumpkin pie filling.
- Gluten-free flour mix – Provides the structure needed for the donuts while helping create a tender crumb. I tried this gluten-free flour mix in this recipe, and my donuts turned out great.
- Baking powder – This leavener creates lift in the donuts and gives them a fluffy texture.
- Salt – Balances sweetness and enhances spice perception. If you are following a low-sodium diet, you can omit this.
- Ground cinnamon – Defines the flavor, enhances perceived sweetness, and contributes to the classic “pumpkin spice” aroma that makes the donuts feel seasonal.
- Nutmeg – Adds warm, nutty-sweet depth that gives the donuts a more complex, bakery-style spice profile.
- Pumpkin pie spice – Delivers warm, seasonal flavor that defines the donut. If you don’t have it in your pantry, make this easy homemade pumpkin pie spice blend below and use it.
Homemade Pumpkin Pie Spice
No pumpkin pie spice on hand? Make your own with five pantry staples. This blend adds the right balance of sweetness, warmth, and spice to the donuts.
- 3 tablespoons ground cinnamon
- 2 teaspoons ground ginger
- 2 teaspoons ground nutmeg
- 1½ teaspoons ground allspice
- 1½ teaspoons ground cloves
Mix the spices and use the amount called for in the recipe. Store any extra in an airtight container for future baking.
RECIPE CARD: Gluten-Free Pumpkin Donuts (PRINTABLE)
Ingredients
Donuts
- ½ cup canola oil
- 3 large eggs
- 180 grams granulated sugar, about ⅔ cup
- 1 cup canned pumpkin puree
- 230 grams gluten-free flour mix, about 1 ¾ cup
- 1 ½ teaspoons baking powder
- 1 1/2 teaspoons pumpkin pie spice
- 1 teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon nutmeg
Topping
- 1 Tablespoon pumpkin pie spice
- 1 Tablespoon ground cinnamon
- ½ cup granulated sugar
- 4 Tablespoons vegan butter, melted
Instructions
For Donuts:
- In a large mixing bowl, whisk together oil and eggs until smooth and fully combined.
- Add in sugar and pumpkin puree, then combine thoroughly.
- Add the flour, baking powder, pumpkin pie spice, salt, cinnamon, and nutmeg. Then stir with a spoon just until no dry streaks remain.
- Set batter aside to rest for 30 minutes.
- Preheat the oven to 350°F and grease two 6-cavity pans with cooking spray.
- Fill a zip-top bag with batter and cut a ½-inch hole in a corner. Use the bag to ‘pipe’ batter into the lightly greased donut pan, filling it full.
- Bake for about 17 minutes on the center rack.
- Let the donuts rest in the pan for 3–5 minutes so they firm up, then turn out onto a wire rack to cool completely before glazing or coating.
For topping:
- In one bowl, place the melted butter. Then in a separate bowl, mix the pumpkin pie spice, cinnamon, and sugar.
- Dip the top of the donut in the butter, then dip it in the sugar.
- Place the topped donuts on a wire rack or plate to enjoy.
Notes
- Make sure all ingredients are at room temperature.
- Measure by weight where weight is given.
- Cut off a corner of a large plastic bag for an easy way to fill a donut pan.
- Let the donuts cool slightly before topping them.
- The tops are set and spring back lightly to the touch.
- A toothpick inserted into the thickest part comes out clean.
- Edges look dry and slightly golden.
- Room temperature storage: After cooling, cover leftover donuts tightly and store at room temperature for 1-2 days.
- Refrigerating: Store these donuts in an airtight container and refrigerate them for up to a week.
- Freezing: Once the donuts have fully cooled, transfer them to an airtight container or freezer bag (uncoated) and freeze for up to 3 months.
- Thawing: Thaw them overnight in the refrigerator, then warm up in the microwave for 10 seconds.
Nutrition
How to Make Gluten-Free Pumpkin Donuts
Making these donuts is a breeze. Although the entire process usually takes a little more than an hour, the wait is definitely worth it.
Helpful Tools You’ll Need
These are the tools you’ll need for making these donuts:
Step One: Whisk oil and eggs together
In a large mixing bowl, whisk together oil and eggs until smooth and fully combined.
Step Two: Add in the rest of the ingredients
Add in sugar and pumpkin puree first, then combine thoroughly. Add the flour, baking powder, pumpkin pie spice, salt, cinnamon, and nutmeg after. Then stir with a spoon just until no dry streaks remain. The batter should be thick but pipeable.
Step Three: Let the batter rest
Set batter aside to rest for 30 minutes. Resting the batter helps the flour fully absorb moisture, preventing dryness and gumminess.
Step Four: Prep the pan and oven
While the batter rests, preheat the oven to 350°F. Lightly grease two 6-cavity donut pans with cooking spray.
Step Five: Fill the donut pan
Fill a plastic zip-top bag with batter and cut a ½-inch hole in a corner. Use the bag to ‘pipe’ batter into the lightly greased donut pan, filling it full.
Step Six: Bake the donuts
Bake for about 17 minutes on the center rack, until a toothpick inserted into the thickest part comes out clean.
Step Seven: Cool the donuts
Let the donuts rest in the pan for 3–5 minutes so they firm up, then turn out onto a wire rack to cool completely before glazing. This prevents breakage and helps coatings stick.
Step Eight: Make the topping
Place the melted butter in one bowl, and in a separate bowl, mix the pumpkin pie spice, cinnamon, and sugar.
Step Nine: Coat and enjoy
Place the bowls of melted butter and spice mixture side by side to prevent the butter from dripping. Dip the top of the donut in the butter, then dip it in the sugar. Then place the topped donuts on a wire rack or plate to enjoy.
Tips for Soft Gluten-Free Pumpkin Donuts
A few tips can make a huge difference in how these donuts turn out, both in texture and presentation. From measuring techniques to batter fill levels, these simple techniques help you achieve the desired donuts.
- Use room temperature eggs and pumpkin puree. These ingredients mix better when warm, giving you the best rise and texture.
- Measure by weight. Measure your gluten-free flour and other ingredients by weight. Cups can vary widely in volume, but weight is exact.
- Use a gallon bag to portion the batter. Snip a corner of a zip-top bag for mess-free filling, even donuts, and consistent bake times.
- Avoid underbaking. Bake until the tops spring back, and until a toothpick inserted into the center of a donut comes out clean.
Troubleshooting Tips
Depending on your mixing method, baking time, and pan type, this recipe can turn out differently. With this in mind, below are a few things that could go wrong when baking these donuts, along with quick solutions to help you fix them.
- Why are my donuts gummy? – Gummy centers usually mean the donuts need more time in the oven. Make sure your oven is fully preheated and bake until a toothpick inserted into the thickest part comes out clean. Avoid removing them too early, even if the tops look done.
- Why are my donuts dry? – Dry donuts often come from overbaking, too much flour, or too little fat in the batter. Remove the donuts once the tops look matte and the edges are lightly golden. Also, next time, measure flour by weight.
- Why did my donuts collapse? – If your donuts sink after baking, they were likely underbaked inside, had too much leavening, or were removed too quickly from the pan. Let them cool briefly before moving and measure baking powder accurately.
- Why is my batter too thick to pipe? – Too much flour can make the batter difficult to pipe. Measure the flour carefully, and make sure you’re using the specified gluten-free flour blend. The finished batter should be thick but still pipeable.
- Why are my donuts crumbly? – Crumbly donuts may result from too little moisture, an unsuitable flour blend, or removing them from the pan too soon. Let the batter rest as directed, and allow the baked donuts to cool for a few minutes before transferring them to a rack.
Delicious Topping Variations for Gluten-Free Pumpkin Donuts
The cinnamon-sugar topping gives these donuts a simple, classic finish, but you can easily switch things up. Try one of these toppings when you want to give the same pumpkin-spiced donuts a different flavor.
- Maple Glaze: For a stronger fall flavor, mix powdered sugar with maple syrup and a touch of milk until it reaches the desired thickness. Then dip or drizzle over the donuts once they have cooled down.
- Classic Cream Cheese Glaze: For a tangy contrast to the sweet pumpkin, mix softened cream cheese, powdered sugar, and vanilla extract.
- Chocolate Glaze: For a richer, dessert-style donut, melt chocolate chips or dairy-free chocolate and drizzle it over the donuts. Top with sea salt for extra flavor.
- Brown Sugar Glaze: Melt butter, brown sugar, and a tiny bit of milk, then add the powdered sugar to make a yummy caramel-like glaze.
- Vanilla glaze: Made with powdered sugar, milk, and vanilla essence, this easy, sweet topping doesn’t overpower the pumpkin’s flavor.
Storage and Freezing Tips
Whether cinnamon-sugar coated or plain, here’s how to store and freeze gluten-free pumpkin donuts so they stay moist, tender, and bakery-fresh:
- Room-temperature storage: These donuts are best when freshly baked and still warm. Cover leftover donuts tightly and store at room temperature for 1-2 days.
- Refrigerating: Store these donuts in an airtight container and refrigerate them for up to a week.
- Freezing: Cool the baked donuts completely, but do not coat them before freezing. Place them on a sheet tray and, once fully cooled, transfer them to an airtight container or freezer bag and freeze for up to 3 months.
- Thawing: Thaw overnight in the refrigerator, then microwave for 10 seconds. Add topping after reheating for the best look and flavor.
Frequently Asked Questions (FAQs)
Gluten-free baking can come with a few extra questions, especially when you’re making these pumpkin donuts. Below are answers to some common ones, and if you still need help, leave your question in the comments. We’re happy to help.
What kind of pumpkin do you use for these gluten-free pumpkin donuts?
I used canned pumpkin for this recipe, with no added spices or seasonings. It’s often called just ‘canned pumpkin’ or ‘pumpkin puree’. It’s basically just pumpkin, with nothing added. Avoid pumpkin pie filling or anything labeled with the word pie; it often includes spices and other ingredients.
Are these donuts gluten-free and vegan?
They’re gluten-free as written. They aren’t vegan because the recipe contains eggs, but you can make a vegan version by using a suitable egg substitute and vegan butter for the topping.
Can I use almond flour instead of gluten-free flour?
Not as a straight-up 1:1 substitution. Almond flour has much more fat and doesn’t provide the same structure as a gluten-free flour mix. So, for this recipe, use the best gluten-free flour mix you can find unless you are using a recipe developed specifically for almond flour.
Why are my donuts sticking to the pan?
You probably did not grease the whole donut cavity. Make sure that you grease all parts of your pan. Let the donuts cool for about five minutes after baking before removing them.
Can I make these pumpkin donuts without a donut pan?
Absolutely. If you don’t have a donut pan, you can use a muffin pan instead. The shape will be different, but you’ll still get the same soft, pumpkin-spiced treat. Watch the baking time, as it may vary depending on your muffin cup size.
Can I use homemade pumpkin puree for these donuts?
Homemade pumpkin puree works as a substitute for canned pumpkin puree. For the best results, use smooth puree that isn’t overly watery so the batter maintains the right consistency.
More Tasty Pumpkin Recipes You Can Try
If you enjoyed making these gluten-free pumpkin donuts, you’ll probably love exploring more treats with the same flavors. Each recipe below uses similar ingredients, so what you used here carries over easily.
- Gluten-Free Pumpkin Bread for a moist, tender loaf with the perfect crumb texture.
- Vegan Pumpkin Muffins for delightful treats packed with a special blend of pumpkin spice flavor and incredibly easy to make.
- Gluten-Free Pumpkin Scones for a wholesome gluten-free scone recipe with a delicious glaze.
- Gluten-Free Pumpkin Yeast Bread for a delicious twist on traditional gluten-free pumpkin bread
- Delicious Pumpkin Pancakes for melt-in-your-mouth pancakes with delicately spiced pumpkin flavor in every bite.
Tell Us About Your Donuts
Did you try making these gluten-free pumpkin donuts? Share your baking experience in the comments, and tell us which topping you enjoyed them with. Your feedback and unique twists help both other readers and me.
