Gluten-Free Pumpkin Donuts

Is there anything better than the smell of pumpkin spice wafting through your kitchen on a crisp autumn morning? I think not. These Gluten-Free Pumpkin Donuts are about to become your secret weapon for cozy weekends, quick breakfasts, and impressing every guest who walks through your door. They’re soft, spiced to perfection, and come with a delightful maple glaze that makes them completely irresistible. Whether you’re new to gluten-free baking or a seasoned pro, this recipe is designed for success and maximum flavor, without any complicated steps.

Table of Contents

Table of Contents

Why You’ll Love These Gluten-Free Pumpkin Donuts

This recipe hits all the right notes. It’s the kind of easy, feel-good baking that brings everyone together.

• Incredibly Easy: No yeast, no wait. This is a simple batter that comes together in one bowl.
• Perfect for Sensitive Tummies: Fully gluten-free and easy to make dairy-free, so everyone can enjoy them.
• Fall in a Bite: Packed with real pumpkin and warm spices, they taste like autumn sunshine.
• Kid-Approved: These are a guaranteed hit with the little ones. My kids beg me to make a double batch!

Gathering Your Ingredients

Here’s what you’ll need to make these delicious fall treats. The best part? You probably have most of this in your pantry already.

Print

• 1 ½ cups gluten-free 1:1 baking flour (I love Bob’s Red Mill)
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 2 tsp pumpkin pie spice
• ½ cup canned pumpkin puree
• ½ cup light brown sugar, packed
• 2 large eggs, room temperature
• ⅓ cup milk (or non-dairy alternative)
• ¼ cup coconut oil, melted
• 1 tsp vanilla extract

For the Maple Glaze:

• 1 cup powdered sugar
• 2 tbsp pure maple syrup
• 1-2 tbsp milk (or non-dairy alternative)
• Pinch of cinnamon

How to Make Gluten-Free Pumpkin Donuts

Follow these simple steps for perfect, bakery-quality donuts right at home.

1. Preheat your oven to 350°F (175°C). Grease a donut pan thoroughly with non-stick spray.
2. In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, and pumpkin pie spice.
3. In a separate bowl, whisk the pumpkin puree, brown sugar, eggs, milk, melted coconut oil, and vanilla until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix!
5. Spoon the batter into a piping bag or a large ziplock bag with the corner snipped off. Pipe the batter evenly into the prepared donut cavities, filling each about ¾ full.
6. Bake for 10-12 minutes, or until a toothpick inserted into a donut comes out clean.
7. Let the donuts cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
8. For the glaze, whisk all ingredients together until smooth. Dip the top of each cooled donut into the glaze and place back on the rack to let the glaze set.

The Right Tools for the Job

Having the right equipment makes this recipe a breeze. You’ll need:

• A standard donut pan (This is non-negotiable for the classic shape!)
• Mixing bowls
• Whisk
• Piping bag or a ziplock bag
• Wire cooling rack

Tips for Donut Success & Fun Variations

Here are a few things I’ve learned from my own donut-making adventures to ensure yours are perfect.

Don’t Overmix: Gluten-free batters can become gummy if worked too much. Stir until you no longer see streaks of flour and then stop. A few lumps are okay!

Pan Prep is Key: Gluten-free baked goods love to stick. Be generous with that non-stick spray to get perfectly shaped donuts that pop right out.

Get Creative: Swap the maple glaze for a simple dusting of cinnamon sugar, or add a handful of chocolate chips to the batter. For a dairy-free version, simply use your favorite plant-based milk.

This recipe became a staple in our house after a pumpkin carving party where I needed a last-minute treat. They vanished in minutes, and I’ve been making them ever since!

The Perfect Way to Serve Them

These donuts are fantastic with a hot cup of coffee or a cold glass of milk. They’re the star of any brunch spread and make for a wonderful after-school snack. For a special weekend treat, why not pair them with a homemade spiced chai latte?

Nutrition Information

While we’re all about indulgence here, it’s good to know what you’re enjoying! Each glazed donut contains approximately 210 calories, 6g fat, 36g carbohydrates, and 3g protein.

There you have it! A simple, delicious recipe for Gluten-Free Pumpkin Donuts that brings all the warmth and joy of fall right to your table. They’re proof that eating gluten-free doesn’t mean missing out on life’s little sweet moments. I hope this recipe finds its way into your regular rotation and creates as many happy memories for you as it has for me. Happy baking!

Your Gluten-Free Pumpkin Donut Questions, Answered

Can I make these donuts ahead of time?

Absolutely! You can bake the donuts a day in advance and store them unglazed in an airtight container at room temperature. Whip up the glaze and dip them the morning you plan to serve them for the freshest taste.

I don’t have a donut pan. Can I make muffins instead?

Yes, this batter works beautifully as muffins! Simply grease a muffin tin or use liners, fill each cup about ⅔ full, and bake at the same temperature for 18-20 minutes. Check out my gluten-free banana bread muffins for another great baking idea.

How should I store leftover glazed donuts?

Once the glaze has set, store them in a single layer in an airtight container. They are best eaten within 2 days. The glaze might get a little sticky, but they’ll still taste amazing!

Can I freeze these pumpkin donuts?

You sure can. Freeze the unglazed, cooled donuts on a baking sheet until solid, then transfer to a freezer bag. They’ll keep for up to 2 months. Thaw at room temperature and then glaze before serving.

More Cozy Recipes You’ll Adore

If you loved these donuts, you have to try my easy healthy apple crisp for another gluten-free dessert option. For a savory take on pumpkin, my creamy pumpkin pasta is a total crowd-pleaser any night of the week.