This gluten free pumpkin donuts recipe is full of those fall flavors and makes the perfect fall breakfast, brunch, or snack. As they are baked they have a soft cakey texture and are made in under 30 minutes!
When fall begins I start to crave all things pumpkin just like my gluten free chocolate chip pumpkin bread, and no bake pumpkin cheesecake bars. I love these gluten free baked pumpkin donuts on a crisp morning with a hot cup of coffee.
This pumpkin doughnuts recipe was inspired by my gluten free baked donuts and gluten free pumpkin cake and through testing found the perfect balance between them both.
If you are looking for pumpkin recipe ideas then check out these gluten free pumpkin desserts.
Jump to:
Why we love this recipe
- Baked donuts - soft and fluffy donuts that are baked not fried resulting in a cake donut texture.
- Made in under 30 minutes - you will be enjoying these donuts in no time as they are so quick and easy to make.
- Gluten free & Dairy Free - uses only gluten-free and dairy-free ingredients.
- Fall flavors - With the perfect blend of spices that just complement the pumpkin flavor.
- Choice of finish - Maple glaze or cinnamon sugar-coated donuts both compliment the pumpkin flavor perfectly.
Ingredients Notes
- Gluten free All purpose flour - Known as Gluten free plain flour in the UK. See my baking tips below for the gluten free flour blend I used when making this recipe.
- Sugar - This makes the donuts light, gives moisture, and adds sweetness to the donuts. I used fine white sugar (caster sugar) but granulated sugar will also work well.
- Baking powder & Baking soda - Acts as a leavening and rising agent by reacting to heat. Making the baked donuts light and rise well.
- Fall Spices - Full of fall spices that pair really well with the flavor of the pumpkin Ground Cinnamon, Ground Nutmeg, and Allspice. If you prefer you could substitute the allspice with ground ginger or add it to the mix for extra flavor.
- Oil - Vegetable oil or canola oil.
- Eggs - Gives the baked doughnuts structure. always use eggs at room temperature.
- Pumpkin Purée - this recipe will work with canned pumpkin puree and homemade pumpkin puree. Just be sure not to use pumpkin pie filling.
- Vanilla extract - adds additional flavor to the pumpkin doughnuts.
See the recipe card below for ingredients measurements.
Substitutions & Variations
- Cinnamon Sugar coated donuts - instead of a maple glaze you can mix together 4 tablespoons granulated sugar, ½ teaspoon ground cinnamon, and brush the warm donuts with melted butter then coat with the cinnamon sugar.
- Chopped nuts - Add some finely chopped pecans or walnuts to the top of the donuts before the glaze sets.
- Double the recipe - this recipe is so adaptable and can be easily doubled to make more donuts for larger family gatherings.
Step by Step Instructions
Below is a brief step-by-step process with photos of how to make gluten free baked pumpkin donuts. See the recipe card below for more detailed recipe instructions.
Step 1: In a large bowl mix together flour, baking powder, baking soda, xanthan gum, sugar, cinnamon, allspice, and nutmeg, then set aside.
Step 2: In a medium-sized bowl mix together oil, eggs, vanilla extract, and pumpkin puree.
Step 3:Pour the wet ingredient mixture into the dry mixture and whisk until a smooth batter is free of any lumps.
Step 4: To make it easier to fill the donut pan spoon the pumpkin donut batter into a piping bag. Make a small cut at the end of the piping bag.
Step 5: Evenly divide the batter between the donut holes. Until they are around ¾ full.
Step 6: Place in the oven to bake for approx 10-12 minutes until the donuts have risen. You can check with a small skewer or toothpick and if it comes out clean they are ready to be removed from the oven.
Notes: I used a silicone donut baking sheet that made 3-inch doughnuts (Which can be found cheaply online if you don't find any at your local stores). This recipe can make 12 3-inch donuts or 6 standard-sized donuts the baking time will be slightly longer when using a larger donut pan. This recipe is easily doubled if you wish to make more.
Recipe FAQs
Store in an airtight container for up to 3 days.
Yes, You can make the pumpkin donuts in advance and store them in an air-tight container for up to 3 days.
Yes, Once cooled store them in a freezer-safe container or bag. They can be frozen for up to 3 months. I recommend freezing without the glaze as the frosting may crack when frozen. Once thawed add the glaze.
More gluten free Pumpkin recipes
📖 Recipe
Gluten free Pumpkin Donuts
Nutritional information is meant as a guideline and all information is approximate.
Equipment
- Donut baking pan
Ingredients
Gluten free Pumpkin donuts
- 150 grams Gluten free All purpose flour AKA gluten free plain flour in the UK
- ¼ teaspoon Xanthan gum Omit if the flour blend already contains Xanthan gum
- 100 grams Sugar
- 1 teaspoon Baking powder Some brands of baking powder may have ingredients that contain gluten. Always be sure to check the label.
- ¼ teaspoon Baking soda AKA Bicarbonate of soda. Some brands of may have ingredients that contain gluten. Always be sure to check the label.
- ½ teaspoon Ground cinnamon
- ¼ teaspoon Ground allspice
- ¼ teaspoon Ground nutmeg
- ¼ teaspoon Salt
- 120 ml Oil Vegetable oil or canola oil
- 2 large Eggs Room temperature
- 100 grams Pumpkin Purée not pumpkin pie filling
- ½ teaspoon Vanilla extract
Maple glaze
- 100 grams Powdered sugar sieved
- 2 tablespoon Maple syrup
- ½ teaspoon Vanilla extract
- 1 tablespoon Milk Use dairy free milk if required
Instructions
How to make gluten free pumpkin donuts
- Preheat the oven to 170°C/325°F/Gas mark 3.
- Lightly grease the donut baking pan with a little butter or with non-stick cooking spray.
- In a large bowl mix together flour, baking powder, baking soda, xanthan gum, sugar, cinnamon, allspice, and nutmeg, then set aside.
- In a medium-sized bowl mix together oil, eggs, vanilla extract, and pumpkin puree.
- Pour the wet ingredient mixture into the dry mixture and whisk until a smooth batter is free of any lumps.
- Evenly divide the batter between the donut holes. Until they are around ¾ full. This can be done with a spoon. I find it easier to use a piping bag.
- Place in the oven to bake for approx 10-12 minutes until the donuts have risen. You can check with a small skewer or toothpick and if it comes out clean they are ready to be removed from the oven.
- Place the pumpkin doughnuts on a rack to cool.
How to make the maple glaze
- Once the donuts have cooled make the glaze.
- Sieve powdered sugar into a medium-sized bowl. Add in the maple syrup, milk, and vanilla extract until it resembles a smooth paste
- Holding the donut carefully dip it into the glaze and then rest it on parchment paper. Cover with chopped nuts or sprinkles while the glaze is still wet if desired.
- Repeat with each donut and leave them to set until serving.
Notes
- Cinnamon Sugar coated donuts - instead of a maple glaze you can mix together 4 tablespoons granulated sugar, ½ teaspoon ground cinnamon, and brush the warm donuts with melted butter then coat with the cinnamon sugar.
- Chopped nuts - Add some finely chopped pecans or walnuts to the top of the donuts before the glaze sets.
Nutrition
Disclaimer
Nutritional information is meant as a guideline and is always an approximate calculation. Recipes may include information of various products used. It is your responsibility to check that ingredients you use when making a recipe are gluten free.
I hope you enjoyed this Gluten free Pumpkin Donuts recipe.
I would love your feedback. Please rate this recipe and leave a comment below. You can also tag me in any photos taken when trying this recipe over on my Instagram.
Comments
No Comments