Gluten-Free Baked Pumpkin Donuts
Published
An easy Gluten-Free Pumpkin Donuts recipe. These baked gluten-free pumpkin spice donuts are topped with a maple cinnamon glaze. The recipe is also dairy-free.
Recipe originally published in October 2017. Post updated August 2019.
Gluten-Free Pumpkin Spice Donuts
It’s pumpkin spice season! I love all things pumpkin spice, especially when it comes to cakey things. These beauties have just the right amount of pumpkin pie spice and are dipped in a glorious maple cinnamon glaze.
Gluten-Free Donuts
My husband adores donuts and it’s one of the things he misses the most since going gluten-free. I don’t know why I did not try to make baked donuts sooner because they really are easy to make.
I am so glad that I broke down and ordered a full-size donut pan.
These gluten-free pumpkin donuts turned out amazingly soft and delicious! My whole family went crazy over these gluten-free donuts.
Don’t be intimidated by the thought of making gluten-free donuts, I promise they are super easy to make. The batter for gluten-free donuts is much like cake batter, but just a little thicker. Even yeasted fried donuts are easy to prepare if you are looking for a more traditional-tasting donut.
How To Make Gluten-Free Pumpkin Donuts
- Preheat your oven to 350° F.
- Spray full-sized donut pan with gluten-free cooking spray.
- In a large bowl combine the sugar, eggs, vegetable oil, canned pumpkin, and pure vanilla extract. Mix until fully combined.
- Add gluten-free flour, xanthan gum (leave out if your flour already has it), salt, pumpkin pie spice, cinnamon, and baking powder and mix until fully combined.
The batter will be thick and sticky. - Add batter to a large plastic storage bag (or piping bag). I like to take a tall cup and put the bag inside of the cup so it’s easier to fill the bag with the batter. Close the seal of the bag.
Cut the tip-off of the bag. - Squeeze the bag carefully filling the donut pan.
- Bake for 14-16 minutes. They will be golden brown and set.
- In a small bowl whisk together the ingredients for the glaze.
- Dip each warm donut into the glaze and place on a plate or wire rack.
- Serve warm and enjoy!
Pro Tip For Making Donuts
My trick for making donuts easy is to put the batter into a large plastic storage bag, then snip the end off and use it to pipe the batter into my donut pan. I take a tall cup and put the bag inside of the cup, so it’s easier to fill the bag with the batter.
Can I Freeze The Donuts?
Yes you can! Once the donuts are completely cooled place them on a parchment paper-lined cookie sheet. The glazed side should be facing up.
Put the cookie sheet in the freezer for 3 to 5 hours, or until the donuts have been completely frozen.
Once the donuts are frozen in a freezer bag or airtight container. The donuts will be good frozen up to three months. Defrost the donuts at room temperature or in the microwave 10 to 15 seconds.
Gluten-Free Flour
These gluten-free pumpkin donuts are made with an all-purpose gluten-free rice flour blend. I like baking with cup for cup (1 for 1) gluten-free rice flour blends. A cup for cup rice flour blend that has rice flour, starches, and xanthan gum it.
The xanthan gum helps to replace the elasticity and texture of gluten. It makes gluten-free baking so much easier!
Make sure not to add any extra xanthan gum to your flour if it already has it in it. If you do you will get gummy donuts!
I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
Tip For Measuring Gluten-Free Flour
I have found that the best way to measure gluten-free flour is the “spoon & level” method. Use a spoon to scoop the flour into the measuring cup. After you have spooned the flour into the measuring cup, use the back of a knife to level off the top of the measuring cup.
Please do not scoop the flour directly out of the bag with your measuring cup or you could get more flour than the recipe calls for.
Dairy-Free Baking
These gluten-free pumpkin donuts are also naturally dairy-free.
Some of my favorite dairy-free alternatives that I like to bake with are almond, cashew or coconut milk. If you can’t have nuts, you can also use soy milk.
I also like baking with coconut oil or Smart Balance butter.
You are going to love the way your kitchen smells when baking these gluten-free pumpkin donuts. You are going to love eating them even more! These donuts are perfect for breakfast, dessert or as a special treat.
More Gluten-Free Donut Recipes For You To Try!
More Gluten-Free Breakfast Recipes For You To Try!
- Easy Gluten-Free Pancakes {Dairy-Free & Vegan Option}
- Gluten-Free Biscuits {Dairy-Free & Vegan Option}
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Gluten-Free Baked Pumpkin Donuts {Dairy-Free}
Ingredients
Donuts:
- 1 1/2 cups all-purpose gluten-free flour, I like Pillsbury gluten-free
- 1/2 tsp xanthan gum, leave out if your flour already has it
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 teaspoon gluten-free baking powder
- 3/4 cup granulated sugar
- 4 tablespoons vegetable oil
- 1 teaspoon pure vanilla extract
- 2 eggs
- 1 cup canned pumpkin, not pumpkin pie filling
Glaze:
- 1 cup powdered sugar
- 1/4 teaspoon ground cinnamon
- 1 teaspoon pure vanilla extract
- 4 tablespoons pure maple syrup
Instructions
- Preheat oven to 350° F.
- Spray full-sized donut pan with gluten-free cooking spray.
- In a large bowl combine the sugar, eggs, vegetable oil, canned pumpkin and pure vanilla extract. Mix until fully combined.
- Add gluten-free flour, xanthan gum (leave out if your flour already has it), salt, pumpkin pie spice, cinnamon and baking powder and mix until fully combined.
- The batter will be thick and sticky.
- Add batter to a large plastic storage bag (or piping bag). I like to take a tall cup and put the bag inside of the cup so it’s easier to fill the bag with the batter. Close the seal of the bag.
- Cut the tip off of the bag. Squeeze the bag carefully filling the donut pan.
- Bake for 14-16 minutes. They will be golden brown and set.
- In a small bowl whisk together the ingredients for the glaze.
- Dip each warm donut into the glaze and place on a plate or wire rack.
- Serve warm and enjoy!
- Place leftovers in an air-tight container. The donuts can also be frozen for up to 3 months.
Notes
- My trick for making donuts easy is to put the batter into a large plastic storage bag, then snip the end off and use it to pipe the batter into my donut pan.
- I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
- Store in an air-tight container.
- The donuts can also be frozen for up to 3 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
The whole family loved them
I can’t find the flour you use. Have you tried Bob’s Red Mill 1 to 1 flour blend?
Hi Sandra, Bob’s Red Mill should work fine for this recipe.
I love your recipes so much I use them weekly.
I forgot to rate it with the stars in the last comment! 5 stars all day! lol I wish I could send you the pictures of my donuts! you would be proud lol
whoa! these donuts are the bomb.com! lol seriously. I am test baking some fall gluten free options to replace our GF muffin at work, and I wanted to show them a donut option and I will be bringing these in to work for everyone to try!! even if work doesnt want to have these as an option I will be making these all October long at home 😋😋😋😋 oh yeah I almost forgot to tell you how I did them up! I dipped each one in butter and then coated them in cinnamon sugar then glazed them with a maple glaze! I used king arthur flour and country crock plant butter. amazing recipe again, thank you!!
Yummy! Thanks Amanda!
I just made these and they were a success. My grandkids will be here today and I know they will gobble up all eleven, I had to try one yesterday myself.
Using this for a class project. I hope it turns out well. Thank you for posting it.
Amazing easy to make donut! No gluten-free dense or gritty taste.
Amazing!!! This is my first recipe from Mama Knows and she delivered! I’m making these for a friend who needs gluten free and dairy free. I do not and now I will! This was just fabulous!
Oh my god, this is by far my favorite recipe for doughnuts so far! This is also the first recipe blog that uses pillsbury gf flour, so that made me even more excited I added some extra pumpkin spice in my glaze, and I had to resist not eating them all 😅 Im definitely adding this to my go to for doughnuts!! Thank you so much for making this recipe!