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Gluten-Free Baked Pumpkin Donuts on a white plate with pumpkin is the background

Gluten-Free Baked Pumpkin Donuts {Dairy-Free}

These easy baked gluten-free and dairy-free pumpkin donuts with maple cinnamon glaze will be your family’s favorite fall breakfast treat.
Course Breakfast, Dessert
Cuisine American
Keyword gluten-free donuts, gluten-free pumpkin donuts, pumpkin donuts
Prep Time 10 minutes
Total Time 24 minutes
Servings 12
Calories 211 kcal

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 room temperature
  • 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
US Customary - Metric

Instructions

  1. Preheat oven to 350° F.

  2. Spray full sized donut pan with cooking spray.
  3. In a large bowl combine the sugar, eggs, vegetable oil, canned pumpkin and pure vanilla extract. Mix until fully combined.
  4. 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.
  5. The batter will be thick and sticky.
  6. 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.
  7. Cut the tip off of the bag.
  8. Squeeze the bag carefully filling the donut pan.
  9. Bake for 14-16 minutes. They will be golden brown and set.
  10. In a small bowl whisk together the ingredients for the glaze.
  11. Dip each warm donut into the glaze and place on a plate or wire rack.
  12. Serve warm.
  13. Enjoy!

Recipe 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 flourNot 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.

Mama says, “Check all of your labels!”

Nutrition Facts
Gluten-Free Baked Pumpkin Donuts {Dairy-Free}
Amount Per Serving (1 g)
Calories 211 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 4g 20%
Cholesterol 27mg 9%
Sodium 113mg 5%
Potassium 96mg 3%
Total Carbohydrates 38g 13%
Dietary Fiber 2g 8%
Sugars 26g
Protein 2g 4%
Vitamin A 64.3%
Vitamin C 1%
Calcium 4%
Iron 5.6%
* Percent Daily Values are based on a 2000 calorie diet.