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5 from 8 votes

Gluten-Free Baked Pumpkin Donuts {Dairy-Free}

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.

Course Breakfast, Dessert
Cuisine American
Keyword gluten-free donuts, gluten-free pumpkin donuts, pumpkin donuts
Prep Time 10 minutes
Cook Time 14 minutes
Servings 12
Calories 211kcal
Author Audrey from Mama Knows Gluten Free



  • 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


  • 1 cup powdered sugar
  • 1/4 teaspoon ground cinnamon
  • 1 teaspoon  pure vanilla extract
  • 4 tablespoons  pure maple syrup


  • 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.


  • 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.
  • The donuts can also be frozen for up to 3 months.
Mama says, “Check all of your labels!”


Serving: 1g | Calories: 211kcal | Carbohydrates: 38g | Protein: 2g | Fat: 5g | Saturated Fat: 4g | Cholesterol: 27mg | Sodium: 113mg | Potassium: 96mg | Fiber: 2g | Sugar: 26g | Vitamin A: 3215IU | Vitamin C: 0.8mg | Calcium: 40mg | Iron: 1mg
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