Gluten-Free Pumpkin Donuts Recipe

Hey friend, if you’re anything like me, fall isn’t complete without indulging in something pumpkin-y, cozy, and oh-so comforting. That’s why I’m excited to share this Gluten-Free Pumpkin Donuts Recipe that’s become a total game changer in my kitchen. These donuts are fluffy, bursting with warm spices, and genuinely easy to make — plus, they’re gluten-free, so anyone can enjoy them without missing out on that classic fall treat. Trust me, once you try this recipe, you’ll keep coming back to it season after season.

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Ingredients You’ll Need

The beauty of this Gluten-Free Pumpkin Donuts Recipe lies in its simple pantry staples coming together with fresh pumpkin purée and warm spices. Here’s why I love these ingredients and some pointers to help you shop smart.

• Gluten-Free 1:1 Baking Flour: Choose a blend that includes xanthan gum for structure—it’s what makes these donuts fluffy and holds them together perfectly.
• Baking Powder: This helps your donuts rise beautifully; make sure it’s fresh to get the best puff.
• Pumpkin Pie Spice: If you don’t have this blend on hand, you can easily mix cinnamon, nutmeg, and ginger for that signature pumpkin flavor.
• Salt: Just a bit amplifies all the warm spices and balances sweetness.
• Pumpkin Purée: Use 100% pure pumpkin, not pumpkin pie filling, for the best natural taste and texture.
• Eggs: Eggs add lift and moisture, key to a good donut texture.
• Vegetable Oil: Keeps the donuts tender—plus, it’s neutral in flavor so the pumpkin shines.
• Browns Sugar and White Sugar: The combo provides both moisture and sweetness, with a touch of caramel complexity from the brown sugar.
• Vanilla Extract: A splash rounds out the flavors beautifully.
• Cinnamon Sugar: Freshly mixed for coating if you want that classic cakey cinnamon-sugar finish.
• Brown Sugar Glaze Ingredients: Brown sugar, milk (or almond milk), butter, salt, vanilla, and powdered sugar come together for a silky, indulgent topping that’s hard to resist.
• Nuts or Sprinkles: Totally optional but I love how they add color, texture, and that little crunch.

Variations

I like to keep this recipe adaptable—whether I want a little more spice or to swap up toppings. Feel free to make it your own because donuts are as fun to customize as they are to eat.

• Spice it Up: Sometimes, I add a pinch of ground cloves or allspice to deepen the pumpkin flavor, and it totally wins over my spice-loving crowd.
• Swap the Oil: If you prefer, melted coconut oil works nicely and adds a slight richness.
• Dairy-Free Glaze: I often use almond milk instead of dairy milk for the glaze, keeping it friendly for dairy-sensitive friends.
• Chocolate Lover’s Twist: Add mini chocolate chips to the batter or drizzle melted chocolate over the glaze for a decadent upgrade.

How to Make Gluten-Free Pumpkin Donuts Recipe

Step 1: Preheat and Prep Your Pans

Start by preheating your oven to 375°F (190°C). You’ll want your donut pans lightly greased with cooking spray to prevent sticking. I use two 6-cavity non-stick pans, but if you only have one pan, just bake in batches. Preparing the pans first saves you from frantic last-minute greasing once your batter is ready.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the gluten-free flour, baking powder, pumpkin pie spice (or your mix of cinnamon, nutmeg, and ginger), and salt until everything is combined evenly. This step is key to distributing those lovely spices and ensuring your donuts get that perfect rise.

Step 3: Whisk the Wet Ingredients

Grab a large bowl and whisk together the pumpkin purée, eggs, vegetable oil, brown sugar, white sugar, and vanilla extract until smooth and glossy. When I first tried this recipe, I was amazed at how the mixture turned so silky—this wet base is the heart of your donut’s moistness.

Step 4: Combine Wet and Dry

Pour the dry ingredients into the wet and whisk just until combined. Don’t overmix — a few little lumps here and there are totally fine and actually help keep the donuts tender. Overbeating gluten-free dough can make it tough, so gentle is the name of the game.

Step 5: Fill and Bake

Now, this is my favorite hack for filling donut pans: instead of spoons or scoops, place a large Ziploc bag inside a measuring cup, pour the batter into the bag, then cut a small hole in one corner to pipe batter neatly into each cavity. It’s so much less messy and makes sure every donut is even-sized.

Bake for 20-25 minutes, or until a toothpick inserted into a donut center comes out clean. Be patient—gluten-free donuts can sometimes look a little underbaked but they’ll finish firming up as they cool.

Step 6: Cool and Finish

Once out of the oven, carefully pop the donuts onto a wire rack to cool slightly. You want them warm but not fragile if you’re going to toss them in cinnamon sugar or dip in that luscious glaze.

Step 7: Cinnamon Sugar Option

Mix cinnamon and sugar in a zip bag. Drop your warm donuts inside and gently shake to coat. It’s that simple, and suddenly you’re transported to a cozy café with each bite.

Step 8: Brown Sugar Glaze Option

For that dreamy glaze, simmer brown sugar, milk, butter, and salt on medium heat until smooth and bubbling gently, about 1 minute. Remove from heat, whisk in vanilla and sifted powdered sugar until silky. Let it thicken 5 minutes then dip your donut tops. If the glaze gets too thick, warm it slightly or add a splash of milk.

I always place the dipped donuts on a wire rack over a baking sheet so excess glaze drips off neatly. Top immediately with nuts or sprinkles before the glaze sets for an extra special touch.

How to Serve Gluten-Free Pumpkin Donuts Recipe

Garnishes

I love using chopped pecans or walnuts on the brown sugar glazed donuts; they add a rustic crunch that complements the pumpkin perfectly. For cinnamon sugar donuts, a light dusting of powdered sugar adds a little extra charm without stealing the spotlight.

Side Dishes

Pair these donuts with a steaming mug of chai latte or spiced coffee—that sweet-and-spicy combo really brings out the pumpkin’s warm notes. If you’re serving brunch, some fresh fruit, like apple slices or pomegranate seeds, add a crisp contrast that’s always appreciated.

Creative Ways to Present

For a festive touch, I arranged a dozen donuts on a wooden board surrounded by mini pumpkins and cinnamon sticks to set the fall vibe at my last gathering. For kid-friendly parties, adding colorful sprinkles and stacking donuts like a little tower turns snack time into a fun event.

Make Ahead and Storage

Storing Leftovers

I usually keep any leftover donuts in an airtight container at room temperature for up to 2 days. Because of the moisture from the pumpkin, they hold up better than many other baked goods. Just make sure they’re completely cool before storing to keep them from getting soggy.

Freezing

These donuts freeze beautifully—wrap each one individually in plastic wrap, then store in a freezer bag for up to a month. When I’ve had busy weeks, freezing some batches means I always have a warm treat ready at a moment’s notice.

Reheating

To reheat, I pop a donut in the microwave for about 10-15 seconds or warm them in a low oven (around 300°F) for 5-7 minutes to bring back that just-baked tenderness. If glazed, be gentle with heating to avoid melting off the topping.

FAQs

Final Thoughts

I absolutely love how this Gluten-Free Pumpkin Donuts Recipe turns out every single time—fluffy, fragrant, and just the right amount of sweet with that classic pumpkin spice kick. When I first tried making gluten-free donuts, I struggled to get the texture just right, but this recipe nailed it, and I’m thrilled to pass it along. If you want a warm, homemade fall treat that everyone at the table can enjoy, this is it. Give it a shot—you might find it becomes a new seasonal favorite for you and your family too!

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