Name: Gluten-Free Pumpkin Donuts Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 1¼ cups gluten-free all-purpose flour blend; 1 teaspoon baking powder; ½ teaspoon baking soda; 1½ teaspoons pumpkin pie spice; ½ teaspoon ground cinnamon; ¼ teaspoon salt; ¾ cup pumpkin puree; ½ cup brown sugar; 2 large eggs; 1 teaspoon vanilla extract; ⅓ cup milk (dairy or dairy-free); ¼ cup melted butter or coconut oil; ¼ cup granulated sugar + 1 teaspoon cinnamon (for cinnamon sugar topping, optional); ½ cup powdered sugar + 1–2 teaspoons milk + ¼ teaspoon vanilla extract (for vanilla glaze, optional); ½ cup powdered sugar + 1 tablespoon maple syrup (for maple glaze, optional)

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These Gluten-Free Pumpkin Donuts are soft, fluffy, and bursting with cozy fall flavor. I love the way the warm spices and pumpkin puree come together to create the perfect autumn treat. Baked instead of fried, they’re lighter but still deliciously satisfying — perfect for breakfast, brunch, or an afternoon snack.

Why You’ll Love This Recipe

I love this recipe because it’s quick, gluten-free, and full of comforting flavors. The donuts are moist and tender, with just the right amount of sweetness. They make my kitchen smell like pumpkin pie, and they’re easy to make with ingredients I usually already have. Plus, I can top them with a simple glaze or cinnamon sugar for that bakery-style finish.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Gluten-free all-purpose flour blend
Baking powder
Baking soda
Pumpkin pie spice
Ground cinnamon
Salt
Pumpkin puree
Brown sugar
Eggs
Vanilla extract
Milk (or dairy-free milk)
Melted butter or coconut oil

Optional toppings:

Cinnamon sugar
Vanilla glaze (powdered sugar, milk, and vanilla extract)

Directions

I preheat the oven to 350°F (175°C) and lightly grease a donut pan.
In a bowl, I whisk together the dry ingredients — flour, baking powder, baking soda, spices, and salt.
In another bowl, I whisk together the wet ingredients — pumpkin puree, brown sugar, eggs, vanilla, milk, and melted butter.
I pour the wet ingredients into the dry mixture and stir until just combined (I don’t overmix).
I spoon or pipe the batter into the donut pan, filling each mold about ¾ full.
I bake for 12–15 minutes, or until a toothpick inserted in the center comes out clean.
I let the donuts cool for 5 minutes before transferring to a wire rack.
Once cooled slightly, I either dip them in cinnamon sugar or drizzle them with glaze.

Servings and Timing

This recipe makes about 8 donuts. It takes around 10 minutes to prepare and 15 minutes to bake.

Variations

I sometimes add mini chocolate chips or chopped pecans to the batter.
For dairy-free donuts, I use almond milk and coconut oil.
A maple glaze (powdered sugar + maple syrup) adds amazing flavor.
I occasionally swap pumpkin puree for sweet potato puree for a twist.

Storage/Reheating

I store leftover donuts in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days. To reheat, I warm them in the microwave for about 10 seconds or in the oven at 300°F for a few minutes. They also freeze well — I thaw them overnight before serving.

FAQs

Can I make these without a donut pan?

Yes, I spoon the batter into a muffin tin instead — they turn out like pumpkin donut muffins!

Are these donuts dairy-free?

They can be! I use plant-based milk and coconut oil instead of butter.

Can I use almond flour instead of a gluten-free blend?

Almond flour doesn’t substitute 1:1 here — it makes the texture too dense. I stick to a gluten-free flour blend.

How do I get the cinnamon sugar to stick?

I brush the warm donuts lightly with melted butter before rolling them in cinnamon sugar.

Can I double the recipe?

Absolutely. I often double it when baking for family or friends — they disappear fast!

Conclusion

These Gluten-Free Pumpkin Donuts are a warm, spiced treat that I love making during fall. They’re easy, tender, and full of pumpkin flavor — with a soft crumb that’s hard to resist. Whether I coat them in cinnamon sugar or drizzle them with glaze, they always turn out perfectly delicious.