I still remember the first time I baked these Gluten-Free Pumpkin Donuts on a crisp October morning. The air smelled faintly of cinnamon and roasted pumpkin, and I wanted to recreate that cozy, bakery-style treat only this time, without any gluten. After testing the recipe through several chilly weekends, I finally found the perfect balance: soft, golden donuts that rise beautifully, stay moist for days, and deliver all the spiced fall comfort you crave in every bite.
These donuts are made for slow mornings, when a cup of coffee or chai feels like the perfect companion. They come together in under 45 minutes, need no mixer, and use simple pantry ingredients yet they taste as if they came straight from a café. The best part? No frying required. A donut pan and a bit of pumpkin puree transform into a batch of irresistibly fluffy rings dusted in cinnamon sugar or topped with a glossy brown sugar glaze.
Whether you’re baking for family brunch, packing school snacks, or just craving something cozy and gluten-free, these pumpkin donuts check every box: quick, easy, and melt-in-your-mouth delicious. As someone who’s spent years developing gluten-free recipes that actually feel indulgent, I can confidently say this is one of the best fall bakes to master.
Table of Contents
Why You’ll Love This Gluten-Free Pumpkin Donuts Recipe
When the weather cools and pumpkin season begins, few things beat the aroma of freshly baked Gluten-Free Pumpkin Donuts filling your kitchen. This recipe has become a go-to in my fall baking rotation for its simplicity, reliability, and warm, spiced flavor that never disappoints. Here’s why it deserves a spot in yours too:
- Quick & Easy: From mixing bowl to oven in less than 15 minutes, and ready to enjoy in under 45.
- Naturally Moist & Fluffy: The pumpkin puree adds incredible softness, while the gluten-free flour blend keeps them light instead of dense.
- No Frying Needed: These donuts bake beautifully in the oven, delivering the same satisfying texture without oil or mess.
- Customizable Toppings: Roll them in cinnamon sugar, drizzle with brown sugar glaze, or add a touch of maple icing each variation is pure fall perfection.
- Tested & Trusted: After several test batches, I’ve refined this recipe for consistent results, even if you’re new to gluten-free baking.
- Kid-Approved: Sweet enough for dessert, wholesome enough for breakfast the best of both worlds.
Every bite tastes like autumn comfort. If you’ve ever missed classic donuts since going gluten-free, this recipe will change that permanently.
Key Ingredients & Why They Work
The secret to truly irresistible Gluten-Free Pumpkin Donuts lies in the science of balance moisture, structure, and sweetness. Each ingredient in this recipe has a role to play in creating that soft, fluffy texture without gluten. Here’s how it all works:
Gluten-Free 1:1 Baking Flour
A high-quality gluten-free flour blend is essential. Look for one that includes xanthan gum, which helps mimic the elasticity of gluten and prevents the donuts from crumbling. Brands like King Arthur or Bob’s Red Mill perform beautifully. If your blend doesn’t include xanthan gum, add ½ teaspoon per cup of flour for structure and spring.
Pumpkin Puree
Pumpkin isn’t just for flavor it’s the moisture hero. It replaces part of the fat, tenderizes the crumb, and gives the donuts their signature golden hue. Always use 100% pure pumpkin puree, not pumpkin pie filling, which contains added sugar and spices.
Pumpkin Pie Spice
This aromatic blend of cinnamon, nutmeg, ginger, and allspice transforms a simple donut into a warm fall treat. You can use a store-bought mix or make your own with ¾ teaspoon cinnamon, ¼ teaspoon nutmeg, and ¼ teaspoon ginger for a balanced spice note.
Brown and White Sugar
A mix of both sugars provides the best of two worlds: white sugar helps the donuts rise and stay light, while brown sugar adds moisture and a subtle caramel undertone that complements the pumpkin.
Eggs
Eggs bind the batter and add richness. In gluten-free baking, they also help trap air for that perfect rise. For a vegan option, replace each egg with a flax egg (1 tablespoon ground flax + 3 tablespoons water).
Oil
Oil keeps the donuts tender and prevents them from drying out. Vegetable or coconut oil both work well coconut oil adds a faint sweetness that pairs beautifully with pumpkin.
Vanilla Extract
A dash of vanilla deepens the flavor, bringing all the spices together for that bakery-style warmth in every bite.
Each of these ingredients contributes to the perfect texture soft but not crumbly, sweet but balanced, and richly spiced without overpowering the pumpkin.
How to Make Gluten-Free Pumpkin Donuts Step-by-Step
Making Gluten-Free Pumpkin Donuts is as easy as whisk, fill, and bake. You don’t need fancy equipment just a mixing bowl, a whisk, and a donut pan. Here’s how to do it right every time.
Step 1: Preheat and Prepare
Preheat your oven to 375°F (190°C). Lightly grease two 6-cavity donut pans with nonstick spray or brush with melted butter. This prevents sticking and gives your donuts a gentle golden edge.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together 1½ cups gluten-free 1:1 flour, 2 teaspoons baking powder, 1½ teaspoons pumpkin pie spice, and ¼ teaspoon salt. Whisking first ensures even distribution of leavening agents and prevents dense spots in the batter.
Step 3: Combine the Wet Ingredients
In a large bowl, whisk 1½ cups pumpkin puree, 3 large eggs, ½ cup oil, ½ cup brown sugar, ½ cup white sugar, and 1 teaspoon vanilla extract until smooth. The batter should look thick and glossy this consistency keeps the donuts tender after baking.
Step 4: Bring It Together
Add the dry ingredients to the wet mixture. Whisk gently until fully combined, but avoid overmixing. Gluten-free batters can toughen if stirred too much.
Step 5: Fill the Donut Pan
Transfer the batter to a large zip-top bag or piping bag, snip the corner, and pipe evenly into each donut cavity about ¾ full. This gives you perfect, uniform rings without mess.
Step 6: Bake
Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean. The donuts should spring back lightly when touched.
Step 7: Cool and Decorate
Let the donuts cool in the pan for 5 minutes, then transfer to a wire rack. Add your favorite topping cinnamon sugar while warm, or glaze once fully cooled.
Expert tip: If you don’t have a donut pan, use a mini muffin tin for “donut holes.” Bake for 15–18 minutes until golden and roll them in cinnamon sugar for an irresistible bite-sized treat.
Topping Options to Try
One of the best parts of making Gluten-Free Pumpkin Donuts is choosing how to finish them. Whether you love the cozy crunch of cinnamon sugar or the glossy sweetness of glaze, there’s a topping for every mood. Here are my favorites each tested for perfect texture and flavor.
Cinnamon Sugar Coating
This classic topping gives each bite a warm, spiced sweetness.
To make: Mix ¼ cup white sugar and 1 tablespoon cinnamon in a small bowl. While the donuts are still slightly warm (not hot), gently toss or roll them in the mixture until fully coated.
Tip: The sugar sticks best when the donuts are warm but firm enough to handle.
Brown Sugar Glaze
For a richer, bakery-style finish, this glaze adds a buttery caramel flavor that pairs beautifully with pumpkin.
To make: In a saucepan, combine ¾ cup brown sugar, ¼ cup milk or almond milk, 1 tablespoon butter, and ¼ teaspoon salt. Bring to a gentle simmer for 1 minute, then remove from heat. Stir in 1 teaspoon vanilla and 1½ cups sifted powdered sugar. Let it cool for about 5 minutes, then dip the tops of cooled donuts into the glaze.
Optional: Top with crushed pecans, chopped walnuts, or sprinkles before the glaze sets.
Maple Icing Twist
A new favorite for fall, this smooth icing adds an elegant maple note.
To make: Whisk together 1 cup powdered sugar, 2 tablespoons pure maple syrup, and 1–2 teaspoons milk until thick but pourable. Drizzle or dip the cooled donuts for a subtle, sweet finish.
Dairy-Free Option
All of the above toppings can be made dairy-free simply substitute plant-based butter and non-dairy milk. The result is just as delicious, with no compromise in texture.
Each topping brings out a different side of these donuts. Try one for a cozy morning, or mix and match for a fall dessert platter everyone will love.
Variations & Add-Ins
Once you’ve mastered the base recipe for Gluten-Free Pumpkin Donuts, it’s easy to get creative. Whether you’re baking for a party, brunch, or just experimenting in the kitchen, these variations add a fun twist while keeping the same tender crumb and cozy flavor.
Mini Donuts or Donut Holes
If you love bite-sized treats, use a mini muffin pan instead of a donut pan. Fill each cavity about three-quarters full and bake for 15–18 minutes, or until a toothpick comes out clean. Roll warm donut bites in cinnamon sugar for a soft, melt-in-your-mouth finish that’s perfect for kids and brunch platters.
Chocolate-Drizzled Pumpkin Donuts
For an elegant and decadent touch, melt ½ cup dark chocolate chips with 1 teaspoon coconut oil until smooth. Drizzle over cooled donuts or dip halfway for a half-and-half glaze. The bittersweet chocolate balances the spiced pumpkin flavor beautifully.
Vegan Pumpkin Donuts
To make these dairy- and egg-free, replace each egg with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons warm water). Use coconut oil and almond milk instead of dairy. The result is slightly denser but still wonderfully soft and flavorful.
Pumpkin Cream Cheese Donuts
Add a dollop of sweetened cream cheese filling to the center before baking for a surprise twist. Mix 4 oz softened cream cheese, 2 tablespoons powdered sugar, and ½ teaspoon vanilla, then pipe a small amount into each donut cavity before topping with batter.
Spice It Up
For a bolder, café-style flavor, add a pinch of clove or extra cinnamon to the batter. You can even sprinkle coarse sugar and crushed nuts over the glaze for texture and visual appeal.
Each of these variations has been tested for flavor balance and texture, so you can confidently bake and share them all season long.
Expert Baking Tips for Perfect Gluten-Free Donuts
Baking Gluten-Free Pumpkin Donuts can feel intimidating the first time, but with a few expert tricks, you’ll get bakery-quality results every single batch. After testing this recipe multiple times with different flours and toppings, these are the lessons that make all the difference.
Use a Quality Gluten-Free Flour Blend
Not all gluten-free flours are equal. For the best texture, use a 1:1 baking blend that already contains xanthan gum. It gives the donuts a soft, springy structure instead of a crumbly texture. Avoid single flours like rice or almond flour alone they won’t provide the same lift.
Measure Flour Correctly
Too much flour can make the donuts dense. Spoon your flour into the measuring cup and level it off with a knife instead of scooping directly from the bag. This small step ensures perfect consistency.
Don’t Overmix the Batter
Once you add the dry ingredients to the wet, whisk gently until just combined. Overmixing releases air and can make the donuts tough. The batter should be smooth and slightly thick, not runny.
Fill the Donut Pan Evenly
For consistent baking, fill each donut cavity about three-quarters full. The easiest method is to pipe the batter using a zip-top bag. This keeps the donut rings neat and evenly shaped.
Bake Until Just Done
Overbaking dries out gluten-free dough. Start checking at 20 minutes they’re ready when a toothpick comes out clean and the tops spring back lightly.
Cool Properly Before Glazing
Let donuts rest in the pan for 5 minutes, then move them to a wire rack. Glazing too soon can make the coating melt off. For cinnamon sugar, coat while warm; for glazes, wait until completely cool.
Store the Right Way
Keep leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for a week. You can also freeze them plain (no glaze) for up to 3 months. Reheat in the microwave for 10 seconds to restore their soft texture.
Bonus Tip: Adjust for Altitude or Humidity
If you live in a humid climate, add an extra tablespoon of flour. For high-altitude baking, reduce baking powder slightly to prevent over-rising and collapse.
With these small adjustments, you’ll get perfectly fluffy donuts every time no dryness, no crumble, just soft, spiced perfection.
Storage, Freezing & Make-Ahead Instructions
One of the best parts of this Gluten-Free Pumpkin Donuts recipe is how well it stores and reheats. Whether you’re baking ahead for a weekend brunch or saving extras for weekday treats, here’s how to keep them fresh and delicious.
Room Temperature
Store cooled donuts in an airtight container lined with parchment paper to prevent sticking. They’ll stay soft for 1–2 days at room temperature. If you’ve coated them in cinnamon sugar, keep them at room temperature refrigeration can cause the sugar to melt.
Refrigeration
If you’ve glazed your donuts, store them in a single layer or with parchment between layers in an airtight container. They’ll stay fresh for up to 1 week in the fridge. Before serving, let them sit at room temperature for about 10 minutes so the texture softens again.
Freezing
For longer storage, freeze plain (uncoated, unglazed) donuts. Place them in a freezer-safe bag or container with parchment paper between layers. They keep beautifully for 2–3 months.
To serve: Thaw overnight in the refrigerator, then warm in the microwave for 10–15 seconds or in a 300°F (150°C) oven for about 5 minutes. Once thawed, dip in glaze or toss in cinnamon sugar as desired.
Make-Ahead
You can mix the batter the night before and refrigerate it (covered) for up to 12 hours. When ready to bake, bring it to room temperature and stir gently before filling the donut pan. This works perfectly for early mornings when you want freshly baked donuts without the rush.
Pro Tip
Always freeze the donuts plain. Glazes and coatings can change texture when frozen and thawed, but applying them fresh brings back that bakery-style shine and flavor.
Serving Ideas & Pairings
These Gluten-Free Pumpkin Donuts aren’t just for breakfast they shine at brunches, cozy coffee breaks, and family gatherings. Their warm spices and soft crumb make them perfect for pairing with both sweet and savory dishes. Here are a few ways to serve them beautifully.
For Breakfast or Brunch
Serve these donuts alongside a steaming mug of coffee, chai, or hot cocoa for a comforting start to the day. For a complete gluten-free brunch spread, try pairing them with Air Fryer Bagels for something savory and satisfying.
With a Hearty Meal
If you love balancing sweet and savory, enjoy a donut for dessert after a plate of Crispy Oven-Baked Chicken or Cashew Creamy Cajun Chicken Pasta. The mild sweetness of the pumpkin and spice complements the richness of these dishes perfectly.
As an Afternoon Treat
Enjoy one with your favorite warm beverage for an afternoon pick-me-up. Their soft, cake-like texture pairs beautifully with herbal tea or espresso.
For Fall Gatherings and Desserts
Turn these donuts into a festive dessert platter! Include glazed and sugar-coated varieties, then add a few Baked Apple Pie Rice Paper Rolls for contrast. You’ll have a gluten-free dessert table everyone can enjoy.
Gluten-Free Baking Companions
If you’re building a gluten-free menu, bake a batch of Gluten-Free Naan Bread for savory dishes and these donuts for dessert a perfect balance of sweet and savory that showcases how delicious gluten-free cooking can be.
Whether you serve them warm from the oven or topped with glaze at a party, these pumpkin donuts bring a cozy, nostalgic touch to any occasion.
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FAQs About Gluten-Free Pumpkin Donuts
1. Can I make these donuts without a donut pan?
Yes! If you don’t have a donut pan, you can use a mini muffin tin to make “donut holes.” Fill each cavity about three-quarters full and bake for 15–18 minutes. Roll in cinnamon sugar for an easy, bite-sized version.
2. Can I make these dairy-free or vegan?
Absolutely. Substitute coconut oil or vegan butter for regular butter and use almond milk or any plant-based milk. For eggs, swap each one with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons warm water). The donuts will still turn out soft and flavorful.
3. Why did my gluten-free donuts turn out dense or gummy?
This usually happens when the batter is overmixed or too much flour is added. Whisk the ingredients just until combined, and always measure flour using the spoon-and-level method. Baking time can also affect texture don’t overbake.
4. Can I reduce the sugar in this recipe?
Yes. You can reduce each sugar (brown and white) by about 2 tablespoons without changing the texture. Just note that the donuts will be slightly less caramelized in flavor.
5. How do I keep my donuts soft after baking?
Let them cool completely before storing in an airtight container. If they dry out slightly, warm each donut in the microwave for 8–10 seconds to restore softness.
Gluten-Free Pumpkin Donuts (Soft, Fluffy & Perfect for Fall)
Soft, fluffy, and perfectly spiced Gluten-Free Pumpkin Donuts that bake up beautifully in under 45 minutes. These cozy fall treats are topped with cinnamon sugar or brown sugar glaze for a warm, bakery-style finish.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Total Time: 40 mins
- Yield: 12 donuts 1x
- Category: Breakfast, Dessert
- Method: Baked
- Cuisine: American
Ingredients
1½ cups gluten-free 1:1 baking flour
2 teaspoons baking powder
1½ teaspoons pumpkin pie spice
¼ teaspoon salt
1½ cups pumpkin puree
3 large eggs
½ cup oil (vegetable or coconut)
½ cup brown sugar
½ cup white sugar
1 teaspoon vanilla extract
¼ cup white sugar + 1 tablespoon cinnamon (for topping)
¾ cup brown sugar (for glaze)
¼ cup milk or almond milk
1 tablespoon butter
¼ teaspoon salt
1 teaspoon vanilla extract
1½ cups powdered sugar
Instructions
1. Preheat oven to 375°F (190°C) and lightly grease two 6-cavity donut pans.
2. Whisk together flour, baking powder, pumpkin pie spice, and salt.
3. In another bowl, whisk pumpkin puree, eggs, oil, both sugars, and vanilla until smooth.
4. Add dry ingredients to wet and whisk until just combined.
5. Pipe or spoon batter into donut pans, filling each about ¾ full.
6. Bake for 20–25 minutes until a toothpick inserted in the center comes out clean.
7. Cool for 5 minutes before transferring to a rack. Coat with cinnamon sugar or glaze when cooled.
Notes
Use a quality gluten-free flour blend with xanthan gum for best texture.
For vegan donuts, substitute flax eggs and plant-based milk.
Freeze plain donuts for up to 3 months and glaze after thawing.
These donuts are soft, spiced, and perfect for cozy fall mornings.
Nutrition
- Serving Size: 1 donut
- Calories: 190
- Sugar: 14g
- Sodium: 160mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg
