There is no better way to welcome the crisp, cozy feelings of fall than with the aroma of pumpkin spice baking in your kitchen.
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This recipe for baked Gluten Free Pumpkin Donuts is everything you love about the season in one perfect, handheld treat. They are incredibly soft, moist, and cakey, all topped with a dreamy maple cinnamon glaze.
Forget the fryer! These donuts are easy to bake and even easier to enjoy.
A Little Story About This Dish
I used to think that a truly great gluten-free donut was a myth. So many I tried were dry or dense. I was especially searching for a pumpkin donut that had the same soft, cake-like texture as the ones from my favorite childhood bakery.
After a lot of experimenting, I finally cracked the code. This recipe for Gluten Free Pumpkin Donuts is the result of that quest.
They are so tender and packed with warm spice, they have become a non-negotiable part of our fall traditions. This is the recipe that brings that cozy bakery feeling right into my home.
Get Ready to Cook!
You are about to whip up the easiest and most delicious baked Gluten Free Pumpkin Donuts you’ve ever had. Let’s go over a few key tips before we begin.
What to Expect
Time: Under 30 minutes from start to finish.
Difficulty: Extremely easy! This is a simple mix-and-pipe recipe.
Before You Begin
The number one trick for getting neat, perfectly shaped donuts is to pipe the batter into the pan. You don’t need a fancy piping bag—just spoon the thick batter into a large plastic ziplock bag and snip off a corner. It makes the process clean and effortless.
Be sure to use 100% pure pumpkin purée, not pumpkin pie filling, which comes pre-sweetened and spiced.
Finally, the type of all-purpose gluten-free flour you use matters. This recipe was perfected using Pillsbury’s blend, which gives these Gluten Free Pumpkin Donuts their wonderful texture.
The Heart of the Dish: Ingredients You’ll Need
Here are the simple ingredients for your amazing Gluten Free Pumpkin Donuts and their sweet maple glaze.
| Ingredient | Amount |
| For the Donuts: | |
| All-Purpose Gluten-Free Flour | 1 ½ cups |
| Xanthan Gum (if not in your flour blend) | ½ tsp |
| Pumpkin Pie Spice | 1 teaspoon |
| Ground Cinnamon | ½ teaspoon |
| Salt | ½ teaspoon |
| Gluten-Free Baking Powder | 1 teaspoon |
| Granulated Sugar | ¾ cup |
| Vegetable Oil | 4 tablespoons |
| Pure Vanilla Extract | 1 teaspoon |
| Eggs | 2 |
| Canned Pumpkin Purée | 1 cup |
| For the Maple Glaze: | |
| Powdered Sugar | 1 cup |
| Ground Cinnamon | ¼ teaspoon |
| Pure Vanilla Extract | 1 teaspoon |
| Pure Maple Syrup | 4 tablespoons |
Let’s Get Cooking! Step-by-Step Guide
Follow these easy instructions for a perfect batch of Gluten Free Pumpkin Donuts.
1. Prep Your Oven and Pan:
First, preheat your oven to 350° F. Generously spray a full-sized donut pan with gluten-free cooking spray.
2. Mix the Wet Ingredients:
In a large mixing bowl, combine the granulated sugar, eggs, vegetable oil, canned pumpkin, and vanilla extract. Whisk everything together until it is smooth and fully combined.
3. Add the Dry Ingredients:
Sprinkle the gluten-free flour, xanthan gum (if using), salt, pumpkin pie spice, cinnamon, and baking powder into the wet ingredients. Mix until the batter is smooth and fully incorporated. It will be thick and a bit sticky.
4. Pipe the Batter:
Spoon the thick batter into a large plastic storage bag or a piping bag. Snip a corner off the bag, then carefully squeeze the batter to fill each ring of the donut pan about two-thirds full.
5. Bake the Donuts:
Place the pan in your preheated oven and bake for 14-16 minutes. Your Gluten Free Pumpkin Donuts are done when they are set, golden brown, and spring back when you gently touch them.
6. Glaze and Enjoy:
While the donuts are baking, whisk together the powdered sugar, cinnamon, vanilla, and maple syrup in a small bowl to create the glaze. Let the baked donuts cool in the pan for a few minutes, then dip the top of each warm donut into the glaze. Place them on a wire rack to let the glaze set, and enjoy!
Mastering the Dish: Pointers for Perfection & How to Store
A few final tips will help you master this Gluten Free Pumpkin Donuts recipe.
Serving and Storage: These donuts are absolutely heavenly when served warm. If you have leftovers, store them in an airtight container at room temperature for up to 3 days. They also freeze beautifully for up to 3 months.
If you’re looking for more gluten-free ideas, these recipes are a great place to start: 5 Step Gluten Free Pumpkin Cinnamon Rolls, Gluten-Free Air Fryer Bagels, and Gluten Free Bagel Recipe.
Your Burning Questions Answered!
Here are some common questions about making these Gluten Free Pumpkin Donuts.
Can I make this recipe vegan?
Yes, you can create delicious vegan gluten free pumpkin donuts with a few simple swaps. Replace the two eggs with two “flax eggs” (2 tablespoons of ground flaxseed mixed with 6 tablespoons of water, rested for 5 minutes). Also, ensure you are using non-dairy milk if your recipe called for it and check that your sugar is vegan-certified.
Can I use a different gluten-free flour, like almond flour?
This recipe is specifically balanced for a measure-for-measure gluten-free all-purpose flour blend like Pillsbury or King Arthur gluten free pumpkin donuts might use. Using a single-ingredient flour like almond flour pumpkin donuts would require different ratios of wet to dry ingredients and is not recommended as a direct substitute here.
Can I make gluten-free pumpkin donut holes instead?
Absolutely! This batter is perfect for making gluten free pumpkin donut holes. Simply grease a mini muffin pan, pipe the batter into each cup until it’s about two-thirds full, and bake for a shorter time, about 10-12 minutes. Once baked, you can toss the warm donut holes in the glaze or roll them in cinnamon sugar.
Dig In & Enjoy!
You are now fully equipped to bake the most delicious, soft, and satisfying pan of Gluten Free Pumpkin Donuts to celebrate the season.
Go on, bake a batch, and fill your home with the wonderful aroma of autumn!
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The Best Gluten Free Pumpkin Donuts (Soft & Cakey!)
- Total Time: 30 minutes
- Yield: 12 donuts 1x
- Diet: Gluten Free
Description
The ultimate baked Gluten-Free Pumpkin Donuts! This easy recipe creates incredibly soft, moist, and cakey donuts packed with pumpkin spice flavor and topped with a dreamy maple cinnamon glaze. The perfect fall treat!
Ingredients
For the Donuts:
1 1/2 cups all-purpose gluten-free flour
1/2 tsp xanthan gum (if not in your flour blend)
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 purée
For the Glaze:
1 cup powdered sugar
1/4 teaspoon ground cinnamon
1 teaspoon pure vanilla extract
4 tablespoons pure maple syrup
Instructions
1. Preheat oven to 350° F. Spray a full-sized donut pan with gluten-free cooking spray.
2. In a large bowl, mix together the sugar, eggs, vegetable oil, pumpkin purée, and vanilla extract until fully combined.
3. Add the gluten-free flour, xanthan gum (if needed), salt, pumpkin pie spice, cinnamon, and baking powder. Mix until fully combined and a thick, sticky batter forms.
4. Transfer the batter to a large plastic storage bag or piping bag. Snip a corner off the bag.
5. Carefully pipe the batter into the donut pan, filling each ring about 2/3 full.
6. Bake for 14-16 minutes, until golden brown and set.
7. While baking, whisk together all the ingredients for the glaze until smooth.
8. Let the donuts cool for a few minutes, then dip each warm donut into the glaze.
9. Place on a wire rack to let the glaze set and enjoy warm.
Notes
Piping Tip: The easiest way to fill the donut pan is to use a large plastic storage bag as a piping bag. It’s clean and simple!
Flour Choice: Not all gluten-free flours are the same. This recipe was tested with Pillsbury gluten-free flour for best results.
Storage: Store leftovers in an air-tight container at room temperature. The donuts can also be frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 16 minutes
- Category: Breakfast, Dessert, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1g
- Calories: 211kcal
- Sugar: 26g
- Sodium: 113mg
- Fat: 5g
- Saturated Fat: 4g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 27mg