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.

The Best Gluten Free Pumpkin Donuts (Soft & Cakey!)

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

Scale

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

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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