By Wendy Stoltz / Last Modified On January 15, 2023
Learn to make tender gluten free pumpkin donuts with a few simple steps. With their pleasing texture and scrumptious pumpkin flavor, this Gluten-Free Pumpkin Donut Recipe will be a new favorite in your house year-round.
If you love pumpkin you'll want to try my Gluten Free Pumpkin Bread. My Paleo Pumpkin Muffins are also easy to make and filling. If you love cake you'll want to make my Gluten Free Pumpkin Cake.
For more recipes check out my Gluten Free Recipes section.
Gluten Free Pumpkin Donuts
My friend Brianna from Flippin Delicious recently told me that I was the queen of donuts. I don't know if I'd go that far, but I do like to create donut recipes that are simple and delicious.
I was searching through my recipes the other day and I realized I didn't have a recipe for pumpkin donuts. How could I not?
Pumpkin donuts are one of my favorite types of donuts and they're the donut of choice (well, in our house) during the fall months.
Did I create one and not share it with you? Did it get lost in the archives somewhere? None of the above.
I have a recipe for Grain-Free Pumpkin Bars, that you might like.
BUT... no recipe for Gluten-Free Pumpkin Donuts. At least, not that I've typed up. Well that's where the fun began.
My girls and I tested several batches of Gluten-Free Pumpkin Donuts and loved every bite during the taste testing.
One of the days we tested recipe I ate more than one donut. I won't disclose how many I ate.
I have no interest in breaking the world record for how many donuts can be eaten in one sitting and I'd like to reserve my reputation for knowing my limits here.
How to make gluten free pumpkin donuts
- In a large mixing bowl, combine coconut oil, eggs, sugar, pumpkin puree, pumpkin pie spice, and cinnamon.
- Add in flour, salt, and baking powder.
- Mix just until combine.
Spoon batter into a large zip lock back and snip the corner off. Gently squeeze batter into your prepared donut pans, filling about ¾ of the way. - Bake for 14-16 minutes or until donuts are set. Enjoy plain or coat with powdered sugar.
This numbered steps match the photos above and are for illustration purposes only. Please see the printable recipe below.
Can I use a different oil in these gluten-free pumpkin donuts?
I've used a variety of oils in this recipe, while avocado is my new favorite oil, I use coconut oil quite often too. You can use whichever oil you prefer, this recipe is really versatile.
Avocado oil is pretty mild in flavor, while virgin coconut oil adds hints of coconut oil.
Can I use all-purpose wheat flour in this recipe?
I get this question a lot, even though this is a gluten-free recipe blog. I don't use wheat flour in any of my recipes but you are welcome to try it. Just note that this recipe was developed with gluten-free flour.
Working with Gluten-Free Flours
When working with or measuring gluten-free flour, spoon the flour into the measuring cup and level. Do not scoop your measuring cup into the gluten-free flour.
The best method really is to weigh the gluten-free flour but I don't have the ingredient weights for all my recipes yet.
This recipe makes 12 donuts. They freeze well, so you can store any leftovers in the freezer and reheat when ready.
I use an affordable Wilton Donut Pan when I make donuts. In fact, I have two for recipes like this, that make 12 donuts.
If you're not a fan of pumpkin you might light my Gluten-Free Gingerbread Donuts or my Gluten-Free Vanilla Birthday Cake Donuts.
And if you're not a fan of any of those then maybe you're not really a donut person. Just something to think about (just kidding).
Did you make this recipe? If so, please stop back by and leave a review and let me know what you thought. Also, if you have any questions please let me know in the comments below.
Gluten-Free Pumpkin Donuts
With their pleasing texture, tender bite, and scrumptious pumpkin flavor, these Gluten-Free Pumpkin Donuts will be a new favorite in your house this fall.
Ingredients
For the donuts:
- 3 tablespoons coconut oil, melted and cooled (or oil of choice)
- 2 large eggs, room temperature
- ⅔ cup granulated sugar (or coconut sugar)
- 1 cup pumpkin purée (not pumpkin pie filling)
- 1 teaspoons pumpkin pie spice
- ½ teaspoon ground cinnamon
- 1 ¼ cup Bob's Red Mill 1-to-1 baking flour
- ½ teaspoons salt
- 1 teaspoons gluten-free baking powder
For the sugar coating:
- 1 cup powdered sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat oven to 350°F. Grease two six-serving donut pans; set aside.
- In a large mixing bowl, combine coconut oil, eggs, sugar, pumpkin puree, pumpkin pie spice, and cinnamon.
- Add in flour, salt, and baking powder and mix just until combine.
- Spoon batter into a large zip lock back and snip the corner off. Gently squeeze batter into your prepared donut pans, filling about ¾ of the way.
- Bake for 14-16 minutes or until donuts are set. Remove from the oven and cool for 5 minutes.
- Place powdered sugar and cinnamon in a large zip lock back and mix until combine. Place each donut, one at a time, in the zip lock back and coat.
- Serve warm.
- Store in an airtight container at room temperature for up to three days.
Notes
- You can cut this pumpkin donut recipe in half.
- I've tested this gluten free pumpkin donut recipe with my flour blend and Bob's Red Mill 1-to-1 Gluten Free Baking Flour (not the gluten free all purpose flour).
- When working with or measuring gluten-free flour, spoon the flour into the measuring cup and level. Do not scoop your measuring cup into the gluten-free flour.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 205Total Fat: 4gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 31mgSodium: 102mgCarbohydrates: 38gFiber: 1gSugar: 21gProtein: 3g
This nutrition info is based on the exact ingredients and brands that I used a the time. It may not be 100% accurate. Please check your ingredients nutrition labels.
michelle
mine came out flat and so gummy. I used bobs 1:1 flour but the texture is like goo. Also how do you get the powdered sugar to stick?
chrystal
It sounds like either your baking powder was expired or they needed to cook a bit longer. Also, make sure to put them in the oven as soon as it's done preheating. For the powdered sugar, if you remove the donuts from the pan about 5-10 minutes after baking, they will still be warm and they will release moisture. Coat them in powdered sugar, and do a second coat a few minutes later if needed.
Best,
Chrystal
Cara
Full disclosure: I was going to post a similar reply, ready to blame my lack of success on the silicone pans I used along with a warning to others not to attempt without a metal pan.
I was so convinced that was my bake issue, that I popped into the recipe this morning to remix it for use in my mini donut press to compare results. Which is when I realized I had bigger challenges than just pan type... I originally read the recipe as 1 CAN of pumpkin, instead of 1 cup. ♀️
Average 15oz can, essentially double the heavy, wet pumpkin purée. Yeah. Anybody reading this? Don’t be me.
chrystal
D'awe. I'm so glad you figured out what happened. I've honestly made mistakes like that before. One time I used apple cider vinegar instead of apple cider in a recipe. My house smelled like vinegar for a week!
Best,
Chrystal
Jane
I baked them in mini muffin pans and served as donut holes. A delicious hit with the kids!
Krystal
These are delicious!!! Thank you for the lovely recipes ! You are gifted!!
Amanda
Do these freeze well?
chrystal
Yes, I would freeze them without any powdered sugar or icing.
Best,
Chrystal
Lacey
These are amazing. I followed the recipe with the only exception being a little more cinnamon and some maple extract.
Baked them in silicone donut molds and they turned out great, and also did some in a cakepop maker for timbits (donut holes, I guess, for those not in Canada) for about 7-8 minutes and they were absolutely amazing too, perfect texture.
I rolled some in a big tupperware of icing sugar and cinnamon mixture, and some I just very lightly brushed the tops with melted butter and dipped in a mixture of cinnamon and regular cane sugar so they'd have that nice churro type cinnamon sugar top. Both were amazing, thank you!
Grace
Can I use your flour blend instead? That's the one I always have on hand.
Wendy Stoltz
Yes you can Grace. I've tested this gluten-free pumpkin donut recipe with my flour blend and Bob's Red Mill 1-to-1 Gluten Free Baking Flour (not the gluten free all purpose flour).