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. Not to mention your house will smell amazing – but that’s just an added bonus.
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.
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.
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.
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.
These donuts are pretty tasty though and it is hard to eat just one. They’re moist, and tender (can you see the one in the picture above bending a little, yeah – they’re super flexible and won’t crumble under pressure), and have the perfect amount of pumpkin pie spice to round out the pumpkin flavors.
This recipe makes 12 donuts. They freeze well, so you can store any leftovers in the freezer and reheat when ready. I use this affordable Wilton Donut Pan(affiliate link) 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.
For the donuts:
For the sugar coating:
Serving Size: 1
Amount Per Serving: Calories: 1930 Total Fat: 18g Saturated Fat: 12g Cholesterol: 175mg Sodium: 3044mg Carbohydrates: 469g Sugar: 382g Protein: 9g