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. Not to mention your house will smell amazing – but that’s just an added bonus.
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.
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.
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.
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 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:
- 3 tablespoons coconut oil, melted and cooled (or oil of choice)
- 2 large eggs, room temperature
- 2/3 cup granulated sugar (or coconut sugar)
- 1 cup pumpkin purée (not pumpkin pie filling)
- 1 teaspoons pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1 1/4 cup Bob's Red Mill 1-to-1 baking flour
- 1/2 teaspoons salt
- 1 teaspoons gluten-free baking powder
For the sugar coating:
- 1 cup powdered sugar
- 1 teaspoon ground cinnamon
- 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 3/4 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.
- This pumpkin donut recipe is dairy-free.
- 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.
Amount Per Serving: Calories: 205 Total Fat: 4g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 31mg Sodium: 102mg Carbohydrates: 38g Net Carbohydrates: 0g Fiber: 1g Sugar: 21g Sugar Alcohols: 0g Protein: 3g