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.
Amanda
These would be perfect for a quick breakfast!
chrystal
I agree 😉
Megan
I want one sooo bad. Those look perfect!
chrystal
Thank you Megan!
Rebecca @ Strength and Sunshine
Such a must! Love them coated in sugar!
chrystal
Thank you 🙂
Chandice
Oh my heck, these look fantastic!!
chrystal
Thank you Chandice!
Erica D
Your donuts are my favorite things! Can't wait to make these!
chrystal
Thank you 🙂
Cricket Plunkett
Pumpkin and donuts, two of my favorite things!
Jules
Yep, pumpkin donuts are a favorite around our house, too! Looks like you've created another winner!
chrystal
Thanks Jules!
Alisa Fleming
These look so simple but so delicious! Going on my bucket list to make!
chrystal
Thanks Alisa!
Georgianna
Powdered donuts used to be my favorite. I love the addition of pumpkin to these, I am sure they are amazing!
chrystal
Thank you Georgianna!
Sharon
Your donuts look perfect. Mine merge together at the top and look like a muffin! Clearly I need to practice more.
chrystal
Sharon, that should be an easy fix 😉 Put a little less batter in the donut wells. At most, they should be 2/3 full. Maybe try 1/2?
Lauren
So fun! I wish I can one of these right now! I'm actually making pumpkin spice cake donuts later today!!
chrystal
Yum! Sounds delicious.
GiGi
THESE LOOK INSANELY GOOD! I don't think I can make them though because I would eat them ALLLLLLLLL and I would prob eat all the raw batter before the oven even heats up! LOL
chrystal
LOL! They are pretty tasty. 😉
Michelle Armstrong
I made these today! Delicious! Only added a little bit of vanilla but otherwise followed the recipe and they came out perfectly! Exactly the consistency that donuts should be.
chrystal
I'm so glad you like them 🙂 Thanks for sharing!
Roseann Hampton
Yum, these look wonderful!
chrystal
Thank you!
Raia
No doubt about it - I need these in my life. 😀
chrystal
And you will love them!
Raia
Thank you for sharing them with us at Allergy Free Thursdays, Chrystal. I’m featuring them at this week’s party. 🙂
chrystal
Thank you 🙂
Jen
Just made these and they are to die for. I made them low carb by substituting the sugar for Splenda and used almond meal/flour. Tastes great! Thanks for the recipe. I will definitely be making these again!
chrystal
So glad you like them!
Bethany
Oh, yum! They look so good!
Carmen Huot
I don't have coconut oil, can I substitute canola oil?
chrystal
Yes! You can sub the coconut oil for canola. The other day I was out and even used avocado oil 🙂
kate
any egg substitute that works well?
chrystal
Hi Kate,
You can use flax-eggs. Make sure to let the water and flax seed meal sit for at least 10 minutes, and stir really well before adding to the mix. The texture will be a little different, but still yummy.
Best,
Chrystal
Jen
I'm confused with the flour - are you saying 1 part regular to 1 part gluten free? Not certain what the note '1to 1' means.
chrystal
In this recipe, I use my flour blend OR I've also use Bob's Red Mill 1-to-1. It's a type/name of a gluten-free flour blend from Bob's Red Mill (http://www.bobsredmill.com/gluten-free-1-to-1-baking-flour.html).
Hope that helps,
Chrystal
Erika
These looks amazing! Can you use regular all purpose flour? We don't have any gluten allergies in our house.
chrystal
Yes. You can use all purpose flour.
Best,
Chrystal
chrystal
Hi Elizabeth,
I haven't tried applesauce in this recipe in place of eggs. I can see how it might be too wet, or not set. Real eggs works best if you don't have to remove them from your diet.
Glad that you were still able to enjoy them.
Best,
Chrystal
Amanda Thiessen
These look divine. Can’t wait to try them!
Carol
Made these today. Turned out beautifully! Not greasy like other gluten free donut recipes I've tried. Thank you so much for putting in the time & effort to test these so all I have to do is make them! I made a cream cheese frosting
& even hubby liked them. P.S. Your gluten free chocolate donuts are awesome too!
chrystal
Hi Carol,
Thank you so much for stopping by and letting me know that you love them.
Best,
Chrystal
Autumn
Just in time for fall! I can't wait to try them.
ruth
hi! is it possible to sub applesauce for the pumpkin? do you know what other ingredients I would have to change?
chrystal
Hi Ruth,
I haven't tried applesauce in this recipe. Applesauce has a higher water content so I'm not sure how it would work. Is there something specific you are trying to make? I have recipes for other donuts.
Best,
Chrystal
Julia Cleary
Do you add xanthan gum to your flour mix for this (or any) recipe? The alternative flour mix your suggest (Bob’s Red Mill 1-1) has xanthan gum in it.
I’m hoping to make these today for grandchildren but don’t want to be disappointed with outcome and having to throw out. Baking gluten and dairy free is comparatively very expensive.
Thanks
Julia
chrystal
Hi Julia,
If you are using my flour mix, you can add 1/2 teaspoon of xanthan gum to the dry ingredients and mix, before adding the wet in ingredients.
Best,
Chrystal
MARY
OMG, best GF donuts I have ever had. I made my first batch last Friday and everyone raved about them. Ended up making 3 more batches on the weekend. This recipe is definitely a keeper. Thank you.
chrystal
Hi Mary,
I am so glad you love my gluten free pumpkin donuts! Thank you for letting me know.
All my best,
Chrystal
Maria
This donuts are amazingly addictive. Thank you for the recipe.
chrystal
I'm so glad you like them. Thank you for letting me know.
Best,
Chrystal
Linda Tanzini
I prefer mini donuts so going to try with these. I have a question though. Is there any way to keep powdered sugar from melting off after just one day even refrigerated? It happens every time. I've rewd that comercial bakeries use a special sugar. Sorry if this is a lame question. Love, love your recipes, keep em coming!, Linda
chrystal
Hi Linda,
I'm so glad you love my recipes! For the powdered sugar, the reason it looks like it's gone, or melts off is because of the moisture from the pumpkin. When you store them, some of the moisture goes from the donut to the powdered sugar. One thing you can do (and we now do) is wait to do the powdered sugar until you are ready to serve/enjoy them. I know it's not as convenient but it helps.
Best,
Chrystal