If you're a pumpkin lover, you won't want to miss out on these irresistible Gluten-Free Pumpkin Donuts! With their tender texture and tasty pumpkin flavor, these Gluten-Free Pumpkin Donuts will become a year-round favorite in your household.
Indulge in all things pumpkin with my collection of irresistible gluten-free pumpkin recipes. If you're a pumpkin lover, try my moist and flavorful Gluten-Free Pumpkin Bread and easy-to-make Paleo Pumpkin Muffins.
For cake enthusiasts, don't miss out on the heavenly Gluten-Free Pumpkin Cake. Explore the Gluten-Free Recipes section for more tantalizing options like the delectable Gluten-Free Cinnamon Sugar Donuts, the ultimate list of the best Gluten-Free Donuts, the festive Gluten-Free Gingerbread Donuts, and the show-stopping Gluten-Free Pumpkin Cake.
Alternatively, access 20 of the best gluten-free pumpkin recipes and satisfy your pumpkin cravings in style.
Gluten-Free Pumpkin Donuts Recipe
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 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 the 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.
Why You’re Going to Love These Gluten-Free Pumpkin Donuts
Irresistible Flavor - These Gluten-Free Pumpkin Donuts boasts a delicious pumpkin flavor that will satisfy any pumpkin lover's cravings.
Tender Texture - Enjoy these donuts' soft and tender texture, making each bite a delightful treat.
Easy to Make - With simple ingredients and straightforward instructions, making donuts is easy and quick to whip up.
Versatile and Freezable - This recipe yields 12 donuts that freeze well, allowing you to enjoy these treats whenever you want to.
Ingredients in Gluten-Free Pumpkin Donuts
Coconut Oil - Adds moisture and richness to the donuts, contributing to their tender texture.
Eggs - Provide structure and help bind the ingredients together, ensuring the donuts hold their shape.
Granulated Sugar - Sweetens the donuts and enhances their flavor.
Pumpkin Purée - Infuses the donuts with a delicious pumpkin taste and adds moisture. Do not use pumpkin pie filling.
Pumpkin Pie Spice - A blend of warm spices that enhances the pumpkin flavor and contributes to the aromatic profile of the donuts.
Ground Cinnamon - Adds a hint of warmth and complements the pumpkin flavor.
Bob's Red Mill 1-to-1 Baking Flour - A gluten-free flour blend mimics all-purpose flour's texture and performance, making it suitable for gluten-free baking.
Salt - Enhances the overall flavor and balances the sweetness in the donuts.
Gluten-Free Baking Powder - This is a leavening agent, helping the donuts rise and achieve a light and fluffy texture.
Powdered Sugar - Used for the sugar coating, it adds a touch of sweetness and a beautiful finish to the donuts.
Missing something? No worries! Order missing ingredients from GoPuff and have them arrive at your doorstep in minutes.
Equipment Needed for This Gluten-Free Pumpkin Donuts
Donut Pans - This specialized doughnut pan with indentations for donut shapes are required for baking the donuts.
Large Mixing Bowl - A spacious bowl is necessary to mix the ingredients together effectively.
Piping bag or ziplock Bag - Used for piping the donut batter into the donut pans, a large ziplock bag works well for this purpose.
Cooling Rack - A cooling rack is needed to allow the donuts to cool properly after baking.
Spatula or Spoon - Required for mixing the batter and transferring it into the ziplock bag for piping.
If you have any questions about making Gluten-Free Pumpkin Donuts, please leave a comment, and we will get back to you as soon as possible.
How to Make Gluten-Free Pumpkin Donuts
- Combine coconut oil, eggs, sugar, pumpkin puree, pumpkin pie spice, and cinnamon in a large mixing bowl.
- Add in flour, salt, and baking powder.
- Mix just until combined.
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.
These numbered steps match the photos above and are for illustration purposes only. Please see the printable recipe below.
Tips for Making the Best Gluten-Free Pumpkin Donuts
Use a reliable gluten-free flour blend - Opt for a high-quality gluten-free flour blend, such as Bob's Red Mill 1-to-1 baking flour, for the best texture and taste in your donuts.
Ensure proper measurement of ingredients - When working with gluten-free flours, spoon the flour into the measuring cup and level it off. Avoid scooping directly from the bag, which can lead to inaccurate measurements.
Mix ingredients until combined - Overmixing can result in dense and tough donuts. Mix the ingredients until combined to achieve a tender and fluffy texture.
Preheat the oven and greased pans - Preheat the oven to the specified temperature and ensure the donut pans are properly greased before filling them with the batter. This helps in achieving even baking and easy release of the donuts.
Don't overbake the donuts - Gluten-free baked goods can dry out quickly if overbaked. Keep a close eye on the donuts and remove them from the oven as soon as they are set and lightly golden.
Allow the donuts to cool before coating - Let them cool for a few minutes in the pan, then transfer them to a cooling rack to cool completely before coating them with powdered sugar or other toppings.
Frequently Asked Questions
How Do I Store Gluten-Free Pumpkin Donuts?
Store the baked pumpkin donuts in an airtight container at room temperature. They will stay fresh for up to three days.
Can I Freeze Gluten-Free Pumpkin Donuts?
Yes, you can freeze the gluten-free pumpkin donuts. Place them in a freezer-safe container or ziplock bag. They can be stored in the freezer for up to two months.
Can You Make This Gluten-Free Pumpkin Donuts Ahead of Time?
Yes, you can make the gluten-free pumpkin donuts ahead of time. Prepare the donuts as instructed and allow them to cool completely. Once cooled, store them in an airtight container. They can be stored at room temperature for up to three days or frozen for longer storage.
What Substitutions / Replacements Can I Make?
Eggs - To make the recipe vegan or egg-free, use flax eggs or applesauce to substitute eggs.
Spices - Feel free to adjust the pumpkin spice and cinnamon amount according to your taste preferences.
Toppings - You can also try other toppings like cinnamon sugar, glazes, or a cream cheese frosting.
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, 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.
What Toppings Can I Place On These GF Pumpkin Donuts?
- Powdered Sugar - Dust the donuts generously with powdered sugar for a classic and simple topping.
- Glaze - Prepare a glaze using powdered sugar, milk (dairy or non-dairy), and vanilla extract. Drizzle the glaze over the cooled donuts for a glossy and sweet finish.
- Cream Cheese Frosting - Whip a creamy and tangy cheese frosting to spread or pipe onto the donuts for an indulgent twist.
- Maple Glaze - Mix powdered sugar with pure maple syrup and a splash of milk to create a deliciously sweet and maple-flavored glaze.
- Chocolate Ganache - Melt chocolate and heavy cream (or a non-dairy alternative) together to make a rich and smooth chocolate ganache. Dip the donuts into the ganache or drizzle it over the top.
- Chopped Nuts - Sprinkle chopped nuts, such as pecans or walnuts, over the freshly glazed donuts to add a crunchy texture and nutty flavor.
- Sprinkles - Decorate the donuts with colorful sprinkles to make them more festive and appealing, especially for special occasions or celebrations.
- Toasted Coconut - Toast shredded coconut in the oven until golden brown and sprinkle it over the donuts for a tropical twist and delightful crunch.
- Caramel Drizzle - Drizzle warm caramel sauce over the donuts to create a gooey and caramelized topping that pairs well with the pumpkin flavor.
Can I use all-purpose wheat flour in this recipe?
I often get this question, even though this is a gluten-free recipe blog. I don't use wheat flour in my recipes, but you can try it. Just note that this recipe was developed with gluten-free flour.
Working with Gluten-Free Flours
Spoon the flour into the measuring cup and level when working with or measuring gluten-free flour. 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 leftover donuts in the freezer and reheat them when ready.
I use an affordable Wilton Donut Pan when I make donuts. In fact, I have two 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).
Gluten-Free Pumpkin Donuts
If you're a pumpkin lover, you won't want to miss out on these irresistible Gluten-Free Pumpkin Donuts with their tender texture and tasty pumpkin flavor.
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.
- Combine coconut oil, eggs, sugar, pumpkin puree, pumpkin pie spice, and cinnamon in a large mixing bowl.
- Add flour, salt, and baking powder and mix until combined.
- 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.
- Mix powdered sugar and cinnamon in a large zip lock until combined. 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).
- Spoon the flour into the measuring cup and level when working with or measuring gluten-free flour. Do not scoop your measuring cup into the gluten-free flour.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. They never cost you extra.
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Wilton Non-Stick 6-Cavity Donut Baking Pans, 2-Count
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Pyrex Smart Essentials 3-Piece Prepware Mixing Bowl Set, 1-Qt, 1.5-Qt ,and 2.5-Qt Glass Mixing Bowls, Dishwasher, Microwave and Freezer Safe
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RICCLE Disposable Piping Bags 12 Inch - 100 Anti Burst Pastry Bags - Icing Piping Bags for Frosting - Ideal for Cakes and Cookies Decoration
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Checkered Chef Cooling Rack - Set of 2 Stainless Steel, Oven Safe Grid Wire Cookie Cooling Racks for Baking & Cooking - 8” x 11 ¾"
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ChefAide 4 Pieces Silicone Spatula Set, Food Grade Rubber Spatula, Upgrade Strong Handle with Ergonomic Grip, Heat Resistant Up to 600°F for Nonstick Cookware, Cooking Baking Mixing
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 129Total Fat: 4gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 31mgSodium: 101mgCarbohydrates: 22gFiber: 1gSugar: 21gProtein: 1g
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.
Did you make this gluten-free pumpkin donut recipe? If so, please stop by, leave a review, and let me know what you think. Also, if you have any questions please let me know in the comments below.
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