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Best Gluten-Free Pumpkin Donuts – Easy Baked Recipe

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These baked gluten-free pumpkin donuts are light, tender, and perfectly spiced. Made with simple ingredients, they’re ready in about 25 minutes and are a crowd-pleasing fall treat.

Ingredients

Scale
  • 1 ½ cups gluten-free all-purpose flour blend (with xanthan gum, e.g., Bob’s Red Mill 1-to-1)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ teaspoons pumpkin pie spice (or 1 teaspoon cinnamon, ½ teaspoon nutmeg, ¼ teaspoon ginger, ¼ teaspoon cloves)
  • ½ cup granulated sugar
  • ¼ cup packed light brown sugar
  • 2 large eggs, at room temperature
  • ¾ cup canned pumpkin puree (100% pumpkin, not pie filling)
  • ¼ cup unsweetened applesauce
  • ¼ cup melted coconut oil or vegetable oil, cooled slightly
  • 1 teaspoon vanilla extract
  • ¼ cup unsalted butter, melted (for coating)
  • ½ cup granulated sugar (for coating)
  • 1 teaspoon ground cinnamon (for coating)

Instructions

  1. Preheat oven to 350°F (175°C). Lightly grease a standard 6-cavity donut pan with non-stick spray or melted coconut oil.
  2. In a medium bowl, whisk together gluten-free flour blend, baking powder, baking soda, salt, and pumpkin pie spice until no lumps remain.
  3. In a large bowl, whisk together granulated sugar, brown sugar, and eggs until smooth and slightly thickened, about 1 minute. Add pumpkin puree, applesauce, melted coconut oil, and vanilla extract; whisk until well combined.
  4. Pour dry ingredients into wet ingredients. Fold gently with a spatula until just combined—do not overmix. Batter will be thick and scoopable.
  5. Transfer batter to a piping bag or sturdy zip-top bag with a corner snipped off. Pipe batter into prepared donut pan, filling each cavity about ¾ full.
  6. Bake for 10-12 minutes, until donuts are puffed and golden, and a toothpick inserted into the thickest part comes out clean or with a few moist crumbs.
  7. Let donuts cool in pan for 5 minutes, then turn out onto a cooling rack. Cool until warm but not hot, about 5 minutes more.
  8. For the coating: Melt butter in a small bowl. In another small bowl, mix ½ cup sugar and 1 teaspoon cinnamon. Dip each warm donut in melted butter, turning to coat both sides, then immediately dip in cinnamon-sugar mixture. Place back on rack to set.

Notes

For best texture, use a gluten-free flour blend with xanthan gum. If your blend lacks it, add ½ teaspoon xanthan gum. For dairy-free, use plant-based butter for coating and coconut oil in batter. For egg-free, use two flax eggs (2 tbsp ground flaxseed + 6 tbsp water, let sit 5 minutes). Don’t overmix batter. Grease pan thoroughly to prevent sticking. Cool donuts exactly 5 minutes in pan before removing. For muffins, bake 15-18 minutes.

Nutrition

Keywords: gluten-free pumpkin donuts, baked donuts, pumpkin donuts, gluten-free fall recipe, easy pumpkin donuts

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