Gluten-Free Pumpkin Donuts That Taste Like Fall Magic

Fall baking is my favorite ritual — it’s when the kitchen feels warmer, the spices come out to play, and everything smells like comfort. One bite of these gluten-free pumpkin donuts, and I’m instantly reminded of crisp October mornings, when I’d wrap myself in a cozy knit, coffee in hand, and test recipes in my tiny city kitchen. They’re not just donuts — they’re an edible hug.

This article will guide you through everything you need to know to make these soft, spiced beauties. From the perfect gluten-free flour combo to baking tips that keep your donuts tender (not rubbery), I’ll walk you through it all. Whether you’re new to gluten-free baking or just craving something cozy, this one’s a must-bake. Let’s donut.

Why These Gluten-Free Pumpkin Donuts Are My Go-To Fall Bake

Fall Mornings & Cozy Donut Cravings

There’s just something about pumpkin season that makes me want to reach for cinnamon, nutmeg, and my trusty donut pan. These gluten-free pumpkin donuts were born out of a craving for something indulgent, yet better-for-you. I was on a styling shoot for a brand that wanted “wholesome fall desserts,” and I ended up eating more of these test donuts than we actually styled. Oops?

The best part? You’d never guess they’re gluten-free. The texture is light, cakey, and incredibly satisfying — just like my Pumpkin Cinnamon Roll Muffins. They don’t crumble like some gluten-free baked goods and pair beautifully with a pumpkin spice latte.

Pumpkin Spice and Everything Nice

The flavor here is fall in donut form. Thanks to real pumpkin purée and a generous dose of pumpkin spice, each bite delivers warmth and sweetness. I also love rolling them in cinnamon sugar for that bakery-style finish — just like I do in these Pumpkin Sugar Cookies. You can also glaze them with a simple brown sugar icing if you’re feeling fancy. No matter how you top them, these donuts are pure autumn joy.

Ingredients & Tools You’ll Need for the Perfect Bake

The Best Gluten-Free Flours to Use

If you’ve ever baked gluten-free, you know that the flour makes or breaks the recipe. For these gluten-free pumpkin donuts, I’ve tested blends from Bob’s Red Mill, King Arthur, and my own 1:1 combo of almond flour and tapioca starch. A high-quality gluten-free all-purpose flour with xanthan gum is key to getting that tender, cakey texture without the grit.

Almond flour adds moisture and a nutty richness that plays beautifully with pumpkin. If you want a fluffier finish like the one in my Chewy Pumpkin Snickerdoodle Cookies, a small amount of arrowroot or cornstarch works wonders. And always sift your flour! It prevents clumping and helps the batter mix evenly.

Other Key Ingredients & Optional Add-ins

Pumpkin purée (not pumpkin pie filling!) is the heart of this recipe. Use pure canned pumpkin for consistent moisture. Then there’s coconut oil — my go-to for richness and structure. You can sub in butter or even a neutral oil, but coconut gives these donuts a subtle depth.

Spices matter, too. A mix of cinnamon, nutmeg, and a pinch of cloves delivers that unmistakable fall warmth. Brown sugar sweetens and deepens the flavor, but feel free to experiment with coconut sugar or maple syrup for a twist.

Optional add-ins? Chopped pecans or mini chocolate chips make for a decadent batch. Or try a maple glaze like the one I use in Spooktacular Pumpkin Spice Ghost Cupcakes. Don’t forget a donut pan — it’s non-negotiable for shaping, and silicone versions work especially well for gluten-free batters.

How to Make Gluten-Free Pumpkin Donuts Like a Pro

Step-by-Step Method That Never Fails

Baking these gluten-free pumpkin donuts is way easier than you’d think — no yeast, no deep frying, just one bowl and a donut pan. First, preheat your oven to 350°F and lightly grease your donut pan with nonstick spray or coconut oil.

In a large bowl, whisk together pumpkin purée, brown sugar, eggs, coconut oil, and vanilla extract. Mix until smooth. In a separate bowl, stir your gluten-free flour, baking powder, pumpkin pie spice, and salt. Gradually fold the dry ingredients into the wet mixture until just combined — don’t overmix!

Next, spoon or pipe the batter into your donut pan, filling each cavity about 3/4 full. A piping bag or zip-top bag with the corner snipped makes this step much cleaner. Bake for 14–16 minutes, or until a toothpick comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack.

For that signature finish, toss them in cinnamon sugar while still warm — just like my Moist Pumpkin Bread, it adds a cozy crunch.

Baking Tips for Fluffier, Tastier Donuts

Want donuts that rise beautifully and stay moist? Let your batter rest for 10 minutes before baking. This helps hydrate the flour and improves the final texture — a trick I also use in my Healthy Donut Chaffle.

Always measure your flour by spooning it into the cup, then leveling with a knife. Too much flour = dry donuts. And avoid opening the oven too early — consistent heat is everything in gluten-free baking. Finally, don’t skip the cooling time. Letting the donuts firm up post-bake ensures they hold their shape and don’t turn gummy.

Storage, Nutrition

Storing, Freezing & Reheating Donuts

Once baked, these gluten-free pumpkin donuts stay fresh at room temperature for up to 2 days if stored in an airtight container. For longer freshness, refrigerate them — they’ll keep well for about 4–5 days, but bring them to room temp or warm slightly before serving to restore their softness.

Freezing? Absolutely! Just let the donuts cool completely, then place them in a single layer on a baking sheet to freeze for about an hour. Once firm, transfer them to a freezer-safe bag or container. They’ll last up to 2 months. To reheat, pop one in the microwave for 10–15 seconds or warm in a 300°F oven for 5 minutes — just like I recommend in my Date Snickers storage guide.

Whether glazed or rolled in cinnamon sugar, their flavor holds up surprisingly well, even after freezing.

Nutrition & Gluten-Free Labeling Explained

A typical gluten-free pumpkin donut (baked, not fried) contains around 170–200 calories, 2–3g protein, 1g fiber, and 10–12g sugar, depending on your sweetener. They’re naturally lower in fat than fried versions, and the pumpkin adds a bit of vitamin A and potassium, too.

But what does “gluten-free” actually mean? Legally, for a product to be labeled gluten-free in the U.S., it must contain less than 20 parts per million of gluten. This isn’t a nutritional claim — it’s a safety regulation for people with celiac or gluten sensitivity. Learn more in our in-depth post on Is Gluten-Free a Nutritional Claim?, where we dive into the labeling laws and common misconceptions.

FAQs About Gluten-Free Pumpkin Donuts

Conclusion: The Ultimate Fall Treat You’ll Bake Again and Again

These gluten-free pumpkin donuts are everything you want in a fall dessert — soft, spiced, and impossible to eat just one. Whether you’re gluten-sensitive or just love a lighter donut that’s still packed with flavor, this recipe delivers every time. They’re simple enough for a weekday bake, but special enough to impress on a crisp weekend morning. So grab your donut pan, light a fall candle, and let’s make baking magic happen.

How to keep gluten-If you’re inspired to try this recipe, I’d love to see your creations! Share them with me on Facebook or pin your version on Pinterest so we can keep the baking (and sipping) community growing together. With just a few simple steps, you can transform your daily pick-me-up into something extraordinary.

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