How to keep gluten-free donuts fresh?

Store them in an airtight container at room temperature for up to 2 days. For longer freshness, refrigerate them for up to 5 days, but allow them to come to room temp or reheat before eating. For best results, avoid glazing until just before serving.

Is pumpkin pie gluten-free without the crust?

Yes — the filling of pumpkin pie is usually gluten-free since it’s made from pumpkin purée, eggs, sugar, and spices. However, always double-check any thickeners or flavorings if you're using a store-bought version.

What is the nutritional value of a gluten-free donut?

On average, a baked gluten-free pumpkin donut contains 170–200 calories, 2–3g protein, and 10–12g sugar. It’s lower in fat than fried donuts and includes some fiber and vitamin A thanks to the pumpkin.

Can gluten-free donuts be frozen?

Yes, these donuts freeze well! Let them cool completely, then freeze individually on a tray. Transfer to a freezer-safe bag or container and enjoy within 2 months. Reheat in the microwave or a low oven.

Do gluten-free donuts taste different?

Done right, no! These donuts are soft, cakey, and full of flavor. The texture can be slightly more tender or crumbly than traditional donuts, but the warm spices and pumpkin purée make them just as satisfying.

Is gluten-free a nutritional claim?

No, “gluten-free” is a labeling standard, not a nutritional claim. It means the product contains less than 20 ppm of gluten, ensuring it's safe for people with celiac disease. More on that here .

Gluten-Free Pumpkin Donuts: 5 Proven Tips for Fall Bliss

Name: Gluten-Free Pumpkin Donuts
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6-8 donuts
Cuisine: American
Ingredients: 1 cup canned pumpkin purée (not pumpkin pie filling); 2 large eggs; 1/3 cup brown sugar; 1/4 cup melted coconut oil (or butter); 1 tsp vanilla extract; 1 cup gluten-free all-purpose flour (with xanthan gum); 1/2 cup almond flour; 1 tsp baking powder; 1 tsp pumpkin pie spice; 1/2 tsp cinnamon; 1/4 tsp salt; Cinnamon sugar or glaze for topping (optional)

Description

These soft, spiced Gluten-Free Pumpkin Donuts are baked, not fried, and perfect for cozy fall mornings. They’re easy to make, full of real pumpkin flavor, and ideal for freezing or serving fresh.

Ingredients

Scale

1 cup canned pumpkin purée (not pumpkin pie filling)

2 large eggs

1/3 cup brown sugar

1/4 cup melted coconut oil (or butter)

1 tsp vanilla extract

1 cup gluten-free all-purpose flour (with xanthan gum)

1/2 cup almond flour

1 tsp baking powder

1 tsp pumpkin pie spice

1/2 tsp cinnamon

1/4 tsp salt

Cinnamon sugar or glaze for topping (optional)

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Instructions

1. Preheat oven to 350°F. Lightly grease your donut pan.

2. In a large bowl, whisk together pumpkin, eggs, sugar, oil, and vanilla.

3. In a second bowl, mix flours, baking powder, spices, and salt.

4. Combine dry ingredients into wet, stirring until just blended.

5. Pipe or spoon batter into prepared donut pan (¾ full).

6. Bake for 14–16 minutes or until a toothpick comes out clean.

7. Cool in pan for 5 mins, then transfer to wire rack.

8. Roll in cinnamon sugar while warm or glaze when cooled.

Notes

Use a piping bag or zip-top bag to fill donut cavities neatly.

Let batter rest 10 minutes before baking for better texture.

Donuts freeze well for up to 2 months.

Try adding chopped nuts or mini chocolate chips for extra flavor.

Prep Time: 10 mins
Cook Time: 15 mins
Category: Breakfast, Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 donut
Calories: 180
Sugar: 11g
Sodium: 95mg
Fat: 6g
Saturated Fat: 3g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 2g
Protein: 2g
Cholesterol: 30mg