Gluten-Free Pumpkin Donuts That Taste Like Fall Magic
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
- 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
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.