Imagine this: it’s a crisp autumn morning, and the aroma of warm spices and sweet pumpkin fills your kitchen. You bite into a perfectly tender, cake-like donut that practically melts in your mouth, with notes of cinnamon, nutmeg, and that gorgeous pumpkin flavor we all crave this time of year. The best part? These gluten-free pumpkin donuts are so incredibly delicious that no one will ever guess they’re made without traditional flour!
I’ve been perfecting this recipe for months, and I’m absolutely thrilled to share it with you. Whether you’re following a gluten-free lifestyle or simply want to treat someone special who is, these donuts deliver all the cozy fall vibes without any compromise on taste or texture.
Table of Contents
Key Takeaways
- Simple one-bowl method makes these donuts incredibly easy to whip up in under 30 minutes
- Perfectly spiced with warm autumn flavors that complement the rich pumpkin base beautifully
- Amazingly moist texture thanks to real pumpkin puree and a foolproof gluten-free flour blend
- Versatile glazing options from classic cinnamon sugar to maple glaze or chocolate coating
- Make-ahead friendly for busy mornings or when you want fresh donuts ready to go
Why You’ll Love These Gluten-Free Pumpkin Donuts
- Foolproof and beginner-friendly – No complicated techniques or hard-to-find ingredients required
- Incredible flavor combination – The perfect balance of pumpkin sweetness with warm, cozy spices
- Texture that rivals any bakery – Light, fluffy, and tender with just the right amount of density
- Perfect for fall gatherings – Whether it’s a cozy brunch or Halloween party, these are always a hit
Ingredient Highlights & Notes
The magic in these donuts comes from using the right combination of gluten-free flour and pumpkin puree. I’ve tested this recipe with several different flour blends, and I’m excited to share what works best! The pumpkin not only adds that gorgeous fall flavor but also keeps the donuts incredibly moist – something that can be tricky with gluten-free baking.
Ingredients
For the Donuts:
- 2 cups gluten-free flour blend (I recommend Bob’s Red Mill 1-to-1 or King Arthur Gluten-Free Measure for Measure)
- 3/4 cup granulated sugar
- 2 teaspoons baking powder (make sure it’s fresh for the best rise)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 teaspoon salt
- 3/4 cup pumpkin puree (not pumpkin pie filling)
- 1/3 cup melted butter (or coconut oil for dairy-free)
- 2 large eggs (room temperature works best)
- 1/2 cup whole milk (or your favorite non-dairy milk)
- 1 teaspoon vanilla extract
For the Cinnamon Sugar Coating:
- 1/4 cup melted butter
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
Equipment & Tools
- Donut pan (6-cavity works perfectly)
- Large mixing bowl
- Whisk
- Measuring cups and spoons
- Rubber spatula
- Small bowls for coating
- Cooling rack
Instructions & Method
1. Preheat and Prep (5 minutes)
Preheat your oven to 375°F (190°C). Lightly grease your donut pan with butter or cooking spray – don’t skip this step, as it ensures easy removal!
2. Mix the Dry Ingredients (2 minutes)
In a large bowl, whisk together the gluten-free flour, sugar, baking powder, cinnamon, nutmeg, ginger, and salt. Make sure there are no lumps – this creates the foundation for perfectly smooth donuts.
3. Combine Wet Ingredients (3 minutes)
In a separate bowl, whisk together the pumpkin puree, melted butter, eggs, milk, and vanilla until completely smooth. The mixture should be beautifully orange and fragrant!
4. Bring It Together (2 minutes)
Pour the wet ingredients into the dry ingredients and gently fold together with a rubber spatula. Mix just until combined – overmixing can make gluten-free donuts tough. The batter should be thick but pipeable.
5. Fill and Bake (12-15 minutes)
Spoon or pipe the batter into your prepared donut pan, filling each cavity about 2/3 full. Bake for 12-15 minutes, or until the tops spring back when lightly touched and a toothpick inserted comes out clean.
6. Cool and Coat (5 minutes)
Let the donuts cool in the pan for 2-3 minutes, then turn them out onto a cooling rack. While still warm, dip each donut in melted butter, then roll in the cinnamon sugar mixture. The warmth helps the coating stick beautifully!
Tips, Variations & Substitutions
Pro Tips for Perfect Donuts:
- Don’t overfill the donut cavities – they’ll puff up as they bake
- Room temperature ingredients blend more easily and create a smoother batter
- Fresh spices make a huge difference in flavor – if your spices have been sitting around for over a year, it’s time to refresh them!
Delicious Variations:
- Maple Glaze: Mix 1 cup powdered sugar, 3 tablespoons maple syrup, and 2-3 tablespoons milk
- Chocolate Lovers: Add 2 tablespoons cocoa powder to the dry ingredients and dip in melted chocolate
- Pumpkin Spice Latte: Add 1 tablespoon instant coffee to the dry ingredients
Substitution Options:
- Dairy-Free: Use coconut oil instead of butter and your favorite plant milk
- Lower Sugar: Reduce sugar to 1/2 cup and add a pinch of stevia
- Different Flour: This recipe works with most 1-to-1 gluten-free flour blends
Much like my pumpkin cake with cinnamon cream cheese, these donuts celebrate that perfect autumn flavor we all crave!
Serving Suggestions
These donuts are absolutely divine on their own, but here are some of my favorite ways to serve them:
- With coffee or chai tea for the ultimate fall morning treat
- Alongside fresh fruit like sliced apples or pears
- As dessert with a scoop of vanilla ice cream
- For brunch paired with crispy bacon or sausage
If you’re hosting a fall gathering, these pair wonderfully with other seasonal treats like my winter wonderland chocolate chip cookies for a delightful dessert spread.
Storage, Make-Ahead & Reheating
Storage:
- Room temperature: Store in an airtight container for up to 3 days
- Refrigerator: Keep fresh for up to 1 week
- Freezer: Wrap individually and freeze for up to 3 months
Make-Ahead Tips:
- Batter: Can be made the night before and stored in the fridge
- Baked donuts: Freeze unglazed donuts and add coating when ready to serve
- Dry ingredients: Pre-mix and store in an airtight container for quick morning baking
Reheating:
Warm donuts in a 300°F oven for 3-5 minutes to restore that fresh-baked texture and aroma.
Nutrition & Dietary Info
Each donut contains approximately:
- Calories: 185
- Carbohydrates: 28g
- Protein: 3g
- Fat: 7g
- Fiber: 2g
These donuts are naturally gluten-free and can easily be made dairy-free with simple substitutions. They’re also a great source of vitamin A from the pumpkin!
Frequently Asked Questions
Q: Can I use pumpkin pie filling instead of pumpkin puree?
A: I recommend sticking with plain pumpkin puree for the best results. Pumpkin pie filling contains added sugars and spices that can throw off the balance of the recipe.
Q: Why did my donuts turn out dense?
A: This usually happens from overmixing the batter or using old baking powder. Mix just until the ingredients come together, and make sure your baking powder is fresh (replace every 6 months).
Q: Can I make these without a donut pan?
A: Absolutely! You can bake these as muffins in a regular muffin tin. Just fill the cups about 2/3 full and bake for 15-18 minutes.
Q: How do I know when they’re done baking?
A: The donuts should spring back when lightly touched, and a toothpick inserted should come out with just a few moist crumbs.
Q: Can I double this recipe?
A: Yes! This recipe doubles beautifully. Just make sure you have enough donut pans or bake in batches.
For more delicious fall-inspired treats, check out my collection of recipes at Martha Blogger, where you’ll find everything from gingerbread crinkle cookies to savory options like stuffed mushrooms perfect for your autumn entertaining.
Conclusion
These gluten-free pumpkin donuts have become an absolute staple in my fall baking rotation, and I have a feeling they’ll become one of your favorites too! The combination of tender, cake-like texture with those warm autumn spices creates something truly special that everyone can enjoy, regardless of dietary restrictions.
What I love most about this recipe is how it proves that gluten-free baking doesn’t mean compromising on taste or texture. These donuts are every bit as delicious as their traditional counterparts – maybe even better because of that gorgeous pumpkin flavor!
Ready to get started? Gather your ingredients, preheat that oven, and treat yourself to the most amazing gluten-free pumpkin donuts. Don’t forget to share your creations – I’d love to see how yours turn out! And if you’re looking for more fall inspiration, browse through my other seasonal recipes for a complete autumn feast.
Happy baking!