Gluten-Free Pumpkin Donuts

Introduction

Did you know that over 3 million Americans follow a gluten-free diet, yet many still believe that means giving up beloved baked goods like donuts? This recipe for the ultimate Gluten-Free Pumpkin Donuts completely shatters that myth, delivering a moist, spiced, and utterly delicious treat that rivals any traditional version.

Made with a simple blend of gluten-free flour, real pumpkin puree, and warm autumn spices, these baked donuts are not only incredibly easy to make but are also a healthier alternative to their fried counterparts. They are the perfect cozy breakfast or snack to enjoy with a cup of coffee on a crisp fall morning.

Ingredients

These soft, cake-like gluten-free pumpkin donuts come together with warm spices and simple pantry staples, creating the perfect cozy autumn treat.

• 1 ½ cups gluten-free 1:1 baking flour (230g)
• 2 teaspoons baking powder
• 1 ½ teaspoons pumpkin pie spice or ¾ teaspoon cinnamon, ¼ teaspoon nutmeg, and ¼ teaspoon ginger
• 1 ¼ teaspoons salt
• 1 ½ cups pumpkin purée (340g)
• 3 large eggs
• ½ cup vegetable oil (100g)
• ½ cup brown sugar (100g)
• ½ cup white sugar (100g)
• 1 teaspoon vanilla extract
• For the Cinnamon Sugar: ¼ cup white sugar (50g), 1 tablespoon cinnamon
• For the Brown Sugar Glaze: ¾ cup brown sugar (150g), ¼ cup milk or almond milk, 1 tablespoon butter, ¼ teaspoon salt, 1 teaspoon vanilla extract, 1 ½ cups powdered sugar (175g, sifted)
• Nuts or sprinkles for topping (optional)

Timing

Prep Time	15 minutes
Cook Time	12 minutes
Total Time	27 minutes

Context: These Gluten-Free Pumpkin Donuts are ready in under 30 minutes, making them approximately 20% faster than similar recipes.

Step-by-Step Instructions

Step 1 — Preheat and Prepare

Preheat your oven to 350°F (175°C). This ensures it reaches the proper temperature by the time your batter is ready. Lightly grease a donut pan with non-stick cooking spray or a neutral oil to prevent sticking.

Step 2 — Combine Dry Ingredients

In a medium bowl, whisk together your gluten-free flour blend, baking powder, pumpkin pie spice, and a pinch of salt. Whisking thoroughly prevents clumps and ensures the leavening agents are evenly distributed for a uniform rise.

Step 3 — Mix Wet Ingredients

In a separate, larger bowl, combine the pumpkin puree, eggs, maple syrup, and melted coconut oil. Use a hand mixer or whisk to blend until the mixture is completely smooth and emulsified. This creates the moist base for your gluten-free pumpkin donuts.

Step 4 — Combine Wet and Dry

Gradually add the dry ingredients to the wet ingredients, stirring with a spatula until just combined. Be careful not to overmix, as this can make the donuts tough. The batter will be thick but should easily pipe or spoon into the pan.

Step 5 — Fill the Donut Pan

Transfer the batter to a piping bag or a large zip-top bag with a corner snipped off. Pipe the batter evenly into the prepared donut pan, filling each cavity about ¾ full. This method helps create perfectly shaped rings and prevents overfilling.

Step 6 — Bake to Perfection

Bake for 12-15 minutes, or until the tops spring back lightly when touched and a toothpick inserted into the thickest part comes out clean. The edges will be lightly golden brown. Avoid overbaking to keep your gluten-free pumpkin donuts moist.

Step 7 — Cool Completely

Let the donuts cool in the pan for 5 minutes before transferring them to a wire rack. They must be completely cool to the touch before glazing or dusting with sugar; otherwise, the topping will melt and become messy.

Step 8 — Add Toppings (Optional)

For a simple finish, dip the top of each cooled donut into a glaze or dust with cinnamon sugar. For the best texture, enjoy your gluten-free pumpkin donuts the same day they are baked.

Nutritional Information

Calories	210
Protein	3g
Carbohydrates	28g
Fat	10g
Fiber	2g
Sodium	180mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Protein-Packed Flour — Swap all-purpose gluten-free flour with almond or chickpea flour for a protein boost and nuttier flavor.
• Lower-Carb Sweetener — Replace sugar with monk fruit or erythritol to reduce carbs while maintaining sweetness.
• Dairy-Free Milk — Use almond, oat, or coconut milk instead of dairy for a creamy, plant-based option.
• Egg Replacer — Try flax eggs or applesauce for binding, adding moisture without cholesterol.
• Low-Sodium Spice Blend — Make your own pumpkin spice mix to control salt and enhance warm notes.
• Healthier Fat — Substitute oil with unsweetened applesauce or avocado oil for less saturated fat.
• Nut-Free Option — Use sunflower seed flour instead of almond flour for allergy-friendly Gluten-Free Pumpkin Donuts.

Serving Suggestions

• Pair with a hot cup of spiced chai tea or freshly brewed coffee for a cozy autumn breakfast.
• Serve alongside a scoop of vanilla bean ice cream for a simple yet decadent dessert.
• Perfect for Halloween parties or Thanksgiving brunch as a festive, crowd-pleasing treat.
• Dust with cinnamon sugar or drizzle with a simple maple glaze for extra flavor and presentation.
• Arrange on a wooden board with fresh apple slices and a small bowl of caramel dip for dipping.
• Pack in a lunchbox with a handful of walnuts and a clementine for a satisfying snack.

These Gluten-Free Pumpkin Donuts are versatile enough for any fall gathering or quiet morning indulgence.

Common Mistakes to Avoid

• Mistake: Using a single gluten-free flour. Fix: Use a pre-mixed blend or combine flours like rice, tapioca, and almond for better structure.
• Mistake: Overmixing the batter. Fix: Gently fold ingredients until just combined to avoid tough, dense Gluten-Free Pumpkin Donuts.
• Mistake: Skipping the resting time for the batter. Fix: Let the batter sit for 10 minutes to allow the flours to hydrate fully.
• Mistake: Overbaking the donuts. Fix: Bake just until a toothpick comes out clean to keep them moist and tender.
• Mistake: Not properly greasing the pan. Fix: Use a non-stick spray or brush with oil to ensure easy release.
• Mistake: Using watery pumpkin puree. Fix: Drain excess liquid or use thick, canned puree for the right batter consistency.
• Mistake: Adding too much spice. Fix: Measure spices carefully to avoid overpowering the pumpkin flavor.
• Mistake: Frosting donuts while they are still warm. Fix: Let them cool completely to prevent the glaze from melting off.

Storing Tips

• Fridge: Store cooled Gluten-Free Pumpkin Donuts in an airtight container for up to 4 days.
• Freezer: Wrap individual donuts tightly in plastic wrap and place in a freezer-safe bag for up to 3 months.
• Reheat: Warm in a 350°F oven for 5-7 minutes or until heated through to an internal temperature of 165°F.

For best texture, allow frozen donuts to thaw at room temperature before reheating. Always ensure they are reheated to a food-safe temperature.

Conclusion

These Gluten-Free Pumpkin Donuts are the perfect healthy, seasonal treat. They are moist, flavorful, and incredibly easy to make. We hope you love them as much as we do! Please try the recipe and leave a comment with your review. Don’t forget to subscribe for more delicious gluten-free baking ideas!

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FAQs

Can I make these Gluten-Free Pumpkin Donuts without a donut pan?

Yes, you can bake the batter in a muffin tin for a similar result, though the shape will differ. Adjust the baking time slightly as needed for your pan.

What is the best way to store these Gluten-Free Pumpkin Donuts to keep them fresh?

Store them in an airtight container at room temperature for up to two days. For longer freshness, refrigerate or freeze them, ensuring they are well wrapped.

Can I substitute the pumpkin puree in this recipe?

We recommend using pumpkin puree for the best flavor and texture in these Gluten-Free Pumpkin Donuts. Substitutes like sweet potato or butternut squash puree may alter the taste and moisture content.