The tender sweetness of pumpkin spice–flavored gluten free pumpkin donuts — simple baked bites that taste like fall in every bite.
If the words “pumpkin” and “donut” make you smile, this recipe is for you. Cinnamon, sugar and pumpkin pie spice transform these into a plateful of Gluten Free Pumpkin Donuts. They’re easy to mix in one bowl and baked, not fried.
Table of Contents
Why these donuts are the best!
These baked donuts are fragrant, lightly spiced and quick to prepare. From start to finish they take about an hour, so you’ll spend less time waiting and more time enjoying. Highlights:
- Baked, not fried, for a lighter option.
- Dairy free when made as written.
- They transport well for picnics or lunchboxes.
- Delicious even without the topping.
Pro tips
A few small steps make a big difference to texture and ease:
Use room temperature ingredients
Bring eggs and oil to room temperature so the batter mixes evenly and the donuts rise and set with the best texture.
Measure by weight
A digital scale provides consistent, accurate results — especially important in gluten free baking where cup measures can vary.
Portion with a plastic bag
For mess-free filling, spoon batter into a gallon plastic bag, snip a 1/2 inch hole in a corner, and pipe the batter into the donut pan.
Top with the pumpkin spice coating
Melt vegan butter in a shallow bowl and mix sugar with spices in another. Dip each donut top in butter, then in the sugar-spice mix. Place on a rack to set.
Helpful tools
Useful tools for this recipe:
- Digital scale
- Whisk
- Large mixing bowl
- Donut pans (two 6-cavity pans work well)
- Gallon plastic bag for piping
- Cooking spray
Ingredients & substitutions
Oil – Canola or vegetable oil both work well.
Eggs – The recipe uses 3 large eggs. For an egg-free option you can try a chia or flax egg substitute, though results may vary.
Granulated sugar – Regular granulated sugar is fine. For a sugar-free variation, use a bulk sugar substitute and skip the sugar topping.
Pumpkin puree – Use plain canned pumpkin puree, not pumpkin pie filling.
Gluten free flour mix – Use a reliable gluten free flour blend. The blend used for testing is a homemade mix; other blends may work but haven’t been tested here.
Baking powder – Required for leavening; don’t omit it.
Pumpkin pie spice – Use store-bought or make your own (recipe below).
Salt, cinnamon, nutmeg – Salt can be reduced or omitted for low-sodium diets; cinnamon and nutmeg add essential warm flavor.
How to make pumpkin pie spice
Pumpkin pie spice is a blend of warm spices. Combine:
- 3 tablespoons ground cinnamon
- 2 teaspoons ground ginger
- 2 teaspoons ground nutmeg
- 1 1/2 teaspoons ground allspice
- 1 1/2 teaspoons ground cloves
Store in an airtight jar and use in muffins, breads, waffles and other pumpkin recipes.
Mixing
Mixing is done in one bowl. Whisk oil and eggs together, then add sugar and pumpkin puree and combine. Stir in flour, baking powder, pumpkin pie spice, salt, cinnamon and nutmeg until smooth. Let the batter rest for 30 minutes before baking.
Donut pan
After resting, transfer batter to a gallon bag, cut a 1/2 inch corner and pipe into lightly greased donut pans. This method keeps the pan edges clean and makes portioning uniform.
Baking and topping
Bake on the center rack at 350°F for about 17 minutes until golden. Allow the donuts to cool slightly before topping—gluten free baked goods often finish setting after leaving the oven.
For the topping: melt vegan butter in one shallow bowl. In another, mix 1/2 cup sugar with 1 tablespoon pumpkin pie spice and 1 tablespoon cinnamon. Dip the donut tops in butter, then in the sugar-spice mix. Place on a rack to set. Donuts are also excellent plain.
FAQ’s
What kind of pumpkin is used for these gluten free pumpkin donuts?
What flour mix is best in this recipe?
What’s the best way to fill a donut pan without making a huge mess?
Recipe
If you make this recipe, please leave a review and rating below!
Spiced Gluten Free Pumpkin Donuts
Ingredients
Donuts
- ½ cup canola oil
- 3 large eggs
- 180 grams granulated sugar about 2/3 cup
- 1 cup canned pumpkin puree
- 230 grams gluten free flour mix about 1 3/4 cup
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons pumpkin pie spice
- 1 teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon nutmeg
Topping
- 1 Tablespoon pumpkin pie spice
- 1 Tablespoon ground cinnamon
- ½ cup granulated sugar
- 4 Tablespoons vegan butter melted
Instructions
For Donuts:
- Whisk together oil and eggs in a large bowl.
- Add sugar and pumpkin puree; combine thoroughly.
- Stir in flour, baking powder, pumpkin pie spice, salt, cinnamon and nutmeg until smooth.
- Set the batter aside to rest for 30 minutes.
- Preheat oven to 350°F (175°C).
- Fill a large gallon-size plastic bag with batter, cut a ½ inch hole in a corner, and pipe batter into lightly greased donut pans.
- Bake on the center rack for about 17 minutes. Let donuts cool before topping.
For topping:
- Place melted vegan butter in one bowl. In a separate bowl, combine sugar, pumpkin pie spice and cinnamon. Dip donut tops in butter, then in the spice-sugar mixture.
Notes
- Use room temperature ingredients for best texture.
- Measure by weight when values are provided.
- Let batter rest 30 minutes before baking.
- Cool slightly before topping; serve warm the day they are made for best flavor.
- Store leftovers in a sealed container or freeze for longer storage.
Nutrition
Carbohydrates: 39 g |
Protein: 4 g |
Fat: 15 g
Recipe originally published 8/17/2013 and updated with new photos and directions.
Looking for more pumpkin recipes?
- Gluten Free Pumpkin Bread
- Vegan Pumpkin Muffins
- Gluten Free Pumpkin Yeast Bread
- Pumpkin Pancakes
Helpful gluten free baking tips
- How to make a gluten free flour mix
- How to make gluten free Bisquick
- Alternatives to xanthan gum in gluten free baking
