• Skip to main content
  • Skip to primary sidebar

Gluten Free Stories - Comfort Food Recipes for Different Dietary Requirements

At Gluten Free Stories you will find delicious, feel good recipes that are gluten-free, dairy-free, low FODMAP, nut-free, vegetarian or vegan.

  • Home
  • About
  • Recipes
    • Breakfast & Brunch
    • Baked Goods
    • Lunch
    • Dinner
    • Desserts
    • Snacks
    • Sauces, Dips & Spreads
    • Recipe Bundles
    • Useful How-tos
  • Resources
    • Cooking Resources
    • IBS Resources
  • Instagram
  • Pinterest
  • Twitter

October 16, 2022 Breakfast & Brunch

Gluten-Free Pumpkin Donuts

Jump to Recipe Print Recipe

These are the fluffiest and most flavourful gluten-free pumpkin donuts on the internet!
These donuts take only 30min to make, require just a handful of simple ingredients, and are baked! They are delicious plain or topped with powdered sugar & cinnamon or brown sugar glaze!

Gluten-free pumpkin donuts on a plate with one donut broken in half to show the texture.

Fall is here and I can’t think of a better breakfast than gluten-free donuts with pumpkin puree and pumpkin spice! You can make them in a regular or a mini size and you can use a donut pan, muffin pan, or a donut maker.

These donuts are baked, if you are looking for fried donuts you can check out my recipe for THE BEST Gluten-Free Yeast Raised Donuts.

Why you will love these donuts

  • The texture! They are so soft, light, and fluffy!
  • Pumpkin infused. They are bursting with pumpkin spice flavor.
  • No mixer is needed. Yep, you can make these donuts with just a whisk.
  • Easy to make! These pumpkin donuts are one of the easiest things that you can bake!
  • Ready in 30 minutes.
  • Delicious plain, with powdered sugar and cinnamon or with brown sugar icing.

Ingredients & Substitutes 

Pumpkin spice, baking powder, pumpkin puree ,gluten-free flour, light cooking oil, sugar, eggs.

Light cooking oil. Like sunflower or canola oil

Eggs. The eggs give these donuts that light, fluffy and airy text so I’m afraid you can’t substitute the eggs with anything else.

Sugar. I use regular granulated sugar but you can use light brown sugar or caster sugar.

Pumpkin puree. You can either buy canned or make it yourself. If you want to make it yourself you can check out this recipe

Pumpkin pie spice. You can also make this yourself by mixing 1 teaspoon of ground cinnamon ¼ teaspoon of ground nutmeg, ¼ teaspoon of ground ginger, and ⅛ teaspoon of ground cloves.

Baking powder. Baking powder helps to make these donuts fluffy and light.

Salt. I recommend adding a pinch of salt to balance the sweetness.

Gluten-Free Flour. It’s very important to use good quality gluten-free flour. My recommendation for gluten-free flour is either my homemade gluten-free flour blend or Bob’s Red Mill 1:1 Baking Flour.

How to make these gluten-free pumpkin donuts

STEP 1 – MAKE THE DONUT BATTER.

In a large mixing bowl, beat together the oil, eggs, sugar, pumpkin puree, spices, salt, and baking powder until smooth. Whisk in the flour.

Mixing all the wet ingredients
Adding the flour to all the wet ingredients

STEP 2 – BAKE THE DONUTS

Fill the wells of the doughnut pan or a donut maker.

If you are making them in the donut maker bake them until it shows ready. If baking them in the oven, bake for about 15 minutes at 350F (180C) or until a toothpick or cake tester inserted into the center comes out clean. If you use a mini donut pan for mini donuts you will need to bake them for about 10 minutes.

You can serve them as they are or dusted with a mix of powdered sugar and cinnamon.

Mixing gluten-free pumpkin donuts batter.
Baking mini donuts in a donut maker.

Topping ideas 

These gluten-free pumpkin donuts are great on their own but you can also top them with powdered sugar and cinnamon or brown sugar glaze.

Dusting gluten-free pumpkin donuts with poe
powdered sugar.

Recipe Tip

The best way to fill the donut pan is to pipe the batter using a piping bag. You can easily make one yourself from a ziplock bag.

Storage instructions 

Cover leftover donuts and store them at room temperature for up to 2 days. You can also freeze them for up to 2-3 months. 

Equipment

You can make these donuts in a regular donut pan or if you want to make mini donuts in a donut maker.

A plate full with mini donuts.

FAQ

I can’t find canned pumpkin puree, can I still make these donuts?

Yes, of course! You can make homemade pumpkin puree, it’s very easy! Check out this recipe! You can also make butternut squash puree.

Can I make them egg free?

Unfortunately, I don’t think you can omit or replace the eggs in this recipe, at least I haven’t tested an egg-free version.

More Fall Desserts

  • Gluten-Free Apple Muffins
  • Gluten-Free Churros
  • Gluten-Free Linzer Cookies

Gluten-Free Pumpkin Donuts

Gluten Free Stories
These are the fluffiest and most flavourful gluten-free pumpkin donuts on the internet!These donuts take only 30min to make, require just a handful of simple ingredients, and are baked!
5 from 3 votes
Print Recipe Pin Recipe Rate this Recipe
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Breakfast, Dessert
Cuisine American, Gluten-Free, Lactose-Free, Vegetarian
Servings 3 people
Calories 278 kcal

Equipment

  • Donut Maker or Donut Pan
Prevent your screen from going dark

Ingredients
 
 

  • 2 tbsp light cooking oil like sunflower oil
  • 2 large eggs
  • ½ cup Sugar
  • ¾ cup canned pumpkin puree
  • 1 tsp pumpkin pie spice
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 1 1/4 cup g gluten-free flour (1 1/4 cup)

For Dusting (optional)

  • 4 Tbsp a mix of powder sugar and cinnamon

Instructions
 

  • Grease and preheat a donut maker. If you don't have a donut maker, grease a donut pan and preheat your oven to 180C.
  • In a large mixing bowl, beat together the oil, eggs, sugar, pumpkin puree, spices, salt, and baking powder until smooth.
  • Whisk in the flour until smooth.
  • Fill the wells of the doughnut maker or pan about 3/4 full.
  • If you are making them in the donut maker bake until it shows ready. If baking them in the oven, bake for about 15 minutes on 180C or until a toothpick or cake tester inserted into the center comes out clean.
  • You can serve them as they are or dusted with a mix of powder sugar and cinnamon.
  • Best served warm.
  • Enjoy:)

Nutrition

Serving: 1servingCalories: 278kcalCarbohydrates: 39gProtein: 4gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gTrans Fat: 0.01gCholesterol: 109mgSodium: 574mgPotassium: 172mgFiber: 2gSugar: 35gVitamin A: 9692IUVitamin C: 3mgCalcium: 116mgIron: 2mg
Keyword Gluten-Free Pumpkin Donuts, Pumpkin Donuts

Categories: Breakfast & Brunch

Previous Post: « Pumpkin Pasta Sauce
Next Post: Gluten-Free Garlic Bread »

Reader Interactions

Comments

  1. Dana says

    December 1, 2019 at 4:56 am

    I’d love to make these! How much sugar and salt does this recipe call for? I couldn’t find them in the ingredients list (just in the instructions).

    Reply
    • Gluten Free Stories says

      December 1, 2019 at 10:39 am

      Hi Dana, I just saw it’s missing. Sorry for that, I’ll correct it now. The recipe requires 100g (1/2 cup) sugar and 1/2 tsp salt.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Gluten Free Stories is a place where you can find simple and delicious Gluten Free and Low FODMAP recipes. Read More…

  • Email
  • Instagram
  • Pinterest
  • Twitter

Free E-book

Exclusive Recipes and Tips in Your Mailbox + My FREE E-book 'How I Stabilised My IBS Symptoms In Less Than a Year'




Copyright© 2023 · Cookd Pro Theme by Shay Bocks