These Baked Gluten-Free Pumpkin Donuts are topped with melted butter and a sweet cinnamon-sugar mixture. The batter comes together quickly; all you need to bake these cuties is a donut pan. Enjoy these festive, fall baked-donuts for breakfast, snacks, or dessert.
It felt a little more like winter than fall, with freezing temperatures and snow today. Regardless of the weather, these baked gluten-free pumpkin donuts were delicious and just what we needed. I’ve been eating gluten-free for a few weeks now, and needless to say, I’ve been craving baked goods.
These Pumpkin Doughnuts were quick to make and even quicker to devour. I used a high-quality, store-bought gluten-free flour mix, and it gave these gluten-free baked donuts such a great, cakey texture. I didn’t miss the gluten at all and thoroughly enjoyed the cozy fall flavor of these homemade donuts.
Why You’ll Love This Easy Pumpkin Doughnut Recipe!
- It’s gluten-free – If you or your loved ones are gluten-free, this recipe is the perfect fall treat to enjoy! I make these with store-bought, gluten-free baking flour, and you can’t even tell the difference.
- They’re baked in the oven – You don’t have to mess with any hot oil to enjoy these homecooked pumpkin donuts, which are baked to perfection in the oven.
- They’re great for breakfast or dessert – This pumpkin donut recipe isn’t overly sweet, so they can easily be enjoyed for breakfast, snacks, or dessert.
Gluten Free Baked Pumpkin Donut Recipe Ingredients
- Gluten-Free Flour – I like to use the Bob’s Red Mill 1:1 Gluten Free Baking Flour. I always get good results, and I can find it at most grocery stores. If you can’t find that one, I recommend another mix that contains xantham gum, or that you’re familiar with using.
- Baking Powder, Baking Soda, Salt
- Spices – I used a cinnamon, cloves, nutmeg, and ginger spice mixture. If it is easier, you could also use a few teaspoons of pumpkin pie spice.
- Pumpkin Puree – Make sure to use pumpkin puree and not pumpkin pie filling.
- Milk – I like to use plain, unsweetened, plant-based milk, but any milk can be used.
- Eggs – This recipe calls for two large eggs. I haven’t made these donuts using an egg substitute yet, but I think it would work well.
- Melted Butter – You can use melted butter or a neutral-flavored cooking oil, such as canola, vegetable, or refined coconut.
- Brown Sugar – You can use brown sugar or coconut sugar in this recipe. I like to brown sugar with the pumpkin, but granulated sugar could probably also be substituted.
- Topping – I like to brush the baked donuts with melted butter and sprinkle them with cinnamon and sugar. You could also eat them plain or use a simple glaze.
How To Make Gluten-Free Pumpkin Donuts In The Oven
- Pre-heat the oven to 350 degrees Fahrenheit. Grease a donut pan and set aside. In a medium bowl, mix together the flour, baking powder, salt, and spices.
- Whisk together the pumpkin puree, brown sugar, almond milk, melted butter, and eggs in a large bowl. Add the flour mixture to the wet mixture and use a spatula or a hand mixer to mix until the batter is completely combined.
- Carefully add the batter to a large ziplock bag or a bag with a tip that can be cut off. Cut the tip off; you want just enough space to squeeze the donut batter into the pan. You can also just spoon the batter into the donut pan; the tops will be a bit less smooth, but they will still turn out well.
- Slowly squeeze the batter into the donut pan. I like to fill mine to the top, but you can make smaller donuts if you like. Make sure not to overfill the pan; they will still bake up, but they may need a little more time in the oven, and they probably won’t have the hole in the middle. If you want, you can dip your finger in some water and use it to pat down the top of the batter to smooth it out.
- Bake the donuts until a toothpick inserted comes out clean, about 15-20 minutes. Let the donuts cool for a couple of minutes in the pan and then carefully transfer them to a cooling rack. Repeat the process with the remaining batter. This recipe should yield 12 doughnuts.
- Once the donuts are completely cooled, add 1/2 cup granulated sugar and 1-2 teaspoons cinnamon to a medium-sized bowl with a wide mouth and mix until combined. Melt a few Tablespoons of butter in a small bowl, and use a pastry or silicone brush to cover the top of each donut with melted butter.
- Next, dip the butter-brushed donut, top-down, into the cinnamon sugar mixture. I also like to use my hands to sprinkle some on the top to make sure it gets all over. Enjoy pumpkin donuts immediately, or store them in an airtight container in the refrigerator for about 4-5 days. They can also be stored at room temperature, but they probably won’t last quite as long.
Baked Pumpkin Donut Recipe Frequently Asked Questions
- Are these donuts dairy-free? They can easily be made dairy-free by using dairy free milk and butter.
- Can these pumpkin donuts be made vegan? I haven’t tried this recipe using a vegan egg substitute, but if you have one you are familiar with, it should work just fine.
- What kind of gluten-free flour should be used? I have only made this recipe using the Bob’s Red Mill brand pre-mixed 1:1 gluten-free baking flour. I’m sure another high-quality GF mix would also work. I have not made this recipe using almond flour, so I’m unsure how that would turn out.
- Can glaze be used instead of cinnamon and sugar? Of course!
- Can these donuts be frozen? Yes, once they are completely cooled and the melted butter is dry, freeze them in an airtight container for up to 3 months.
- How long do leftovers last? If stored in an airtight container in the refrigerator, they should last about 4-5 days. If stored at room temperature, they should last about 3-4 days.
Have a question I didn’t answer? Ask me in the comment section below, and I will get back to you ASAP.
Looking For More Fall Pumpkin Recipes?
Healthy Pumpkin Pie Baked Oatmeal Cups
Smoky Pumpkin Black Bean Chili
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Baked Gluten Free Pumpkin Donuts
- Total Time: 35 minutes
- Yield: 12 1x
- Diet: Gluten Free
Description
These Baked Gluten Free Pumpkin Donuts are topped with melted butter and a sweet cinnamon sugar mixture. The batter comes together quickly and all you need is a donut pan to bake these cuties right up! Enjoy these festive fall baked donuts for breakfast, snacks or dessert.
Ingredients
Scale
- 2 cups gluten free 1:1 baking flour (I use Bob’s Red Mill)
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1 1/2 teaspoon ground cinnamon
- 2/3 cup pumpkin puree
- 3/4 cup packed light brown sugar
- 2 large eggs
- 1/2 cup plain, unsweetened almond milk or regular milk
- 4 tablespoons melted butter or oil, plus more for brushing over the donuts
- 1/2 cup granulated sugar
- 1–2 teaspoons ground cinnamon
Instructions
- Pre-heat oven to 350 degrees Fahrenheit. Grease a donut pan and set aside. In a medium sized bowl, mix together flour, baking powder, salt and spices.
- In a large bowl, whisk together the pumpkin puree, brown sugar, almond milk, melted butter and eggs. Add the flour mixture to the wet mixture and use a spatula, or a hand mixer, to mix until the batter is completely combined.
- Carefully add the batter to a large ziplock bag, or a bag with a tip that can be cut off. Cut the tip off, you want just enough space to be able to squeeze the donut batter into the pan. You can also just spoon the batter into the donut pan, the tops won’t be quite as smooth but they will still turn out well.
- Slowly squeeze the batter into the donut pan. I like to fill mine pretty to the top, but you can make smaller donuts if you like. Make sure not to overfill the pan though, they will still bake up, they just may need a little more time in the oven and they probably won’t have the hole in the middle. I you want, you can dip you finger in some water and use it to pat down the top of the batter to smooth it out.
- Bake donuts until a toothpick inserted comes out clean, about 15-20 minutes. Let the donuts cool for a couple minutes in the pan and then carefully transfer them to a cooling rack. Re-peat process with remaining batter. You should be able to get 12 doughnuts from this recipe.
- Once donuts are completely cooled, add 1/2 cup granulated sugar and 1-2 teaspoons cinnamon to a medium sized bowl, with a wide mouth, and mix until combined. Melt a few tablespoons of butter in a small bowl and use a pasty brush, or silicone brush, to cover the top of each donut with melted butter.
- Next, dip the butter brushed donut, top down, into the cinnamon sugar mixture. I like to also use my hands to sprinkle some on the top to make sure it gets all over. Enjoy pumpkin donuts immediately or store in an airtight container in the refrigerator, for about 4-5 days. They can also be stored at room temperature but they probably won’t last quite as long.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Breakfast, Dessert
- Method: Oven
- Cuisine: American
vegan options?
Hi Bruce, I listed a few ways to make them vegan in the FAQ part of the post. Vegan butter and milk can easily be used without changing anything about the texture. However, I haven’t made them using a vegan egg substitute yet, but I think that that would probably work well. I usually just use ground flax seed mixed with some water. Let me know if you have other questions about it!