If you are searching for a cozy treat that brings together the warm flavors of autumn without any gluten worries, this Gluten-Free Pumpkin Donuts Recipe is going to become your new favorite. These soft, spiced donuts capture the essence of pumpkin in every bite, with a tender crumb and just the right amount of sweetness. Plus, they are easy to make, wholesome, and perfect for sharing at breakfast, brunch, or as a delightful snack with your favorite cup of coffee or tea.
Ingredients You’ll Need
The magic of this recipe lies in its straightforward, wholesome ingredients that come together to create a moist and flavorful donut. Each plays a specific role—from the rich pumpkin puree providing moisture and natural sweetness, to the warm spices that give these donuts their unmistakable autumn vibe.
- 1 cup canned pumpkin puree: Adds moisture, moisture-retaining fiber, and a naturally sweet, earthy pumpkin flavor.
- 2 large eggs: Bind the ingredients and contribute to the structure of the donuts.
- 1/2 cup brown sugar: Brings caramel notes and deep sweetness with a hint of molasses.
- 1/4 cup coconut oil, melted: Provides healthy fats and keeps the donuts tender while adding subtle richness.
- 1 teaspoon vanilla extract: Enhances flavor depth with a fragrant sweetness.
- 1 cup gluten-free all-purpose flour: The base that makes these donuts safe for gluten-sensitive folks and ensures a light texture.
- 1/2 teaspoon baking powder: Helps the donuts rise perfectly and become fluffy.
- 1/2 teaspoon baking soda: Works with acidic pumpkin to lift the batter for a tender crumb.
- 1/2 teaspoon ground cinnamon: Adds warm, classic spice that’s essential to pumpkin desserts.
- 1/4 teaspoon ground nutmeg: Brings a subtle nutty and slightly sweet aroma.
- 1/4 teaspoon ground ginger: Adds a gentle spicy kick that complements the pumpkin beautifully.
- 1/4 teaspoon salt: Balances sweetness and enhances all other flavors.
How to Make Gluten-Free Pumpkin Donuts Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 350°F (175°C). Lightly grease your donut pan using non-stick cooking spray to ensure your donuts come out easily without sticking. Preparing your pan ahead will make the whole process smooth and mess-free.
Step 2: Mix the Wet Ingredients
In a large mixing bowl, whisk together the canned pumpkin puree, eggs, brown sugar, melted coconut oil, and vanilla extract. Whisking until smooth ensures these flavors blend beautifully, creating a luxuriously moist base for your donuts.
Step 3: Combine the Dry Ingredients
In a separate bowl, sift together the gluten-free all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Sifting helps to evenly distribute the leavening agents and spices, which is key for consistent flavor and texture throughout each donut.
Step 4: Bring Wet and Dry Mixes Together
Gradually add your dry ingredient mixture to the wet mixture and stir gently until just combined. Be cautious not to overmix, as that can make the donuts tough instead of tender and fluffy. The batter should be silky and hold together nicely.
Step 5: Fill the Donut Pan
Transfer your batter to a piping bag or a large sealable plastic bag with the corner snipped off. Piping the batter into the donut cavities ensures a neat filling and uniform size. Fill each about three-quarters full to allow room for rising.
Step 6: Bake to Perfection
Bake your donuts in the preheated oven for 12 to 15 minutes. Look for a light golden color and test doneness by inserting a toothpick into a donut—if it comes out clean, they are ready! This timing gives you moist donuts with an inviting crust.
Step 7: Cool Properly
Allow the donuts to cool in the pan for a few minutes to set their shape, then gently transfer them to a wire rack to cool completely. Cooling prevents sogginess and prepares them for any finishing touches you might want to add.
Step 8: Add Optional Finishing Touches
Once cooled, you can dust the donuts with powdered sugar or drizzle a simple glaze made from powdered sugar and a splash of milk. This little extra step makes your donuts irresistibly festive and adds a delightful sweetness.
How to Serve Gluten-Free Pumpkin Donuts Recipe
Garnishes
A simple dusting of powdered sugar speaks volumes for these donuts, but you can also sprinkle a pinch of cinnamon or even chopped toasted pecans for a lovely crunch. These garnishes enhance the seasonal flavors and add a pretty finishing touch.
Side Dishes
Serve these pumpkin donuts alongside a warm cup of spiced chai tea or a creamy latte. A dollop of whipped cream or a side of fresh fruit preserves can also perfectly complement the flavors, turning a simple snack into a complete experience.
Creative Ways to Present
For a charming presentation, stack the donuts on a tiered cake stand or arrange them around a small pumpkin centerpiece. Wrapping a donut individually with a colorful ribbon makes for a thoughtful gift or party favor that friends will adore.
Make Ahead and Storage
Storing Leftovers
These gluten-free pumpkin donuts stay fresh for about 2-3 days when stored in an airtight container at room temperature. Keeping them sealed prevents drying out while retaining their tender texture and cozy flavor.
Freezing
You can freeze the donuts by placing them in a single layer on a baking sheet until solid, then transferring them to a freezer-safe bag or container. Frozen donuts keep well for up to 2 months—perfect if you want to prep ahead and enjoy autumn anytime.
Reheating
To bring frozen or refrigerated donuts back to life, warm them gently in a microwave for 15-20 seconds or in an oven set to 300°F (150°C) for 5-7 minutes. This reheating preserves their softness without drying them out.
FAQs
Can I substitute pumpkin puree with fresh pumpkin?
Yes, you can use fresh pumpkin roasted and pureed at home. Just make sure it’s smooth and well-drained so it doesn’t add too much moisture to the batter, which can affect donut texture.
What gluten-free flour blend works best?
Any gluten-free all-purpose flour blend designed for baking should work well, especially those that include a mix of rice flour, potato starch, and tapioca starch. Look for blends that already contain xanthan gum for the best texture.
Can I make these donuts vegan?
With a few tweaks, yes! Substitute eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and use a vegan butter or oil instead of coconut oil to keep them plant-based.
Are these donuts nut-free?
As written, yes! The recipe contains no nuts, but always check your gluten-free flour and any additional toppings for possible cross-contamination if you have a nut allergy.
How spicy are these donuts?
The spice level is mild and warming, perfect for cozy fall vibes without being overpowering. You can always adjust the cinnamon, nutmeg, and ginger according to your taste preferences.
Final Thoughts
I truly hope you give this Gluten-Free Pumpkin Donuts Recipe a try because it’s such a wonderful way to savor the flavors of the season in a wholesome, approachable treat. These donuts are proof that gluten-free baking can be easy, delicious, and full of comforting warmth that feels like a hug in each bite. Happy baking and even happier tasting!
Print
Gluten-Free Pumpkin Donuts Recipe
- Prep Time: 0h 15m
- Cook Time: 0h 15m
- Total Time: 0h 30m
- Yield: 8 donuts
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
These Gluten-Free Pumpkin Donuts are moist, flavorful, and perfect for autumn. Made with wholesome ingredients like pumpkin puree and warm spices, they offer a tender crumb and a naturally sweet taste without gluten. Baked to perfection in the oven, these donuts make a healthy and delicious treat ideal for breakfast or dessert.
Ingredients
Wet Ingredients
- 1 cup canned pumpkin puree
- 2 large eggs
- 1/2 cup brown sugar
- 1/4 cup coconut oil, melted
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 cup gluten-free all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and lightly grease a donut pan with non-stick cooking spray to ensure the donuts don’t stick after baking.
- Mix Wet Ingredients: In a large bowl, whisk together the canned pumpkin puree, eggs, brown sugar, melted coconut oil, and vanilla extract until the mixture is smooth and combined well.
- Combine Dry Ingredients: In a separate bowl, sift together the gluten-free all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground ginger, and salt to evenly distribute the leavening agents and spices.
- Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Avoid overmixing to keep the donuts tender.
- Fill Donut Pan: Transfer the batter into a piping bag or large Ziploc bag with a corner snipped off. Pipe the batter into the prepared donut pan cavities, filling each about three-quarters full.
- Bake the Donuts: Place the pan in the preheated oven and bake for 12–15 minutes until the donuts turn lightly golden and a toothpick inserted in the center comes out clean.
- Cool the Donuts: Let the donuts cool in the pan for a few minutes before carefully transferring them to a wire rack to cool completely.
- Optional Sweet Finish: Once cooled, optionally dust the donuts with powdered sugar or glaze them with a simple icing made from powdered sugar and a splash of milk for added sweetness.
Notes
- Make sure not to overmix the batter to keep the donuts light and tender.
- If you don’t have a piping bag, a spoon can be used to fill the pan cavities carefully.
- Store the donuts in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
- For a dairy-free glaze, use a plant-based milk such as almond or oat milk.
- Adjust the spices to your preference for more or less warmth and flavor.
